1989 Domaine de Chevalier Blanc

Community Tasting Notes (18) Avg Score: 90.9 points

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  4/16/2024 - DaleW wrote:

  I should have given more air, more reserved than a bottle a couple months ago. Lemon, grapefruit, waxy. B (B+/A- later that night)

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  3/26/2024 - DaleW wrote:

  A wine I’ve always liked, but thought this bottle stunning.Beeswax, coconut, grapefruit. Good acids, full body, tangy mineral finish. A-/A

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  10/15/2022 - glou.sf Likes this wine: 93 Points

  This was shockingly fresh and brightly colored. Butter popcorn, apples, lemon, and floral notes on the nose. The palate has quite a bit of acidity with lemon and dried flowers. Nice finish. Well balanced with good weight and richer notes, offset by the acidity. Amazing wine, can't believe it's 33 years old.

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  8/2/2022 - DaleW wrote:

  Citrus, beeswax, and light notes of vanilla, full and long.Lively acidity, fine match, fine wine. A-

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  6/29/2019 - srh Likes this wine:

  Winebar [4 Whites, 8 Reds, & 6 *shared* bottles] from 06/28/19 (Vintage Wines Ltd., San Diego, CA): Jim, *THANK* you for fulfilling 1 of my bucket list items! :)
  
  Commonly 70% S.B. & 30% Sémillon; “Every aspect of winemaking takes place in barrels, usually with ≈30% new. Temps frequently attain 25 or even 27/28° C during fermentation. Regular bâtonnage strengthens the wine’s structure & makes it more refined. Ageing takes place on the lees until the end of the 1st summer after the vintage. The wine then spends a 2nd winter in barrel, after which it is naturally clarified.”
  
  N: LOVELY, smoky, toasty aromas which I can't quite ID further; Notes of what I'd call sea spray with undertones of caramel & honey
  
  P: LM body; RNDISH entry with LOVELY, ALMOST swtish oak/frt nicely balanced by an acidity which seamlessly transitions into a LONG, BALANCED (albeit poss very, VERY slightly faint) finish with a DEFINITE elegance. For now & through '20, though probably as a conversation piece or aperitif as opposed to accompanying an entree. 13% ABV; My EXC. 16+/20 Jancis Robinson (2/'06)

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