Domaine de Chevalier 2008

An alluring rich and elegant fine Pessac-Léognan red wine

The producer

Owned by the Bernard family since 1983, the beautiful Domaine de Chevalier is at the top of the list of the finest Bordeaux Crus Classés. The estate, located in the heart of the Pessac-Léognan appellation to the south of Bordeaux, is surrounded by a green haven.

The vineyard

Domaine de Chevalier watches over a rare vineyard wich comprises 45 hectares of vines dedicated to the production of red wine. The vineyard lies on gravelly soil with a clay and gravel subsoil.

The vintage

The cool spring delayed the flowering period, which was recorded in mid-June. The summer was dry but without any heat waves, these ideal weather conditions persisted from the 15th of September to the 25th of October. Sunshine, lots of light, dry winds and alternating hot days and cool nights made up this Indian summer. Historically late, the 2008 harvest was characterised by low yields, optimal concentration and good levels of acidity mixed with great freshness and superb tannins.

The vinification and ageing

The grapes are hand-picked in small crates, based on their level of ripeness, and are rigorously sorted in the vineyard, then in the cellar before and after destemming. The vinification is carried out in a plot-by-plot manner in small tulip-shaped tanks, thus ensuring an optimal extraction. The wine is aged in barrels (1/3 are new oak) for 16 to 18 months, with regular stirring of the lees during the first 4 months.

The blend

Domaine de Chevalier 2008 comprises a blend of Cabernet Sauvignon (66%), Merlot (25%) and Petit Verdot (9%).

The tasting

Colour

Brilliant, with a beautiful dark colour.

Nose

Fresh and complex, the nose gives off intense fruity fragrances.

Palate

Full and dense, this wine is seductive due to its structure and elegance. Powerful, the palate combines minerality and tasty aromas of ripe fruit sustained by a beautiful acidity.

Storage

The Domaine de Chevalier 2008 can be kept in the cellar until around 2023, in order to reveal its full aromatic range.