2023 DOMAINE DE CHEVALIER Cru Classé Pessac-Léognan, Lea & Sandeman

DOMAINE DE CHEVALIER

2024 Cru Classé Pessac-Léognan

Colour Red
Origin France, Bordeaux
Other Certified Organic
Village Pessac-Léognan
Classification Cru Classé
ABV 13%

The 2024 Domaine de Chevalier is soft, fruity and relatively simple, given its typical personality. Plum, black cherry, licorice, chocolate and sweet oak are pushed forward in this open-knit, easygoing Pessac-Léognan. There may be more here than meets the eye. We will see. Today, the 2024 is on the light side. Tasted two times. Drinking range: 2032 - 2049 Rating: 92-94 Antonio Galloni, www.vinous.com (Apr 2025)


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A blend of 65% Cabernet Sauvignon, 25% Merlot, 5% Petit Verdot and 5% Cabernet Franc, the 2024 Domaine de Chevalier reveals a spicy, brooding bouquet of oak, dark berries and gentian. Medium to full-bodied, juicy and round, it's firm and has an assertive tannic frame, concluding with a somewhat chewy finish. Despite a respectable yield and a clear stylistic shift toward less oak influence, the estate’s sandy terroirs struggled to achieve full ripeness in this delicate vintage. Rating: 90-92 William Kelley, The Wine Advocate (Apr 2025)

65 Cabernet Sauvignon, 30 Merlot, 5 Petit Verdot Toned and honed, DdC is a little shy on the nose, and the finish is reluctant to express itself fully, but I expect it to put on weight around the midriff during its élévage, resulting in a cool, calm wine with a quizzical outlook and a cultured and sleek chassis. This enigma of a wine never disappoints, so pop back in six years, and the elements will have found their equilibrium. I don’t expect this will be a long-lived DdC, but it will be ever so debonair when it straightens its jacket and sets off down the catwalk! Rating: 18+ Matthew Jukes www.matthewjukes.com (May 2025)

The 2024 Domaine de Chevalier was cropped at 48 hl/ha between September 20 and October 8. This is almost Burgundian in style, with a fragrant bouquet revealing pure blueberry and blackcurrant aromas alongside crushed violet and iris flower scents emerging with aeration. It is very comely and alluring. The palate is medium-bodied with pliant tannins. It's very harmonious and already in this prenatal stage, seductive. With finely chiseled tannins and more mineralité compared to the L'Esprit, this seems to glide on the finish. Just a lovely Pessac-Léognan for the vintage, though this year it must accept the silver medal as Olivier Bernard's white takes the gold. Drinking range: 2031 - 2048 Rating: 91-93 Neal Martin, www.vinous.com (May 2025)

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.

This wine isn't currently part of a mixed case, but you can always browse our full selection of mixed cases here.
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