He has since nurtured a panoply of other garagist wines, all micro cuvees of concentrated wines from very low yields. Pruning is adapted to each individual vine, systematic leaf thinning, green harvest to limit the number of bunches per vine are hallmarks of the Thunevin method.

He seeks the optimal grape ripeness and has adopted Burgundian techniques of punchdown and lees-stirring for perfect concentration. He neither fines nor filters and ages in all new barrels. His mastery and skills have benefitted numerous other Bordeaux Chateaux, such as Fleur Cardinale, La Dominique, and others in Fronsac, St. Emilion, and Pomerol.

Valandraud began in 1989 with a one acre parcel on the St. Emilion plain between Pavie Macquin and La Clotte. Bit by bit Thunevin added several parcels. Currently the domaine owns 25 acres spread across different St. Emilion terroirs, which permits several distinct wines.

Our dinner and tasting will include four, the Blanc de Valandraud No 2, the second wine of the domaine 3 de Valandraud, Virginie, not a second but one from select parcels, and of course the grand vin, Valandraud itself.

Critic Robert Parker dubbed Jean-Luc the Bad Boy of Bordeaux. In response Thunevin created a Bordeaux he called Bad Boy, nearly all Merlot from 40 year old vines.

We will taste a number of other Thunevin Right Bank wines as well as a dry red from Roussillon , and finish with a Maury, a sweet Grenache-based wine from Roussillon.

Jacky Robert has created a three course Bordelais repas to complement the wines.

Reception

Blanc de Valandraud #2

Tasting with Jean-Luc Thunevin

2005 Ch. Lalande Couturier (Bordeaux Rouge)

2004 Ch Bell Air Ouy (St. Emilion Grand Cru)

2004 Virginie de Valandraud (St. Emilion Grand Cru)

2005 Cuvee Bad Boy (Bordeaux)

2004 3 de Valandraud (St. Emilion Grand Cru)

2004 Cotes de Roussillon Villages Cuvee Hugo (Calvet Thunevin)

Dinner

Appetizers

Duck Confit and Friseé Salad with Candied Walnuts

or

Trio of Patés de Maison

2004 Ch. Compassant (Bordeaux)

Entrée

Chicken “Coq au Vin” with Buttered Noodles

or

Braised Lamb Shank with Potato Gratin, Dauphinoise

or

Grilled Skirt Steak-Frites with Bordelaise Sauce

2005 Ch. Franc-Maillet Cuvee Jean Baptiste (Pomerol)

Fromage

Selection of Cheeses with Dried Fruit Compote

1999 Ch. Valandraud (St. Emilion Grand Cru)

After Dinner

2004 Maury Vin Doux Naturel (Calvet Thunevin)