COLOUR
Red
TYPE
Still
VINTAGE
2016
GRAPE
Merlot, Cabernet Franc, Cabernet Sauvignon
PRODUCER
Vignobles Thunevin
REGION
Bordeaux
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Virginie de Valandraud is the highly acclaimed second wine of Château Valandraud, a Premier Grand Cru Classé B estate in Saint-Émilion. Created in 1992 and named after founders Jean-Luc Thunevin and Murielle Andraud's daughter, Virginie, this cuvée has carved out its own legendary status. Jean-Luc Thunevin, famously dubbed the 'Bad Boy' of Bordeaux by Robert Parker, was a pioneer of the 'Garagiste' movement in the late 20th century. Operating initially out of a tiny garage without the backing of a historic estate, Thunevin and Andraud revolutionized Right Bank winemaking through meticulous, non-conformist viticulture. Unlike many second wines that merely use declassified grapes, Virginie de Valandraud has been sourced from its own dedicated Grand Cru parcels since 1997, offering a distinct and formidable expression of the Saint-Émilion terroir.
ALCOHOL
14.5%
AVG. PRICE
€50
STYLE
Classic
VEGAN
NO
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Named in honor of Virginie, the daughter of founders Jean-Luc Thunevin and Murielle Andraud, starting with the 1992 vintage.
Fact 02
Founder Jean-Luc Thunevin was famously dubbed the 'Bad Boy' of Bordeaux by Robert Parker, sparking the 'Garagiste' movement.
Fact 03
It is the only second wine of a Saint-Émilion Premier Grand Cru Classé to be aged in 100% new French oak barrels.
Fact 04
Since 1997, it has been produced from its own dedicated estate parcels rather than just declassified fruit.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for Virginie de Valandraud reflects the meticulous standards of its parent estate. Grapes are harvested by hand from sustainably farmed, high-density vineyards (8,400 vines per hectare) planted on clay-limestone and siliceous-gravelly soils. A rigorous double-sorting process is employed, utilizing both manual sorting in the vineyard and an optical sorting table at the cellar. Fermentation takes place in a combination of temperature-controlled wooden, stainless steel, and concrete vats. Maceration lasts approximately three weeks, with regular manual punching down (pigeage) and pumping over (remontage) to extract color and structure. Malolactic fermentation is completed in concrete tanks and French oak barrels. Uniquely for a second wine, it is aged for 18 to 22 months in 100% new French oak barrels, followed by traditional egg-white fining before bottling.
