Domaine de Chevalier Rouge 2010 Pessac-Leognan Grand Cru Classe Double Magnum

Domaine de Chevalier Rouge 2010 Double Magnum

Bordeaux - Pessac-Léognan - Cru Classé de Graves - Domaine de Chevalier

Grand Cru Classé of Pessac-Léognan.

$493.24 $493.24 Tax excl.
Double Magnum 3L in wooden case
In stock ( 1 )

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Stored in a hydro-regulated cellar
Stored in a hydro-regulated cellar
Data sheets
Grape varieties
Cabernet Sauvignon 65%
Merlot 30%
Petit Verdot 5%
Domaine de Chevalier

Domaine de Chevalier

The Domaine de Chevalier is a very big name that inevitably comes to mind when one mentions the wines of Pessac-Léognan. Its origin goes back to several centuries, it was once called "Chibaley", from its Gascon name, according to official records from 1783. These records also mention a nearby path leading to Santiago de Compostela. The notion of Domaine was deliberately kept by the few owners it successively knew, distinguishing it when the mention of "Château" gradually began to appear in the vineyard.

Grand Cru Classé in red and white in the 1953 Graves classification, the property has belonged since 1983 to the Bernard family, important Bordeaux merchants. Olivier Bernard and his son Adrien manage it, always striving for perfection.

The Domaine de Chevalier is based on a 45-hectare vineyard planted on gravel with clay-gravel subsoils.

- The red grape varieties (40 ha) are 63% Cabernet Sauvignon, 30% Merlot, 5% Petit Verdot, and 2% Cabernet Franc. The grand vin is aged for 18 months in French oak barrels, 35% of which are new. Esprit de Chevalier is the Second red wine.

- The white grape variety (5 ha) is 70% Sauvignon Blanc and 30% Semillon. The great white wine is aged for 18 months in French oak barrels, 35% of which are new wood. L'Esprit de Chevalier is the Second white wine.

The Domaine de Chevalier are among the elite of Pessac-Léognan. The great red wine offers structure, complexity and aromatic elegance, while the great white wine is among the best white wines Secs in the world, by its smoothness, refinement its purity.

Critics Domaine de Chevalier Rouge 2010 Double Magnum.

Robert Parker
James Suckling
Wine Spectator
Jancis Robinson
Jean-Marc Quarin

Description Domaine de Chevalier Rouge 2010 Double Magnum.

2010, what a great vintage for the Bordeaux vineyard. A hot and dry year that offered the best conditions to the vine to concentrate all the most qualitative elements of the berries: a beautiful richness in sugars, an accumulation of anthocyanins and a great aromatic potential. This was thanks to sunny months of June and July, a dry August that allowed the ripening to start well, and an alternation of warm days and cool nights in September that allowed to perfect it.

Blend of the 2010 vintage : 65% Cabernet Sauvignon, 30% Merlot, 5% Petit Verdot

The color is still a beautiful deep dark red with discreet but elegant ruby highlights.

The nose offers powerful but delicious aromas of ripe black fruits, blackcurrant and blueberry, licorice, menthol and a floral dimension of eucalyptus. It then gives way to peppery spices and a touch of blond tobacco.

The attack is elegant, the wine shows a taste show of great complexity, with flavors of cocoa, leather and black fruits. The tannins are chiseled and expressive, reflecting the beautiful maturity of the vintage. The finish is long, carried by a beautiful acidity and very persistent, signing a Pessac-Léognan of great class.

Food and wine pairing:

Domaine de Chevalier 2010 will be wonderful with matured prime rib cooked on vine shoots, Angus beef with cep and chanterelle sauce, roast goose, duck breast or truffled venison steak.

For a cheese pairing, enjoy it with Edam, Gouda, Saint-nectaire or Salers cheese.

It can be paired with all types of chocolate desserts: a hazelnut opera, a black forest or a chocolate and raspberry tart.

Ageing potential and tasting:

Domaine de Chevalier 2010 in double magnum can wait another 20 years in the cellar before being enjoyed, its peak being between 2045 and 2050 due to the large capacity of the bottle which gives the wine more aging potential.

However, it can very well be enjoyed now, by placing the bottle in the room the night before so that it acclimatizes to the room temperature and opening it. If not, open it ideally 6 to 7 hours before tasting.

The bottles will be kept in the cellar protected from light, lying down, with an optimal hygrometric degree of 70%.