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: Sourced from steep slopes along the Rhone River made up of granite soils with schist and gneiss. Vineyard elevations between 200-400 meters with an ideal southern exposure.
Vinification: Grapes are machine and 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. The wine is aged on its lees first in tank for 3 months followed by an additional 12 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 4 months prior to release.
Score: 89 PointsWine Spectator Author: James Molesworth
Offers a slightly rugged mix of red and black currant fruit, with bramble, tobacco and iron notes. Ends with some edgy energy. Shows more character than refinement. Drink now through 2022.
Score: 89 PointsVinous Author: Josh Raynolds
Opaque ruby. Evokes dark fruit liqueur, smoky minerals and fresh flowers on the nose; a touch of smoked meat adds complexity. Juicy cassis and bitter cherry flavors are given lift by a spine of zesty acidity and a jolt of cracked pepper. Clings with good tenacity on the finish, which is gently firmed by supple tannins.
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