Wines Saint-Émilion Château Cheval Blanc - 2022

Château Cheval Blanc 2022 is a truly exceptional Saint-Émilion Grand Cru, hailing from one of Bordeaux’s most illustrious estates. This red wine is typically a blend dominated by Merlot, with a significant portion of Cabernet Franc and occasionally a touch of Cabernet Sauvignon. The 2022 vintage benefited from a warm and dry growing season, leading to concentrated fruit and refined tannins. The vineyard’s unique mosaic of gravel, clay, and sandy soils supports the development of nuanced aromas and remarkable elegance, while meticulous vinification in state-of-the-art facilities ensures each variety is allowed to express itself fully before blending. Expect a wine with extraordinary depth, notes of dark plum, cassis, and violet, supported by a graceful structure and a finely etched minerality.

The Saint-Émilion region, perched on the right bank of the Dordogne, enjoys a temperate maritime climate moderated by the river, with sufficient sunshine and rainfall to foster ripeness without excess. Its limestone plateau and varied soils offer a tapestry of microclimates and terroirs, which, combined with centuries of monastic and chateau-driven winemaking history, differentiate Saint-Émilion from its left bank cousins. The area’s viticultural roots go back to Roman times, and it remains famed for producing wines of finesse, silkiness, and considerable ageing potential.

Such a noble cuvée calls for equally noble pairings. Slow-roasted rack of lamb with herbs is a classic match, as the wine’s supple tannins and aromatic complexity complement lamb’s savoury richness. Traditional dishes from Southwestern France—magret de canard, confit de canard, or even a well-seasoned entrecôte à la bordelaise—accentuate the wine’s deep fruit and subtle earthiness. Mushroom risotto with black truffles or aged Comté are excellent vegetarian or cheese pairings, echoing the wine’s luxurious texture and aromatic lift.

For optimal enjoyment, serve Château Cheval Blanc 2022 at a temperature of 16-18°C. If possible, decant for at least an hour to fully aerate the youthful aromas and allow the palate to unfurl. This vintage can certainly be appreciated in its vibrant youth but will reward patient cellaring for decades to come.