Olivier Bernard is President of the Union des Grands Crus de Bordeaux (UGC) as well as Director and co-owner of Domaine de Chevalier. A special producer to Wine Cellar, Chevalier…

Olivier Bernard is President of the Union des Grands Crus de Bordeaux (UGC) as well as Director and co-owner of Domaine de Chevalier. A special producer to Wine Cellar, Chevalier is family-run, producing long-ageing wines and one of the world’s greatest whites. His Rouge 2017 has been offered 20% lower than last year’s price, recognising the need for a price reduction in the 2017. It is one of the buys of the vintage with exceptional ratings.

en-primeurs-bordeaux-2017

The Blanc is really special in 2017 and we have limited quantities of this small cuvée to offer.

Duhart-Milon is once again classic in style, of course produced by the Lafite-Rothschild stable. D’Armailhac, from Mouton-Rothschild, is perhaps better value however, especially from Cru Classé Pauillac.

Clos du Marquis from the Delon’s of Léoville Las Cases is another classically styled wine that performs every vintage.

Finally, Clinet is somehow better priced than Gazin in Pomerol and has better pedigree and commentary. Considering that the top tier wines of Evangile, Vieux Château Certan and Eglise-Clinet are 3 times the price, it is a good buy!

en-primeurs-bordeaux-2017

  • Prices are quoted as Rand/bottle
  • En-primeur wines will be out for delivery in 2020
  • VAT and delivery charges payable
  • Minimum 6-bottle order per wine
  • JR: Jancis Robinson, WS: Wine Spectator, Dec: Decanter, NM: Neal Martin, WA: Wine Advocate, TA: Tim Atkin MW, JS: James Suckling
  • See our terms and conditions

Bordeaux 2017 talking points:

  • A concentrated, classically styled, long-term vintage from dry growing conditions, comparable to 2012.
  • Variable quantities due to the frosts and less made available to the market.
  • Top châteaux have made brilliant wines.
  • Robert Parker has no more say in primeur and the châteaux set prices according to a basket of critics.
  • Buying 2017 en-primeur is a speculative purchase and if price reductions are not significant, the wines are unlikely to appreciate in the short term.

Email Roland@winecellar.co.za to place your order


Tasting notes:

D’Armailhac, Pauillac 2017 – R 580
The 2017 d’Armailhac has an opulent bouquet despite this comprising one of the highest percentages of Cabernet Sauvignon ever, which Philippe Dhalluin attributes to the maturity of the berries. There is some lovely cassis and blueberry fruit here with a smear of vanilla. The palate is structured with fine tannin, here the Cabernets are much more expressive with a fine bead of acidity, an attractive pencil lead tincture coming through towards the finish. This is a more floral d’Armailhac that will drink well for the next decades. [Readers should note that my sample included 60% new oak although the final blend will be 40%.] Tasted three times with consistent notes. – Neal Martin, 90-92 points

Clos du Marquis, Saint-Julien 2017 – R 647
The 2017 Clos du Marquis was cropped at 37hl/ha between 15 September and 4 October during an overall 15 days of actual picking. It is matured in 55% new oak and includes 6.2% vin de presse from 25 different lots. It has a more backward, tightly wound bouquet than I was expecting but it opens up with time. And wow, give it 10 minutes and that estuarine saline scent feels quite pungent. There is impressive density imbued into this Clos du Marquis, if not the detail, the precision of last year’s wine. There is plenty of “rondeur” towards the finish with a pleasant saltiness flanked by a hint of salted liquorice on the finish. – Neal Martin, 90-92 points

Domaine de Chevalier, Pessac-Léognan Rouge 2017 – R 781
The 2017 Domaine de Chevalier Rouge was cropped at 34hl/ha between 11 and 29 September and is matured in 35% new oak for 18 months. It has a vivacious bouquet with quite generous black fruit, raspberry, brine and black olive that is well-defined and focused, if not possessing the complexity of the previous two vintages. The palate is medium-bodied with fine, slightly edgy tannin – layers of black fruit interlaced with melted tar and graphite, closing in a little towards the finish with a gentle grip. I appreciate the deft manner in which this fans out and leaves a mineral residue on the finish. A Domaine de Chevalier of refinement rather than power, one with “buvabilité” or “drinkability”. – Neal Martin, 92-94 points

Duhart-Milon, Pauillac 2017 – R 893
The 2017 Duhart-Milon has a crisp, pencil lead scented bouquet, introverted at first, a little conservative with smoke and freshly rolled tobacco. It is classic Duhart-Milon really. The palate is medium-bodied with a sharp, pointed entry. This is already quite austere and saline in the mouth, just a little toughness towards the finish that should soften by the end of the élevage. There is something almost standoffish about this Pauillac, a noticeable bell pepper tang developing towards the finish that lingers after the wine has departed. Tasted twice with consistent notes. – Neal Martin, 89-91 points

Clinet, Pomerol 2017 – R 1,042
The 2017 Clinet was picked from 19 to 26 September for the Merlot and on 29 September for the Cabernets at 35hl/ha. It is matured in 72% new oak and the remainder one year old. The alcohol is 13.1° compared to say 14.4° for 2016. It has a perfumed bouquet with mainly red berry fruit, top notes of loam and a touch of violet. It is certainly well defined. The palate is medium-bodied with supple tannin, well delineated, and saline in the mouth. It is quite open towards the finish, perhaps with less grip than other Pomerols that I have tasted, but it is undeniably elegant and well balanced with a hint of cured meat cropping up on the aftertaste. Classic Clinet! – Neal Martin, 92-94 points

Domaine de Chevalier, Pessac-Léognan Blanc 2017 – R 1,250
The 2017 Domaine de Chevalier Blanc was picked from 31 August until 15 September via several tries through the vineyard that yielded 46hl/ha, with 13.5° alcohol. It has a very attractive, estuarine influenced bouquet with scents of cockle and oyster shell infusing the vivacious citrus fruit. This opens up very nicely with aeration in the glass. The palate is very well balanced with a fine bead of acidity. It feels quite saline and spicy in the mouth with a rather intense citric finish that is very persistent, the aftertaste again, quite saline. – Neal Martin, 93-95 points

 

Leave a Reply