The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
This vintage was considered in his youth "of acceptable quality", which is still remarkable for a wine made despite the hardships caused by the war.
We remember it especially for being the first vintage of the new cellar master Gaston Vaissière, who will watch over all winemaking at Cheval Blanc until 1986.The harvest began on September 15th and ended on October 1st.
This is the first vintage of the new cellar master Gaston Vaissière, who will watch over all winemaking at Cheval Blanc until 1986.
According to records of Mrs. Fourcaud-Laussac, Gaston Vaissière could not use egg whites to fine the wine, but a chemical glue, which will result to losing a little quality and roundness. Furthermore, ageing could only be done in used barrels, due to the rationing throughout France. Nevertheless, 1943 will remain an acceptable year.
Whether by design or by pure chance, there are in the world exceptional places. Cheval Blanc is one of these. Combining a unique soil with a symbiotic mix of grape varieties, Cabernet Franc and Merlot, Cheval Blanc produces a wine, which has the rare quality of being good at any age. It is without doubt one of the most consistent wines in the world. Cheval Blanc's unique identity is due to its varied soils, early-ripening microclimate, the percentage of Cabernet Franc in the vineyard, and the close proximity of the finest wines of Pomerol.
Château Cheval Blanc has the rare ability to be good at whatever age. It is enjoyable young or as much as a century old in certain vintages. However, a great wine only reveals its full potential and all its subtle nuances after several years in bottle. It takes time to show its true colours and before reaching its peak. Every vintage of Cheval Blanc is made according to the traditional philosophy that great wine needs to age.
It should nevertheless be said that wines with ageing potential go through several periods, and that each one has its own type of attractiveness. This is all part of Château Cheval Blanc's fascinating complexity. Three different bottles of Cheval Blanc from the same vintage drunk at five, twenty, and forty years of age will each show a different facet of the same wine, variations on the same lovely theme. A bottle of fine wine meant to age is like a library of flavours that develop throughout its existence.
Wine is a "cultural" beverage that is very much alive and develops countless nuances over time. That is why this long waiting period needs to be respected. It is crucial to the wine's evolution, so that it can deliver its very best.
During the first half of the 1940s, wine was produced in the middle of a world conflagration. Even though the occupying force set the terms for selling wine, they still respected the winemakers’ work by paying for the wine they drank, instead of simply confiscating it. This had a positive influence on the winemakers' desire to produce wine during wartime. And even though wartime vintages are not very highly acclaimed, they were in actual fact comparatively good, both in terms of red and white wines. Unfortunately few have stood the test of time after decades in storage.
The growing season in 1943 got off to a rip-roaring start, when the germination phase was already over at the beginning of June. This was followed by a dry, hot summer, which generally ensures excellent weather conditions. The relatively small crop was harvested in perfect weather, thus making for a truly outstanding year. The year turned out even better for the Pomerol and Saint-Émilion regions. Médoc wines are characteristically very tannic, but they all too often lack intensity and nuance. Due to the small production lots, these wines are now extremely hard to come by.