News from Domaine de Chevalier

Domaine de Chevalier, Ovum by Taransaud and the golden ratio.

OVUM vats were created, by Taransaud, in keeping with the golden ratio i.e. ((1+√5)/2), or 1.618.

This ratio is manifested in the relationship between the 3 diameters (three hoops are necessary to build Ovum).

In order to respect the harmony of this construction, Ovum was placed on a pentagonal base also built according to the “divine” ratio.  

The ovoid shape enhances the wine’s natural convection during fermentation and promotes the natural mixing of the lees by causing a permanent movement along the walls.

In a world premiere, a batch of Domaine de Chevalier white wine from the 2011 vintage  has been fermented and aged in Ovum.

We will inform you regularly about this lot.

Video.

Sorting grapes. Video

During the picking, each hand picker sorts out precisely and systematicaly bunch by bunch.

The crates of fruit are then emptied on vibrating and draining sorting bands. Once again, they are cleaned before and after destemming.

Then, tanks are filled by gravity to preserve the berry integrity before vinification. Photos François Poincet.

The day these pictures were shot. We were honored with the visit of Commandery de Bordeaux Manila at Domaine de Chevalier.

 

 

Débourbage. Video in french.

After pressing, musts are pumped into barrels. They spend a night in a cold room to facilitate the settling of lees ("bourbes") composed of plant debris or dust. Then these "bourbes" are separated from the juice , barrel by barrel, before starting fermentation. Rémi Edange explains:

The painting of barrels at Domaine de Chevalier (video in french)

We are often asked by visitors about the color of the barrels: Are they delivered so by the cooper, is it a natural color, how do you get this?

Response. This video was shot last spring, so it's Julien Delpeuch our former cellar master who guides us here. Julien has now founded his own trading company. His successor is Nicolas GOUGELET.

Video Frédéric Lot, for the series "Teaching Appointment" of Millésima.

2011 White Wine Vintage at Domaine de Chevalier

We began picking grapes for our 2011 white wine on Tuesday, the 23rd of August.

This early date was expected, since the historically dry, warm spring gave the growing season a 15-day head start, which was maintained until the harvest.

Contrary to some impressions, showers in the latter half of July and again week 22-26/08, were extremely beneficial to us: they hastened ripening and kept the vine metabolism at peak efficiency. The danger of grey rot was kept at bay by the even distribution of bunches on the vines, leaf thining, and carefully sorting at harvest to remove any damaged grappes.

Analyses of the Sauvignon Blanc grapes picked in the first wave (only golden-coloured bunches harvested in the morning) are superb and the first barrels are already fermenting.

The first wave of harvesting in every plots of Sauvignon Blanc is completed and a second in certain plots.

Next week's picking will be planned according to daily developments (especially with regard to the weather).

Sémillon wil be harvested after the Sauvignon Blanc.

" Ouillage " at Domaine de Chevalier (video in french)

After showing the "bâtonnage", Thomas Meilhan quality manager of Domaine de Chevalier explains and shows the "ouillage", here in a barrel of Domaine de Chevalier white.

" Bâtonnage" at Domaine de Chevalier (video in french)

"Bâtonnage" is something essential. Here are some pictures filmed in November in the white wine cellar, while Thomas Meilhan, quality manager of Domaine de Chevalier, responded to an interview on the subject.

Racking at Domaine de Chevalier

After the alcoholic fermentation, the red cellar is prepared for the malolactic fermentation. The barrels must be perfectly aligned. It's a long and meticulous work. Then begins the racking...

Running-off and pressing at Domaine de Chevalier

Once at the end of maceration, the marc is removed from the vat, it is then pressed slightly and slowly to produce the press wine.

Delestage

Delestage consists in transfering all the must in fermentation in a second vat. The must is then returned (usually the next morning) in its original vat by raining the cap formed by the skins of the grapes. This operation facilitates the extraction of the components of the grapes. We make a delestage only on our best vats.