2004 Chateau Valandraud Saint Emilion Grand Cru

92 Points from Vinous: "Superb dark ruby color. High-pitched, pure aromas of blackberry, violet, minerals, licorice and dark chocolate. Enters the mouth cool and restrained, with lovely clarity. Then expands and broadens out on the back half, coating the entire palate and mounting impressively on the back end. The tannins likewise saturate the mouth. Thunevin harvested very late in 2004, but notes that there were no problems with rot on these clay-rich soils. Incidentally, he attracted much attention in Bordeaux when he opened this wine early, at a price down nearly 50% from that of 2003. But the price cut reflects the new realities of the marketplace, rather than any shortcoming of the wine itself." (5/2005)

91 Points from Robert Parker's Wine Advocate: "Tasted blind at the Valandraud vertical at the property, the 2004 Valandraud was picked between 13 and 18 October, and consists of 75% Merlot and 25% Cabernet Franc. It has a more rounded and fruit-driven bouquet than the 2004 Cheval Blanc, with red plum, Hoi Sin, marmalade and even dried honeyed aromas. The palate is medium-bodied with supple, rounded and caressing tannin. There is impressive body and concentration for a 2004, quite grippy in the mouth and it fans out with conviction on the finish with raspberry coulis, wild strawberry, white pepper and cedar notes. This shows up its 2003 counterpart and it should drink well for another 8-10 years. Tasted December 2016." (3/1/2017)

90 Points from Wines Spectator: "Dark ruby in color, with intense aromas of blackberry, licorice and toasty oak. Full-bodied, with silky tannins and a medium finish. Solid for the vintage. Best after 2010. 1,665 cases made." (3/31/2007)