2016 Domaine de Chevalier Blanc Pessac-Léognan Bordeaux France Wine Tasting Note
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Continuing to blossom, with no effort, the lemon chiffon, flowers, yellow citrus, flowers, rocks and orange grab your nose and palate. The Sauvignon Blanc dominates with its crisp, fresh, bright, crunchy stylings and waxy lemon accents. 3,669 Views Tasted Aug 28, 2021Here you find all the juicy, sweet lemons, pomelo, spice, vanilla and flowers you could ask for. Made from blending 75% Sauvignon Blanc and 25% Semillon, the wine is round, lush, sweet and vibrant, and forward in style, so you can drink this on release, or with just a few years of age. 3,332 Views Tasted Sep 21, 2019Blending 75% Sauvignon Blanc and 25% Semillon produced a richly textured, fat, sweet, lush, ripe wine with a mineral and yellow citrus driven character that is on display in the finish. 3,403 Views Tasted Apr 29, 2017 |
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.