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L'Esprit de Chevalier Pessac Leognan Blanc 2000

Bordeaux White Blends from Pessac-Leognan, Bordeaux, France
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    5.0 1 Ratings
    0% ABV

    Winemaker Notes

    A hint of flowers on the nose, and sweet on the palate with good minerality and acidity. Nice finish.

    Critical Acclaim

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    L'Esprit de Chevalier

    L'Esprit de Chevalier

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    L'Esprit de Chevalier , Pessac-Leognan, Bordeaux, France
    2000 Pessac Leognan Blanc
    Domaine de Chevalier is renowned for its ability to produce great wines even in unfashionable vintages thanks to its unique terroir and draconian selection in the vineyard and the cellar. In fact, this philosophy at times requires vineyard workers to carry out 5 waves of picking in order to pick only the ripest possible grapes. Furthermore, as of 1986, the planting of young vines led to the creation of both a red and white second wine called Esprit de Chevalier. This includes vats that do not have quite the structure and focus of the grand vin as well as the wine made from young vines. Vats that go into red Esprit de Chevalier must nevertheless be complex, well-balanced, well-structured and, above all elegant enough to be in keeping with Chevalier’s image. Esprit de Chevalier is a charming red wine with many of the same qualities as the grand vin and the added advantage that it can be enjoyed earlier. As for the dry white Esprit de Chevalier, this barrel-aged second wine is rich, lively, and complex with very pure aromas. Esprit de Chevalier blanc is a fruity, classy wine but more open than the grand vin and therefore a treat to drink young.

    Pessac-Leognan

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    Recognized for its superior reds as well as whites, Pessac-Léognan on the Left Bank claims classified growths for both—making it quite unique in comparison to its neighboring Médoc properties.

    Pessac’s Chateau Haut-Brion, the only first growth located outside of the Médoc, is said to have been the first to conceptualize fine red wine in Bordeaux back in the late 1600s. The estate, along with its high-esteemed neighbors, La Mission Haut-Brion, Les Carmes Haut-Brion, Pique-Caillou and Chateau Pape-Clément are today all but enveloped by the city of Bordeaux. The rest of the vineyards of Pessac-Léognan are in clearings of heavily forested area or abutting dense suburbs.

    Arid sand and gravel on top of clay and limestone make the area unique and conducive to growing Sémillon and Sauvignon blanc as well as the grapes in the usual Left Bank red recipe: Cabernet Sauvignon, Merlot, Cabernet Franc and miniscule percentages of Petit Verdot, Malbec and Camenere

    The best reds will show great force and finesse with inky black and blue fruits, mushroom, forest, tobacco and iodine. Textures will be smooth and intriguing.

    Its best whites show complexity, longevity and no lack of exotic twists on citrus, tropical and stone fruit with pronounced floral and spice characteristics.

    Bordeaux White Blends

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    Sometimes light and crisp, other times rich and creamy, Bordeaux white blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added interest. This blend was popularized in the Bordeaux region of France (where it also comprises outstanding sweet wines like Sauternes and Barsac), but is often mimicked throughout the New World, particularly in California, Washington, and Australia.

    In the Glass

    Sémillon provides the background to this blend, with a relatively full body and an oily texture. Sauvignon Blanc adds acidity and lots of bright fruit flavor, particularly white grapefruit, lime, and freshly cut grass. Used in smaller proportions, Muscadelle can contribute fresh floral notes, while Sauvignon Gris is less aromatic but offers ripe, juicy fruit on the palate. These wines run the gamut from unoaked, refreshing, and easy to drink to serious, complex, and barrel-aged. The latter style, usually with a higher percentage of Sémillon, can develop aromas of ginger, chamomile, and dried orange peel. The dessert wines produced by these blends, often with the help of noble rot, can have lush stone fruit and honey character.

    Perfect Pairings

    Crisp, dry Bordeaux white blends are the perfect accompaniment for raw or lightly cooked seafood, especially shellfish. A more structured, Sémillon-based bottling can stand up to richer fish, chicken, or pork dishes in white sauces. These blends also work well with a variety of vegetables and fresh herbs, like asparagus, peas, basil, and tarragon. Sweet dessert wines are traditionally enjoyed with strong blue cheeses, foie gras, or fruit-based desserts.

    Sommelier Secret

    Sauternes and Barsac are usually reserved for dessert, but smart sommeliers know that they can be served at any time—before, during, or after the meal. Try these sweet wines as an aperitif with jamón ibérico or oysters with a spicy mignonette, or during dinner alongside hearty Alsatian sausage, poached lobster in beurre blanc sauce, or even fried chicken.

    VCNV255_00_2000 Item# 100728

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