In 1989, Jean-Luc Thunevin and Murielle Andraud acquired 0.6 hectares of vines in the small Fongaban valley, next to Pavie-Macquin. They gradually added other plots from within the appellation, most of which are located on a beautiful terroir in Saint-Etienne-de-Lisse not far from the Côtes de Castillon.
The estate currently has a total of 7 hectares under vine (70% Merlot and 30% Cabernet Franc).
The average age of the vines is 35-40 years and the subsoil is predominantly clay-limestone with red ferruginous clay.
The vines are tended traditionally with green cover between the rows and plowing as necessary. 
Valandraud tries to keep yields as low as possible (approximately 30-35 hectoliters/hectare) and to achieve optimum phenolic maturity.
The grapes are hand picked and sorted in the vineyard on vibrating tables. Grapes from each plot are separately fermented in small stainless steel and wooden vats adapted to manual pigeage (punching down the cap) and pumping over. After staying on the skins for twenty days, the wine undergoes malolactic fermentation and aging in new oak barrels. Racking takes place about every 3 months for 18-24 months, sometimes more. The wine is neither fined nor filtered before bottling.
Four different wines are made at Valandraud in light of the great diversity of soils and grape varieties: Château Valandraud, Château Valandraud Casher, Virginie de Valandraud, and "Le 3 de Valandraud".
The assemblage, or final blend, is made in March after a series of blind tastings. Valandraud is responsible for creating an "uncontrolled" appellation: vin de garage!
The reputation for quality – and the price –  of Valandraud are now on a par with the greatest wines of the Right Bank.

Valandraud, Blanc de Valandraud, Virginie de Valandraud, 3 de Valandraud (second wine)