Scott@Mister A’s-San Diego

9.4

2017 vintage. Tasted via Coravin. Last tasted 5.5.24 (9.4) and 11.16.23 (9.5). Still rambunctious af. Kids. 11.19.25. — 24 days ago

Ron Siegel

10

Amazing night with Louis Michel tasting his release of the 18 vintage — 10 months ago

Leslie

9.1

Med to full body Grenache, Syrah Mourvèdre. This wine has a little spice with tangy lush red fruit. A crisp Pepperyness on the finish. — 2 years ago

Pablo

9.1

Spices and tannins with good body and structure — 5 months ago

Linda Jacobs

9.0

Light and refreshing — 8 months ago

Turd Ferguson

9.0

Saturated and fairly rich, but not out of balance. Needs a hearty braise or something wintery. — 2 years 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. — 3 years ago

Alvaro Bustillos

9.4

Bida benito estu — 8 months ago

Jae Cho

9.1

Dark fruit for days but focused and weightless. Still a baby compared to the ‘18. The last glass 9 hours after opening was the best. — 8 months ago

Byron C Mayes

8.9

Bright gold. Abundant nose of baked apricot. Echoed in the full palate which adds orange rind, dark peach, and a slight hint of stony mineral. Medium acidity; just enough to keep it food friendly. Otherwise it's nicely rich in the mouth and slides smoothly into the lengthy, palate-continuing finish. Rich seafood and poultry dishes are the call to order here, especially with cream sauces. A really complex white at a decent price for the appellation. Drink now through 2025. — 2 years ago