Viniou Reviews
L'Esprit de Chevalier 1996 is the second wine of the esteemed Domaine de Chevalier estate, nestled within the celebrated Pessac-Léognan appellation of Bordeaux’s Graves region. Crafted primarily from classic Bordeaux varietals—usually a blend favouring Cabernet Sauvignon and Merlot, occasionally complemented by Cabernet Franc and Petit Verdot—this 1996 vintage comes from an exceptional year known for balanced ripeness and structure. The terroir of Pessac-Léognan is marked by deep gravel soils, ensuring excellent drainage and imparting the wine with sumptuous minerality and finesse. Vinification at L’Esprit de Chevalier follows traditional Bordeaux methods, including careful maceration and ageing in French oak barrels, which enhances complexity and supports graceful maturation over decades.
The Pessac-Léognan region, in the southern reaches of Bordeaux, is renowned for its unique gravel and sand-laden soils, lying atop layers of clay and limestone. This encourages the production of reds that are simultaneously powerful and refined, showing cassis, tobacco, graphite, and smoky nuances. The area benefits from a temperate maritime climate, with cooling Atlantic influence ensuring even ripening and preservation of aromatic freshness. Pessac-Léognan boasts a rich winemaking heritage, home to both historic châteaux and forward-thinking estates, often excelling in the production of both reds and whites.
With its mature profile, showcasing aromas of cigar box, black fruits, forest floor, and subtle truffle, L’Esprit de Chevalier 1996 pairs beautifully with classic French cuisine and refined meat dishes. Opt for roast lamb with herb crust, beef tournedos with wild mushrooms, or duck breast with a red wine reduction. Regional dishes such as entrecôte à la bordelaise or confit de canard resonate especially well, while hard aged cheeses like Comté or Cantal also complement the wine’s evolved tannic structure.
For optimal enjoyment, decant for at least an hour to soften any residual tannins and reveal tertiary character. Serve at a temperature between 16-18°C, allowing the bouquet to unfold fully and the palate to display its harmonious depth and complexity.
