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The Château Valandraud has an unusual history, to say the least. It's a Domaine that was built from scratch by its self-taught founder Jean-Luc Thunevin, a former banker and wine merchant in Saint-Emilion, and his wife Murielle Andraud, with passion and determination.
Wanting to make wine on their own terms, they bought a 0.6-hectare plot in Saint-Emilion's Fongaban valley. The name Domaine was thus inspired by its geographical location, "Val", coupled with Muriel's surname, "andraud".
The release of their first vintage in 1991 was a success. Today, Domaine has grown to a size of 8.8 hectares, with wines born of a combination of tradition, modernity and innovation. A new, state-of-the-art semi-buried vat room, perfectly integrated into the winegrowing landscape, will be built for the 2021 harvest.
The Château Valandraud will be promoted to Premier Grand Cru Classé at the 6th edition of the Saint-Emilion classification in 2012, crowning the efforts undertaken by the owners.
The Château Valandraud looks after an 8.8-hectare vineyard planted on clay-limestone soils, and the grape varieties are 65% Merlot, 25% Cabernet franc, 5% Cabernet Sauvignon and 5% Malbec. The wines are aged from 18 to 30 months in 100% new barrels.
The Second wine of Château is named after the owners'... See more ...
With manual harvesting on 1.5ha, from September 8 to September 18, and a clay-limestone terroir on southwest-facing slopes, the Valandraud blanc 2023 blend this year favors Sauvignon Blanc and Sauvignon Gris.
Late pruning practices have proved to be totally frost-proof, as was the case on April 5, and guarantee a favorable harvest potential.
The clement weather offered balanced yields, preserving a greater quantity of malic acid and conferring a crisp freshness to this vintage.
Vinification: cold storage before pressing, pressing and selection of musts lasting around 5 hours. Fermentation in barrels.
Aging: 10 months on lees, 80% in new barrels and 20% in terracotta amphorae.
The average age of the vines is 20 years.
Supported by lovely acidity, aromatic components range from pink grapefruit to tropical fruit, with a savory, sappy touch.
