Château De Valandraud:
Château Valandraud is the fruit of an incredible amount of work done by a couple: Jean-Luc Thunevin and Murielle Andraud, passionated by the world of wines. Following the great success with their wine merchant business in Saint Emilion, they ambitioned to have their own vineyard and produce their own wine. In 1989, they bought a small parcel of 0.6 hectare (1.48 acres) located in a small val... Read more
Château Valandraud is the fruit of an incredible amount of work done by a couple: Jean-Luc Thunevin and Murielle Andraud, passionated by the world of wines. Following the great success with their wine merchant business in Saint Emilion, they ambitioned to have their own vineyard and produce their own wine. In 1989, they bought a small parcel of 0.6 hectare (1.48 acres) located in a small valley near Saint Emilion between Pavie-Macquin and La Clotte. The origin of the wine name is as much geographic (Val: Vallon de Fongaban), as sentimental (Andraud: Murielle's maiden name). Thus Château Valandraud was born. Little by little, Jean-Luc Thunevin and his wife purchased several other parcels of vines, and now, the domain represents a total surface of 10 hectares (24.71 acres), located in various areas in the Saint Emilion appellation. The diversity of soils and varietals permit the production of 6 different wines: Château Valandraud, Château Valandraud Casher, Virginie de Valandraud and the 3 de Valandraud (the second wine of Château Valandraud and Virginie de Valandraud), Blanc de Valandraud N° 1 and N° 2. The final blending of the various parcels is done in the month of March, following a blind tasting done by the owners with the help of, the world famous enologist, Michel Rolland. A combination of traditional and modern techniques are used at every step of the production : double Guyot pruning, de-suckering, thinning, green harvesting... The harvest is done manually, and lasts only a few days. It is done in a “family” atmosphere, with a team of around fifty people including friends, employees as well as dedicated customers. A first grape sorting is done in the vineyard in order to pick only the ripest bunches. Once brought to the “organic” cellar of Mr. Thunevin, the grapes are sorted one more time, before being de-stemmed. The following step consists in bursting the grapes. The very rich and pure must produced is run into the fermenting vats (wood, stainless steel or concrete). The winemaking of Château Valandraud takes place with regular pumping over and punching down of the cap. At the end of the alcoholic fermentation, the new Valandraud cuvee is poured into 100% new French oak barrels for the malolactic fermentation. Racking is done carefully every three months and ageing varies depending on the quality of the vintage, from 18 to 30 months. As a rule, no fining nor filtration are done before bottling. For the 2000 vintage, Jean-Luc Thunevin decided to cover 2 hectares (4.94 acres) of vineyards of Valandraud and Clos Badon Thunevin with plastic sheets in order to prevent the water damage that the rain may incur before harvest. The INAO forbade the wine to be produced under the Saint Emilion Grand-Cru appellation therefore it was declassified as Table Wine and the original wine name could not be used on these bottles. Jean-Luc Thunevin decided to call them L'Interdit de V...D and L'Interdit de B...N T...N (the forbidden of…). Of course, wines produced from the parcels which were not covered kept their names and original appellation: Château Valandraud and Clos Badon Thunevin. Chateau Valandraud en primeur prices are slightly less than those of the Bordeaux first growths. The success of Valandraud has fostered many vocations, and the creation of an “uncontrolled” appellation: Garage Wine! Read less
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Food Pairings for 3 de Valandraud
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