Chateau Cheval Blanc is a Premier Grand Cru Classe “A” estate located near Pomerol, but within the commune of Saint-Emilion. Its 39 hectares are divided into forty-five plots. While most of the appellation's other famous estates have limestone soil, Cheval Blanc's soil is alluvial, with roughly equal proportions of gravel and clay.

The vineyard has an original combination of grape varieties: 49% Cabernet Franc, 47% Merlot, and 4% Cabernet Sauvignon. Each plot has its own specific profile and, to a certain extent, are treated like separate vineyards because of differences in the age of the vines, grape variety, soil type, surface area, type of rootstock, etc. The combination of these many facets accounts for Cheval Blanc’s great complexity.

Archives show that vines have been grown at Cheval Blanc at least as far back as the 15th century, but the most prestigious part of Cheval Blanc's history can be dated from 1832 when the core plot of the present-day estate was purchased by Jean-Jacques Ducasse, President of the Libourne Trade Tribunal. Over the next twenty years, the purchase of plots belonging to Chateau Figeac led to the vineyard as we know it today.

The impressive 6,000 square-meter cellar adjacent to the chateau, designed by Christian de Portzamparc and inaugurated in June 2011, houses a state-of-the-art winemaking facility and features two enormous waves of white concrete that rise magnificently out of the ground. There is a garden of wild grasses atop an artificial hill, whose gracious curves are overlooked by the chateau. The wine cellar holds fifty-two concrete vats in six rows.

Formerly known as vin de Figeac, this wine was first sold under the name Cheval Blanc in 1852. The first gold medal won by Cheval Blanc came at the 1878 Universal Exhibition in Paris and that distinction appears on the label.

Each vineyard plot is vinified separately. At the start of fermentation, the juice is gently pumped over three times daily. As fermentation proceeds, pump-over frequency decreases and is eventually stopped when the desired level of extraction has been reached.

The young wine is aged 16 to 18 months in new French oak barrels. Six to seven different coopers are used to ensure complexity and harmony. During this period, the wine is racked by hand five to seven times. Blending takes place after the first three months.

The 1985 Cheval Blanc is a remarkable Bordeaux blend from the prestigious Saint Emilion sub-region of Bordeaux, France. With its deep, ruby red color, this wine is a true beauty to behold. The label itself is elegantly designed, reflecting the sophistication and quality that lies within the bottle.

Upon opening, the nose is greeted with enticing aromas of spice and cedar, which give way to a silky texture on the palate. Flavors of tobacco and roasted fruits dance on the tongue, creating a harmonious and complex tasting experience. This wine has reached a point of maturity, allowing its true character to shine through.

Wine Spectator awarded this vintage a score of 92, noting its evolution and recommending it to be enjoyed now or cellared for further aging. John Gilman, from View From The Cellar, gave this wine an impressive score of 95+, praising its deep bouquet and refined nature. Gilman believes that with more time in the cellar, this wine will reveal even more layers of complexity.

Robert Parker's Wine Advocate also gave the 1985 Cheval Blanc a score of 95. The reviewer describes the wine as highly perfumed, with red berry fruit, sandalwood, leather, briary, and dried rose petals on the nose. The palate is medium-bodied and perfectly balanced, driven by expressive Cabernet Franc. While it may have lost a bit of its flesh and corpulence on the finish, it remains a glorious and sensual wine.

Overall, the 1985 Cheval Blanc is a wine of exceptional quality and finesse. Its maturity and complexity make it a true gem for collectors and connoisseurs alike. Whether enjoyed now or cellared for further development, this vintage is sure to impress and delight.