CHATEAU VALANDRAUD, 1994
SAINT-EMILION GRAND CRU
CHARACTERISTICS
| CLASSIFICATION | 1st Grand Cru Classé B, Saint-Émilion |
| GRAPE VARIETIES | Merlot, Cabernet Franc |
| AROMAS | Dark fruits, spices |
| FOOD & WINE PAIRING | Porcini mushroom velouté, farm-raised ribeye |
| FORMAT | 75 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
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CHATEAU VALANDRAUD, 1994
Vineyard Detail
| AGRICULTURE | Sustainable |
| GRAPE VARIETIES | Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec, Carménère |
| VINEYARD AREA | 12 hectares |
| ANNUAL PRODUCTION | 38,000 bottles |
| HARVEST | Manual |
| TERROIR | Clay-limestone soil |
History and anecdotes
The Valandraud estate was founded in 1991 when Jean-Luc Thunevin and Murielle Andraud decided to invest their savings in a 0.6-hectare plot.
Château Valandraud was promoted to Premier Grand Cru Classé B during the classification of Saint-Émilion Grands Crus in 2012.
The name Valandraud is derived from the combination of the word “val,” referring to the geographical location of the vineyard in the Fongaban valley, and “Andraud,” the family name of Murielle, Jean-Luc Thunevin’s wife.
Jean-Luc Thunevin is regarded as the father of "garage wines," highly sought-after micro-cuvées known for their fruity and oaky explosions, breaking free from the strict rules of the appellation.
Caracteristics
CHARACTERISTICS
| CLASSIFICATION | 1st Grand Cru Classé B, Saint-Émilion |
| GRAPE VARIETIES | Merlot, Cabernet Franc |
| AROMAS | Dark fruits, spices |
| FOOD & WINE PAIRING | Porcini mushroom velouté, farm-raised ribeye |
| FORMAT | 75 CL |
