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The Domaine de Chevalier is a great name that inevitably comes to mind when we think of Pessac-Léognan wines. Its origins go back several centuries, and it was once known as "Chibaley", from its Gascon name, according to official records from 1783.
The latter would also mention a nearby path leading to Santiago de Compostela. The notion of Domaine was deliberately retained by the few owners it has successively known, distinguishing it when the mention of "Château" gradually began to appear in the vineyard.
Grand Cru Classé in red and white in the 1953 Graves classification, the property has belonged to the Bernard family, major Bordeaux merchants, since 1983. Olivier Bernard and his son Adrien manage it, always striving for perfection.
Domaine de Chevalier is based on a 45-hectare vineyard planted on gravel with clay-gravel subsoils.
- The red grape varieties (40 ha) are 63% Cabernet Sauvignon, 30% Merlot, 5% Petit Verdot and 2% Cabernet franc. The grand vin is aged for 18 months in French oak barrels, 35% of which are new. L'Esprit de Chevalier is the Second vin rouge.
- The white grape varieties (5 ha) are 70% Sauvignon blanc and 30% Sémillon. The grand vin blanc is aged for 18 months in French oak barrels, 35% of which are new. L'Esprit de Chevalier... See more ...
A mild, wet winter gave way to an early spring, which remained rainy but fortunately free of spring frosts. These wet conditions favored rapid and generous growth of all grape varieties. Of course, downy mildew tried to join the party, but was poorly received by our winegrowers, who were on the warpath after being scalded by the 2023 vintage. A beautiful flowering at the right time and a fine summer (July-August) Sec warm enough to ensure ripening in the best possible conditions. Rain returned in the first dekad of September, but the whites, already ripe and in the harvest, had no time to be affected. For the reds, the more resistant grape varieties and our well-drained soils enabled us to wait for optimal phenolic ripeness. Precise day-by-day selection and picking by choice up to October 8 ensured a high level of quality, albeit with lower sugar levels than in recent vintages. Brilliant fruitiness, delicate fleshiness, spiciness and minerality, and a refined, elegant tannic structure are the ingredients of this fine blend.
As for the white lots, vinified separately in barrels, they are of the highest quality. Intensely aromatic, fruity, fleshy, complex and well-balanced, they are extremely fresh. Magnificent acidity gives these wines superb tension and vibrancy. A great blend...
Hand-harvested in crates, 3 to 5 selections are made according to ripeness. Traditional cold settling and barrel fermentation. Vinification: Direct fermentation in barrels. Barrel-ageing of the grand vin (1/3 new wood) for 16 to 18 months
Harvest dates: September 04 to 16, 2024