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 Mourvedre grapes are grown on the gentle slopes near Dentelles de Montmirail. Soils are made up of marl, clay and sand. Vineyard elevations between 150-500 meters.
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 14 days. The wine is aged on its lees first in tank for 3 months followed by an additional 6 months in large oak casks. 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.
Bright red, some blue and black highlights. Aromas of blackberry, “garrigue”, rosemary, and hints of violet. On the palate are spicy, black fruits with, silky and smooth tannins.
Score: 88 PointsWine Spectator Author: James Molesworth
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