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  • Country ranking ?

    473
  • Producer ranking ?

    4
  • Decanting time

    4h
  • When to drink

    2020-2035
  • Food Pairing

    Beef

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The Story

In 1989, Jean-Luc Thunevin and Murielle Andraud became the proud owners of a small plot of land of 0,6 ha, in the valley of Saint Emilion, between Pavie Macquin and La Clotte. In 1991 they produced and bottled their first vintage. Since then, their estate portfolio has grown with properties in Saint Christophe des Bardes, Saint Sulpice de Faleyrens or Saint Etienne de Lisse.

In the early days, wine critics nicknamed their production « garage wine », but even as Château Valandraud had not –yet- entered the Saint Emilion classification, it was considered by most wine critics, including Robert Parker, as playing in Bordeaux major league.

In 2012, Château Valandraud has been promoted as a 1st classified growth of Saint Emilion.

In 2017, Château Valandraud became a full member of Union des Grands Crus de Bordeaux.

 

Because garage wines do not often grow in the best possible land, the vineyards must work twice as hard as others to reach top quality. Valandraud's cultivations are scattered around Saint-Emilion, which means that the soils are significantly different. Winemaker Dalmasso says: –We have plenty of choice in the blending stage. Only 20–30 per cent of our wines go to Château Valandraud, and the rest to Virginie de Valandraud and 3 de Valandraud.

We work as ecologically as possible, but unfortunately, a hundred per cent organic operation is not a realistic alternative due to the climate. Harvest method: hand picked Winemaking: grapes are stemmed manually, then bursted in ahand-crusher. Fermentation in oak vasts. Malolactic fermentation in new oak barrels.

Surface: 8.88 hectares Soil : clayey limstone

Grape varieties 65 % Merlot, Cabernet Franc 25 %, Cabernet Sauvignon 5%, Malbec 4%, Carmenère 1%

Average age of the vines : 30 ans
Manual harvest, several sorting including Tribaie.technology

Vinification in thermo gerulated stainless steel , concrete and wooden tanks , Malolactic fermentation in barrels.

Ageing: 18 to 30 months in new barrels Production: 150 00 bottles
Blending may differ accordin to vintage

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Vintage 2016

Bordeaux 2016 in review “A paradox”

by Andrew Caillard MW

The 2016 Bordeaux vintage will be remembered as one of the great years of the 21st century. I haven't been this excited about the prospects of wines this young since the remarkable 2009 and 2010 vintages. At that time, China was at the zenith of its extraordinary rise of fine wines where the highest estates, particularly Château Lafite , had become a backwater currency. Each man and his dog, with a connection to the government, curry favor or accept gifts with the Grand Cru Bordeaux, particularly the Premiers Crus. During this extraordinary period, Bordeaux prices began to rise at a faster rate than Sydney Real Estate. During the filming of Red Obsession in 2011, the Bordeaux wine market had become a classic bubble, even if the main actors still believed otherwise. Self-reliance and denial always go hand in hand. Nonetheless, it took five years for the market to reset. Bordeaux is more confident again. Even China's interest has increased again. The market today is around 280 million euros per year, which illustrates the resilience, power and track record of Bordeaux Grand Cru Classé wines.

 

The 2016 Primeurs are also very different from previous years. There is a changing of the guard with new generations beginning to make their mark at all levels of the industry and wine production. Philippe Bascaules returned from California to Ch Margaux. Eduard Moueix of JP Moueix is clearly on the rise, and the owners of Ch Angelus have passed on their duties to the next generation. This energy, this renewal and this enthusiasm are great for Bordeaux. Chateau owners, winemakers and business leaders seem to be more enlightened and interested in the world around them, even Australia.

 

This very contemporary and sparkling 2016 vintage seems to reflect the freshness and dynamism of a new era of wine. Even Château Pavie, once the poster child of the Robert Parker era, has raised the white flag. Its long alliance with overly sweet sweet wine is over, it seems. The 2016 versus the 2015 is like comparing a racehorse to a sloth, although vintage conditions would normally land on something similar in style. The affable consultant oenologist Michel Rolland, great master of the aesthetics of taste, has clearly evolved with the times. There is no longer a clear individual to impress.

Nevertheless, with Robert Parker now quite far from the scene, there seems to be a merry-go-round of position among ambitious American wine critics in particular. Hard-working James Suckling and James Molesworth of Wine Spectator, like the horses of the apocalypse, have already walked through the starting gates and made their prophecies known to the world. Everything points to an early campaign, but it will likely last forever, such is the tactical perspective and hierarchical nature of this beast.

It's worth putting everything in context. Primeur tasting generally takes place after the end of the malolactic fermentation of the wines. Tasting earlier could in theory compromise or distort the opinion. This is arguably a growing problem with leading wine writers trying to outdo each other. However, it doesn't take a genius to understand the quality of a very good vintage. Color, aromatic complexity, concentration, tannin quality, oak and acidities are key elements and we are all looking for a patterned balance, an individual voice or something to believe in . With so many wines, the nuances can be infinitesimal, certainly from a linguistic point of view, and therefore difficult to really differentiate. An understanding of the winemaking house's background, style and sub-regional characteristics also helps to provide an overall impression. Cultural references, experience, language, personal loyalties, etc. will also give rise to divergent opinions. Fear of not doing things well could also be a factor. And of course there is the 1855 classification, which may have a moderating effect. For example, would a wine critic dare to give a fifth growth a higher score than a first growth?

  • Pomerol
    Olivier Berouet of Ch Petrus describes 2016 as “a vintage that can only be compared to itself”. Clay substrates played an important role in maintaining sufficient soil moisture. Typically, the wines are round, supple and richly flavored with beautiful aromatic complexity, fine and abundant tannins, superb fruit definition and mineral length. The wines have incredible dimension and balance. Vieux Château Certan is in a league of its own with its very clear inimitable house style and luxurious quality. Ch Petrus, Ch Lafleur, Ch Lafleur Petrus, Ch Latour a Pomerol, Ch L’Evangile and Ch La Conseillante are adorable.

    St Emilion
    St Emilion wines are quite varied but many have a dark inky quality with superb pastry fruits and fine chalky textures. Ch Cheval Blanc is very impressive this year and is clearly one of the wines of the vintage. Ch Figeac is slightly more vigorous than its neighbor, but it has produced one of the best wines in twenty years, probably due to the high proportions of Cabernet Franc and Cabernet Sauvignon. Ch Pavie is also impressive and it's just great to see this legendary brand producing a wine consistent with its status. Ch Pavie Macquin, Ch Pavie Decesse, Ch Canon, Ch Tertre Rotebeouf and Ch Troplong Mondot are all worth seeking out

    Sauternes Barsac
    The dry growing season allowed the Sémillon and Sauvignon Blanc to reach full maturity, but the lack of rain was not encouraging. When it finally fell on September 13, the humidity in the vines began to encourage botrytis cinerea (noble rot). Further rain on September 30 and a very useful soaking on October 10 ensured a normal vintage. The results are mixed, but the best estates all produced very good wines. Ch d’Yquem is quite classic but will not be released during this en-primeur campaign. Ch Caillou, Ch Climens, Ch Coutet, de Myrat, Ch Doisy Daene, Ch Guiraud and Ch Lafaurie Peyreguey, Ch Rieussec and Ch Sigalas Rabaud have all made very good wines.

    Dry white Bordeaux
    The region's dry white wines are also generally very good. The fruit has developed very good maturity and many have a very clear lemony curd, sometimes tropical fruit flavors, flint/yeast complexity and very good natural acidities. Many feel quite polished and taught. Ch Haut Brion Blanc and Ch La Mission Haut Brion Blanc are wonderful but what a price for the experience. Ch Pape Clément and Ch Smith Haut Lafitte also made very beautiful wines. The White Pavilion of Ch Margaux is also worth the detour.

     

    2016 BORDEAUX: WINEGROOM OPINION

    2016 will offer the first fully organic Château Latour, and if the positive – almost bullish – rumblings from Bordeaux are to be believed, there will be a lot more excitement to follow:

    “The grapes are already very 'tasty' and the analytical readings are at a good level, improving day by day. We are very confident! » – Guinaudeau family, Lafleur

     

    “Deep vintage...If I'm right, they will age forever. » – Thomas Duroux, Palmer

     

    “We had perfect weather conditions throughout the harvest. No rain, sunny days, cool nights. We were therefore able to wait for perfect phenolic maturity. » – Pierre Graffeuille, Léoville Las Cases

     

    “The wines have a more sober character than in 2009. For me, it is closer to 2010 although a little lower in acidity. In some cases, it is better than in 2015, certainly more so even across the region. » – Hubert de Boüard, Angélus

     

    “It is a vintage with good maturity at the harvest, giving us very beautiful raw material, but with a distinguished structure. » – Bruno Rolland, Léoville Las Cases

     

    “The fact is that dry vintages are still quality vintages. » – Kees Van Leeuwen, White Horse

     

    “The 2016 vintage is a bigger style than 2015. I tasted them side by side. In 2016, the acidity is higher. » – Jean-Christophe Mau, Brown

     

    “The concentration in the grapes this vintage was incredible. » – Jean-Michel Comme, Pontet-Canet

     

    “It’s clearly a great vintage... between 2005 and 2009 in style. » – Philippe Dhalluin, Mouton Rothschild

 

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Tasting note

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Written Notes

Tasted four times - last time in October 2019. Consistent notes. It was a very potent wine, excellent complexity, structure and depth, rich and with sophisticated touch. A winner. Same impression on all occassions. Also tasted in Helsinki, Finland, in August 2019 during Valandrauds vertical, but the bottle was off.

  • 97p

Dark purple red colour with violet hue. Quite closed character, opening up very slowly, hints of mild spices, well concentrated. On the palate elegant, full-bodied with a good aromatic concentration, ripe acidity, ripe tannins, well balanced with depth and length displaying a promising potential. 

The 2016 Chateau Valandraud is a blend of 10% Cabernet Franc and 90% Merlot picked between 5 October to 15 October for the last Cabernet Franc, delivering 14.5% alcohol, less than in 2015. It has a very mineral-driven bouquet thanks to the limestone soils (please refer to the January 2017 issue of Wine Advocate where I examine the terroir of Valandraud). The palate is succulent on the entry with fine tannin, crisp and focused with superb definition, a little more finesse than the 2015 last year with a slightly confit-like finish that grips the mouth. It will require five or six years to really mellow and shave off those edges, but this will be a seductive 2016 from Jean-Luc Thunevin.

95/97p

  • 95p

Deep ruby. Blackberries, fruity, dark berries, spices, anise, coffee and vanilla, rich. Fresh acidity, ripe tannins, fruity, dark berries and spices, anise, detailed, nuanced, ripe, rich and long. 94-96

  • 95p
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Origin

St. Emilion, Bordeaux
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