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: Sourced from the southern part of the appellation along the left bank of the Rhône River. Soils are made up primarily of Alluvium deposits, stones and clay. Vineyard elevations between 150-300 meters.
Vinification: Grapes are machine and hand harvested and transported to the winery in small crates. Grapes are pressed and vinified in barrels with select indigenous yeast. The wine is aged on its lees for 4 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.
Pale yellow in color with a nose of flowers, melon and pear. A fresh palate with medium body, driven by peach, honey and a touch of oak.
Score: 88 PointsWine Spectator Online Author: James Molesworth
Score: 87 PointsThe Wine Advocate Author: Joe Czerwinski
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