The 2019 vintage is a beautiful wine year for Bordeaux, very sunny. Given the variability of the situations that the vineyard experienced for this season, including a very hot summer and alternating cool nights and sunny days in September and October, today we can say that it is a great vintage. The grapes were extremely qualitative: colorful, loaded with tannins and aromatic potential.
Blend of the vintage 2019: 90% Merlot, 7% Cabernet Franc, 3% Cabernet Sauvignon
The robe is a very dark red color, almost black, decorated with beautiful ruby highlights slightly tiled.
The nose is expressive and complex, with notes of black fruits, cherry and blackcurrant, followed by pepper and a greedy toasted woodiness that is so recognizable at Valandraud.
The attack is precise and elegant, revealing a fleshy, dense wine with a beautiful freshness. The tannins are structured and silky, enveloping flavors of jammy black fruits, truffle and cocoa. Very well balanced, it blooms on a long persistent and racy finish, signing a Château Valandraud of pure pleasure.
Food and wine pairing:
Château Valandraud 2019 will perfectly accompany a fillet of beef with a black Périgord truffle sauce, a minute sliced venison with boletus, a roasted Corrèze veal knuckle with Bresse butter, poultry ballotines with porcini mushrooms or a duck tournedos Rossini.
For a pairing with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier, Tomme de Savoie or Salers.
For dessert, the pairing will be delicious with a pistachio and chocolate dessert, a black forest or Pierre Hermé's 2000 feuilles.
Cellaring potential and tasting:
Château Valandraud 2019 has excellent aging potential, being able to wait between 2030 and 2035 to refine and reach its peak.
However, it can be enjoyed wonderfully today, 2019 is a vintage of very good drinkability. To do this, take care to place the bottle the night before in the serving room at room temperature and open it, so that the wine expresses its full potential. If not, open it and decant it ideally 5 to 6 hours before tasting.
The bottles will be kept in the cellar protected from light, lying down, at an optimal hygrometric degree of 70 %.
