Domaine de Chevalier 2022

The 2022 Domaine de Chevalier Rouge is a critically acclaimed Grand Cru Classé wine from the Pessac-Léognan appellation in Bordeaux. The 2022 vintage is widely considered a masterpiece for the estate, successfully navigating a historically hot and dry growing season to produce a wine that beautifully balances massive power with the estate’s signature elegance and freshness.

This specific vintage features a unique collector’s element. To celebrate estate manager Olivier Bernard’s 40th vintage leading Domaine de Chevalier, the bottle features an ink-wash artwork titled “Cheval Galopant” (Galloping Horse) by the renowned Chinese master artist Xu Beihong.

• The Blend: 65% Cabernet Sauvignon, 30% Merlot, 3% Petit Verdot, and 2% Cabernet Franc.
• Critical Acclaim: It is one of the highest-rated reds in the estate’s history, earning 97–99 points from The Wine Cellar Insider (Jeff Leve) and 96–98 points from Robert Parker’s Wine Advocate. Critics praise its flawless symmetry and integration.
• Alcohol by Volume (ABV): 14%

• Appearance: A deep, opaque purple-black color with vibrant ruby hues at the rim.
• Nose: Highly expressive and deeply layered. It opens with intense aromas of ripe blackcurrants, dark cherries, and wild blueberries, woven together with sophisticated layers of crushed gravel, cigar box, fresh tobacco leaf, and violets.
• Palate: Full-bodied yet remarkably light on its feet. The entry is plush and velvety, expanding into a dense core of dark fruit, cocoa powder, and涼 cool minerality. The tannins are exceptionally fine-grained, providing a firm but silky structural backbone.
• Finish: Incredibly long, vibrant, and precise, leaving trailing notes of graphite, spice, and juicy black fruits.

• Drinking Window: 2028 to 2055+. While its velvety tannins make it tempting to try early with decanting, this wine is built for the long haul and will easily cellar for decades.
• Food Matching: Pairs beautifully with fine cuts of red meat, such as a wagyu ribeye, roasted lamb leg, or rich duck breast dishes accompanied by earthy mushroom reductions.