Château Valandraud Saint-Émilion Grand Cru Rouge
75 cl / 2006
€278,50
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Château Valandraud was created in 1991 by Jean-Luc Thunevin and Murielle Andraud, who invested everything they had into 0.6 hectares of vines near Château Pavie Macquin, becoming one of the pioneering estates of Saint-Émilion's garagiste movement of small-scale, quality-obsessed micro-châteaux. This 2006 Saint-Émilion Grand Cru is a Right Bank Bordeaux blend led by Merlot alongside Cabernet Franc, Cabernet Sauvignon and small amounts of Malbec and Carmenère, reflecting the estate's meticulous, low-yield approach to winemaking. At 13.5% alcohol and now two decades old, expect a mature wine with dark plum, dried fruit, tobacco and earthy, savory complexity, with tannins fully softened by extended bottle age. Pair it with roast lamb, duck or a mature hard cheese.
Château Valandraud Saint-Émilion Grand Cru Rouge
€278,50
€278,50 TTC
·
€232,08 HT
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| Appellation | SAINT EMILION GRAND CRU |
| Estate | VALANDRAUD |
| Region | Bordeaux, Rive Droite Libourne |
| Country | France |
| Grape variety | Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec, Carmenère |
| Colour | Red |
Should this wine be decanted?
20 to 30 minutes of aeration in a decanter is recommended for red wines, especially younger vintages.
How long can this wine be cellared?
This grand cru has an estimated cellaring potential of 15 to 30 years under good storage conditions (cellar at a stable 12-14 °C).
What food pairs well with this wine?
It pairs particularly well with: roast lamb, duck, mature hard cheese. Recommended serving temperature: 16-18 °C.
