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 Blanc, Clairette and Roussanne grapes are grown on steeply terraced vineyards in shallow soils made up primarily of clay, stones and sand. Vineyard elevations between 80-150 meters.
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.
Vibrant, pale yellow in color followed by a nose of pear, peach and flowers. The palate is fresh, medium to full in body with flavors of honey, white fruit and nuts. A firm finish develops on the finish.
Score: 89 PointsVinous Author: Josh Raynolds
Brilliant straw. Pungent, mineral-tinged orchard and tropical fruit aromas show good clarity, and a floral element emerges slowly. Sappy, palate-coating pear nectar and pineapple flavors are complicated by hints of honey and candied ginger, and a mineral element adds vibrant lift. Becomes more energetic on the finish, which hangs on with good tenacity and a lingering spiciness.
Another winner is the deep purple-colored 2015 Vacqueyras. Revealing loads of kirsch, black raspberry fruits and Asian spices, this beauty is medium-bodied, rich and textured, with no hard edges and notable purity. Drink it anytime over the coming 5-7 years.
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