2014 Domaine de Chevalier Blanc, Pessac-Léognan, Bordeaux

An important white grape in Bordeaux and the Loire Valley that has now found fame in New Zealand and now Chile. It thrives on the gravelly soils of Bordeaux and is blended with Sémillon to produce fresh, dry, crisp  Bordeaux Blancs, as well as more prestigious Cru Classé White Graves. It is also blended with Sémillon, though in lower proportions, to produce the great sweet wines of Sauternes. It performs well in the Loire Valley and particularly on the well-drained chalky soils found in Sancerre and Pouilly-Fumé, where it produces bone dry, highly aromatic, racy wines, with grassy and sometimes smoky, gunflint-like nuances.

Domaine de Chevalier is one of the few Graves estates to produce both first class reds and whites. The property was purchased by the Ricard family in 1865 and remained in their hands until it was bought by the Bernard distilling company in 1983. Domaine De Chevalier has 35 hectares of vines and red wine accounts for 80% of the production. Made from a blend of 55% Cabernet Sauvignon, 40% Merlot, and 5% Cabernet Franc, the wine is fermented in temperature-controlled, stainless steel vats and then matured in oak barriques (50% new) for 18 months. Domaine de Chevalier is fortunate to have such a fine team to run its affairs. Olivier, whose family business owns the estate, is the outgoing but canny administrator whilst Rémi Edange is hands-on, knowing every vine and every barrel. Whilst their white wines have always been amongst the very finest, the reds were simpler affairs. But from the 1995 vintage onwards greater flair and concentration was in evidence. The quality curve is now further accentuated by the team's bold move to appoint Stéphane Derenoncourt, of La Mondotte fame, as consultant winemaker. Domaine De Chevalier is classified as a Graves Cru Classé.