2010 Domaine de Chevalier, Pessac-Léognan, Bordeaux

2010 Domaine de Chevalier, Pessac-Léognan, Bordeaux

Product: 20108003298
Prices start from £435.00 per case Buying options
2010 Domaine de Chevalier, Pessac-Léognan, Bordeaux

Description

Simply sensational! This has absolutely everything I love in a bottle of Bordeaux. It’s almost like a made-to-measure suit and, as with a suit that would fit me, this is extremely voluminous and capacious. Fabulous wafts of gently crushed blackberries ooze out of the glass like dry ice; it’s so cool and precise, dense but utterly beguiling. This has firm but ripe-as-you-like tannins with a traffic-stopping finish of several minutes.

For many years at this excellent estate their white wine is always number one or two in quality over the whole vintage, and since their stunning 2005, their red has been zooming up the Bordeaux charts culminating the their spectacular double whammy of 2009 and 2010. This is an exceptional wine and a must-have !
Simon Staples, Fine Wine Director

Olivier Bernard has crafted a succession of stunning wines over the past few years and this may well be his best yet. There is a wonderful purity and precision, a real sense of terroir, and great harmony between the Cabernet Sauvignon (64%) and Merlot (34%). The quality of tannins is exemplary, the balance is perfect, the length extraordinary, and the whole thing reeks of pure class. Sorry, but this is a personal favourite and I can’t help but wax lyrical about it!
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6 x 75cl bottle
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Critics reviews

Jancis Robinson17.5/20
Wine Advocate95/100
James Suckling96/100
Wine Spectator 92-95/100
Robert Parker95/100
Jancis Robinson17.5/20
Dark crimson. So racy and inky, mineral and sinewy. Chewy. SO youthful! Racy and sinewy. Lively, fragrant. Mouth filling and vibrant though it has yet to evolve much character but the balance seems promising. Acid dominates tannin here.
Jancis Robinson MW- jancis robinson.com, Apr 2011 Read more
Wine Advocate95/100
This is one of my all-time favorite wines from Domaine de Chevalier, a silky, rather classic Pessac-Leognan with notes of scorched earth, tobacco leaf and black and red currants, but no hard edges. Fragrant, complex aromatics are followed by a savory, expansively flavored wine made from a final blend of 65% Cabernet Sauvignon, 20% Merlot and 5% Petit Verdot. The wine hit 13.5% natural alcohol, which must certainly be among the highest they have ever achieved, even eclipsing the 2009. An opulent, precocious style of wine that seems much more developed, complex and delicious than I thought from barrel, this beauty can be drunk in 5-6 years or cellared for 20 or more.
Robert M. Parker, Jr. - 28/02/2013 Read more
James Suckling96/100
James Suckling's Wine of the Year 2013

Dark fruits such as raspberries and blueberries with subtle perfume on the nose. Full body, with super well-integrated tannins and a fresh and clean finish.Racy young wine. Shows classy structure and richness.
James Sucking - jamesuckling.com - 15-Nov-2013

On 25th November this year, James Suckling named his wine of the year 2013 as 2010 Domaine de Chevalier rouge. In his words - "For My Wine of The Year, I wanted something accessible to most serious wine consumers ….. Domaine de Chevalier struggled to make great wines in the 1990s after extensive vine replantation, but 2013 proves it is back to its former glory. This most recent release reminds me of their wines from the 1950s, 1960s and 1970s”  Read more
Wine Spectator 92-95/100
This is loaded, with layers of gorgeous plum sauce, linzer torte and blackberry fruit melding beautifully with charcoal, spice and anise. The long, dark finish has some power in reserve, but it's rounded and enticing.
James Molesworth – The Wine Spectator – Top Scoring Bordeaux 2010 – 31 Mar 2011
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Robert Parker95/100
This is one of my all-time favorite wines from Domaine de Chevalier, a silky, rather classic Pessac-Leognan with notes of scorched earth, tobacco leaf and black and red currants, but no hard edges. Fragrant, complex aromatics are followed by a savory, expansively flavored wine made from a final blend of 65% Cabernet Sauvignon, 20% Merlot and 5% Petit Verdot. The wine hit 13.5% natural alcohol, which must certainly be among the highest they have ever achieved, even eclipsing the 2009. An opulent, precocious style of wine that seems much more developed, complex and delicious than I thought from barrel, this beauty can be drunk in 5-6 years or cellared for 20 or more.
95 Robert Parker- Wine Advocate- Feb 2013

Consultant Stephane Derenoncourt along with owner Olivier Bernard have done a fabulous job over recent years, but the tannic, backward 2010 Domaine de Chevalier seemed primary and difficult to assess when I tasted it on three separate occasions. The natural alcohol is 13.5% from a blend of 63% Cabernet Sauvignon, 30% Merlot and the rest Petit Verdot. A youthful inky/blue/purple color is opaque to the rim and the nose offers elegant aromas of crushed rocks, acacia flowers, boysenberries, black currants and subtle toast as well as oak. This thick, rich, tannic, backward wine will require patience. I would guess 7-10 years of cellaring will be essential, but this is a 30- to 40- year wine.
91-93+ Robert Parker- Wine Advocate- May 2011 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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