Last Tasted 6/92 Many 1937 red Bordeaux have never lost their toughness and astringency. In this vintage, the grapes were harvested early for fear that too much sugar in ripe grapes would cause the fermentation temperatures to become excessive. Not until the early sixties was there equipment available to control and cool down hot fermentation. In the past, a common practice was to throw blocks of ice in the vats. The advent of stainless steel tanks and the ability to regulate the temperature meant estates could harvest much later and pick physiologically ripe grapes, resulting in richer fruit and softer, sweeter tannins. The 1937 Domaine de Chevalier reveals an interesting, but quickly fading, nose of spicy, gingery, cedary, earthy scents. In the mouth, the wine reveals considerable tannins, as well as a flatness and a short finish. An unexciting wine.