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There are two main factors that differentiate “Le Chevalier” from the estate’s classic cuvée. First is the age of the vines, which exceed 75 years, producing exceptionally high-quality, low-yield fruit under biodynamic cultivation. The second is that the blend is dominated by Cabernet Sauvignon, which makes up 65% of the wine, accompanied by 30% Merlot and 5% Cabernet Franc, resulting in the stricter, more structured style of “Le Chevalier.” Véronique’s general philosophy of minimal intervention—using the vertical wooden press, native yeasts, and only small additions of sulfur before bottling—is applied here as well. However, macerations are longer than in the classic cuvée, and the wine matures for 24 months in new oak barrels. The result is a muscular, meticulously “built” wine, delicious with generous fruit that demonstrates its potential for further aging. The oak adds additional flavor richness and texture without overshadowing the biodynamic fruit or the terroir, which truly shines through.
