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.
You must be 21 years of age or older to enter this site.
Please enjoy responsibly.
©2023 Frederick Wildman and Sons, LTD