Grand vin de Bordeaux | Chateau Leydet-Valentin

Grand vin de Bordeaux | Chateau Leydet-Valentin

Sale price€44,00
Rosso
Bordeaux (FR)
Saint-Émilion Grand Cru
Merlot 63%, Cabernet Franc 33%, Cabernet Sauvignon 4%
Enjoy it within 7 years
14% ABV
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Production and refinement

Merlot and Cabernet Franc, with a small percentage of Cabernet Sauvignon, grow on soils rich in fine sand and gravel mixed with iron. The grapes are harvested by hand.

Fermentation takes place in temperature-controlled concrete tanks, with a maceration period of 3 to 5 weeks. The wine is aged in French oak barrels, some of which are new and others of which are third-use; it remains on the fine lees for 11 to 14 months.

Organoleptic analysis

Visual exam

Of a beautiful intense purple color.

Olfactory examination

On the nose, it presents a fruity bouquet of red fruits, including raspberries, combined with notes of violet and vanilla.

Tasting

On the palate, it is fresh, refined, and elegant, with a well-structured body and a persistent finish. Pleasantly dry, never austere, but rather round and smooth. The tannins have a silky texture, making it very enjoyable.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Grand vin de Bordeaux | Chateau Leydet-Valentin ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: France

Region: Bourgogne, Saint-Émilion

Hectares of vineyards: 9

Château Leydet Valentin

Founded in 1962, Château Leydet-Valentin is located in the prestigious Saint-Émilion region, on the right bank of the Gironde, bordering Pomerol. This estate, which spans approximately 8.5 hectares in Saint-Émilion and the same in Pomerol, is characterized by sandy soils rich in iron, ideal for cultivating Merlot and Cabernet Franc, from which high-quality wines emerge, representing the Bordeaux territory.

The history of Château Leydet-Valentin is deeply connected to the Leydet family, with a tradition passed down mainly through the women of the family. Since the 19th century, the property has been handed down from mother to daughter. Bernard Leydet, who took over the business in 1962, initiated a constant expansion of the estate until his death in 2006. Today, the estate is managed by his son Frédéric, who grew up among the vineyards and studied viticulture and oenology before taking full responsibility for the company in 1996.

Château Leydet Valentin

Frédéric personally oversees every aspect of production at the estate, which officially transitioned to organic farming in 2015. Practices such as leaf thinning, green harvesting, and frequent vineyard passes ensure the selection of the best clusters. The cuvaison, or maceration and fermentation, lasts between four and five weeks, using concrete tanks in Saint-Émilion and stainless steel in Pomerol. The wines are then aged in barrels, of which about one-third are new, with light and medium toasts to enhance the aromas.

By not fining his wines before bottling, Frédéric produces complex and structured reds that benefit from careful decanting before serving. With artisanal care and respect for the terroir evident in every glass, the wines of Château Leydet-Valentin represent the authentic essence of Saint-Émilion and Pomerol.

Region and territory

The best blends in the world

Bordeaux

The best blends in the world

Bordeaux

The best blends in the world

Bordeaux

The Bordeaux region is one of the most important wine territories in the world. Not only does this region reach dizzying qualitative peaks, but it has consistently maintained those results, year after year, with top-notch quality.

Centuries of tradition and pursuit of quality have raised the bar and made Bordeaux wines famous: in 80% of cases, they are imposing red wines of remarkable structure and power, but there are also examples of botrytized or noble rot wines that complete the oenological panorama and elevate Bordeaux's reputation.

Bordeaux benefits from its proximity to the Atlantic Ocean. The climate is maritime: mild winters, cool summers, abundant precipitation but very well absorbed by the soil rich in stones, breccia, and sediments. The soils are highly variable on the surface, not particularly fertile, and covered by a thin layer of breccia, while the deeper layers are rich in minerals.

Regarding the classification, most wines are designated as Cru Bourgeois, but otherwise, there is no homogeneous system for the entire region.

Saint-Emilion

The Saint-Émilion area, classified in 1954, is the only wine region in Bordeaux that undergoes a classification review every ten years. This classification system is divided into three categories: Premier Grand Cru Classé, the highest category, further subdivided into two groups (A and B), where group "A" includes wines of superior quality; Grand Cru Classé; and Grand Cru. Located in the heart of the Libournais region, Saint-Émilion is famous worldwide for its Merlot-based wines.

The wines range from easy-drinking and silky styles to more powerful and structured ones, suitable for long aging in the cellar.

The designation requires that all Saint-Émilion or Saint-Émilion Grand Cru wines be red. The soils in this area are perfectly suited for Merlot and Cabernet Franc grape varieties, which play a crucial role in the production of Saint-Émilion red wines.
The first style of wine is a light red blend, characterized by silky tannins and aromas of red fruits, plums, and spicy notes, labeled simply as Saint-Émilion, which has slightly lower quality requirements compared to other denominations in the region.
The second style is a rich red blend, featuring a deep color and a full body, with high tannins and floral, fleshy, flavorful, and herbal aromas, often labeled as Saint-Émilion Grand Cru, as the grapes and vineyards meet or exceed the stricter quality expectations of the designation.
The term "Classé" on the label indicates that the wine is part of the Grand Cru Classé system. The term "Grand Vin de Bordeaux" signifies that the bottle represents the flagship wine of the winery.
A unique terroir and an ancient winemaking tradition that continues to thrive.

Recommended pairings and dishes

Matching by concordance

A powerful red wine with excellent body, characterized by a long finish. It requires pairings, by analogy, with equally structured dishes that have good aromatic persistence.

Matching by contrast

A "meaty," soft, and warm wine, characterized by excellent alcohol content, that pairs remarkably well with rich dishes, including those that are oily and fatty. The alcohol and tannins cleanse the palate perfectly.

It pairs well with

Red or white meats in rich preparations such as Boeuf Bourguignon, duck breast with snap peas, and braised chicken in red wine.

Matching by concordance

A powerful red wine with excellent body, characterized by a long finish. It requires pairings, by analogy, with equally structured dishes that have good aromatic persistence.

Matching by contrast

A "meaty," soft, and warm wine, characterized by excellent alcohol content, that pairs remarkably well with rich dishes, including those that are oily and fatty. The alcohol and tannins cleanse the palate perfectly.

It pairs well with

Red or white meats in rich preparations such as Boeuf Bourguignon, duck breast with snap peas, and braised chicken in red wine.

Bœuf bourguignon

One of the great classics of French cuisine, regional to the Bordeaux area: a beef stew slow-cooked in Burgundy wine (ideally the same wine being tasted), with vegetables including pearl onions, carrots, and champignon mushrooms, and abundant aromatics. A fantastic way to bring the flavors of France to the table. A rich dish, full of aromas and flavors.

Braised Beef

Braised beef is a cornerstone of Piedmontese cuisine, savory and succulent with complex aromas. For an elegant touch, cook it in the same wine you will be serving.

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