Valandraud is the home property of Jean-Luc Thunevin and Murielle Andraud.
Château Valandraud is the achievement reached by a wine obsessed couple, Jean Luc Thunevin and Murielle Andraud.
Once having succeeded in establishing a wine merchant company in Saint Emilion( still up and running), their wish was to own a vineyard and make their own wine. Before they became Bordeaux winemakers, Jean-Luc was a successful Bordeaux wine merchant. That was the year when he and Murielle bought a small, 0.6 hectare plot of vines situated close to Chateau Pavie Macquin and Chateau La Clotte in St. Emilion. This was soon followed by another purchase further east, in St. Suplice, where they obtained 1.2 additional hectares of vines.
Valandraud takes its name from a combination of its location and from something more personal. The Val comes from Vallon de Fongaban, where the vines are planted. The second part is from Andraud, the last name of Murielle. Today, all their wine is made entirely by Murielle also one of the finest chefs in the Right Bank .
Valandraud started off as a small St. Emilion winery. In fact, their debut vintage produced a scant 100 cases of wine. Valandraud Now has more than 10 hectares of vines, produces red and white wine.
Valandraud is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for 2-3 hours. This allows the wine to soften and open its perfume. Older vintages might also need decanting, for both aerating and to remove the sediment. Valandraud is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.
The style of Valandraud is a wine of purity, richness, low acidity, concentration, opulent textures and silky tannins, coupled with ripe dark berries, cherries, licorice and chocolate flavors.
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