90
Robert Parker
CHATEAU VALANDRAUD, 1999
SAINT-EMILION GRAND CRU
CHARACTERISTICS
| CLASSIFICATION | 1er Grand Cru Classé B, Saint-Emilion |
| GRAPE VARIETIES | 75% of merlot, 25% of cabernet franc |
| AROMAS | Black cherry, blackcurrant, mocha, liquorice, violet, chocolate, grilled spices |
| FOOD AND WINE PAIRING | Ceps cream soup, free range beef prime rib |
| BOTTLE SIZE | 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, 1999
Vineyard Detail
| AGRICULTURE | Organic |
| GRAPE VARIETIES | Merlot, cabernet franc, cabernet sauvignon, malbec, carménère |
| VINEYARD SURFACE AREA | 12 hectares |
| ANNUAL PRODUCTION | 38,000 bottles |
| HARVEST | Manual |
| SOIL | Clayey-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.
Valandraud was classified “B” as First Grand Cru during the 2012 Saint Emilion Grand Crus classification.
Valandraud is named after the combination of the word “val” (“valley” in French) in reference to the vineyard geographical situation within the Fongaban Valley, and “Andraud”, Murielle surname, Jean-Luc Thunevin’s wife.
Jean-Luc Thunevin is considered as the Father of garage wines, a very popular micro-cuvée, with fruity and woody explosions, free of the appellation’s very stringent rules.
Caracteristics
CHARACTERISTICS
| CLASSIFICATION | 1er Grand Cru Classé B, Saint-Emilion |
| GRAPE VARIETIES | 75% of merlot, 25% of cabernet franc |
| AROMAS | Black cherry, blackcurrant, mocha, liquorice, violet, chocolate, grilled spices |
| FOOD AND WINE PAIRING | Ceps cream soup, free range beef prime rib |
| BOTTLE SIZE | 75 CL |
