Valandraud Castle

Valandraud Castle

A DREAM COME TRUE

The story ofValandraud Castlebegan in the 1990s with 0.6 hectares of vines.Jean-Luc Thunevinand his wifeMurielle AndraudThey bought a few plots of land with all their savings. They produced their first vintage in 1991 with whatever resources they had. Dubbed “garage wine” and sold for just over 10 euros, Château Valandraud takes its name from its birthplace, the Vallon de Fongaban, and from the surname of Murielle, Andraud. Little by little, this wine and its story won over the critics. In 1995, the ratings ofRobert Parkerexceed those of Ausone and Cheval Blanc. New plots are acquired in Saint-Etienne de Lisse to the east ofSaint-Emilionand in Saint-Sulpice de Faleyrens. This success drove up prices, which reached those of the appellation's top-tier wines. The year 2012 then marked the realization of the couple's dream: Château Valandraud achieved the rank ofPremier Cru Classé BToday, 10.88 hectares are cultivated and 55,000 bottles are produced each year. Murielle is in charge of technical management and is supported by the oenologists.Michel RollandAndJean-Philippe Fortwho handle the blending. Commercial responsibility is handled by Jean-Luc Thunevin. The Château Valandraud saga is a source of inspiration for many small producers in theBordeaux region.

The vineyards of Château Valandraud

THE ALLIANCE OF LOCAL TRADITIONS AND MODERN PRACTICES

The vineyards ofValandraud CastleThe vines are on average 35 years old, with the oldest exceeding 50 years. The planting density is approximately 6,500 vines per hectare. The numerous plots are situated on a soil that is both clay-limestone and silty-gravelly. The grape varieties are also diverse, with a majority of Merlot (65%), followed by Cabernet Franc (25%), Cabernet Sauvignon (5%), Malbec (4%), and Carménère (1%).

Thereculture is reasonedand combines therespect for local traditionswithmodern practicesThe vines are meticulously tended throughout the year using double Guyot pruning, cover cropping, and tilling. The harvest is carried out by hand over a few days by around fifty people to maintain a family atmosphere. To ensure the grapes are picked at their peak ripeness, regular checks are performed. Harvested in crates, the bunches are first sorted by hand during the harvest. They are then taken to the winery where they undergo a second sorting by density.

The expertise of Château Valandraud

THE FRUIT OF A SHARED PASSION

If Château Valandraud so quickly won over the public, it is thanks to a combination ofqualityand to all the attention the couple gives it. Murielle Andraud's wine cellar isecologicaland very well equipped. Vinification takes place in temperature-controlled stainless steel, wooden, and concrete tanks. Punching down is done manually. Maceration lasts approximately three weeks, after which the wine is transferred to 100% new oak barrels where malolactic fermentation occurs. Aging lasts 18 to 30 months under optimal conditions: the cellar is quiet and temperature-controlled. The bottling date is determined after tasting the batches.

The quality of Château Valandraud rests on three pillars:audacity, loveand theknow-howIt's a team of about ten people who work with passion all year round to produce each vintage. For Murielle and Jean-Luc, expertise goes hand in hand with...respect for nature and the landThat is why they have been putting into practice for more than 10 years what is now called thebiocontrol.