2006 is a vintage with unusual climatic conditions in Bordeaux but which gave birth to wines of great potential. The spring was wet but hot, the summer presented very favorable conditions, and in September the harvest was early and the pace of harvesting sustained. All in all, it was a very successful vintage at Cheval Blanc.

Blend of the 2006 vintage: 54% Merlot, 45% Cabernet Franc, 1% Cabernet Sauvignon.

The color is a deep, dark red with brilliant tiled highlights.

The nose is complex and very fresh, revealing elegant notes of raspberry, blackberry, rose petals and mint, supported by a melted wood and a hint of liquorice.

In the mouth, the attack is supple and it is ample and rich, supported by elegant tannins of great finesse. The mid-palate is marked by very ripe fruits and pepper, and offers a lot of freshness thanks to the Cabernet Franc. The finish is long, acidic and persistent.

Food and wine pairing:

Château Cheval blanc 2006 is very fine, and will go well with a dish such as a beef onglet with truffle sauce, a confit of pork loin or a roast goose with chestnuts and pumpkin. You can also enjoy it with a truffled veal steak cooked with string.

For cheeses, the agreement will be perfect on a morbier with truffle, Brie de Melun or Salers.

Finish it off with desserts such as a tiramisu, a grand cru chocolate tart or an Italian coffee cake.

Cellaring potential and tasting:

Château Cheval Blanc 2006 can be enjoyed wonderfully today but will be able to wait in the cellar until 2035, due to the large capacity of the bottle which allows the wine to gain in aging potential.

To fully appreciate it today, open the bottle the day before, taking care to place it in a room at a temperature between 15 and 18° so that it can acclimatize. If this is not possible, open and decant the bottle at least 5 to 6 hours before tasting.

The bottles should be kept in the cellar in a dark place, lying down, with an optimal hygrometric degree of 70%.