Domaine de Chevalier L'Esprit de Chevalier Blanc

Domaine de Chevalier is located in Bordeaux, specifically in Léognan, in the southwest of France. This estate is now in the hands of the Bernard family, and it is “a clearing in the middle of the forest that protects it, a sort of secret garden away from the eyes of the media”.

This is how it is defined by its owners, who steward the excellence and quality of this estate that achieved Grand Cru Classé status for its red and white wines in the Graves Wine Classification in 1953 and 1959. Their vineyards, which cover 61 hectares, produce wonderful wines, like L'Esprit de Chevalier Blanc (a blend of Sauvignon Blanc and Semillon).

These grapes are grown on the 6 hectares of white varieties that the property has planted on mountainous terrain with gravel deposits. Thanks to this soil, which retains water, the vines (with an average age of 35 years old) can cope with the summer droughts. Likewise, the forest surrounding the estate is key, as it mellows the temperature contrasts, creating a greenhouse effect that in hot weather encourages grape ripening. In winter, the opposite occurs, increasing the risk of frost. However, this danger is prevented by the Gironde River, which lowers temperatures.

In this sense, and with the idea that “man is only a revealer”, all the work at Domaine de Chevalier is focussed on letting the terroir speak. To do this, they must understand it perfectly, knowing each plot and its unique characteristics in detail. After all, each plot is different and not all will need the same care. This is achieved through daily observation and always using an organic approach. Harvesting of the white varieties, which is done by hand, is generally carried out during the first half of September (before the reds). This results in less ripening of the berries, producing fresher whites than reds. However, the grapes are not harvested at the same time, as each grape will be harvested when it is ready. For this reason, harvesting happens in several stages until each cluster reaches optimum ripeness. This particularly meticulous work is carried out by a team of 35 people who work two to three days a week, selecting only the best bunches. Likewise, to avoid crushing, the grapes are placed in small boxes (30 Kilos).

From there, L'Esprit de Chevalier Blanc goes directly to the press where gentle and slow pressures will be put on it. After this, the resulting must goes directly to the barrels where it will be racked. For this purpose, the liquid is brought down to a temperature between 16°C and 18°C in cold storage. By doing this, the must is decanted by gravity. When it is clean, L'Esprit de Chevalier Blanc will begin to ferment in these barrels. Depending on the year, it might be necessary to add external yeasts. “I note that the best barrel is never better than the final blend,” assures Olivier Bernard. Then the time comes for blending, where the complexity and quality of each batch will be enhanced. Once blended, L'Esprit de Chevalier Blanc will be aged on the lees for 18 months. During this time, stirring and battonnage is essential, as this will allow L'Esprit de Chevalier Blanc to further develop its body and structure, providing unctuousness and softening the tannins.