Château Cheval Blanc - Saint-Emilion Grand Cru 1986

Faisant suite à un mois d’avril froid et très pluvieux qui induisit un léger retard du cycle végétatif de la vigne, l’été 1986 fut plutôt sec. De mai jusqu’à la fin septembre, les températures ont avoisiné des valeurs habituelles pour la saison. Conséquence du retard pris par la vigne au printemps, la récolte fut assez tardive. La première parcelle de Merlot fut vendangée le premier octobre et les vendanges se sont poursuivies par beau temps jusqu’au 18 octobre. La récolte fut abondante.

Wine Spectator

89 / 100

byJames Sucklingthe6/30/2001

Not as good as expected. I have not tasted it for almost 10 years. Good ruby color. Aromas of leather, berry and horse. Slight raisin character. Full-bodied, with fine tannins. Somewhat pointed and dry. A bit rough. Where is it going?--Bordeaux retrospective. Drink now.

Wine Advocate

92 / 100

byRobert Parkerthe9/1/1998

At one time I thought the 1986 was better than the 1985, but the open-knit charm and currant exotic personality fo the 1985 makes a more persuasive case for it than for the more reserved, tannic, and backward 1986. The 1986 still has a youthful dark ruby saturated color with no amber at the edge. The wine possesses a developing bouquet that offers up weedy tobacco, juxtaposed with sweet black berry, raspberry, and cherry fruit. The new oak that was so obvious in the wine's youth has moved to the background, offering more of a cedary character than raw wood. Medium to full-bodied, and moderately tannic, this is a delineated Cheval Blanc with more of a Medoc personality than typical St.-Emilion opulence. The wine is rich, intense, and well-made, but still requiring a few more years of bottle age. Anticipated maturity: 1999-2012 Last tasted 12/97

Wine Advocate

93 / 100

byRobert Parkerthe8/31/1993

The 1986's bouquet jumps from the glass, with a combination of exotic, herbaceous, curranty scents intermingled with sweet, vanilla-scented new oak. The wine is splendidly rich, lush, forward, and evolved for a 1986. I enjoy it already and suspect it will put on more weight and reveal even more structure as it evolves. Anticipated maturity: Now-2008. Last tasted, 6/93.