Domaine de Chevalier 1990

Winery Background and History

Domaine de Chevalier, located in the Pessac-Léognan appellation of Bordeaux, France, is a renowned Grand Cru Classé de Graves estate. Established in the 18th century, it has built a reputation for producing both exceptional red and white wines. The estate is nestled within a forested area, creating a unique microclimate that contributes to the distinct character of its wines. In 1983, Olivier Bernard took over the management, ushering in a period of modernization and enhanced quality. Under his leadership, Domaine de Chevalier has continued to uphold its tradition of excellence, combining traditional winemaking techniques with innovative practices to produce wines that reflect the unique terroir of the region.

Producer and Winemaker

Since 1983, Olivier Bernard has been at the helm of Domaine de Chevalier, overseeing both vineyard management and winemaking processes. His commitment to quality and respect for tradition have been instrumental in the estate’s continued success. The winemaking team focuses on producing wines that express the unique terroir of Pessac-Léognan, employing both traditional methods and modern innovations to achieve this goal.

Vineyards and Microclimate

Domaine de Chevalier’s vineyards span approximately 45 hectares, with 40 hectares dedicated to red grape varieties and 5 hectares to white. The soils are predominantly gravelly, providing excellent drainage and contributing to the complexity of the wines. The surrounding forest creates a unique microclimate, offering protection from extreme weather and promoting biodiversity. This environment, combined with sustainable viticultural practices, ensures the production of high-quality fruit that reflects the terroir’s distinct characteristics.

Grape Varietals

The 1990 vintage of Domaine de Chevalier Rouge is composed of:

• 65% Cabernet Sauvignon

• 30% Merlot

• 5% Cabernet Franc

Vinification & Aging Methods

The 1990 vintage experienced favorable weather conditions, leading to optimal ripeness and concentration. Harvesting was conducted manually to ensure careful selection of the best fruit. Fermentation took place in temperature-controlled stainless steel vats, allowing precise control over the process to preserve the purity of the fruit and the expression of the terroir. Following fermentation, the wine underwent malolactic fermentation to soften acidity and enhance mouthfeel. The wine was then aged in French oak barrels, with a portion being new oak, for approximately 18 months. This aging process contributed to the development of complex aromas and flavors, as well as the integration of tannins, resulting in a wine with depth and elegance.

ABV (Alcohol by Volume)

The 1990 Domaine de Chevalier has an alcohol content of 13%.

Tasting Notes

The 1990 Domaine de Chevalier Rouge exhibits a deep garnet color with a broad ochre rim. The nose is inviting, offering aromas of cassis, olives, verbena, lime, and tobacco nuances. On the palate, it is medium-bodied with well-integrated tannins and balanced acidity, leading to a long, elegant finish. This wine showcases the complexity and aging potential characteristic of Domaine de Chevalier.

Food & Wine Pairing

This wine pairs beautifully with roasted lamb, beef tenderloin, and game dishes. It also complements rich stews and aged cheeses, where its structure and depth enhance the dining experience.

Service Methods and Temperatures

Serve the 1990 Domaine de Chevalier at a temperature between 16°C and 18°C (60°F to 64°F). Decanting for about an hour before serving is recommended to allow the wine to open up and fully express its aromatic profile.

Storage and Aging Potential

Stored under optimal conditions, the 1990 Domaine de Chevalier has the potential to develop further complexity over the next decade, with a peak drinking window extending through 2030.

Scores

• Wine Spectator: 93 points

• Falstaff: 95 points