2004 Château Valandraud St. Émilion Grand Cru Bordeaux France Wine Tasting Note
14178 Views
|
2004
Château Valandraud (St. Émilion Grand Cru)
Probably past its peak, the medium bodied, soft wine seems to have lost some of its depth and fruit over the years. This requires drinking before it begins to truly fade away. 4,158 Views Tasted Aug 7, 2017Licorice, bitter chocolate, boysenberry, plum and fresh herbs power the nose. Deep in color, looking younger than its true age, the wine is soft, round and silky, but the finish is clipped, cutting you off when you really want more. 4,280 Views Tasted Oct 22, 2016Licorice, chocolate, black raspberries, plum and truffle on the nose. The wine is soft, lush and polished on the palate, finishing with a blast of dark chocolate covered cherries. 3,007 Views Tasted Nov 30, 2014Still youthful in its color, the oak is fully integrated into the wine which kicks off with licorice, chocolate mint, truffle and smoky black raspberries. On the palate, the wine starts with rich, lush textures. The finish has some dryness, along with olive notes that take away from the overall experience and the beautiful, earthy, chocolate, black cherry flavors. Else this beautiful wine would have score higher. This is drinking great today and should improve for several more years. I'd probably drink it by the time the wine makes it to its 20th birthday. 2,733 Views Tasted Dec 30, 2012 |
When to Drink Chateau Valandraud, Anticipated Maturity, Decanting Time
Valandraud is much better with at least 8-10 years of aging in good vintages. Young vintages can be decanted for 2-3 hours, or more.
This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Valandraud offers its best drinking and should reach peak maturity between 10-30 years of age after the vintage.
Serving Valandraud with Wine, Food, Pairing Tips
Valandraud is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Valandraud is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes.
Valandraud Blanc
Aside from their red wine, the estate also produces an outstanding white wine, Blanc de Valandraud N° 1 and N° 2. The style of the white wines is unique.
They are filled with lemon, lime, floral, and minerality characteristics, along with ample freshness. But so little is made, they are is impossible to find. In addition, they also produce Valandraud Casher, Virginie de Valandraud, and the 3 de Valandraud which is the third wine of Valandraud, Clos Badon Thunevin, and Bad Boy.
Thunevin also has property in Margaux as well as in Pomerol. Aside from being a busy winemaker and successful wine merchant, and negociant, Jean Luc Thunevin is also a well-known consultant who works with numerous estates in the Left Bank as well as in the Right Bank.