- 7737
CHATEAU CHEVAL BLANC 1947
Estimate
150,000 - 200,000 HKD
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Description
Château Cheval Blanc 1947
St. Emilion, 1er Grand Cru Classé (A)
u. 1vts, 1ts, 1t/hs, purchased from 'The Exceptional Cellar of A Connoisseur' sale in December 2015 at Sotheby's London, labels badly bin soilded and faded, 1 slightly creased and coming loose, 2 (possibly reapplied) at a slight angle, 1 of these stained and peeling in corners, capsules slightly worn and corroded on top, 2 damaged, these 2 with corks depressed, 1 capsule cut to reveal 'Fourcaud Laussac' branded on cork, 1947 and 'Mis en bouteille au Chateau' visible on all corks
Vintage from 15 September to 4 October. 14.4% alcohol. We all know about the difficult fermentations (ice in the vats!), extremely high residual sugar and volatile acidity. It can shout blackcurrants and sweetness, as well as coffee and chocolate, something of a Bailey's Cream of a wine! I have seen bottles of perfect provenance that have a thick Portiness unlike any other wine plus fireworks on the finish, truly overwhelming. I would always take the 1949 and 1948 over it, but that is a personal stylistic preference! In 2011 at the Château, a great nose of dark chocolate and vanilla pod, almost vanilla bourbon. Such incredible depth and persistence of bouquet. Like a beautiful, soft liqueur, so dense and yet now so palate-caressing. Cocoa powder at the end. Serena Sutcliffe, MW
WA 100
3 bts (sc)
Estimates are per lot
St. Emilion, 1er Grand Cru Classé (A)
u. 1vts, 1ts, 1t/hs, purchased from 'The Exceptional Cellar of A Connoisseur' sale in December 2015 at Sotheby's London, labels badly bin soilded and faded, 1 slightly creased and coming loose, 2 (possibly reapplied) at a slight angle, 1 of these stained and peeling in corners, capsules slightly worn and corroded on top, 2 damaged, these 2 with corks depressed, 1 capsule cut to reveal 'Fourcaud Laussac' branded on cork, 1947 and 'Mis en bouteille au Chateau' visible on all corks
Vintage from 15 September to 4 October. 14.4% alcohol. We all know about the difficult fermentations (ice in the vats!), extremely high residual sugar and volatile acidity. It can shout blackcurrants and sweetness, as well as coffee and chocolate, something of a Bailey's Cream of a wine! I have seen bottles of perfect provenance that have a thick Portiness unlike any other wine plus fireworks on the finish, truly overwhelming. I would always take the 1949 and 1948 over it, but that is a personal stylistic preference! In 2011 at the Château, a great nose of dark chocolate and vanilla pod, almost vanilla bourbon. Such incredible depth and persistence of bouquet. Like a beautiful, soft liqueur, so dense and yet now so palate-caressing. Cocoa powder at the end. Serena Sutcliffe, MW
WA 100
3 bts (sc)
Estimates are per lot