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: Viognier and Grenache Blanc grapes are grown in shallow soils made up primarily of clay, granite and sand. Vineyards are primarily on hillsides with an average of 150-250 meters in elevation.
Vinification: Grapes are hand and machine harvested and transported to the winery in small crates. Fermentation occurs with indigenous yeasts in temperature controlled stainless steel tanks. Malolactic fermentation does not occur. The wine is aged in tank, on its lees for six months. The finished wine is lightly filtered and fined followed by a minimum of 3 months in bottle prior to release.
Pale yellow in color. Aromas of fresh apricot and melon with a hint of almonds. The palate shows bright acidity and freshness, with fresh fruit notes continuing on to a long finish.
Score: 89 PointsWine Spectator Online Author: James Molesworth
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