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: 92 PointsThe Wine Advocate Author: Joe Czerwinski
The 2015 Saint Joseph may be the finest Saint Joseph ever made at this venerable producer. It's got sexy aromas of flowers and baking spices plus sturdier notes of espresso and plum. Full-bodied, creamy textured and rich, it's supple enough to drink now but should age effortlessly for a decade or more.
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