Domaine de Chevalier - Grand Cru Classé de Graves
AOC Pessac-Leognan,
2017
130,00 €
Characteristics
VIEWIntense garnet color, clean and bright, showing its age but also its aging potential. With high viscosity and dense tears, denoting concentration and aging.
NOSEElegant and precise aromas. Ripe black fruit notes appear first: blackcurrant, plum, and cassis, followed by more subtle hints of licorice, black tea, tobacco, and damp earth. With aeration, touches of cedar, graphite, fine cocoa, and sweet spices (clove, nutmeg) emerge, reflecting its time in French oak barrels.
MouthSilky and balanced entry. Firm but polished tannins embrace precise and refreshing acidity. The wine evolves on the palate with layers of dark fruit, mineral notes, and an elegant smoky finish. The finish is long and persistent, with a rounded texture and an earthy echo reminiscent of the vineyard's origin.
A wine from Classic and refined profile, with the elegance that characterizes Domaine de Chevalier even in a complex vintage like 2017. It has aging potential (until 2040) but offers notable pleasure right away with proper aeration.
RibeyeThe wine's structure and its fine tannins embrace the juiciness of the blend. Ideal with rare meat, flaked salt, and no overpowering sauces.
Flank or SkirtThe fattiness and meaty texture, respectively, of these cuts combine wonderfully with the wine's minerality and spicy profile.
Sirloin steakHarmonize by weight and power. The wine's ripe black fruit contrasts with the smoky note of the meat.
Braised oxtailThe richness of the dish finds an elegant counterpoint in the acidity and freshness of the Chevalier.
T-BoneThe T-bone, offering the duality of sirloin and ribeye, requires a wine of great balance, with structure and freshness. Domaine de Chevalier, with its precise acidity, polished tannin, and elegant profile, harmonizes with both textures. The sirloin side highlights the wine's freshness, while the ribeye (more fatty) intensifies its notes of black fruit, graphite, and spice.
Aged RibeyeAging adds depth, umami, and lactic notes that call for a serious, complex red. This Grand Cru from Pessac-Léognan, with fine oak aging and marked minerality, cleanses the palate and enhances the meaty nuances, without overwhelming. The present but tamed tannins fit perfectly with the marbled texture of this cut.
TomahawkBecause of its visual and gustatory power, the tomahawk demands a wine with character, but not excessively alcoholic or overripe. Domaine de Chevalier 2017 It shines here: its Bordeaux freshness balances the dish's volume and prevents palate fatigue. Furthermore, its notes of cedar, licorice, and dark fruit play with the smoke and the caramelization of the outer fat.
A hidden gem from Bordeaux, a modern classic of balance and refinement.
In the world of wine, there are names that resonate with history, excellence, and a quiet reverence passed down among connoisseurs. Domaine de Chevalier, nestled in the Léognan forest, south of Bordeaux, is one of those names. While less ostentatious than its neighbors in Margaux or Pauillac, its prestige is undeniable. This Grand Cru Classé of Graves has cultivated a reputation for understated elegance, aromatic depth, and extraordinary longevity for decades.
The 2017 It is one of those vintages that delight the discerning palate. Despite the region's climatic challenges that year, Chevalier excelled thanks to its exceptional terroir and impeccable savoir-faire. Hand-harvesting, rigorous grape selection, and a masterful balance between innovation and respect for tradition make this wine a true work of art.
Located in the appellation Pessac-Léognan, in the region of Graves, Domaine de Chevalier benefits from deep gravel soil over clay and limestone subsoils, ideal for growing noble grapes such as Cabernet Sauvignon, Merlot y Petit Verdot. Its location, surrounded by forest, acts as a natural amphitheater, moderating the climate and providing a unique coolness even in warm years.
At 60 meters above sea level and with an ideal orientation, the 40 hectares of vineyards are planted at high densities and are cultivated under sustainable principles, with meticulous attention to each varietal. The altitude and microclimate ensure slow and balanced ripening, preserving vibrant acidity, pure aromas, and silky tannins.
The grapes are carefully hand-harvested and undergo a double selection, first by cluster and then by berry. Fermentation takes place in temperature-controlled stainless steel and cement vats, followed by a long maceration that delicately extracts the soul of the wine.
Child-rearing takes place during 16 to 18 months in French oak barrels (30-40% new), with periodic bâtonnage and meticulous blending, which brings complexity without excess. The result: a perfectly integrated wine, where each component dialogues in harmony.
Drinkable now, if possible with decanting (1 hour), but its best expression will be revealed between 2027 and 2040.
Acknowledgments
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96 pts James Suckling
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94 pts Wine Advocate (Robert Parker)
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94 pts Wine Spectator
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94 pts Decanter
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94 pts Wine Enthusiast
