Pessac Leognan Grand Vin De Bordeaux Graves | Le Petit Chevalier

Pessac Leognan Grand Vin De Bordeaux Graves | Le Petit Chevalier

Sale price€50,00
Red
Bordeaux (FR)
Pessac-Léognan AOC
60% Cabernet Sauvignon, 35% Merlot, 5% Petit Verdot
Enjoy it within 7 years
13.5% vol.
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Production and refinement

From a vineyard in the heart of Graves, with gravel and pebble soils, trained using the trellis system.
A balanced blend of Cabernet Sauvignon, Merlot, and Petit Verdot.

Traditional red vinification in stainless steel tanks, with blending of separately vinified grapes. Aging in oak barrels for a variable period each year, depending on the specific characteristics of the vintage.

Organoleptic analysis

Visual exam

A beautiful intense ruby red color.

Olfactory examination

On the nose, it expresses intense notes of ripe red and black fruits accompanied by complex peppery spice notes.

Tasting

In the mouth, it is full, savory, and generous, with excellent concentration. Very elegant.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Pessac Leognan Grand Vin De Bordeaux Graves | Le Petit Chevalier ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: France

Region: Bodeaux (Pessac)

Hectares of vineyards: 30

Le Petit Chevalier

Located in Léognan, at the heart of the renowned Graves wine region in Bordeaux, Domaine de Chevalier boasts an ancient history, being already present on the 1783 map by Pierre de Belleyme, the geographic engineer of Louis XVI.

Throughout the centuries, the estate has undergone various historical phases until 1983 when it was acquired by the Bernard family, renowned in France for their leadership in the spirits industry and high-quality wine trade.

Le Petit Chevalier

Under the enlightened guidance of Olivier Bernard, Domaine de Chevalier continues to embody the spirit of balance and the relentless pursuit of perfection that has distinguished the wines of this cru for over 140 years.

The estate's vineyard spans 30 hectares, cultivated organically, with biodynamic practices (including in the cellar) since 2021.

Region and territory

The best blends in the world

Bordeaux

The best blends in the world

Bordeaux

The best blends in the world

Bordeaux

The Bordeaux region is one of the most important wine territories in the world. Not only does this region reach dizzying qualitative peaks, but it has consistently maintained those results, year after year, with top-notch quality.

Centuries of tradition and pursuit of quality have raised the bar and made Bordeaux wines famous: in 80% of cases, they are imposing red wines of remarkable structure and power, but there are also examples of botrytized or noble rot wines that complete the oenological panorama and elevate Bordeaux's reputation.

Bordeaux benefits from its proximity to the Atlantic Ocean. The climate is maritime: mild winters, cool summers, abundant precipitation but very well absorbed by the soil rich in stones, breccia, and sediments. The soils are highly variable on the surface, not particularly fertile, and covered by a thin layer of breccia, while the deeper layers are rich in minerals.

Regarding the classification, most wines are designated as Cru Bourgeois, but otherwise, there is no homogeneous system for the entire region.

Graves

The Graves region is located south of the Médoc; it's a region that produces an equal amount of white wines (from Sémillon and Sauvignon Blanc) and red wines (from Cabernet Sauvignon, Merlot, Cabernet Franc).

This area is known for its favorable soil composition, formed by alluvial deposits that bring pebbles and stones to the surface, warming the environment in which the grapes ripen. The gravelly soils ensure excellent water drainage, greatly benefiting the quality of the grapes. Thanks to this characteristic, one of the most extensive wine-producing areas of Bordeaux is named "Graves."

For its importance, mention must certainly be made of the Pessac-Léognan AOC in this area.
In Graves, the production of white wine based on Sémillon grapes is also famous, which provides richness, structure, and aging potential, and Sauvignon Blanc, which brings freshness and aromatic elegance to the wines.
An area known for its favorable soil composition, formed by alluvial deposits.

Recommended pairings and dishes

Matching by concordance

A complex and structured wine with a tense and powerful sip, requiring equally robust and intense pairings. The peppery notes also allow for analogical pairings with slightly spiced dishes.

Matching by contrast

The tannin and freshness of this great blend allow for contrasting pairings with succulent and slightly fatty foods: it cleanses the palate and prepares it for the next bite.

It pairs well with

Red meats, game meats in substantial preparations, and aged cheeses.

Matching by concordance

A complex and structured wine with a tense and powerful sip, requiring equally robust and intense pairings. The peppery notes also allow for analogical pairings with slightly spiced dishes.

Matching by contrast

The tannin and freshness of this great blend allow for contrasting pairings with succulent and slightly fatty foods: it cleanses the palate and prepares it for the next bite.

It pairs well with

Red meats, game meats in substantial preparations, and aged cheeses.

Venison stew

A venison stew (or other types of game meat) is a very flavorful dish: the meat is simmered with carrots, onions, and mushrooms, and served with a very thick white sauce. This dish is suitable for intense and highly satisfying pairings.

Fondue

A true delight for the palate, fragrant and intense: a dense cream made by melting cheese in a double boiler, blended with cream and egg yolks. It is served very hot, optionally topped with slices of white truffle.

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