2017 Virginie de Valandraud

Virginie de Valandraud was created in 1992 and named after the daughter of Murielle Andraud and Jean-Luc Thunevin, the founders of Château Valandraud. Initially conceived as the estate’s second wine, it developed a more distinct identity from the 1997 vintage onward as the family’s vineyard holdings expanded and dedicated parcels were assigned to the cuvée.

The wine comes from clay-limestone terroir in Saint-Émilion. Clay gives Merlot depth and a rounded texture, while limestone moderates water supply and preserves freshness. This geological combination allows the wine to carry ripe black fruit and substantial oak ageing without losing its aromatic lift or structural line.

The blend is 80% Merlot and 20% Cabernet Franc. The wine matures for 20 months in new oak barrels, a substantial élevage that adds cedar, toast and spice while building texture around the ripe Right Bank fruit.

The wine shows black raspberry, cassis, black cherry and plum, followed by violet, liquorice, forest floor, cocoa and polished oak. The palate is medium to full-bodied, with silky tannins, fresh acidity and a long finish of dark fruit and savoury spice.

Virginie de Valandraud 2carries the precision and ambitious cellar work associated with the Valandraud project while remaining a distinct Saint-Émilion Grand Cru. The wine is already approachable, but further bottle age will allow the oak, fruit and limestone structure to integrate more completely.

Roast beef, lamb cutlets, slow-cooked beef cheek, duck cassoulet or other delicate preparations, cheese platters.

Serve: 16–18 °C
Drink: 2024–2035