1959 Cheval Blanc, St-Emilion

“The 1959 Cheval Blanc was a bottle that had been acquired directly from the château and boy, did that provenance show on this spectacular Saint Émilion. It seemed to glisten in the glass and showed little ageing on the rim. The nose is explosive with beguiling pure black cherries, wild strawberry, sage, crushed violets and just a touch of glycerine. The delineation, the detail here is exemplary. The palate is an intoxicating mixture of succulent lush red fruit that disguise the backbone underneath. This is such a vivid and vivacious Saint Émilion one that to me feels more Merlot-driven than Cabernet Franc. It gather momentum in the glass and finishes with layers of red fruit tinged with clove and bay leaf. Without question this is the finest bottle of 1959 Cheval Blanc that I have tasted – a simply magnificent wine. (NM)” (02/2018)

“Bright red with a garnet rim. Complex, minty aromas of red cherry, rose petal, white pepper, minerals and Oriental spices. Big and almost chunky on entry, with ripe red and black cherry flavors complicated by soy sauce and chocolate nuances; turns more mineral and floral with air. Finishes long, suave and very saline. This is an excellent and utterly irresistible Cheval Blanc that offers a richer, riper style than usual.” (10/2011)

“I loved the 1959 Chateau Cheval Blanc. This puppy is upfront, exuberant, sweetly fruited and loaded with character. It’s certainly fully mature yet offers gorgeous notes of ripe red and black fruits, truffle and forest floor as well as full-bodied richness and a core of sweet fruit on the palate that makes it a joy to drink.” (12/2017)

“The 1959 is a denser, more structured wine than the 1961, although I am not sure it will ever hit the heights the 1961 has already achieved. However, it certainly appears to have the stuffing and muscle to outlive the 1961. (RP)” (01/1998)

“Dense, rich, vibrant ruby colour. It looks much younger than a 1959. There were bits of cork in my glass. A little bit stinky at first but then it opened out into a hugely rich yeast-extract nose. Very sweet, dense nose but not that subtle. Even a bit brutal really! But then it became sweet and rich with just a hint of mushrooms. Very impressive rather than subtle. (J)R 19/20 points” (06/2013)