Kirsten Spalding

9.6

Red currants, autumn berry, clove, baking spices, mushroom. This could keep aging. Super well balanced and it still has its acidity, tannins (imagine smooth, round river stones in terms of mouth feel), and fruit is all there.

It’s fall and the golden and red autumn leaves are gently fluttering through the air, coating the forest path before you. An elegant Irish Setter is trotting through the foliage just ahead. This dog is sooo happy you’re outside with them. This is everything. Drink this wine while petting this dog.

I had a baby this past year and I’m now back with my reviews! #winesandwoofs — 13 days ago

Pat Cardamone

9.0

⚡️wonderful⚡️ — 10 months ago

Jason Brater

9.1

This one seemed to maybe have started bricking. Slow to open. Seemed past its prime. After an hour or so it came alive and rivaled the Pavie. Be patient once opened, but drink em if you got em. — 2 years ago

Jol

9.5

Suave et velouté bel âge vraiment Du velours dirait Dubs — 2 days ago

Daniel veit

9.3

Dark and deep. — 6 months ago

Paul T HB

9.5

A steal on auction
I wouldn’t consider it a 🥩 wine but great with charcuterie
Web info
Chateau Valandraud is represented by the passion of a couple: Jean-Luc Thunevin and Murielle Andraud. Following the great success with the wine merchant business in Saint Emilion, they opened their own vineyard to 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 Chateau Valandraud was born.
Little by little, Jean-Luc 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 of Saint Emilion. The diversity of soils and varietals permit the production of 6 different wines: Chateau Valandraud, Chateau Valandraud Casher, Virginie de Valandraud and the 3 de Valandraud (the second wine of Chateau Valandraud and Virginie de Valandraud), Blanc de Valandraud N° 1 and N° 2.
The final blending of the various parcels occurs in the month of March, following a blind tasting with the help of the world famous oenologist, Michel Rolland. — a year ago

Sipping Fine Wine

8.9

Blend of 65% Merlot, 20% Cab Franc and rest Cab Sauvignon, deep Ruby color with aromas of dark black fruits, and a herb spice nose. On the palate flavors of blackberry, currant and cherry, with licorice, tobacco and burnt herbs. Fine grainy tannins, medium+ finish ending with fruit, smoky spice and earthy mineral notes. — 2 months ago

John Van Trijp

9.7

En primeur — 7 months ago

John Van Trijp

9.9

Powerful but very well balanced. Long aftertaste. Impressive — 2 years ago

Ming L

9.0

Ripe plum, black currant, cedar, black pepper, a hint of rusted iron on the nose. Dense palate. Bright acidity. Firm tannins leads to an slightly astringent finish.
Not quite ready yet. Need at least another 5 years.
Clos Labarde is a 4.5ha estate a stone throw from Pavie. 16’ is the last vintage before it’s sold to an insurance company for a cool $3.5m/ha. — 2 years ago