2024 Château Valandraud Virginie de Valandraud Bordeaux Blanc

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0.75 l · 13%
42.95

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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 2024 Virginie de Valandraud Bordeaux Blanc is the white calling card of Jean-Luc Thunevin's famous Château Valandraud. This wine combines the precision and freshness of the cool 2024 vintage with a surprising richness and texture. The result is a Bordeaux Blanc that offers both immediate charm and possesses sufficient complexity to develop further for several years.

Château Valandraud and its white wine

Château Valandraud is one of the most influential wineries in Saint-Émilion. Jean-Luc Thunevin gained international fame as a pioneer of the so-called 'garagiste' movement, in which small plots, low yields, and extreme attention to detail were central.

Although Valandraud is primarily known for its iconic red wines, the estate also produces a small quantity of high-quality white Bordeaux. Virginie de Valandraud Blanc is made with the same precision and ambition as the red wines and has become one of the established benchmarks within Bordeaux Blanc.

For more information about Château Valandraud, please refer to the Winery tab.

A fresh and energetic vintage

The 2024 vintage was characterized by a relatively cool growing season, resulting in wines with striking freshness, tension, and aromatic precision. This proved particularly favorable for white Bordeaux, as the grapes were able to retain their natural acidity exceptionally well.

For Virginie de Valandraud Blanc, limited malolactic fermentation was applied for the first time to a portion of the Sémillon. This gave the wine extra texture and roundness without losing its freshness. It is precisely this combination of tension and softness that makes the 2024 particularly attractive.

Scent, taste and character

On the nose, the wine opens with refined aromas of mandarin peel, lime, gooseberry, and grapefruit. Behind these, nuances of chamomile, white flowers, and subtle tropical accents emerge, providing extra depth.

As the wine develops further in the glass, notes of marzipan, ripe citrus, and light spiciness emerge. The aromatic expression remains fresh and precise without becoming excessively exotic.

On the palate, the wine immediately reveals its energy. The lively acidity provides tension and precision, while the Sémillon creates a creamy texture that contrasts beautifully with the fresh citrus notes.

Flavors of gooseberry, guava, citrus cream, and subtle mineral nuances blend seamlessly. The wine feels simultaneously rich and crisp, a combination typical of the best white Bordeaux.

The finish is long, refreshing, and energetic, with persistent notes of citrus, flowers, and minerality.

Professional reviews

The 2024 Virginie de Valandraud Blanc was excellently received by international wine critics.

Vinous: 92-94 points
The wine is praised for its combination of tension and textural richness. Aromas of mandarin peel, marzipan, chamomile, and dried flowers are supported by an impressive balance.

James Suckling: 93 points
According to Suckling, the wine is characterized by its bright, almost electric acidity, combined with notes of cream, gooseberry, and tropical fruit. The long and energetic finish makes a great impression.

Character

Drinking window
2026 – 2034 Vintage 2024 · ready from 2026 · until 2034
Oak aging
Yes

The wine

Type of Wine
Grapes
Vintage
2024
Tasting Profiles
DroogMiddelvolGroen & grassigTropisch fruitWit fruitHoutgerijpt

Origin

Country
Region
Bordeaux
Appellation
Winery

Bottle

Content
0.75 l
Alcohol
13%
Closure
Cork

Wine features

Moments
Borrel & terras

James Suckling

93

Vinous

94

92

R
  • 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 2024 Virginie de Valandraud Bordeaux Blanc toont levendige citrus- en groene fruittonen zoals mandarijnschil, kruisbes en guave, met bloemige accenten van kamille en een subtiele marsepein-achtige romigheid dankzij deels Sémillon en een frisse, energieke zuurgraad. Daardoor snijdt de wijn mooi door de vettigheid van gevogelte en romige sauzen, accentueert hij de zilte frisheid van witte vis en schelpdieren en brengt hij vreugdevolle helderheid bij salades; bereidingen zoals gegrilde of in de oven gegaarde kip met citroen en kruiden, gebakken of op de huid gebakken zeebaars, gegrilde coquilles of oesters en salades met een frisse citrusvinaigrette of zachte geitenkaas werken hiervoor bijzonder goed.

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