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: 100% Viognier from steeply terraced southeast facing vineyards. Soils are thin and made up of granite rocks and calcareous clay. Vines are densely planted at an average of 6,000 vines per hectare average yields around 37hl/ha. These vineyards sit at an elevation between 200-350 meters.
Vinification: Grapes are hand picked in mid-October, sorted, pressed and fermented at cool temperatures in a combination of stainless steel tanks (50%) and oak barrels (50%). The juice is fermented solely with indigenous yeasts with 100% of the must undergoing malolactic fermentation. The wine is aged for 12 months on its lees, clarified naturally and lightly filtered followed by an additional 6 months aging in bottle prior to release.
The Viognier grape is perfectly at home here, producing a wine that is rich, smooth and supple but also deliciously fresh. Highly perfumed, it showcases floral aromas, backed by notes of apricot and exotic fruits. The palate is long, with fine minerality. Medium-bodied, the wine has a good concentration and a fresh, focused, elegant style. It will evolve in the next 4-5 years.
2015 vintage: The Spring of 2015 was rainy and hot. The Summer was dry with high temperatures. These conditions make 2015 one of the hottest vintage of the last decades!
Pairing: Excellent as an aperitif wine, you can enjoy this wine with foie gras, scallops, goat cheese, etc.
Score: 91 PointsThe Wine Advocate Author: Joe Czerwinski
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