Domaine de Chevalier 2006

Characteristics and tasting tips for Domaine de Chevalier 2006

Tasting

Appearance

The appearance unveils a deep, intense ruby red color, with a brilliant black core characteristic of the great wines of Pessac-Léognan.

Nose

The nose reveals a beautiful aromatic complexity with notes of red and black fruit, raspberry and blackcurrant, intertwined with subtle touches of scorched earth and barbecue spices. The smoky minerality typical of the terroir expresses itself through aromas of graphite, lead ore and fresh mint. Secondary notes of tobacco, cigar box and smoke complete this sophisticated bouquet.

Palate

The attack on the palate is fresh, gradually evolving towards an elegant and refined tannic structure. The tannins bring finesse and distinction without aggression. The underlying acidity offers crucial support and a liveliness that counterbalances the richness of the fruit. The finish persists with remarkable length, leaving lasting impressions of black fruit, peppery spices and slight minty touches.

Food and wine pairing

Domaine de Chevalier 2006 pairs perfectly with all varieties of classic meats including veal, pork, beef, lamb, duck and game. Roasted poultry as well as braised and grilled dishes developing caramelized notes also make excellent accompaniments. This wine also harmonizes with Asian dishes, hearty fish like tuna, mushrooms and pasta.

Service and cellaring

Domaine de Chevalier 2006 is ideally served at a temperature of 15.5°C. Decanting for two to three hours allows the wine to aerate and gradually open up its aromas. This vintage can be enjoyed now, although the best examples can evolve for two decades or more.

An elegant and mineral Pessac-Léognan from Domaine de Chevalier

The estate

Created in 1865 by Arnaud and Jean Ricard, Domaine de Chevalier is located in Léognan in the Pessac-Léognan appellation, south of Bordeaux. Since 1983, the Bernard family has managed this one-hundred-hectare estate, including seventy hectares of vines. Olivier Bernard, at the head of the estate, perpetuates a tradition of excellence while committing the property to a complete transition towards organic and biodynamic farming. The estate is one of the six Pessac-Léognan properties classified as Grand Cru Classé for both red and white wines.

The vineyard

Domaine de Chevalier 2006 comes from a sixty-hectare red wine vineyard located in Léognan, in the Pessac-Léognan appellation. The terroir is composed mainly of fine gravel resting on a subsoil of clay mixed with gravel. The best plots are located directly in front of the château, where the oldest Cabernet Sauvignon vines, reaching fifty years of age, are found. The vineyard benefits from a high planting density of ten thousand vines per hectare. Surrounded by forest on three sides, the estate benefits from a particular microclimate and remarkable biodiversity that contribute to the exceptional quality of the terroir.

The vintage

The year 2006 began with heavy rains in March, followed by four months that were warmer than normal. July was distinguished by particularly high temperatures and intense sunshine. August brought a contrast with significant cooling and moderate rains that slowed down ripening. September began with temperatures reaching 35°C, creating ideal conditions for final ripening, before being interrupted by heavy rainfall. The sun reappeared in October, transforming a potentially compromised vintage into a year ultimately offering respectable quality. These volatile conditions forced producers to exercise extreme selectivity during the harvest.

Vinification and aging

Domaine de Chevalier 2006 was vinified plot by plot, allowing for optimal expression of each terroir before the final blend. Vinification took place in vats with precise temperature control. Aging was carried out in oak barrels, allowing the wine to develop its complexity while preserving the elegance and finesse characteristic of the estate. This respectful approach to the terroir reflects Olivier Bernard's philosophy that the winemaker must reveal rather than impose.

Grape varieties

Cabernet Sauvignon (63%)
Merlot (30%)
Petit Verdot (5%)
Cabernet Franc (2%)