Founded in 1781, Vidal-Fleury not only is the Rhône’s oldest continuing grower/négociant firm, but it also secured an international following very quickly.Thomas Jefferson’s visit in 1787 was its first contact with the United States; he called the wines “ justly celebrated”.
The elaboration of Vidal-Fleury’s wines consists of four separate operations – the vineyard, winemaking, ageing and bottling. The superb origins of the grapes and the patience taken in maturing are what make the quality of Vidal-Fleury wines according to Winemaker Guy Sarton du Jonchay.
Terroir: Grenache, Syrah and Mourvedre grapes are grown on steeply terraced vineyards in shallow soils made up primarily of clay, stones and sand. Vineyard elevations between 80-100 meters.
Vinification: Grapes are hand and machine harvested and transported to the winery in small crates. Fermentation occurs with indigenous yeasts in temperature controlled tanks with the maceration period lasting approximately 14-20 days. The wine is aged on its lees 100% in large oak barrels for a period of 12 months. The finished wine is very lightly filtered (cross flow) and not fined. The wines rest in bottle for a minimum of 3 months prior to release.
Deep, ruby red in color with a nose of mixed fresh cherry, strawberry and prune. Fresh on the palate with firm tannins, layers of peppery spice and berry.
Score: 91 PointsWine Enthusiast Author: Anna Lee
Score: 91 PointsWine Spectator Author: James Molesworth
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