Domaine de Chevalier 1999

Characteristics and tasting tips for Domaine de Chevalier 1999

Tasting

Color
The color reveals a deep ruby-garnet hue, showing slightly brick-red tints at the rim, a testament to elegant aging over the years.

Nose
The nose is initially shy then gradually opens up to aromas of bright red fruit accompanied by notes of coconut and raspberry leaf. With aeration, tones of cedar, tobacco and scorched earth emerge, enriched by mineral and balsamic nuances characteristic of the gravelly terroir. A mentholated freshness adds an extra dimension to this complex bouquet.

Palate
On the palate, this medium-bodied wine reveals a generous attack and a silky texture. The tannic structure, remarkably balanced and refined, evokes a purity comparable to the great wines of Burgundy. The tannins, coated in fruit pulp, offer a sensation that is both velvety and firm. The well-integrated acidity harmoniously supports the whole. The finish stands out for its delicacy and length, with tight tannins that persist gradually.

Food and wine pairing

Domaine de Chevalier 1999 pairs perfectly with delicately prepared red meats such as roast beef, roasted leg of lamb or wild duck with a pepper sauce. Wild mushrooms also make an excellent accompaniment. This wine also pairs remarkably well with certain Asian dishes with fresh spicy notes, as well as pasta with complex meat-based sauces.

Service and cellaring

Domaine de Chevalier 1999 can be enjoyed now and will continue to evolve favorably in the years to come. Decanting for one hour will allow the wine to fully reveal its aromatic complexity. Serve ideally at a temperature of 16-18°C.

A Pessac-Léognan Grand Cru Classé combining Bordeaux finesse and elegance

The estate

Domaine de Chevalier is a Grand Cru Classé de Graves created in 1865 by Arnaud and Jean Ricard. Located in Léognan, in the heart of the Pessac-Léognan appellation in the Bordeaux region, the estate spans approximately 100 hectares, including 65 to 70 hectares of vines. Since 1983, the Bernard family has managed the property, with Olivier Bernard at the helm. The estate is distinguished by its unique forest surroundings creating a protective microclimate and by its production philosophy prioritizing finesse and elegance. Today, his sons Adrien and Hugo Bernard actively participate in the management, perpetuating the family commitment to excellence.

The vineyard

The Domaine de Chevalier vineyard benefits from an exceptional Pessac-Léognan terroir, composed of fine white gravel and black sand resting on a subsoil of alios and clay. Protected on three sides by a historic forest, the estate enjoys a unique microclimate favoring optimal grape ripening. The vines, with an average age of 30 to 35 years, are planted at a remarkable density of 10,000 vines per hectare, well above the regional average. This exceptional density encourages competition between the vines and naturally limits yields, thus concentrating quality in each bunch.

The vintage

The 1999 vintage represents a transitional year for the Bordeaux vineyard. Although overshadowed by the spectacular 2000 vintage that followed, 1999 is characterized by complex weather conditions that gave rise to wines of great finesse and subtlety. For Domaine de Chevalier, this vintage occurred during the second decade of transformation under the direction of Olivier Bernard, a period when the systematic replanting launched in 1988 was beginning to bear fruit.

Winemaking and aging

Winemaking for Domaine de Chevalier 1999 begins with manual harvesting and rigorous sorting in three phases. A 4 to 6-day pre-fermentation maceration precedes alcoholic fermentation in various vats. Maceration is then prolonged for 15 to 25 days to refine the tannins. The Grand Vin undergoes malolactic fermentation entirely in new French oak barrels. Aging takes place in barrels for 14 to 24 months, with a proportion of new oak adapted to the vintage characteristics. The final blend is made in January, retaining only 40 to 60% of production for the Grand Vin.

Blend

Cabernet Sauvignon (61-65%)
Merlot (28-30%)
Petit Verdot (3-9%)
Cabernet Franc (2%)