Domaine de Chevalier only became a wine-producing estate in the second half of the 19th century, and at the time still used its Gascon name of Domaine de Chivaley. Thanks to the ambitious owner, Jean Ricard, the quality of the production soon developed and gained public recognition. The estate experienced new heights from the 1950s onwards, guided by the expertise of Professor Émile Peynaud, who further elevated the quality of the white wines.
Oliver Bernard has managed the property since 1983, with the assistance of Professors Pascal Ribereau-Gayon and Denis Dubourdieu. "Man’s role is simply to reveal… the terroir that dominates everything" is the fortunate owner’s philosophy. A mantra, now passed on to his sons, Hugo and Adrien, who work alongside him at the estate. And what a terroir it is! An estate nestled in the heart of a forest, designed like a genuine secret garden.
However, the estate’s terroir is known for its capricious nature: poor at the surface with rich subsoil, prone to frost due to its basin shape, yet blessed with plenty of sunshine thanks to a north-south exposure. It demands the utmost care to reveal its exceptional character. So the Cabernet Sauvignon, Cabernet Franc, Sauvignon Blanc, Semillon, Merlot and Petit Verdot vines are nurtured with loving attention. This meticulous care extends into the winery, where grapes undergo triple sorting, gentle pressing, plot-by-plot and spontaneous vinification, and natural clarification. This is the château’s ambitious bet. And it’s safe to say this Graves Grand Cru Classé has succeeded: certified organic since the 2023 vintage, it crafts structured, refined, and elegant wines, highly sought after by wine lovers.

The red wines (85% of production) are representative of their terroir and are very fine. They have a dark colour, and a bouquet that releases smoky, toasty notes. On the palate they are soft and rounded, with gentle, well-integrated tannins. A very high quality wine that should be kept for several years before drinking. After aging, this wine becomes copper-coloured and develop autumnal aromas.