Domaine de Chevalier
Domaine de Chevalier Pessac Leognan Grand Cru Rouge 2021
| Denomination | Pessac Léognan AOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Bordeaux (France) |
| Grape varieties | 63% Cabernet Sauvignon, 30% Merlot, 5% Petit Verdot, 2% Cabernet Franc |
| Aging | 18 months (4 months on the lees). |
Awards
-
2021
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2021
96/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Archives from the 17th century show us that the small Domaine de Chivaley included “houses, outbuildings, gardens, grounds, vines, woods, and meadows.” The name "Chivaley", (meaning "knight" in Gascon) is believed to be linked, for an unknown reason, to the presence of the very old pilgrim trail to Santiago de Compostela which still borders the estate.
The term domaine, later replaced by château, originally had a wider meaning that has since disappeared. It referred to an ensemble, as at Chivaley, formed by a family residence and agricultural estate in which viticulture coexisted with other crops and breeding...” Read more
| Name | Domaine de Chevalier Pessac Leognan Grand Cru Rouge 2021 |
|---|---|
| Type | Red still |
| Denomination | Pessac Léognan AOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 63% Cabernet Sauvignon, 30% Merlot, 5% Petit Verdot, 2% Cabernet Franc |
| Country | France |
| Region | Bordeaux |
| Vendor | Domaine de Chevalier |
| Origin | Léognan (France) |
| Soil composition | Soil of dark sand and fine white gravel. |
| Harvest | Grapes in baskets, with triple sorting: 1st in the vines, 2nd on the complete bunch on the sorting table and third by individual grapes on the sorting table. |
| Wine making | Vatting gravity without pumping, alcoholic fermentation in stainless steel and coated steel temperature controlled vats. Maceration for 2 to 3 weeks (30° C. max). |
| Aging | 18 months (4 months on the lees). |
| Allergens | Contains sulphites |
