Tasting Notes
Vinous 92
Impressive ruby-red color. Lively aromas of violet, mint and licorice, further lifted by a mineral component. Sweet, silky and nicely delineated, with little of the roasted aspect of the year. (The pH is a reasonable 3.7 without acidification, says Jean-Luc Thunevin.) Finishes with lovely sweetness and thickness (the wine is close to 15% alcohol), with a layer of sweet tannins saturating the palate. This would be better for a few years of patience and should last for a couple of decades.
Robert Parker 86
Tasted blind at the Valandraud vertical at the property, the 2003 Valandraud did nothing to dispel my doubts about the longevity of this wine. It is a blend of 80% Merlot and 20% Cabernet Franc matured in new oak for 20 months, actually the shortest duration from 2000 to date. It has a light and rather ephemeral bouquet that just seems to drift away in the (non-existent) breeze. Despite coaxing, this offers little compared to the 2002 or 2004 either side. The palate is medium-bodied with a rather chewy, meaty opening. There is dry fruit here that lacks joie-de-vivre, some presence but not life, and it feels bitter on the finish. It is simply a case of the merciless heat of the growing season vanquishing longevity. As such, given how many Valandrauds from mediocre vintages are maturing so well, I would consume bottles in the near future. Tasted December 2016.
Anticipated maturity: 2017-2019
JancisRobinson.com 18.5
Very deep crimson. Brule mulberry notes on the nose. Warm and sweet but remarkably gentle on the palate. Lively edge of leafy Cabernet notes – another wine saved by is Cabernet Franc content (60 per cent in this case). Chewy, fine and absolutely no shortage of acidity. Jean-Luc Thunevin says he picked this in October, the latest of all in St-Emilion, with a yield of 28 hl/ha (more than in 2002). This wine is 15% alcohol but you would not know it on the palate. No heat on the finish. A very good Valandraud
Anticipated maturity: 2009-2020
