DOMAINE DE CHEVALIER
2008 Blanc Cru Classé Pessac-Léognan
Grapes | Sémillon, Sauv |
Colour | White |
Origin | France, Bordeaux |
Village | Pessac-Léognan |
Classification | Cru Classé |
ABV | 14% |
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Or, check the RELATED PRODUCTS below for different vintages or wines of a similar style.
Very appley and melony, with hints of lemon and honey. Full-bodied, with very crisp, bright acidity and notes of green apple. Superlively and minerally. Tight and racy. Powerful. Rating: 91-94 James Suckling, The Wine Spectator (Apr 2009)
Spicy and a little oily on the nose but also fresh citrus and cedar. Marked freshness with tight fresh grapefruit flavours, perhaps just a little reductive but appropriately so at this stage in its evolution. Lovely long tangy finish. 2011-18 Rating: 17.5 Jancis Robinson OBE MW - www.JancisRobinson.com (Apr 2009)
This has a superior mineral intensity than other dry white Bordeaux this year with very good definition. The palate has a ripe apply entry with pear, lime and gooseberry, very vibrant with great length. Its class really shows through. This is a great success considering the vintage. Rating: 91-93 Neal Martin, www.vinous.com (Apr 2009)
Domaine de Chevalier
Domaine de Chevalier, located in Léognan and surrounded by forest, enjoys a particular microclimate. Unlike some of the Pessacs which are surrounded by urban development which raises the average temperature, Chevalier is quite a cool terroir.
Olivier Bernard has owned and run the estate since 1983, and has done much to improve the quality of the wines. The white has always been one of Bordeaux's finest, and is even better now, and Bernard has dramatically increased the quality of the red, especially in the last ten years.
Domaine de Chevalier has a soil of dark sand and fine white gravel. It is planted at 10,000 vines per hectare averaging 35 years old.
There are 7 Hectares planted for white with 70% Sauvignon and 30% Sémillon.
There are 60 Hectares planted for red, comprising 63% Cabernet Sauvignon, 30% Merlot, 5% Petit Verdot, 2% Cabernet Franc.
At the harvest the white grapes are picked in baskets with successive picking through the vines.
The red grapes are also picked in baskets, with triple sorting: first in the vines, then the complete bunch on the sorting table and third by optical sorting machine, berry by berry.
The white is pressed slowly, and settlement (débourbage) and alcoholic fermentation occur in the barrel, with 35% new wood. The wine is aged on the lees in barrel with stirring (batonnage), for 18 months.
The red grapes are vatted by gravity without pumping. The alcoholic fermentation in stainless steel and coated steel temperature-controlled vats. Maceration for 2 to 3 weeks with a maximum fermentation temperature of 30° C and manual pigeage. The wine is aged for 18 months (four months on the lees), with 35% new wood.
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