# Envy De Valandraud (2018)

- **Producer:** Jean-Luc Thunevin (Château Valandraud)
- **Colour:** red
- **Type:** still
- **Grapes:** Merlot, Cabernet Franc, Cabernet Sauvignon
- **Region:** Bordeaux, France
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €48
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black cherry, cassis, violet, mocha, vanilla, cloves

## About this wine

Envy De Valandraud is a red wine from the Saint-Émilion Grand Cru appellation in Bordeaux, France, produced by Jean-Luc Thunevin and Murielle Andraud of Château Valandraud. Thunevin is a pivotal figure in the 'garage wine' movement, known for his intense, modern style of winemaking. The wine is a blend, likely dominated by Merlot with contributions from Cabernet Franc and/or Cabernet Sauvignon, typical for the region. The 2018 vintage benefited from a warm growing season, resulting in ripe and concentrated fruit. The wine is produced in a region celebrated for its clay-limestone soils, which are particularly suited to Merlot cultivation, contributing to the wine's characteristic richness and depth.

## Interesting facts

- Jean-Luc Thunevin is often called 'The Bad Boy of Bordeaux' for his rebellious approach.
- Valandraud started with just 0.6 hectares of vines.
- The 'Envy' name might reflect the desire to emulate the success of Valandraud.
- The 'garage wine' movement focused on small production, high quality, and intense fruit.

## Food pairing

The full body and ripe dark fruit notes of this Saint-Émilion Grand Cru pair beautifully with rich, protein-heavy dishes. The wine's tannins will soften and integrate with the fats and proteins in meats like lamb, beef, and duck, while its fruitiness can complement savory sauces. Earthy notes often found in Bordeaux can also harmonize with game and root vegetables.

## Wine making process

The winemaking for Envy De Valandraud likely follows the meticulous approach characteristic of Château Valandraud. Grapes are hand-harvested and undergo rigorous sorting to ensure only the best fruit is used. Fermentation is carefully managed, likely in stainless steel tanks with temperature control, to optimize extraction of color, flavor, and tannins. Following fermentation, the wine is typically aged in new French oak barrels for an extended period, which contributes complexity, structure, and aromatic depth. This process is designed to create a powerful, concentrated, and age-worthy wine that reflects the unique terroir of Saint-Émilion.