Château Valandraud 1996

Tasting notes and serving suggestions for Château Valandraud 1996

Tasting

Appearance

The color shows a deep ruby hue with purple highlights, reflecting both the wine’s concentration and its aging in new oak barrels.

Nose

The nose reveals aromas of dark fruit (black raspberry, plum) alongside smoky and spicy notes from aging in oak. Hints of roasted coffee, toast and violet round out this complex bouquet.

Palate

On the palate, this Château Valandraud 1996 offers a medium-bodied profile with lovely substance. The palate unfolds lightly spiced red fruit, complemented by iron-like nuances reminiscent of certain Pomerol wines. The tannins, supple and well integrated, provide a fine structure. The acidity brings freshness and shapes the overall balance. A silky, supple texture gives this wine a harmonious, elegant character.

Food and wine pairings

This wine pairs beautifully with a creamy porcini soup, a grilled ribeye steak, or duck-based dishes. Feathered game birds also make excellent partners for this Saint-Émilion.

An emblematic Saint-Émilion “garage wine”

The estate

Founded in 1989 by Jean-Luc Thunevin and Murielle Andraud, Château Valandraud has become the emblem of Bordeaux’s “garage wine” movement. Starting from a parcel of just 0.6 hectares in the Fongaban valley in Saint-Émilion, the estate now covers around 10 hectares. Murielle Andraud has overseen the winemaking since 2007. Thanks to an innovative approach and a relentless pursuit of excellence, the property was awarded Premier Grand Cru Classé B status in 2012, confirmed in 2022. Since 2016, Christophe and Marie Lefévère have held 47% of the shares. Since 2020, the estate has featured a groundbreaking bioclimatic cellar, partly buried in the limestone plateau.

The vineyard

Château Valandraud’s vineyard is made up of parcels located in Saint-Émilion on the right bank of the Dordogne. The soils are clay-limestone in the Fongaban valley and on the limestone plateau of Saint-Étienne-de-Lisse, with additional silica-and-gravel compositions. This diversity of terroirs brings complexity and nuance to the finished wine.

The vintage

The year 1996 proved challenging for producers on the right bank of Bordeaux. Weather conditions did not allow merlot to reach optimal phenolic ripeness in every area, requiring rigorous parcel selection and meticulous blending work to achieve the desired balance.

Winemaking and aging

The winemaking of Château Valandraud 1996 took place in vats with temperature control. Macerations lasted around three weeks, with manual punch-downs and pump-overs. Malolactic fermentation was carried out in barrels. Aging took place in 100% new French oak barrels for 18 to 30 months. The wine was bottled without fining or filtration.

Grape varieties

The blend for this vintage is dominated by merlot, complemented by cabernet franc and, depending on the proportions determined at the final blending, possibly a small share of cabernet sauvignon.