| Category: | Red Wines |
| Sub-Category: | Red Wines |
| Producer: | Valandraud |
| Label Name: | St Emilion Gcc |
| Vintage: | 2003 |
| Country: | France |
| Region: | Saint-Émilion (Bordeaux) |
| Volume: | 750ml |
| ABV: | 15% |
| Grape(s): | Merlot 80%, Cabernet Franc 20% |
| Acidity: | 3 |
| Tannins: | 4 |
| Sweetness: | 1 |
| Body: | 5 |
| Length: | 4 |
| Aroma Intensity: | 4 |
| Best Temperature: | 16-18°C |
Awards/Ratings
Representative scores: Robert Parker (Wine Advocate) ~93 (earlier reviews), Wine Spectator 93, Vinous/Stephen Tanzer ~92–93; later Neal Martin (Wine Advocate vertical tasting) gave ~86 (2017). Multiple reviewers praise concentration, oak and length
Tasting Note
Full-bodied, concentrated black fruit of blackberry and blackcurrant with notes of licorice, espresso, cocoa, violet and tobacco. Firm, chewy tannins, spicy oak and a long savory finish.
Food Pairing
Western: roast lamb, braised beef, aged cheddar, mushroom risotto. Asian: Peking duck, char siu, Korean BBQ short ribs, soy‑braised beef (beef in black bean/soy sauce).
Production Method
Hand-harvested, low-yield vintage; fermentations in temperature-controlled vats with extended maceration; matured ~20–24 months in new and recent French oak barrels.
Vineyard Info
Produced by Jean‑Luc Thunevin & Murielle Andraud’s Château Valandraud — a 'garagiste' micro‑château founded 1991; promoted to Premier Grand Cru Classé B (Saint‑Émilion) in 2012.
Valandraud St Emilion Gcc 2003
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