2018 'Le Chevalier' Merlot Cabernet Petit Verdot


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This wine is a blend of three classic Bordeaux varieties - Merlot, Cabernet Sauvignon and Petit Verdot harvested in April 2018. The aim has been to replicate some of the great right bank Bordeaux blends of Pomerol - Merlot for middle palate and depth, Cabernet for structure, brightness and acid and Petit Verdot for colour and intensity. Vibrant colour with purple hues and aromas of ripe berry and blackcurrant. Very long palate with chocolate and spice characters and integrated oak. Balanced tannin finish.


The de Beaurepaire family’s estate is in the valley above Rylstone in the Central Ranges (GI) of NSW. The vineyard is located on an ancient coral reef located just off the shore of Gondwana (450MYO) which formed a band of limestone (Coomber Formation) running north/south that appears in valleys where the younger Rylstone volcanic rock has been eroded away. 55 hectares of vines were planted in 1998. The vineyard is 150km inland and 580-650m altitude with a North-East aspect. Soil structure is shallow (<1m) sandy-loam mixed with limestone; the temperature range is as cool as Tasmania and Central Otago through the growing season; and the climate is inland/continental (large day/night variation) creating a terroir similar to Burgundy (the ancestral home of the de Beaurepaire family for nearly 1,000 years). The temperature range is very similar to Burgundy – during the growing season (October-April), our low/high/average of 11.9 / 21.7 / 16.9 degrees Celsius vs Beaune (Burgundy) low/high/average of 11.9 / 23.3 /17.6 degrees Celsius.


Sourced from C Block (Cabernet and Petit Verdot) and B Block (Merlot) with an average vine age of 15 years.

Harvest: Machine harvested on 10 April 2018 (Merlot), 14 April (Cabernet) and 15 April (Petit Verdot) with an average baumé of 15.0. Average yield – 7t/ha (~45hl/ha).

Vintage Conditions: Extremely dry conditions up to Veraison with yields down nearly 25%. The hottest conditions occurred after harvest of the sparkling base (February) accelerating ripening in February until Mid-March but cooler conditions in late March enabled a more classic cool climate delayed harvest producing good fruit flavours in late ripening reds.


Very gentle press cycle to limit over-extraction of tannins and maximize free run juice in wine. Fermentation occurred in a combination of stainless tanks and a mixture of old and new French oak barrels for 10 days. Not fined. Not filtered. To maximise aromatic profile and flavour profile. Vegan Friendly.

Analysis: pH: 3.45; TA: 7, VA : 0.49, R/S : 0.84


Aged for 14 Months in 30% new and 70% 1 to 3-year-old French (Seguin Moreau) Hogsheads


The colour is a vibrant red with purple hues and displays ripe red berry and blackcurrant aromas. The palate is long with berry, chocolate and spice characters with integrated French oak, and has a soft, ripe, balanced tannin finish.


This wine is well suited to classic beef, game or lamb roasts, or stews, Think grilled and roast lamb (Pauillac Lamb if you can source it!) with garlic and rosemary, filet mignon and mushrooms braised in a whisky pan sauce or beef daubes and other stews. Stronger cheeses like Roquefort, Camembert and Brie or hard British territorial cheeses such as Cheshire and red Leicester work well with the tannins. For vegetarians and vegans, think the dark flavours of roasted mushrooms, dried cranberries in spinach salad or tossed with charred Brussel sprouts, or perhaps roasting cauliflowers with a rub of sumac or za-atar or a hint of turmeric with roasted root veggies. Umami flavours in soy are another option and leverage the healthy fats in avocados. WINE TIPS Cellaring Potential: 10 to 15 years (2026 to 2031) Serving Temperature: 16 to 18 degrees C / 61 to 65 degrees F

VARIETAL MIX: 75% Merlot, 20% Cabernet, 5% Petit Verdot

ALCOHOL: 13.2%

GI: Central Ranges (Rylstone), NSW, Australia