Chateau Cheval Blanc 2006 chateau-margaux wild fermented then left on

wild fermented then left on lees for 12 months in French barriques

very long wine still needs to absorb more of its oak element but should gain in complexity for at least a decade

Its medium body and fruit flavors make it suitable for a variety of cheeses

Cold soaked for 4 days before fermentation some whole bunches remain

Chateau Cheval Blanc 2006 chateau-margaux wild fermented then left onThe 2006 Chateau Cheval Blanc 1er grand cru class is a blend of 55% Merlot and 45% Cabernet Franc. It has the most floral bouquet of the four Seri A Grand Cru Class: an explosion of crushed violets and potpourri, hints of leather and cigar box, the Cabernet Franc clearly lending this complexity and character. The palate is medium bodied with fine tannin. It feels wonderfully structured and comes with an insistent grip that coats the mouth. This is