Valandraud 2018

Valandraud 2018

Region: Saint-Émilion, Bordeaux

Blend: 90% Merlot, 4% Cabernet Franc, 3% Cabernet Sauvignon, 3% Malbec



Chateau Valandraud 2018 is a remarkable expression of the vintage, displaying the artistry and precision of winemaking. With a deep, garnet color, it immediately captivates the eye. The nose is a symphony of aromas, with ripe blackberries, cassis, and black cherry taking the lead, accompanied by nuances of vanilla, toasted oak, and a touch of violet. On the palate, this wine reveals its true prowess. It is full-bodied and velvety, with well-integrated tannins that provide structure and elegance. Layers of black fruit, such as blackcurrant and plum, intermingle with notes of dark chocolate and hints of spice, creating a complex and harmonious flavor profile. The finish is long and satisfying, leaving a lasting impression of dark fruit and subtle oak nuances. Chateau Valandraud 2018 is a testament to the exceptional quality of the vintage, showcasing the epitome of balance, depth, and finesse.

Robert Parker - 96+ Points

"Deep purple-black in color, the 2018 Valandraud is still sporting a fair bit of oak on the nose, with the cedary notions giving way to a profound core of Black Forest cake, stewed plums and boysenberry preserves, plus suggestions of espresso, clove oil, unsmoked cigars and charcuterie with a waft of Chinese five spice. The full-bodied palate is jam-packed with rich black fruit preserves, framed by sturdy tannins and just enough freshness, finishing long and tinged with exotic spices. It will need a good 5-6 years for everything to marry and for the nuances to be fully expressed, then enjoy it over the next 25+ years."

Antonio Galloni - 95 Points

"The 2018 Valandraud packs a punch on the nose, delivering a complex array of scents: blackberry, raspberry, freshly picked violets and a touch of mint. The oak is beautifully integrated. The palate is medium-bodied with saturated tannins and commingled blue and blackberry fruit. Sweet and candied toward the finish, which has an almost Burgundian texture. Somehow quite Asian in style, with touches of hoisin on the aftertaste, this is a very classy and completely delicious Valandraud."