Domaine de Chevalier 1993

Characteristics and tasting tips for Domaine de Chevalier 1993

Tasting

Color

The color shows a dark garnet tint characteristic of Bordeaux red wines based on Cabernet Sauvignon.

Nose

The nose reveals empyreumatic aromas marked by smoky and toasted notes. Touches of blackcurrant, tobacco and minerality evoking stone and gravelly earth unveil themselves gradually.

Palate

On the palate, this wine distinguishes itself by its assertive tannic structure and its pronounced mineral character. The racy and vertical texture typical of Pessac-Léognan wines expresses itself fully, with a finish marked by earthy and stony tones which faithfully reflect the gravelly terroir of the estate.

Food and wine pairings

This Domaine de Chevalier 1993 ideally pairs with aged red meats, game such as venison or wild boar, as well as generous braised dishes. Mushrooms, notably truffles, and aged hard cheeses also constitute excellent pairings.

Service and storage

Domaine de Chevalier 1993 benefits from being served at a temperature between 16 and 18°C. Decanting for one hour helps soften the tannic structure and fully release the aromas.

A structured and mineral Pessac-Léognan red

The estate

Acquired by the Bernard family in 1983, Domaine de Chevalier has been listed among the Grands Crus Classés de Graves since 1953. Under the direction of Olivier Bernard, then twenty-three years old during the family takeover, the property underwent significant modernizations while preserving its identity turned towards the expression of terroir. Today, his sons Adrien and Hugo perpetuate this commitment in favor of environmentally friendly viticulture, the estate having obtained organic certification in 2023.

The vineyard

The Domaine de Chevalier vineyard benefits from an exceptional location in the heart of the Pessac-Léognan appellation, entirely surrounded by the Landes forest. This forest proximity creates a particular microclimate that favorably influences grape ripening. The soils are composed of gravel on a clay-gravel subsoil, offering optimal drainage and imparting this characteristic minerality to the wines. This preserved natural environment contributes to the unique identity of the wines produced on this property.

The vintage

The 1993 vintage in Bordeaux proved particularly demanding for winemakers. After a wet spring and a generally favorable summer, autumn rains in September and October complicated the final ripening of the grapes. These weather conditions necessitated rigorous plot selection and precise harvest timing to preserve quality and avoid berry dilution.

Vinification and aging

Domaine de Chevalier 1993 benefited from investments made by the Bernard family in the early 1980s, notably the construction of new cellars and a refrigerated reception room for the grapes. These facilities allowed for preserving the integrity of the fruit and conducting precise plot-by-plot vinifications, followed by aging in French oak barrels.

Grape varieties

Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc