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: Grenache, Syrah, and Cinsault grapes are grown in shallow soils made up primarily of clay, stones and sand. Vineyards are spread out on hillsides throughout the appellation.
Vinification: Grapes are hand and machine harvested and transported to the winery in small crates. The Grenache is vinified using the “Saignée” method of bleeding the juice. Syrah spends a short period of time on its skins at cool temperatures and the Cinsault is vinified by direct pressing. The varietals are blended and vinified in temperature controlled stainless steel tanks for 4 months. The wine is bottled unfined and with only a light filtering.
Attractive pink robe with a slight red-ish hue. The bouquet is filled with aromas of cherries, vanilla, and bright red fruit, light floral touches, and a slight tinge of thyme. The palate shows a clear, rich attack of cherry, hazelnut, lavender, and rose hip. The finish is fresh and crisp, with garrigue.
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