95 points,

Robert Parker's Wine Advocate, April 2008

This is one of the most riveting examples of Valandraud Jean-Luc Thunevin has made over the last fifteen years. Thunevin and his partner, Murielle Andraud (who has much of the responsibility for their brilliant Margaux, Marojallia), exhibit impeccable attention to detail, resulting in an inky/blue/purple-colored 2005 Valandraud boasting a sweet nose of melted chocolate, licorice, graphite, espresso roast, and copious quantities of black cherries and blackberries. Pure, layered, and full-bodied, with gorgeous integration of acidity, tannin, alcohol, and wood, this stunning effort will be drinkable in 7-8 years, and should keep for three decades. Slightly more than 16,000 bottles were produced.

94 points,

Stephen Tanzer's IWC, June 2008

Saturated, deep ruby-red. Very complex aromas of plum, mocha, iron and minerals, lifted by a floral topnote. Wonderfully lush and smooth in the mouth, with fully ripe flavors of black raspberry, currant, licorice and mocha perfectly supported by ripe acidity. This boasts terrific balance and somehow manages to hide its 14.5% alcohol. Finishes impressively long, with big but thoroughly ripe tannins. The pH here is a very reasonable 3.6, notes Jean-Luc Thunevin. A splendid vintage for Valandraud, and likely to evolve slowly.

95 points,

Wine Spectator, March 2008

Dark ruby in color, with intense aromas of blackberry, mineral and dried lavender. Full-bodied, very dense and layered, with powerful tannins. This is big and very rich. A bodybuilder. Needs time. Best after 2016. 1,330 cases made. -JS

About Winery

Château de Valandraud was one of the first Garagiste wines with its inaugural vintage being the difficult 1991. Jean-Luc and Murielle Thunevin own a mere 2.7 hectares of vineyards which consist of 4 separate parcels and are planted with 75% Merlot, 20% Cabernet Franc and 5% Malbec. De Valandraud's yields are pitifully low and the grapes are de-stemmed by hand before being fermented in 2 open-top fermenting vessels. Malolactic fermentation takes place in oak barrels and the wine is matured in "200%" new oak barriques for 18 months (two sets of new barrels for 9 months each). De Valandraud produces only about 400 cases a year and, not surprisingly, this very rich and concentrated St-Emilion is now one of the most sought-after wines in Bordeaux.

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