2003 Valandraud Bordeaux Blend

  • Bordeaux Blend
  • 750ML
  • JR 95
  • NM 93
  • WS 93
  • IWC 92

Reviews for 2003 Valandraud Bordeaux Blend

JR 95
Jancis Robinson - Jancis Robinson's Purple Pages, August 2005
Very deep crimson. Brule mulberry notes on the nose. Warm and sweet but remarkably gentle on the palate. Lively edge of leafy Cabernet notes - another wine saved by is Cabernet Franc content (60 per cent in this case)... Very deep crimson. Brule mulberry notes on the nose. Warm and sweet but remarkably gentle on the palate. Lively edge of leafy Cabernet notes - another wine saved by is Cabernet Franc content (60 per cent in this case). Chewy, fine and absolutely no shortage of acidity. Jean-Luc Thunevin says he picked this in October, the latest of all in St-Emilion, with a yield of 28 hl/ha (more than in 2002). This wine is 15% alcohol but you would not know it on the palate. No heat on the finish. A very good Valandraud. 18.5/20
NM 93
Neal Martin's Wine Journal - Neal Martin's Wine Journal, March 2008
The first Saint Emilion that shows real, bona fide quality. A tempered nose of raspberry, redcurrants, damsons and a touch of fennel. A very elegant nose, plump and with great delineation. Very focused with good weight... The first Saint Emilion that shows real, bona fide quality. A tempered nose of raspberry, redcurrants, damsons and a touch of fennel. A very elegant nose, plump and with great delineation. Very focused with good weight, this is a wine that has brushed aside the limitations of the 2003 growing season to produce a seamless, delectable wine in a “traditional” style (written blissfully ignorant of its identity!) Wonderful. Drinking 2008-2018.
WS 93
Wine Spectator - Wine Spectator, March 2006
Intense aromas of blackberry, chocolate and spice. Full-bodied, with firm tannins and loads of fruit. Long. Spicy and chewy. This has guts. Structured. Best after 2010. 1,000 cases made. –JS
IWC 92
Stephen Tanzer's IWC - Stephen Tanzer's IWC, May 2006
Impressive ruby-red color. Lively aromas of violet, mint and licorice, further lifted by a mineral component. Sweet, silky and nicely delineated, with little of the roasted aspect of the year. (The pH is a reasonable 3.7... Impressive ruby-red color. Lively aromas of violet, mint and licorice, further lifted by a mineral component. Sweet, silky and nicely delineated, with little of the roasted aspect of the year. (The pH is a reasonable 3.7 without acidification, says Jean-Luc Thunevin.) Finishes with lovely sweetness and thickness (the wine is close to 15% alcohol), with a layer of sweet tannins saturating the palate. This would be better for a few years of patience and should last for a couple of decades.