Bordeaux: AOC Pessac-Léognan Domaine de Chevalier 'L'Esprit de Chevalier' 2016
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"The second wine of the estate is the 2016 L'Esprit de Chevalier, one of the top second wines out there. Offering a deep ruby color as well as a classic Graves bouquet of mulled cherry and blackberry fruits, leafy herbs, tobacco, and loamy earth, it’s medium to full-bodied, textured, and loaded with character. Drink it over the coming decade or so. 92/100."
Jeb Dunnuck - JebDunnuck.com
Finding excellent quality wines in half-bottles is no easy task so we were delighted to stumble upon a small parcel of AOC Pessac-Léognan Cru Classé claret - L'Esprit de Chevalier - the second wine of Domaine de Chevalier in Graves. Owned by Oliver and Anne Bernard since the early 1980s, Decanter Bordeaux correspondent Jane Anson lists it as one of her 'Top 10' favourite estates and it's known for its impressive consistency and value.
Made from a blend of 45% Cabernet Sauvignon, 45% Merlot, and 10% Petit Verdot, this elegant 'Grand Vin de Graves' Bordeaux wine has terrific charm and complexity.
Serve with: Beef, Roasted Root vegetables, Spring Lamb.
| Style | Red Wine, Sec, Medium-bodied, Non Sparkling |
|---|---|
| Wine Region | Bordeaux |
| Grape Variety (Cépage) | Cabernet Sauvignon, Merlot, Petit Verdot |
| Food & Wine Matching | Beef, Casserole, Duck, Lamb, Mushrooms |
| Viticulture | Non-Organic |
| Vintage | 2016 |
| Cellarage | Drink 5 to 10 years after vintage. |
| Vinification | Grapes are manually sorted in the vineyard after 5 rounds of hand picking to ensure perfect ripeness then fermented in small stainless steel vats (after maceration of 4 to 6 days) to vinify each plot separately. Manual punching down and pumping over takes place during fermentation for gentle extraction of flavour and tannins. Matured in barrel (around 35% new oak) for approximately 12 months depending on vintage. |
| Alcohol By Volume (%) | 13 |
Domaine de Chevalier
On the western fringe of the Graves appellation, Domaine de Chevalier runs to 51 hectares, 44 of which are planted to red varieties. It is a family business, run by Olivier and Anne Bernard since 1983. Surrounded by pine forests, its gravel, sand and clay soils produce complex wines that age well, according to winemaking consultant Stephane Derenoncourt. It is farmed according to organic methods but not certified as such.
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