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: From the western slopes of the Hermitage appellation. Soils vary with granite gravel, mica schist, gneiss and clay. Vineyard are steep with elevations between 300-500 meters with an ideal southern exposure.
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 12 months prior to release.
Deep red, almost black in color. Complex and rich on the nose, dominated by spice, oak, tobacco and black fruit. Rich, firm and complex on the palate with plum, blackcurrant, pepper, and smoked meat.
Score: 91 PointsThe Wine Advocate Author: Joe Czerwinski
Score: 93 PointsWine Enthusiast Author: Anna Lee C. Iijima
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