The Domaine de Chevalier is basically a clearing in the middle of a forest. There were already vineyards here in the 17th century. However, the birth of the estate dates back to the 19th century. Since then, there have only been a few winegrowers from the Ricard family before the Bernard family took over in 1983, who still run the estate today.
With the aim of continuing the 150-year history and establishing a "product steeped in history with a unique image", Olivier Bernard started extensive investments. The cultivation area was significantly increased. All elements of the business were rethought and redesigned. "We have built and remodelled in a developed way. Nothing was left to chance."
With the 1953 classification, Chevalier was included in the Grands Crus Classés de Graves group. Today, 70 % Sauvignon and 30 % Sémillon grow on 7 hectares. The red grape varieties cover 60 ha: 63 % Cabernet Sauvignon, 30 % Merlot, 5 % Petit Verdot, 2 % Cabernet Franc. The soil consists mainly of black sand and fine gravel on a clayey-pebbly subsoil. An unusually high planting density for the appellation of 10,000 vines/ha allows the vines, which are 35 years old on average, to root deeply and thus produce a high density of flavours.
The Chevalier Rouge is produced by fermentation in steel tanks, in tulip-shaped concrete tanks and in conical wooden barrels. The barrel ageing (16 to 20 months) takes place 30 % in new barriques. The highly praised and remarkably storable white wine is fermented in barrels after gentle pressing and fine pre-clarification. Ageing also takes place in barrels, on the lees for up to 18 months.
photos: Domaine de Chevalier
