2018 Domaine de Chevalier Grand Cru Classé de Graves

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Description

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The 2018 Domaine de Chevalier Rouge is a blend of 65% Cabernet Sauvignon, 30% Merlot and 5% Petit Verdot. In the glass, this wine shows a deep, almost black color. The nose is intense and complex, with aromas of ripe blackcurrants, blackberries, violets, graphite and a hint of spice and balsamic. On the palate, the wine is full and powerful, with a rich texture and well-integrated tannins. The finish is long and refined, indicating great ageing potential. This vintage is considered one of the best ever produced at the estate .

FACT: In the tab 'Attachments' you will find the official fact sheet of this beautiful wine. We will automatically send you this when you order this wine. The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.

You can read the full wine reviews from Parker, Suckling, Vinous and Wine Spectator via the links next to the image. A free service for our customers.

Need advice on finding the perfect wine for your dish? Click here for our exclusive Sommelier. Free for Grandcruwijnen customers.

1. Grilled entrecote with rosemary and garlic
The firm structure and tannins of the wine call for a protein-rich dish such as entrecote. The fat and juiciness of the meat soften the tannins, while the rosemary and garlic nicely support the spiciness of the wine.

2. Mushroom risotto with Parmesan cheese
The earthy flavours of mushrooms – especially porcini or chestnut mushrooms – complement the earthy tones and cedar in the wine. Parmesan gives extra depth and umami.

3. Oven-baked leg of lamb with thyme and roasted vegetables
Lamb has a pronounced flavour that goes well with the power and elegance of this Bordeaux. The herbs and roasted vegetables enhance the complexity in the wine.

4. Beef stew with red wine, bay leaf and cloves
A slow cooked stew provides a soft meat texture and deep flavours. These rhyme perfectly with the dark fruit tones and subtle spices in the wine.

5. Grilled tuna steak with black olives and capers
Tuna is robust enough for a red wine, especially when paired with salty, umami-rich elements like olives and capers. The tension between the salty and the fruity wine makes for a lively combination.

6. Roasted quail with truffle and lentils
A subtle game dish that plays on the finesse of the wine. The truffle brings out the earthy side of the wine, while lentils provide a nice texture and balance to the structure of the wine.

Specifications

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Type of Wine Red
Country France
Region Bordeaux
Appellation Pessac-Léognan
Winery Domaine de Chevalier
Grape Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot, Sauvignon Blanc, Semillon
Biological certified No
Natural wine No
Vegan No
Vintage 2018
Drinking as of 2023
Drinking till 2041
Alcohol % 14.5
Alcohol free/low No
Content 0.75 ltr
Oak aging Yes
Sparkling No
Dessert wine No
Closure Cork
Parker rating 96
James Suckling rating 100
Vinous rating 97
Tasting Profiles Aards, Complex, Donker fruit, Droog, Houtgerijpt, Krachtig, Mineraal, Tannines
Drink moments Indruk maken, Lekker luxe, Open haard

Professional Reviews

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Parker

96

James Suckling

100

Vinous

97

Wijnhuis

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Domaine de Chevalier is located in a clearing in the middle of a forest that protects the vines from extreme temperatures. In fact, Chevalier is a kind of secret garden. The estate is located in Graves, the oldest wine region in Bordeaux. According to this winery, balance is the most essential for a good wine. Balance between the spirit that pervades the estate and the people who work there year after year who are able to further improve their already considerable skills. The philosophy of Domaine de Chevalier is that only a great terroir can produce a good wine.

History

Chevalier's history is an integral part of his identity. The real birth of the estate dates back to the second half of the 19th century. Until recently, the forest took up most of the western part of Graves where the estate is located. Archives from the 17th century show that the small Domaine de Chivaley included houses, outbuildings, gardens, grounds, vineyards, forests and meadows. The name "Chivaley" (meaning "knight" at the time) and is believed to have been traced to the presence of the very old pilgrimage route to Santiago de Compostela which still borders the estate.

One of the things that makes Chevalier unique is how it gained fame in a relatively short time. This is of course due to the terroir but presumably also because over the years Domaine de Chevalier was managed by only a limited number of owners, who all considered it essential to keep the tradition of quality.

Only 3 men have managed Domaine de Chevalier from when it was bought by Arnaud and Jean Ricard in 1865 until it was bought by the Bernard family in 1983. Jean Ricard is considered the real creator of Chevalier. However, his son-in-law, Gabriel Beaumartin, who spent 40 years in service, was responsible for crystallizing Jean's reputation.

Claude Ricard has run the estate for 35 years. Claude was highly respected and had encyclopedic knowledge of wine growing. Under his leadership, the estate was included in the elite grands crus in the 1953 Graves classification. It is also thanks to Claude Ricard that the castle has acquired a truly international dimension.

In 1983, Domaine de Chevalier was bought by the Bernard family and Olivier Bernard was appointed manager to continue the work of the past 120 years and take a long-term approach. This was to be based on preserving the family tradition and continuing to produce an excellent and famous wine steeped in history. In accordance with this mission, major investments have been made in the vineyard and the cellar. Significant expansion was carried out and all aspects of winegrowing were reviewed.

Method

Chevalier is all about quality and balance. The search for quality is a permanent priority. The way the grapes are picked illustrates the winemaking team's quest for perfection. The crop is monitored very carefully from 3 to 4 weeks before the estimated harvest date. The juice is analyzed regularly and the sugar levels are determined. The grapes are also tasted because when all is said and done, this is the only way to judge the quality of the juice. Tasting the grapes is especially important for red wine grapes, as physiological and phenolic ripeness are not necessarily reached at the same time. Through repeated taste tests and laboratory analyzes, the winegrowers can determine the picking order of the grapes in each plot according to the specific characteristics of the harvest year.

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Attachments

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