William Douglas

9.6

2014 vintage. 3 hour decant.
3/6.5/9.5 = 19 out of 100 say 96.
High quality Barossa Shiraz with an awesome bouquet apparent as soon as it’s released from the bottle (though I always think blending Viognier is cheating in that regard). Still a strong tannin/acid structure so still not at its peak - say 5 years more at least. High alcohol content but integrated perfectly - didn’t even notice. Really pleasant long linger. Standish is an artist so you must collect and try. My next move is to try back to back with a Yarra Yering Dry Red No. 2 — 2 months ago

Byron C Mayes

8.9

Clear dark ruby. Inviting nose of black cherry and cranberry. Medium full palate echoes the nose adding red apple peel and on the finish, a hint of vanilla and a touch of balsam. Medium tannins that assert on the finish as well. Mouthwatering medium plus acidity wraps it all up. A classic Willamette PN blending New World fruit with Old World style and structure. A universal red that’s ready for nearly any cuisine. Drink now through 2028 with some minor development. — 3 years ago

Julia Indik

9.3

Dark and inky strands blending chocolate, coffee, fig, blackberries, and cedar. Dry tannins in a long finish. 77% cabernet franc, 17% merlot, 6% Cabernet Sauvignon — 3 years ago

with Robert

Friday Hill

10

Got a bunch of awesome rappers and kids in to wine.

Blending grape.

Almost like a baby light and chilled port.

$23 — 4 years ago

Ray Vanderhoff

9.4

Blend of Cabernet Sauvignon (51%) and Shiraz (49%). Dark Ruby color with purple highlights. Aromas and flavors of cassis, blueberry, eucalyptus, black licorice, bergamot, dark chocolate, violets and blackberry. Hint of roasted nuts on the expansive finish. Wonderful purity of fruit and a very soft texture for such a young wine. Incredibly well balanced. This wine will only improve with age. Taking @Bob McDonald’s advice and investing in more of this beautiful wine and laying them down in the cellar for a decade. A great example of how Cabernet Sauvignon and Syrah are fantastic blending partners. Thanking you so much Keith S for sharing this wonderful bottle with us. — 5 months ago

Sipping Fine Wine

9.0

Blend of 45% Cab Sauv, 45% Monastrell & 10% Syrah, a blend from vines averaging 50 years old, aged for 12 months in French and American oak barrels separately before blending. Deep Ruby with aromas of red/black fruit, spice and earthy notes. On the palate flavors of cherry and black currants, espresso and smoky oak notes. Firm ripe tannins, medium finish ending with fruit, oak and earthy spice. Good value! — 3 years ago

Ely Cohn

9.3

The good whites of Burgundy, aka crack cocaine, are what they are because of great blending - in this case, Pierre Benoist of DRC.

This is special not just for the florals, the woods, the citrus, the spice, but for these things together.

Lemon chamomile and a cedar lined drawer. Vibrant and young with a sturdy back and all the confidence in the world. — 4 years ago

Paul T HB

9.5

A steal on auction
I wouldn’t consider it a 🥩 wine but great with charcuterie
Web info
Chateau Valandraud is represented by the passion of a couple: Jean-Luc Thunevin and Murielle Andraud. Following the great success with the wine merchant business in Saint Emilion, they opened their own vineyard to produce their own wine.
In 1989, they bought a small parcel of 0.6 hectare (1.48 acres) located in a small valley near Saint Emilion between Pavie-Macquin and La Clotte. The origin of the wine name is as much geographic (Val: Vallon de Fongaban), as sentimental (Andraud: Murielle’s maiden name). Thus Chateau Valandraud was born.
Little by little, Jean-Luc and his wife purchased several other parcels of vines, and now, the domain represents a total surface of 10 hectares (24.71 acres), located in various areas of Saint Emilion. The diversity of soils and varietals permit the production of 6 different wines: Chateau Valandraud, Chateau Valandraud Casher, Virginie de Valandraud and the 3 de Valandraud (the second wine of Chateau Valandraud and Virginie de Valandraud), Blanc de Valandraud N° 1 and N° 2.
The final blending of the various parcels occurs in the month of March, following a blind tasting with the help of the world famous oenologist, Michel Rolland. — 2 years ago

Christopher Taylor

9.6

Virtasant/Antica Terra wine blending — 3 years ago

Romain Fitoussi

8.9

Tasted at the producer, this is a primeur / pleasure to drink young vintage. 100% Cabernet-Franc. Light purple color, clear and limpid. Raspberry and herbaceous nose. Supple mouth blending raspberry, notes of cedar, cypress.
Slightly acidity, but the typical Touraine mineral structure, reminiscent of slate, pencil lead, or charcoal, bringing a refreshing salivating tension. On salads, aperitif-dinners, cold meats, cheese pastas, it's easy to drink, and pleasant.

Goûté chez le producteur, c’est une cuvée primeur/plaisir à boire jeune. 100% Cabernet-Franc. Robe pourpre légère, claire et limpide. Nez framboise et herbacé. Bouche souple mêlant, framboise, notes de cèdres, cyprès.
Acidité peu marquée mais la trame minérales typique de la Touraine, évoquant l’ardoise, la mine de crayon, ou le charbon, apportant une tension salivante rafraîchissante. Sur des salades, apéro-dînatoire, charcuterie, pastas fromage, c’est facile à boire, et plaisant. — 4 years ago