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Valandraud 2019
HED59293
75 cl
15.5%
£110.00
Taxes included.
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Château Valandraud was established in 1991 by wine lovers Jean-Luc Thunevin and Murielle Andraud and is situated in Saint-Émilion. The 2019 vintage is an elegant, Merlot-dominant Bordeaux blend that has met with great critical acclaim. The vintage was reviewed by the Wine Enthusiast as follows, "This is a dense and luscious wine, the best yet from this estate. Its great structure and tannins show a style that is powerful but all within. This is a magnificent vintage from this Premier Grand Cru Classé estate, and fully deserves to be aged for many years."
97 Jane Anson
This is gorgeous. There is high alcohol here and you do feel a slight trace of heat, but it is met by fruit that rises to fill in every step through the palate, along with cocoa beans, chocolate shavings, plum, boysenberry, loganberry, all textured, welcoming, juicy fruits of autumn, alongside cigar box, cold ash, shot through with smoke and bitter chocolate. So good.Jane Anson26th January 2022
97 The Wine Independent
The 2019 Valandraud, made from 90% Merlot, 7% Cabernet Franc, and 3% Cabernet Sauvignon, is deep garnet-purple in color. Oak notes dominates on the nose to begin, giving way to a core of baked black cherries, dried mulberries, and boysenberry preserves, plus a suggestion of Chinese five spice. The full-bodied palate delivers decadent, mouth-coating black fruits with a firm, grainy texture and racy backbone, finishing long and layered. Allow it another 4-5 years in cellar and drink it over the next 20-years+.Lisa Perrotti-Brown1st May 2023
91 Vinous
The 2019 Valandraud has a generous and oaky bouquet with blueberry and blackberry commingling with vanillary scents. The palate is medium-bodied with sappy red fruit, velvety smooth in texture lending it a modern sheen, overtly oaky although I feel there is sufficient fruit behind it. This is defined by the winemaking rather than the terroir at the moment but it will come through with time. Tasted blind at the Southwold annual tasting. Neal Martin1st February 2023
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