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19 Rene Gabriel
80 % Merlot, 20 % Cabernet Sauvignon. Extrem dunkles Purpur mit lila und violetten Reflexen. Tiefes Bouquet, Rauchnoten, Korinthen, Teer, Trüffel und viel Brombeeren und Cassis, die Schichten sind sehr eng und delikat parfümiert. Im Gaumen seidige Textur, parfümierte Blaubeeren, eine florale, fast schon Veilchen-hafte Frische aufweisend, Szechuanpfeffer im satten, jetzt komplett schwarzbeerigen Extrakt, Darjeeling und Earlgreynoten im Finale das nach Vanillemark schmeckt. Kein massiver Bulldozer wie die früheren Valandraudjahrgänge jeweils an der Primeurverkostungen daher kamen sondern ein richtig, grosser eigenständiger Cru von einer nie erwarteten Klasse. (19/20). 12: Genial, bereits in dessen Jugend. Wir haben ihn zum Diner auf Valandraud bei den Thunevins genossen. Sicher später besser. Aber die Flasche war schon offen… (19/20). 13: 80 % Merlot, 20 % Cabernet Sauvignon. Schier undurchdringliches Purpur mit fast schwarzen Reflexen. Warmes, ausladendes Bouquet, viel pflaumige Noten, dunkles Caramel, ein Hauch Butter, gleichzeitig eine unbändige Süsse im Innern zeigend. Im Gaumen einen ganz grossen Mund voll Wein mit Rubens-Fülle liefernd, im konzentrierten Innern noch fein pfeffrig ( Szechuan), Lakritze, Pflaumenextrakt, ein Hauch Vintage-Port im Power-Finale. Eine Saint-Emilion-Bombe, welche bald platzen wird.
96 Robert Parker
An inky/purple wine with an extraordinary nose of black raspberries, blueberries, acacia flowers, licorice and camphor, it is full-bodied, multi-dimensional and layered, with silky tannins, stunning purity, and a finish of 50+ seconds. This is an opulent, sexy, sumptuous style of wine to drink over the next 15 or more years. Kudos to Jean-Luc Thunevin and Murielle! One of the all-time great wines from Jean-Luc Thunevin and his partner Murielle Andraud, the 2009 Valandraud represents 13,000 bottles, with most of it coming from vineyard parcels near the sector of St.-Emilion known as St.-Christophe des Bardes.
94 Wine Spectator
Racy and beautifully defined, with a sleek graphite frame to the mouthwatering loganberry, blackberry and linzer torte flavors. Shows lots of toasted spice on the finish, but is well-integrated, with a gorgeous mouthfeel. This has ample fruit, but remains very suave. Best from 2013 through 2025. 1,080 cases made. –JM
Producer
Château Valandraud

It all started humbly on a 0.6 ha vineyard and a garage turned into a vinification cellar. Since then, Chateau Valandraud has grown to a 10.70 ha vineyard based on the clayey limestone terroir of Saint Etienne de Lisse. The vineyard is a mix if various grape varieties : 70% Merlot, 25% Cabernet Franc, 5% Cabernet Sauvignon. Manual harvest with grape sorting by hand, followed by a densimetric sorting by Tribaie upon the harvest arrival in our bioclimatic cellar. Thermo regulated stainless steel and wooden vats. Punching of the cap, pumping over, 3 weeks maceration. Malolactic fermentation in oak barrels. Ageing varies with each vintage, from 18 to 30 months in 100% new oak barrels. The final blending also varies according the each vintage, result of the rigorous selection by our own technical team, helped in this task by Jean Philippe Fort from the Rolland team.
Dozens are working all year long to look after every vintage of Valandraud, in the vineyard and the cellars, with the same goal to achieve every year : delivering the best possible wine. Christophe Lardière manages the vineyard team, and Rémi Dalmasso, our in-house oenologist, heads the cellar team. Murielle Andraud and Jean Luc Thunevin are also on the ground, supervising all operations.