History
Château Valandraud
Fruit of the considerable work of a couple passionate about wine, Jean-Luc Thunevin and Murielle Andraud,
Château Valandraud was born in 1991 on a 0.6 ha plot bought with all the couple's savings.
The geographical location of this parcel,
in the Fongaban valley, near Pavie Macquin and La Clotte, is the origin of the name “Valandraud”:
Val (for valley) + Andraud (surname of Murielle which appears on the registers of Saint Emilion from 1459).
The 8.88 ha of the estate are now entirely located on the clay-limestone plateau of Saint Etienne de Lisse,
avec un encépagement éclectique : Merlot 65 %, Cabernet Franc 25 %, Cabernet Sauvignon 5%, Malbec 4%, Carmenère 1%.
The harvest is manual with sorting of the grapes by the pickers, then densimetric sorting of the berries in the cellar on Tribaie®.
Vinification in thermo-regulated stainless steel, wood and concrete vats, manual punching down, pumping over, maceration for about three weeks.
Malolactic fermentation in barrels. Ageing: 18 to 30 months in 100% new barrels.
The blending varies according to the vintage, after rigorous batch selection work by our technical team, a process accompanied by numerous tasting sessions led by Jean-Philippe Fort and Michel Rolland.
A mastered know-how
L'excellence passe également par le mariage de la tradition, de l'innovation et du respect de la nature. C'est pour cela, que nous avons intégré depuis plus de 10 ans ce que l'on appelle maintenant le biocontrôle.
From the "garage" to the Premier Grand Cru Classé
Hier, garagiste.
Today, Premier Grand Cru Classé.
Tomorrow?…
