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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 ...
Hand-picking took place from September 7 to 13 on a harvested area of 2.5 ha.
Continuation of late pruning practices, which have proved totally protective against the effects of frost, such as that of April 5, and have guaranteed 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.
The result is a vintage of intra-parcel selections, long, precise pressings and ageing in a variety of container sizes and origins.
Virginie de Valandraud blanc surprises with its accessibility and tension. The attack is lively, carried by aromas of lime and grapefruit zest. The mid-palate is fat and charming, and the finish is enriched by notes of accacia flower.
Terroir : clay-limestone on southwest-facing slopes.
Vinification : cold storage before pressing, long pressing of around 5 hours. Fermentation in barrels.
Aging : 9 months - 70% in new and one-wine barrels and 30% in concrete vats.
The average age of the vines is 20 years.
