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: La Chatillone is a small parcel on the northern edge of the Côte Blonde. Exposure here is to the east creating a cooler microclimate. Terraces here are less rocky than the rest of the vineyard with soils made up of gneiss, silica and rich clay.
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 6 months prior to release.
Deep red in color, intense cassis, pepper and smoke scents on the nose. Intense, layered, rich on the palate with blackcurrant, cherry, pepper, nutmeg violet and oak.
Score: 93 PointsVinous Author: Josh Raynolds
Brilliant ruby. A highly perfumed bouquet evokes candied dark berries, roasted coffee, Indian spices and potpourri. Intense, subtly sweet red and blue fruit, cola and violet pastille flavors are energized by a jolt of juicy acidity and peppery spices. Closes impressively long and juicy, displaying a smoky mineral quality and building tannins and leaving behind a sexy floral note.
Score: 90 PointsWine Enthusiast Author: Joe Czerwinski
Baking spice and a hint of black pepper frame plummy fruit aromas, while touches of leather and coffee sneak in on the palate. It's a medium-bodied red that incorporates a high proportion of Viognier into the blend (15%). The finishes brings hints of brown sugar and powdered cinnamon.
Score: 93 PointsWine Spectator Author: James Molesworth
Velvety edges of mocha and ganache guide the core of dark plum, black currant and loganberry fruit, balanced by well-embedded iron, sanguine and dark olive accents, adding texture and length on the finish. Best from 2016 through 2027.
Score: 94 PointsThe Wine Advocate Author: Jeb Dunnuck
A step up over the 09, the 2010 Cote Rotie Cote Blonde La Chatillonne (88% Syrah and 12% Viognier) gives up a fabulous bouquet of violets, rose petal, blackberry jam, game and hints of wild herbs that continues to develop in the glass. Medium to full-bodied, elegant and finesse driven on the palate, with a seamless texture, this gorgeous 2010 can be consumed now (preferably with a decant), or cellared for a decade or more.
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