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Château de Valandraud 2019 Rouge
Appellation :
St-Emilion
€378.00
Incl. Tax
- Per unit
- Magnum
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31 Av. Franklin Delano Roosevelt 75008 Paris
- Paris
- 8ème
Tel: 01 82 82 33 33 -
135 Av. Jean Jaurès 33600 Pessac
- Pessac
- Pavillon Catelan
Tel: 05 47 50 17 17 -
3 Place Tourny, 33000 Bordeaux
- Bordeaux
- Tourny
Tel: 05 47 50 55 55
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The product
In details
The producer
Château de Valandraud
Château Valandraud is an iconic Saint-Émilion wine estate that became a Premier Grand Cru Classé B in the 2012 classification. Its history is linked to the emergence of the "garage wine" movement, which it pioneered, profoundly influencing viticulture and winemaking methods in Bordeaux.
Founded in 1989 by Jean-Luc Thunevin, a former wine merchant, and Murielle Andraud, who supervises the vineyard and winemaking, Valandraud started with a tiny 0.6-hectare plot located in the Fongaban valley (which previously belonged to Château Franc Fongaban). The name combines "Val" (from Vallon de Fongaban) and "Andraud" (Murielle's surname). The first vintage (1991), which was very low-yielding, was vinified in the couple's garage.
The term "garage wine," coined by Michel Bettane to describe Valandraud, referred to wines produced in small quantities with intensive care, often in rudimentary facilities. These wines were distinguished by their concentration. Jean-Luc Thunevin is the precursor of this movement. The critic Robert Parker validated this style by awarding high scores to Valandraud, ensuring its success and nicknaming Thunevin the "Bad Boy of Bordeaux."
The vineyard dedicated to the grand vin of Valandraud covers approximately 7 hectares. The vines are planted on clay-limestone soils, with some parcels including sand and gravel. The red grape varieties are Merlot (90%), Cabernet Franc (7%), and Cabernet Sauvignon (3%). The estate practices grassing between rows and has not used herbicides since the 1990s. Among the viticultural practices in use are double Guyot pruning, disbudding, green harvesting, and leaf thinning to control yields. The harvest is manual, followed by a double sorting.
The new cellar (2021) is bioclimatic. For winemaking, fermentation takes place in temperature-controlled tanks. Maceration lasts approximately three weeks with punch-downs (pigeage), and malolactic fermentation is carried out in barrels. Aging is done 100% in new oak barrels for 18 months or more. The wines are neither fined nor filtered. Michel Rolland and Jean Philippe Fort advise the estate on the blending process.