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Cheval des Andes 2007

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750ML / 14% ABV
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750ML / 14% ABV

Winemaker Notes

The discovery of Cheval de Andes defies tasting terms. The Bordeaux-style blending of this "Grand Cru" from the other side of the world expresses, in turn, finesse and exoticism, power and freshness, elegance and authenticity. Its prestigious tutors have guaranteed its powers of seduction. It is a wine that follows no fashion.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2007 Cheval des Andes is a blend of 60% Cabernet Sauvignon, 35% Malbec, 4% Merlot and 1% Petit Verdot that is aged for 18 months in oak. Tasted on two occasions, it was unexpectedly bashful and unresponsive on first acquaintance. The second meeting was more promising. It offers a ripe bouquet of raspberry coulis, strawberry, vanilla and cedar, augmented by cigar box with a little aeration. It is well-defined, and the oak is neatly folded into the fruit. The palate is fleshy in the mouth, to the point where you would think it was more Merlot than Cabernet Sauvignon. It is nicely balanced, although I searched for more backbone and structure, especially on the finish, which is delineated but laconic. It is undoubtedly a very pleasurable wine, but I feel it could give so much more.
WS 91
Wine Spectator
This tight, compact red displays cassis, linzer torte and macerated black cherry notes, backed by fine tannins and juicy acidity, as the finish lingers with hints of tobacco, spice and leather. Malbec, Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Best from 2012 through 2015. 1,000 cases imported.
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Cheval des Andes

Cheval des Andes

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Cheval des Andes, South America
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A joint venture between Chateau Cheval Blanc and Terrazas De Los Andes, this wine is a groundbreaking blend of legendary Bordeaux "First Growth" winemaking expertise with the very best terroir in Argentina.

Cheval des Andes originated as Director Pierre Lurton sought out a special international terroir in which to apply the storied blending heritage of the French chateau. Lurton was intrigued by the notion of unearthing a connection with the Saint Émilion past: Malbec, decimated by phylloxera in the 1860s from its position as the one of the most important varieties in Saint Emilion and Pomerol, had since been reincarnated in ungrafted form in Argentina, producing some of the world's best Malbecs in recent years.

Cheval Blanc's reconnection with its past was consummated in 1999 as Pierre Lurton visited a select parcel of the most treasured high elevation terroir in Argentina: Terrazas de los Andes' 76-year-old Las Compuertas vineyard, found in Vistalba, Mendoza. In resulting launch vintages of 2001 and 2002, according to Pierre Lurton, Cheval des Andes has proven to "fit in the spirit of Cheval Blanc," refined and elegant in its Bordeaux style, while displaying the characteristic fruit intensity of its Argentine roots.

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By far the largest and best-known winemaking province in Argentina, Mendoza is responsible for over 70% of the country’s enological output. Set in the eastern foothills of the Andes Mountains, the climate is dry and continental, presenting relatively few challenges for viticulturists during the growing season. Mendoza, divided into several distinctive sub-regions, including Luján de Cuyo and the Uco Valley, is the source of some of the country’s finest wines.

For many wine lovers, Mendoza is practically synonymous with Malbec. Originally a Bordelaise variety brought to Argentina by the French in the mid-1800s, here it found success and renown that it never knew in its homeland where a finicky climate gives mixed results. Cabernet Sauvignon, Syrah, Merlot and Pinot Noir are all widely planted here as well (and sometimes even blended with each other or Malbec). Mendoza's main white varieties include Chardonnay, Torrontés, Sauvignon Blanc and Sémillon.

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.

Perfect Food Pairings for Bordeaux Blends

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secrets for Bordeaux Blends

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

EMP30555_2007 Item# 114062

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