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: La Chatillone is a small parcel on the northern edge of the Côte Blonde. Exposure here is to the east creating a cooler microclimate. Terraces here are less rocky than the rest of the vineyard with soils made up of gneiss, silica and rich clay.
Vinification: Grapes are hand harvested and transported to the winery in small crates. Fermentation occurs with indigenous yeasts in temperature controlled tanks with the maceration period lasting approximately 3 weeks with frequent pumping over. The wine is aged on its lees for a total of 4 years in a combination of new and used oak barrels as well as large oak casks. The finished wine is very lightly filtered (cross flow) and not fined. The wines rest in bottle for a minimum of 6 months prior to release.
Deep red in color, intense cassis, pepper and smoke scents on the nose. Intense, layered, rich on the palate with blackcurrant, cherry, pepper, nutmeg violet and oak.
Score: 93 PointsVinous Author: Josh Raynolds
Score: 90 PointsWine Enthusiast Author: Joe Czerwinski
Score: 93 PointsWine Spectator Author: James Molesworth
Score: 94 PointsThe Wine Advocate Author: Jeb Dunnuck
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