The Estate
Domaine de Chevalier is located in Léognan, the capital of the Graves region. It dates as far back as 1783, when it appeared on the famous map of Pierre de Belleyme. In 1983, the estate was purchased by the Bernard Family, number one in France in the spirits market and a major négociant of premium Bordeaux wines. It has been run ever since by Olivier Bernard who perpetuates that spirit of balance and the constant drive for perfection which have been the hallmark of this outstanding wine. The Domaine de Chevalier Rouge, the flagship of the Pessac-Léognan appellation, belongs to the elite of the great classified growths of Bordeaux. The Domaine de Chevalier Blanc is recognized as one of the world’s finest dry wines.
Domaine de Chevalier Pessac-Léognan
Appellation: Pessac-Léognan
Soil: Gravel on clay-gravel subsoil
Production Area: White wine-5 hectares; Red wine-45 hectares
Average Production: White-18,000 bottles; Red-100,000 bottles
Harvest: Hand-picked into small crates. The grapes are carefully sorted in the vineyard as well as before and after destemming.
Vinification: 2 vat-rooms, one with small tulip-shaped tanks (since 2013) to increase the plot selection, complete the extraction, and refine the blend.
Aging: Barrel aging 16 to 20 months (35% new oak), bâtonnage 4 months (stirring the lees with a stick).
L'Esprit De Chevalier
Overview: Since 1986, the planting of young vines has meant that Domaine de Chevalier had to craft a second wine, both white and red. By calling its second wine L’Esprit de Chevalier, the Bernard Family wanted above all for it to carry the hallmark of Chevalier and to reflect the spirit, or “l’esprit,” of the estate. This wine combines power and complexity but also finesse and elegance in total respect of the terroir.
Appellation: Pessac-Léognan
Soil: Gravel on clay-gravel subsoil
Grape Varieties: Cabernet Sauvignon, Merlot, Petit Verdot (percentages vary depending on the vintage)
Harvest: Hand-picked into small crates. The grapes are carefully sorted in the vineyard as well as before and after destemming.
Vinification: 2 vat-rooms, one with small tulip-shaped tanks (since 2013) to increase the plot selection, complete the extraction, and refine the blend.
Aging: Barrel aging 14 months (35% new oak), bâtonnage 4 months (stirring the lees with a stick).
Tasting Notes: On the palate, the ripe, red fruit is pure, complemented by a fleshy mouth feel. Spicy (sweet pepper) and mineral (graphite) notes. A persistent and crunchy fruitiness at the finish. Very good balance.
Alcohol: 13.5%