Domaine de Chevalier

Domaine de Chevalier is an 80-hectare wine estate in a single block, located in Léognan in the Gironde. Located in the Pessac-Leognan AOC, it is classified as a Grand Cru Classé in the Graves wine classification. The estate makes some of the most important red and white wines in Pessac-Leognan. The vineyards sit on gentle slopes within a forest clearing and are carefully managed using biodynamic farming methods.


The history of the estate:

We have to go back to the middle of the 16th century to find the first traces mentioning the existence of a farm on the site of the current estate. At that time, it belonged to the Lalanne family, founders of the estate. They ruled here for more than two centuries.

In the 1900s, it was Jean Ricard’s son-in-law, Gabriel Beaumartin, who established the reputation of Domaine de Chevalier’s wines over forty years of work. In 1948, Claude Ricard takes the lead of the estate. He is the one who will bring the estate to join the privileged group of Grands Crus Classés de Grave in 1953.

In 1983, it’s the Bernard family, a Bordeaux negociant family, who will buy the estate. Their aim is to perpetuate the know-how and work of previous generations. Their aim is to perpetuate the know-how and work of previous generations. The vineyard was then taken in hand and modernized with the aim of preparing it for the next millennium.


The terroir:

‘only a great terroir can produce a great wine’

At Domaine de Chevalier, the historic cohabitation of vine and forest is a major natural asset. Protected by its vast wooded setting, untouched by any outside influence, the vineyard benefits from a microclimate and biodiversity that combine to create a high-quality ecosystem.


The widespread adoption of organic and biodynamic viticulture across all the vineyards managed by Domaine de Chevalier from 2021 is a decisive step in the path they have been following since 2010. This fundamental change, the fruit of in-depth reflection over many years and gradual implementation, represents an irreversible step towards organic certification for all their production from 2023.




The wines:

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.

The aromatic palette reveals the brilliance and purity of the fruit, while the palate is full-bodied, rich in flavour, with a perfect balance of tension and acidity, and a long, mineral finish.

2005, 2008, 2009 and now 2010 rank amongst the very best wines produced in this sprawling commune. Powerful but graceful, true to their terroir, and just so enjoyable to drink; this has become one of our ‘must buy’ estates.