Cheval Noir Saint-Emilion
Country of Origin: France
In 1892, when Fréderik Mähler, then 20 years old, decides to leave the Netherlands to come and settle in Bordeaux in the fine wines and spirits trade. 1928, Henry Mähler-Besse came to assist. Together, they add the passion of the vineyard to that of wine while becoming co-owners in 1938 of Château Palmer in Margaux, then by buying Château Cheval Noir in St. Emilion. Shortly after the Second World War, Frederik bequeathed control of the company to his son Henry.
First known under the name Cheval Noir in 1895, this property is one of the oldest in Saint-Émilion. Château Cheval Noir was purchased in 1937 by the Mähler-Besse family. This was their first vineyard acquisition. Located in close proximity to the most famous estates in Saint-Émilion, Château Cheval Noir produces outstanding wine. Hubert de Boüard (well-known oenologist and co-owner of Château Angélus, a Premier Grand Cru Classé and neighbour of Cheval Noir) has shared his expertise to make Cheval Noir for the past several years.
The Mähler-Besse family knows the terroir in Saint Emilion extremely well and has worked closely with the best partners there to produce great wines. Present in Saint Emilion since 1937 with the acquisition of Château Cheval Noir, Mähler-Besse consolidated their position in this appellation with the purchase of Château La Couronne in 1992. Cheval Noir Saint Emilion is a blend made from a meticulous selection of lots from our estates and partner winegrowers. The grapes come from clay-limestone and siliceous-gravel plots in Saint Emilion that produce elegant, fruity wines year in and year out. Contributing his considerable experience and know-how, Hubert de Boüard – oenologist and co-owner of Cheval Noir’s neighbour, Château Angélus – has been a consultant for the making of Cheval Noir Saint Emilion since 2010
an elegant bouquet featuring aromas of red fruit and spice. A beautiful smooth texture with intense tannin, fruity flavours, and a fresh, elegant aftertaste. This wine's balance and concentration make it the perfect partner for prepared dishes, poultry, and white meats.
Ageing potential : 2-6 year
*Vintage may vary.