2002 Domaine de Chevalier Pessac-Léognan Wine Tasting Note
|2002||Domaine de Chevalier (Pessac-Léognan)|
Fully ready to go, the wine is medium-bodied, bright, crisp and focused on its red berries, forest leaf, cedar and tobacco character. This is a bit on the lean side. Fans of old-school classic Bordeaux will probably like it more than I did.
902 Views Tasted Oct 11, 2019
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 cheese.
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.