2005 Domaine de Chevalier Blanc Pessac-Léognan Bordeaux France Wine Tasting Note

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2005 Domaine de Chevalier Blanc  (Pessac-Léognan) 95

I like how this is developing. Now you find a blanc with honeyed overtones, flowers, crushed stone, and fresh citrus. Lushly textured with a tint of honey on top of all that sweet yellow citrus in the finish, this has entered its sweet spot. 95 Points

1,326 Views   Tasted

This sublime wine continues improving with age. The nose, with its mineralistic, fresh, crisp citrus and honeysuckle notes pairs perfectly with the full, rich, lush, sweet, ripe, crisp, fresh, lemon and pomello fruits on the palate. This is good now, but it’s going to get better and better with more age. 95 Points

3,557 Views   Tasted

Super nice wine. The sweet, honeysuckle, citrus and red grapefruit nose gets you going. With , 60 minutes of air, the wine softens, leaving you with elegant, fresh, citrus and stone notes. Still young, this has serious aging potential. 94 Points

3,708 Views   Tasted

The wine opens with with its showy display of honeysuckle, citrus rind, minerality and Meyer lemon aromatics. Rich and concentrated, with lush ripe fruit blended with refreshing acidity. This is a strong example of white Bordeaux that can be enjoyed today, or aged as it's only going to get better over the next decade. 94 Points

4,727 Views   Tasted

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.

www.domainedechevalier.com