December 4, 2023 - Valandrau vertical (1991-2020) (Fribourg): Selected tasting notes from a complete Valandraud vertical (1991-2020) hosted by a collector with an estate representative. Main observation was that both the work the estate did during the transition phase 2000-2012 is clearly bearing fruit in more recent vintages, further helped by warmer growing seasons that are favorable for this cool site in St Emillon. Additional comments included in the tasting story.
Tasting note:
Ripe cherry fruit, party dark in style. Floral scents, mineral and fine earthy base notes. A pretty tannic palate, lacks harmony and not sure it will get there.
November 24, 2023 - Valandraud, St. Emilion: When in St. Emilion recently, there were a lot of wineries and wine shops pushing out their 2011s, declaring that the vintage had come around and was in a great drinking window. Honestly, I always grow suspect when an inferior vintage suddenly starts making the rounds and apparent attempts to rebrand and offload an obvious stockpile of wine no one seems to want makes a resurgence.
My commentary aside, this 2011 was ok. It was fine. It was a red wine with a nice balance of darker red fruit and earth/cedar elements. It was slightly dank on the back end, but not enough that it severely detracted from the overall freshness.
July 14, 2022 - Kaffe, urter, blyantspiss, litt alkohol og blåbær på nese. Tydelige tannier, moreller, varme, plommer, kaffe, treverk. Veldig bra kons, men havner litt i skyggen av fat og alkohol. 91
October 31, 2021 - My first Valandraud. Paired with steaks at Ruth’s Chris. Drank side by side with 2011 Morlet estate cab. A great wine that reminds me of 2003 Chateau Angelus I drank at Sparks a couple of months ago.
October 22, 2017 - Chateau Valandraud Masterclass with Jean-Luc Thunevin (Singapore): A difficult stand in this line up after the stellar 2009 and 2010. Much lighter wine, earlier drinking window, soft, but good balance and pleasant. A decent effort. Restaurant vintage.
October 16, 2014 - 2014 New York Wine Experience Trip; 10/14/2014-10/21/2014 (New York City, NY): This heavily-extracted, opaque crimson wine is a blend of 85% Merlot and 15% Cabernet Franc. Very ripe on the nose and palate, it delivers dark bramble fruits, currants, bittersweet chocolate, anise and tobacco in a full-bodied, freshly acidic frame. The alcohol is nicely integrated while the substantial tannins are a bit gritty. This wine was vinified with at least 18 months in 100% new French oak, and the oak component is certainly present; however, in this case, the oak is complementary rather than detrimental. Mouth-coating in the middle and long on the finish, this iteration of Valandraud is delicious but will require some cellar time to soften its tannins and integrate its components. Drink 2020-2040.
April 24, 2012 - Produced from an assemblage of 85% Merlot and 15% Cabernet Franc, the wine will be aged in 100% new oak and reached 14.5% alcohol. From yields that average of 32.5 hectoliters per hectare, the wine is deep in color with licorice, black cherry, smoke and oak scents that open to a finesse style of Valandraud. Lush in texture, the wine ends with an opulent, sweet, ripe black cherry finish. 92-94 Pts