Vineyards and winemaking
The 2004 is a blend of 75% Merlot and 25% Cabernet Franc, harvested between 13 and 18 October from Valandraud’s Saint-Émilion vineyards. Merlot supplies rounded plum and cherry fruit, while Cabernet Franc brings perfume and freshness to the estate’s concentrated, low-yielding style.
Under Jean-Luc Thunevin and Murielle Andraud, the fruit underwent long maceration with careful extraction before maturation in new French oak. The élevage built espresso, cedar and chocolate complexity around a cooler vintage that retained brighter acidity and greater restraint than the richest Valandraud years.
Tasting notes
Appearance
Deep garnet with a ruby centre and lightly evolved rim.
Nose
Red plum, raspberry and dark cherry are layered with sweet tobacco, cedar and cocoa. Marmalade, white pepper and dried flowers give the bouquet an unusual lift.
Palate
Medium to full-bodied and silky, with rounded Merlot fruit carried by supple tannins. Bright acidity gives shape to chocolate, espresso and mineral notes, ending with a poised, gently austere finish.
Food pairing
Pair with roast duck and plums, lamb loin with aubergine, beef cheek with star anise, or a mushroom and celeriac pithivier. Aged Gouda will meet its sweet tobacco and cocoa notes.
Background story
Valandraud began in 1991 when Jean-Luc Thunevin and Murielle Andraud made wine from a tiny Saint-Émilion parcel, becoming emblematic of the garagiste movement. Intensive vineyard work and ambitious cellar practice quickly established the estate among the Right Bank’s most discussed producers.
The 2004 received 90 points from Wine Spectator and is now mature. Stand upright before opening, decant carefully from sediment and allow the wine to develop gradually in the glass. Serve at around 16–18°C.
