Domaine de Chevalier dates back to the late 1600’s. In recent times, it was purchased in 1983 by the Bernard family who implemented a range of improvements to the property, including the building of new winemaking facilities.
Sustainable farming methods are employed at the chateau, with a small move towards biodynamic methods in portions of the vineyard.
The Blanc is a blend of Sauvignon Blanc and Semillon, typical of the Graves area. 7 hectares are planted with a ratio of 70% Sauvignon Blanc and 30% Semillon.
Hand harvest of the grapes is meticulous – carried out in several several waves of picking to ensure peak ripeness. In this way, sorting is done exclusively in the vineyard.
The chateau use a pneumatic winepress where fruit is softly and slowly pressed. No malo fermentation takes place.
Each plot is separately fermented and aged. After long experimentation, they now use about 30% new oak. The wine remains on its lees and regular bâtonnage is carried out to strengthen the wine’s structure and make it more refined – this also contributes to richness, flavour, and a silkier texture.
The wine then spends an additional 6 months in barrel or in vat, without the lees before bottling.
The nose of the 2003 vintage reveals exotic fruits, citrus, toasted almonds as well as sweet spices like cinnamon from the oak. In the mouth the wine is powerful, rich, and not heavy with a nice acidity.
Characterized by elegance, finesse, purity, minerality and balance.
Pair with foie gras, soft ripe cheeses, grilled fish.