Beschreibung:

Domaine de Chevalier Blanc 1995 Domaine de Chevalier Blanc 1995 Pessac-Leognan (Graves), Grand Cru Classe Great wine. So rich, so fat, so mineral. 'Un grand'. SS. Lot 7166 12 bts (sc) Lot 7167 12 bts (sc) per lot: HKD 4000-5000 per lot: USD 450-650 Olivier Bernard is a magician with his white wines which have always been fascinating at Domaine de Chevalier. They last amazingly in bottle, as shown by Olivier when he has mounted vertical tastings going back decades - the wines remain simply unbelievably fresh. However, it is difficult to resist them young, in all their predominantly Sauvignon splendour - locals tend to match the youthful wine with oysters. But the approximately 30% Semillon and the fermentation and aging in oak casks give it the gravitas to go the distance, with its compact, intense bouquet and flavour. The tiny production makes this even more of a treasure. SS. The PHILOSOPHY BEHIND DOMAINE DE CHEVALIER blanc Our philosophy is a great respect of nature because we want our wines to be an artisanal and artistic expression of terroir and fruit conducted by human sensibility. In order to get the best wine we need the best fruit, we need two things: the terroir and the ability to get the best out of the vines. So, we have to organise the best possible marriage between the soil and the vine, so we can pick grapes that reflect the nature of each vintage. First, we have to increase the soil life with natural fertilisers like vegetal compost and minerals. We need the roots to reach deep into the soil, as this is fundamental in order to get the taste of minerality the balance of the ripening and our particular terroir into the wine. We only hand pick, as this helps us to select only the grapes which are golden and represent only the very best berries. Most often, during each September, we go through the vineyard four separate times hand picking only the best grapes. Picking is only done in the morning, between sunrise and 11:00 am. This is very important because it is at this moment of the day that the must has a low oxidation potential and the aromas are most explosive. This is the best time for the vinification and it allows us to preserve both freshness and the aromatic potential. The grapes from each mornings selection are vinified separately in oak barrels and then matured on their lees. After six months each barrel is tasted and we decide whether it is going to be included in the first or second wine. The results of our labours are found in each bottle. Olivier Bernard, Owner of Domaine de Chevalier Quantity: 1