2000 Domaine de Chevalier Pessac-Léognan Bordeaux France Wine Tasting Note


2000 Domaine de Chevalier  (Pessac-Léognan) 93

2 decades of age has added a lot to this wine. Now, you find an elegant, earthy, medium-bodied, refined wine with the smell of a high-end cigar store lined with cedar shelves along with fresh, ripe blackberry and plum aromas. Layers of soft-edged, red fruits, smoke, and cigar wrapper notes on the palate, this is drinking at a great place today. I'd opt for drinking this over the next decade to obtain maximum pleasure. 93 Points

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Complex aromatics are filled with smoke, cassis, burning wood, truffle, tobacco, black and red plums and forest floor scents. On the palate, the wine is medium bodied with soft textures, ending with a fresh, creme de cassis and spice filled finish, this is close to entering maturity. I'd drink this over the next 10-12 years. 90 Points

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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, 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.