93+

Robert Parker

93+

Wine Spectator

1 1

CHATEAU VALANDRAUD, 2017

SAINT-EMILION GRAND CRU

“Offers a gorgeous feel, ample depth, lovely polish and fine underlying acidity throughout.” - Wine Spectator 93-96/100

CHARACTERISTICS

CLASSIFICATION Bordeaux Blanc
GRAPE VARIETIES 90% of merlot, 7% of cabernet franc, 3% of cabernet sauvignon
AROMAS Blackberry and plum jam, kirsch, violet, star anise, incense, smoked meat, liquorice
FOOD AND WINE PAIRING Roasted young boar fillet
WINEMAKING Traditional winemaking. Depending on the vintage, it can be done in thermo-regulated wood vats, stainless steel vats or thermo-regulated concrete vats. Wine ageing is made in new oak barrels.
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.

165,00 € T.T.C.
165,00 € T.T.C.
Tax included.

Wine En Primeur - Delivery beginning of 2024

Wine En Primeur - Delivery beginning of 2025

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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.

CHATEAU VALANDRAUD (ROUGE)

Caracteristics

CHARACTERISTICS

CLASSIFICATION Bordeaux Blanc
GRAPE VARIETIES 90% of merlot, 7% of cabernet franc, 3% of cabernet sauvignon
AROMAS Blackberry and plum jam, kirsch, violet, star anise, incense, smoked meat, liquorice
FOOD AND WINE PAIRING Roasted young boar fillet
WINEMAKING Traditional winemaking. Depending on the vintage, it can be done in thermo-regulated wood vats, stainless steel vats or thermo-regulated concrete vats. Wine ageing is made in new oak barrels.
BOTTLE SIZE 75 CL