89,90
Per 1 l 119,87
Domaine de Chevalier
Pessac-Léognan Grand Cru Classé
Artikelnummer: 20200056969450,75 L
- Produktbezeichnung
- APELLATION BORDEAUX CONTRÔLÉE, PRODUIT DE FRANCE, TROCKEN
- Allergene
- Enthält Schwefeldioxid und Sulfite
- Variante
- Grand Cru Classé
- Land
- Frankreich
- Gebiet
- Pessac-Léognan
- Rebsorte(n)
- Cabernet Sauvignon 65
- Merlot 30
- Petit Verdot 3
- Cabernet Franc 2
- Jahrgang
- 2022
- Alkoholgehalt in Volumen %
- 14,00
- Lagerfähigkeit
- 30 Jahre
- Verkostnotiz
- Verkostnotiz Wine Enthusiast: 95-97 Barrel sample. Acquired by the Bernard family 40 years ago, the property produced a rich wine with powerful tannins. It has structure as well as black fruits. The estate is performing well. Verkostnotiz Jeff Leve: Almost opaque in color, the wine is equally dark in the nose with black cherries, black berries, black plums, licorice, Cuban cigar wrappers, smoke, burning wood and cocoa. Silky, elegant, plummy, rich and loaded with chocolate-covered, dark pit fruits, espresso and black cherries. There is intensity as well as silkiness and energy in the long finish. The wine blends 65% Cabernet Sauvignon, 30% Merlot, 3% Petit Verdot and 2% Cabernet Franc. 13.5% ABV, 3.60 pH. The harvest took place September 6 - September 28. Yields were 35 hectoliters per hectare. Condition in the vineyards were extremely dry with only 30 MM of rain during the summer, making this the estates driest vintage in history. This is also the second 100% biodynamically fa rmed vintage. More importantly, bottles will feature a special label celebrating 2022 as it was Olivier Bernard's 40th vintage at Domaine de Chevalier. Drink from 2027-2055. 96-98 Pts. Verkostnotiz Falstaff: Tiefdunkles Rubingranat, opaker Kern, violette Reflexe, zarte Randaufhellung. Reife Zwetschken, schwarze Kirschen, etwas Cassis, feine Fruchtsüße, Orangenzesten sind unterlegt. Saftig, komplex, Gewürznelken und Schokolade, dezente Säurestruktur, salziger Abgang, straff und anhaftend, zarte Röstaromen im Nachhall, noch etwas verkapselt, sicheres Entwicklungspotenzial. (Warten/+40)
- Serviertemperatur
- 16-18 °C