Pierre-Olivier Clouet, Managing Director of Château Cheval Blanc, leads one of Saint-Émilion’s most celebrated estates, renowned for its distinctive and age-worthy wines. Clouet joined the property as an intern in 2004, became Technical Director in 2008, and took full operational leadership in 2023.
In this interview, he shares his approach to winemaking at Cheval Blanc, the essential role of Cabernet Franc in their wines and the unique character that defines each vintage.
WS: Could you please describe Cheval Blanc in two words?
PC: On the nose: complexity and freshness, which come from the high percentage of Cabernet Franc. On the palate: balance and length.
WS: What makes a great vintage for you?
PC: There is no one great vintage at Cheval Blanc because all vintages are quite interesting. Our philosophy is to let them express the climatic conditions in the bottle. Each vintage has its own personality. Just like a painter who produces a lot of paintings, Cheval Blanc has a lot of vintages. When you are a wine lover, you must discover the diversity of all vintages. But, I must say 2002 is a pretty good one.
WS: One secret of winemaking at Cheval Blanc?
PC: There are no secrets to winemaking at Cheval Blanc. Everything is done in the vineyard. I’m not an oenologist or a winemaker - I’m a vigneron. The quality comes from vineyard management. What we try to do through vinification, plot-by-plot is to have all expressions of the soil, the grape variety, and the age of the vines. We have 56 parcels that we blend to produce the best Cheval Blanc every year.
WS: Why is Cabernet Franc your favourite grape?
PC: Because it is the heart and history of Bordeaux. Before the phylloxera crisis, the main grape varieties were Cabernet Franc and Malbec. Malbec disappeared, although we still produce Malbec in Cheval des Andes. At Cheval Blanc, we have 60% of Cabernet Franc, which is the heart and history of Bordeaux, freshness, precision, delicacy, balance – this is the grape variety of the world. That’s why I love it!
WS: What is your favourite moment during harvest?
PC: I could tell you something technical, something like tasting the berries or discovering the balance of each vat during the morning tasting. But I’m a French guy, so my favourite moment during harvest is lunchtime – when all the pickers and all the teams come together to share, enjoy, and celebrate the quality of our vintages.
