2012 Domaine de Chevalier Pessac-Léognan Bordeaux France Wine Tasting Note
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2012
Domaine de Chevalier (Pessac-Léognan)
Medium-bodied, elegant and fresh, with silky tannins, layers of black cherry and currants with cigar box, thyme and tobacco leaf accents, there is a nice polish to the fruit with refined textures and a supple, fruit filled finish. This is drinking at close up peak today. A splash decant before pouring was all it needed. 4,846 Views Tasted Mar 20, 2022Medium bodied, with a complex nose of chocolate mint, black cherry, earth and smoke. The finesse styled wine is sweet, ripe, elegant and fresh. 6,657 Views Tasted Mar 11, 2015With soft dark red berries, smoke, earth, coffee bean and cherry tones, the medium-bodied wine was produced in a fresh, elegant style, which will drink well young. 90-92 Pts 7,160 Views Tasted Apr 25, 2013 |
When to Drink Domaine de Chevalier, Anticipated Maturity, Decanting Time
Domaine de Chevalier needs at least 8-12 in good vintages until it is ready to be enjoyed. Young vintages can be decanted for 2-3 hours or more. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Domaine de Chevalier offers its best drinking and should reach peak maturity between 10-30 years of age after the vintage.
Serving Domaine de Chevalier with Wine, Food, Pairing Tips
Domaine de Chevalier is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Domaine de Chevalier Rouge is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes.
Domaine de Chevalier Rouge is also good with Asian dishes, and hearty fish courses like tuna, mushrooms, and pasta. Domaine de Chevalier Blanc is a perfect wine to serve with all types of seafood, fish, shellfish, crab, lobster, chicken, veal, port, and of course a myriad of hard and soft cheeses.
In 1993, Olivier Bernard entered into a management agreement with Pessac Leognan estate of Domaine de la Solitude. In 2009, Olivier Bernard added to his already busy schedule when he entered into a second leasing agreement to produce and market the wines of Chateau Lespault-Martillac, also located in the Pessac Leognan appellation.
The Bernard family also maintains interests in the Sauternes appellation. Olivier Bernard is a partner in Chateau Guiraud. In 2012, Olivier Bernard added to their holdings in Sauternes with the purchase of Chateau Haut Caplane.
They quickly renamed the estate, Clos des Lunes. Clos des Lunes will focus on making dry white Bordeaux wine, as well as sweet, white Bordeaux wine. However, it is expected that Olivier Bernard and his team will focus more on the production of dry white Bordeaux wine at Clos des Lunes.