2023 Château Valandraud Bordeaux Blanc

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0.75 l · 13.5%
91.95

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How does this wine taste?

How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.

How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.

How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.

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The Valandraud Blanc 2023 is a rich, structured white with plenty of appeal. Today, the aromatics aren't fully defined, but that's not unusual for dry white wines tasted from barrel. What's most impressive about the Blanc is its overall presence and persistence. Certainly, this is one of the more extroverted dry white wines in Bordeaux.

Ratings: 96 Markus del Monego, 94 Jane Anson, 93-95 The Wine Independent (L. Perrotti-Brown)

FACT: In the "Attachments" tab, you'll find the official fact sheet for this fine wine. We'll automatically send it to you when you order it. The wine is stored in our climate-controlled Wine Warehouse, and if you pick it up, you'll often receive a nice discount . You'll see your discount immediately when you select "Pick up" at checkout. We're located in Dordrecht, just off the A16 motorway, with ample parking. Click here for our address.   It's also worth mentioning that we purchase our (Bordeaux) wines directly and never through intermediaries, as we don't know all the journeys the wine has made or how it has been treated. The wines come directly from the Chateau's cellars to our climate-controlled warehouse in Dordrecht, where all our wines are stored .

Character

Drinking window
2025 – 2035 Vintage 2023 · ready from 2025 · until 2035
Oak aging
Yes

The wine

Type of Wine
Grapes
Vintage
2023
Tasting Profiles
DroogMiddelvolGroen & grassigTropisch fruitWit fruitHoutgerijpt

Origin

Country
Region
Winery

Bottle

Content
0.75 l
Alcohol
13.5%
Closure
Cork

Wine features

Moments
Borrel & terras

James Suckling

98

Vinous

94
  • Premier Grand Cru Classé B de Saint-Émilion

After a 12-year career as a bank clerk, then a grocer and restaurateur in St. Emilion before ending up as a négociant wine merchant, Jean-Luc Thunevin plunged into the adventure of Ch. Valandraud. In 1989, he decided to make his own wine with his partner Murielle and found a terroir on the hill of Fongaban (the name Valandraud is a contraction of 'Vallon' and 'Andraud', the name of his partner). In 1990 he didn't have chais yet, so he bore the fruits to the cooperative.

In 1991, they made the wine in a workshop of their house, which they called the "garage", an old winemaking cellar belonging to the Bécot family. This is how the term 'garage wine' was born, all the more so that the chai was closed off like a garage. Because Thunevin did not have large resources (for example, he did not have an ontrister) the berries were picked by hand, which was already a good selection at the time, after all, bad berries were already excluded. He didn't have pumps either, so he had to manually pour the berries into the cuves. The principle of gravity was forced to become a fact here. After all, he did not have large cuves and was again forced to let malolactic fermentation take place in small barriques, a system that is now also very popular. All these fortuitous factors contributed to a beautiful wine that received rave press, and which, although the terroir was not known, was now classified as Premier Grand Cru Classé in the new classification of 2012.

De 2023 Valandraud Blanc presenteert zich rijk en gestructureerd met uitnodigende tonen van citrus en steenfruit, een zekere saline lengte en een volle, aanhoudende textuur die de 13,5% alcohol goed verbergt. Daardoor sluit hij uitstekend aan bij gevogelte, witte vis, schelp- en schaaldieren en zachtere kazen omdat de frisse zuren en het stevige mondgevoel zowel vetheid als delicate zoutigheid balanceren. Denk aan geroosterde kip met citroen en tijm, gegrilde zeebaars of licht gebakken coquilles met een boter-citrussaus en romige geitenkaas of jonge Comté als begeleider; die bereidingswijzen laten de fruitige diepte en de saline afdronk van de wijn het beste uitkomen.

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