2006 Domaine de Chevalier, Pessac-Léognan, Bordeaux

2006 Domaine de Chevalier, Pessac-Léognan, Bordeaux

Product: 20068003298
Prices start from £565.00 per case Buying options
2006 Domaine de Chevalier, Pessac-Léognan, Bordeaux

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Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Storage charges apply.
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12 x 75cl bottle
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Description

2006 is a much underrated vintage and as is so often the case, a so-called classic vintage proves its merit after a decade or so in bottle. Domaine de Chevalier is just such a case in point and whilst it’s starting to drink beautifully now, it will continue to mature and develop over the next decade and beyond
Fergus Stewart  - BBR Private Account Manager - 19-Mar-2015 Owner Olivier Bernard's attitude to nature and wine, working the soil naturallyand respecting the terroir and the style of the vintage, makes him a Burgundian at heart according to Jasper Morris MW, which is praise indeed. 2006 was aCabernet vintage in Pessac, according to Olivier, and the extra Cabernet in hisblend (67% CS and 4% CF) has made his 2006 more structured than usual. It hasan exotic, creamy blackberry nose, a wonderful harmony and structure, and alovely concentration of pure, minerally cassis fruit with coffee hints. This isanother tour de force of outstanding quality.
Simon Staples - BBR Fine Wine Director - Jun-07

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Critics reviews

Jancis Robinson17/20
Deep almost blackish crimson. Intriguing – almost peppery nose. Real interest here. Round and ambitious, not specious sweetness. This is made to drink not taste and for the medium to long term. A real tingle of interest. Snappy Graves character – very refreshing rather than uncomfortably tart.
Jancis Robinson- jancisrobinson.com - 26-Oct-2007 Read more
Wine Advocate90/100
Tasted at Bordeaux Index's annual 10-Year On tasting in London.The 2006 Domaine de Chevalier has smudged red plum, bergamot and stewed black tea scents on the nose - quite fragrant if just missing some delineation. The palate is medium-bodied with taut, quite firm tannin. Dark and broody, this is a surprisingly introspective Domaine de Chevalier with a grippy, quite assertive finish. This is a satisfying wine from Olivier Bernard, though at the moment you get the feeling that somebody has said something to this 2006 that has put it into a bad mood. I find there is more finesse on other recent vintage,s but you never know with Domaine de Chevalier because at any given moment it can blossom. Tasted January 2016.
Neal Martin - 30/05/2016 Read more
Wine Spectator 91/100
There's attractive blackberry and light vanilla, with a hint of licorice. Full-bodied, with a caressing texture, very pretty fruit and notes of chocolate and licorice. Best from 2014 through 2018.
James Suckling - Wine Spectator - 31-Mar-2009 Read more
Robert Parker92/100
The brilliant St.-Emilion-based consultant, Stephane Derenoncourt, is working his magic at this great vineyard in Leognan. The 2006.. is a revelation of sweet, lush, black raspberry and black currant fruit intermixed with subtle notes of scorched earth and barbecue spices. Round, luscious, sexy, and exceptionally complex, the wine is dominated by that smoky minerality that comes from this area. It is the quintessentially elegant yet substantial Pessac-Leognan with class, complexity, and potential. Despite wanting to drink most of the bottle when I was tasting it, I know it will be even better with 2-4 years of bottle age, and should keep for two decades.
Robert Parker - Wine Advocate - Feb 2009 Read more
Stephen Tanzer91/100
Bright ruby-red. Black fruits, licorice, tobacco and cedary oak on the nose. Dense and fine-grained, with a distinctly cool quality to the black fruit and floral flavors. Pliant in the middle palate but with cedar, floral and herbal notes providing very good lift. This rich, chewy wine boasts lovely depth of flavor and finishes with sweet tannins and noteworthy energy.
Stephen Tanzer - May-2009 Read more

About this WINE

Domaine de Chevalier

Domaine de Chevalier

Domaine de Chevalier is one of the few Graves estates to produce both first class reds and whites. The property was purchased by the Ricard family in 1865 and remained in their hands until it was bought by the Bernard distilling company in 1983. Domaine De Chevalier has 35 hectares of vines and red wine accounts for 80% of the production. Made from a blend of 55% Cabernet Sauvignon, 40% Merlot, and 5% Cabernet Franc, the wine is fermented in temperature-controlled, stainless steel vats and then matured in oak barriques (50% new) for 18 months.

Domaine de Chevalier is fortunate to have such a fine team to run its affairs. Olivier, whose family business owns the estate, is the outgoing but canny administrator whilst Rémi Edange is hands-on, knowing every vine and every barrel. Whilst their white wines have always been amongst the very finest, the reds were simpler affairs. But from the 1995 vintage onwards greater flair and concentration was in evidence. The quality curve is now further accentuated by the team's bold move to appoint Stéphane Derenoncourt, of La Mondotte fame, as consultant winemaker. Domaine De Chevalier is classified as a Graves Cru Classé.

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Bordeaux

Bordeaux

Bordeaux remains the centre of the fine wine world. The maritime climate on the 45th parallel provides for temperate winters and long, warm summers, perfect conditions for growing grapes suited to the production of classically-constructed, long-lasting wines. This vast region of 120,000ha of vineyards (four times the size of Burgundy) is home to 10,000 wine producers and 57 different AOCs. Red now makes up 88 percent of Bordeaux wine, and is usually referred to as Claret. The origin of this name was to differentiate the lighter-coloured wines of the coastal region from the deeper "black" wines from up-country regions. 

The Left Bank, comprising the wine regions of the Médoc, Pessac-Léognan and Graves are planted predominantly with Cabernet Sauvignon, which thrives on the gravelly soils left by the ancient course of the river. This is a thick-skinned variety which ripens late, producing powerful, tannic wines capable of long ageing. It is blended with Merlot, Cabernet Franc and sometimes Petit Verdot. The highlights of the Médoc are the four communes of St- Estèphe (blackcurrant concentration); classical, cedarwood and cigar-box Pauillac; richly-fruited St Julien; and elegant, fragrant Margaux.

On the Right Bank, most famously in St-Emilion and Pomerol, it is the fleshy Merlot grape which prevails, sometimes supported by Cabernet Franc. Here the soils are more mixed, with gravel and clay underpinning the rich, fruity wines of Pomerol. Styles vary more in St-Emilion, depending on the predominance of sand in the lower-lying slopes, or limestone on the hillsides and plateau. 

By the 18th century, individual properties - known as châteaux, however humble - were becoming known for the quality of their wines and in 1855, those of the Médoc (plus Haut-Brion, a property commended by Samuel Pepys as early as 1663) were classified into five levels of classed growths. Lafite, Latour, Margaux and Haut Brion were cited as First Growths, to whose ranks Mouton Rothschild was elevated by presidential decree in 1973. Beneath the ranks of the classed growths lies a raft of fine châteaux known as Crus Bourgeois, while a host of less well-known "petits châteaux" still makes attractive, enjoyable Claret at affordable prices.

The other jewel in the Bordeaux crown is the district of Sauternes, making some of the most outstanding sweet white wines in the world (from the likes of Châteaux d'Yquem, Rieussec and Climens). The foggy autumn mornings along the banks of the Garonne River near Sauternes and neighbouring Barsac enable the noble rot, botrytis cinerea, to form on the skins of the grapes, which can still ripen in the afternoon sun as late as the end of October or early November. The Sémillon grape is the prime component, but Sauvignon Blanc and a little Muscadelle are also planted to provide insurance if the weather is less favourable to Sémillon, as well as offering a counterpoint in flavour.

There are many inexpensive dry white wines - more Sauvignon than Sémillon - from regions such as Entre-Deux-Mers and Graves, with just a handful of outstanding properties located in Pessac-Léognan. The most famous of the great dry whites hail from Châteaux Haut Brion, Laville Haut Brion and Domaine de Chevalier.

The finer wines of Bordeaux are sold en primeur in the late spring following the harvest, some two years before the wines are ready for physical delivery. The châteaux offer their wines through a system of Bordeaux négociants (brokers) who sell them on to importers round the world. Prices vary enormously from one vintage to another, dependent on perceived quality and world demand, which shows no signs of diminishing, especially for the great years.

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Cab.Sauvignon Blend

Cab.Sauvignon Blend

Cabernet Sauvignon lends itself particularly well in blends with Merlot. This is actually the archetypal Bordeaux blend, though in different proportions in the sub-regions and sometimes topped up with Cabernet Franc, Malbec, and Petit Verdot.

In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% (Mouton-Rothschild) to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.

In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and  Australia.

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