The 2021 Domaine de Chevalier Blanc, picked September 13–23 at 40hL/ha, has a captivating, complex bouquet of yellow flowers, white peach, wet limestone and just a faint hint of elderflower in the background. The taut palate is well-balanced with a superb line of acidity. Conveying tangible energy from start to finish, this builds in the mouth toward a persistent finish that fans out gloriously. One of the best Domaine de Chevalier whites that I have tasted in 20-plus years.
Drink 2026 - 2055
Neal Martin, vinous.com, (May 2022)
The 2021 Domaine de Chevalier Blanc is shaping up brilliantly, bursting with aromas of citrus oil, gooseberries, crisp stone fruit, white flowers and pastry cream. Medium to full-bodied, satiny and layered, it's a concentrated, textural wine that displays terrific cut and tension, allying racy acidity with chalky, structuring dry extract.
William Kelley, Wine Advocate (Apr 2022)
Restrained, as it always is, on the nose. Though on the palate there’s a certain blossomy opulence. And impressive persistence. Based on how this wine tastes and the track record of the château, this should be a real long-distance runner… Minerals and citrus and a light lanolin character with great undertow and interest. But still pretty youthful and unformed.
Drink 2025 - 2045
James Lawther, jancisrobinson.com (May 2022)
Impactful from the first moment, reinforcing the success they have had in both colours in the vintage. So much flavour and texture, with lemongrass, gunsmoke, orange peel, pineapple, mango, slate, apricot pit, offering grip and length. Tasted several times and it always delivered juice, control and excitement. One of the wines of the vintage.
Drink 2026 - 2040
Jane Anson, janeanson.com (May 2022)
This is always an impressive white, with a lengthy, layered and compact palate. Lots of dried lemon, clove, fennel, green-apple and cedar. Flint and toast, too. Medium to full body. INcredible long. 70% sauvignon blanc and 30% semillon.
James Suckling, jamessuckling.com (May 2022)
About this WINE
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.
In 1986 a new communal district was created within Graves, in Bordeaux, based on the districts of Pessac and Léognan, the first of which lies within the suburbs of the city. Essentially this came about through pressure from Pessac-Léognan vignerons, who wished to disassociate themselves from growers with predominately sandy soils further south in Graves.
Pessac-Léognan has the best soils of the region, very similar to those of the Médoc, although the depth of gravel is more variable, and contains all the classed growths of the region. Some of its great names, including Ch. Haut-Brion, even sit serenely and resolutely in Bordeaux's southern urban sprawl.
The climate is milder than to the north of the city and the harvest can occur up to two weeks earlier. This gives the best wines a heady, rich and almost savoury character, laced with notes of tobacco, spice and leather. Further south, the soil is sandier with more clay, and the wines are lighter, fruity and suitable for earlier drinking.
Sauv.Blanc & Sémillon
The blend used for White Graves and Sauternes and rarely encountered outside France. In the great dry whites of Graves, Sauvignon Blanc tends to predominate in the blend, although properties such as Smith Haut Lafite use 100% Sauvignon Blanc while others such as Laville Haut Brion have as much as 60% Sémillon in their final blends. Sauvignon Blanc wines can lose their freshness and fruit after a couple of years in bottle - if blended with Sémillon, then the latter bolsters the wine when the initial fruit from the Sauvignon fades. Ultimately Sauvignon Blanc gives the wine its aroma and raciness while Sémillon gives it backbone and longevity.
In Sauternes, Sémillon is dominant, with Sauvignon Blanc playing a supporting role - it is generally harvested about 10 days before Sémillon and the botrytis concentrates its sweetness and dampens Sauvignon Blanc`s naturally pungent aroma. It contributes acidity, zip and freshness to Sauternes and is an important component of the blend.