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Domaine de Chevalier 2024
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Description
Characteristics and tasting tips for Domaine de Chevalier Red 2024
Tasting
Nose
The bouquet is refined and intense, revealing aromas of red and black fruit (strawberry, blackberry, blackcurrant) accompanied by notes of fresh forest floor. Spicy, peppery nuances typical of Cabernet Sauvignon mingle with elegant touches of oak, while the Merlot adds a dimension of black cherry.
Palate
The palate is flavourful, precise and harmonious. Fine, fruity tannins provide a balanced and elegant structure. The finish is long, elegant and luminous, in a beautifully harmonious style.
Food and wine pairings
This wine pairs perfectly with grilled red meats, dishes in sauce or mature cheeses, which showcase its structure and complexity.
A fresh, beautifully refined Pessac-Léognan Grand Cru Classé
The estate
Founded in the 16th century under the name Chivaley, Domaine de Chevalier is a flagship of the Pessac-Léognan appellation. Since 1983, Olivier Bernard has upheld a winemaking tradition of excellence. The estate stands out for its unique terroir of gravel, sand and clay, and for its vineyard, which lies in a single contiguous block. It produces high-quality red and white wines, all from the same terroir, and is recognised as a Grand Cru Classé de Graves.
The vineyard
Located in the heart of the Pessac-Léognan appellation, the Domaine de Chevalier vineyard covers 67 hectares, 60 of which are planted with red grape varieties. The vines thrive on gravelly soil over a clay-gravel subsoil, an ideal terroir for Cabernet Sauvignon, which makes up the majority of the plantings. The most prestigious plots are home to 50-year-old Cabernet vines, which bring concentration and complexity to the wine.
The vintage
A mild, wet winter gave way to an early spring marked by persistent rain but fortunately spared from frost. These damp conditions encouraged rapid, vigorous growth across all grape varieties. Mildew pressure was kept under control thanks to the rigour of the teams. Flowering took place in ideal conditions, followed by a dry summer that was warm enough in July and August to allow optimal ripening.
Vinification and ageing
Grapes are harvested by hand into small crates. Meticulous sorting takes place in the vineyard and then in the cellar, where the berries are optically sorted after destemming. Plot-by-plot vinification is carried out in four types of vats (steel, stainless steel, concrete tulips and wood) for optimal selection. The wine is then aged for 16 to 18 months in barrels, one third of which are new oak.
Blend
63% Cabernet Sauvignon, 30% Merlot, 5% Petit Verdot and 2% Cabernet Franc.



