2015 Château de Valandraud, St Emilion, Bordeaux

2015 Château de Valandraud, St Emilion, Bordeaux

Product: 20158123233
Prices start from £1,220.00 per case Buying options
2015 Château de Valandraud, St Emilion, Bordeaux

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Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Storage charges apply.
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12 x 75cl bottle
BBX marketplace BBX 1 case £1,220.00
BBX marketplace BBX 2 cases £1,310.00
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BBX marketplace BBX 1 case £1,343.00
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About this WINE

Château Valandraud

Château Valandraud

Château Valandraud is a wine estate in St-Emilion on the Right Bank of Bordeaux. It was founded in 1989 by husband-and-wife team Jean-Luc Thunevin and Murielle Andraud.

The couple started out with a small 0.6-hectare plot of vines on the outskirts of the town of St Emilion. Their early vintages were famously produced in a small garage in the town, making Valandraud one of the first vins de garage and Thunevin himself a high-profile figure within the garagiste movement – a small band of Right Bank producers making high-octane, concentrated red wines made from low yields and in tiny quantities.

The pair have expanded their holdings over time, notably purchasing and renovating a winery in St Etienne de Lise, as well as expanding the size of the vineyard considerably. Valandraud has since 2012 been ranked a Premier Grand Cru Classé B in the St Emilion classification.

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St Émilion

St Émilion

St Émilion is one of Bordeaux's largest producing appellations, producing more wine than Listrac, Moulis, St Estèphe, Pauillac, St Julien and Margaux put together. St Emilion has been producing wine for longer than the Médoc but its lack of accessibility to Bordeaux's port and market-restricted exports to mainland Europe meant the region initially did not enjoy the commercial success that funded the great châteaux of the Left Bank. 

St Émilion itself is the prettiest of Bordeaux's wine towns, perched on top of the steep limestone slopes upon which many of the region's finest vineyards are situated. However, more than half of the appellation's vineyards lie on the plain between the town and the Dordogne River on sandy, alluvial soils with a sprinkling of gravel. 

Further diversity is added by a small, complex gravel bed to the north-east of the region on the border with Pomerol.  Atypically for St Émilion, this allows Cabernet Franc and, to a lesser extent, Cabernet Sauvignon to prosper and defines the personality of the great wines such as Ch. Cheval Blanc.  

In the early 1990s there was an explosion of experimentation and evolution, leading to the rise of the garagistes, producers of deeply-concentrated wines made in very small quantities and offered at high prices.  The appellation is also surrounded by four satellite appellations, Montagne, Lussac, Puisseguin and St. Georges, which enjoy a family similarity but not the complexity of the best wines.

St Émilion was first officially classified in 1954, and is the most meritocratic classification system in Bordeaux, as it is regularly amended. The most recent revision of the classification was in 2012

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Cabernet Sauvignon Blend

Cabernet Sauvignon Blend

Cabernet Sauvignon lends itself particularly well in blends with Merlot. This is actually the archetypal Bordeaux blend, though in different proportions in the sub-regions and sometimes topped up with Cabernet Franc, Malbec, and Petit Verdot.

In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% (Mouton-Rothschild) to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.

In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and  Australia.

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