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: Soils are made up of sandy marl in the south of the appellation and a mix of clay and limestone to the north. Vineyards average an elevation between 250-500 meters.
Vinification: Grapes are hand harvested and transported to the winery in small crates. Fermentation occurs with indigenous yeasts at cool temperatures in stainless steel tanks. Fermentation is halted by the addition of pure alcohol. The wine is aged on its lees in tank for 12 months. 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.
Score: 92 PointsThe Wine Advocate Author: Jeb Dunnuck
I loved the 2013 Muscat Beaumes de Venise and every time I taste a great wine from this appellation, I wonder why I don't drink more of them. Full-bodied, unctuous, thick, decadently sweet and honeyed, with tons of flower oil, caramelized citrus, marmalade and tangerine, this beauty has vibrant acidity, beautiful purity and a great finish. I wouldn't age it, as the point here is the purity of fruit.
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