Until 1835, the Cheval Blanc vineyard was part of Domaine de Figeac. Acquired by the owners of Château l’Evangile, the Fourcaud-Lussac family, in two stages during the 19th century, the estate itself was subsequently established and extended by their descendants, who continued to own it until the end of the 20th century. In 1998, Albert Frère and Bernard Arnault joined forced to acquire the shares of the Société Civile du Cheval Blanc with the same team and director, Pierre Lurton, remaining in place. In 2009, the LVMH group purchased 50% of Bernard Arnault’s personal stake in the estate.
Since 2011, vinification has been carried out in a state-of-the-art winery designed by architect Christian de Portzamparc, a vast, light-filled, environmentally friendly space bringing to life Pierre Lurton’s dream. Cheval Blanc was confirmed as a Premier Grand Cru Classé A in the 2012 classification, and thanks to the acquisition of neighbouring Château Tour du Pin, 1.40 hectares were added to the estate. Located on the edge of Pomerol, the vineyard lies on a highly specific terroir. The grape varieties planted there are unusual for Saint-Emilion, with a higher proportion of Cabernet Franc than Merlot. The estate benefits from exceptional plants, including prized massale selections of Cabernet Franc and some century-old vines.
Despite a slight dip in quality during the 1960s and 1970s, Château Cheval Blanc has remained, since 1954, at the pinnacle of Saint-Emilion’s classification as a Premier Grand Cru Classé A. The estate also produces a second wine, Petit Cheval, and a white wine. Cheval Blanc’s wines are renowned worldwide for their legendary finesse and remarkable ageing potential.

To make this white cuvée, Château Cheval Blanc put many attentive methods into practice in the vineyard, such as thinning the leaves. In the cellar, a maturation of 16-18 months in new wood was chosen, complete with stirring. These steps give the wine a certain complexity on top of the freshness of its typical aromas (citrus, apple, pear). Its dense texture and energetic character promise beautiful gastronomic pairings.