Domaine de Chevalier Rouge 2003 Domaine de Chevalier

Tasting Note Domaine de Chevalier Rouge 2003

Aromas of warm blackcurrant and plum blend with graphite-like nuances and cedar notes from the oak. The Merlot, which makes up 30% of the blend, fills the mid-palate with richness, while the Cabernet Sauvignon provides structure; with an alcohol content of 13%, this 2003 vintage stays lighter on its feet than its ripeness suggests. The tannins have mostly softened. The finish derives more from freshness than astringency. Let it breathe in a decanter for about an hour before serving at 16-18°C.

Grape Varieties

Cabernet Sauvignon, like many Bordeaux Left Bank blends, takes center stage, imparting structure and blackcurrant nuances to the wine. Merlot smooths out the mid-palate. Although present in small quantities, Cabernet Franc makes its presence felt, lending the wine a sense of lightness.

2003 Blend:

• 65% Cabernet Sauvignon
• 30% Merlot
• 5% Cabernet Franc

Cellaring Potential

Best enjoyed by 2032. The tannins have already softened and blended with the fruit aromas. Serve at 16-18 °C.

About Domaine de Chevalier

Domaine de Chevalier sits in a clearing surrounded by forest, well out of the spotlight, and the estate itself describes the spot as a sort of secret garden. Olivier Bernard took over in 1983, doubled the vineyard area within five years and rebuilt the cellars, which now run on modern equipment. His sons Adrien and Hugo work there too. Plantings cover 65 hectares, 58 of them for the red, where Cabernet Sauvignon dominates. Sauvignon Blanc leads the whites, backed by Semillon, on gentle slopes of gravel and clay rising to 60 metres. Farming is sustainable and biodynamic, and selection is strict enough that grapes are sometimes picked one by one. The whites ferment in barrel (30% new oak) in a room cooled to 18 to 20 degrees, a method few others use. And only 1,000 cases of white are made.

Terroir & Climate

Gravelly soil spreading over clayey and gravelly bedrock, which is typical for these vineyards. These small stones, washed down from the Pyrenees, allow water to drain quickly and store daytime heat, which is then released at night, thereby extending the ripening period for Cabernet Sauvignon. The underlying clay layer retains moisture during dry periods. The estate is situated on a gentle slope, with the highest point at 60 meters. A pine forest to the west shields the vineyard from the wind and reduces the risk of frost.

Winemaking

The hand-harvested grapes are placed in small crates and sorted in the vineyard; they are then sorted again before and after destemming. The wines are fermented in stainless steel and concrete tanks, and wines from plots planted with old vines are fermented in oak barrels. The wine is then aged in barriques (barrels) for 16 to 20 months, one-third of which are new barrels. Bâtonnage (stirring the lees) is performed during the first four months. This interaction with the lees helps develop the wine's texture, resulting in tannins that feel velvety smooth rather than dry.

Food Pairing

The perfect local dish to pair with this wine is Bordeaux-style entrecôte; the sauce made with shallots and bone marrow harmonizes exquisitely with the wine's cedar-like aroma. Lamb breast with thyme works on the same principle, as the fat and protein mellow the tannins of Cabernet. Roast duck is better suited to the fuller-bodied Merlot, as the saltiness of Aged Comté contrasts with its fruity aromas.