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: Syrah and Grenache grapes are grown in shallow soils made up primarily of limestone and calcareous clay. Vineyards are primarily on hillsides with an average of 250-500 meters in elevation.
Vinification: Grapes are hand and machine harvested and transported to the winery in small crates. Fermentation occurs with indigenous yeasts in temperature controlled tanks with the maceration period lasting approximately two weeks. The wine is aged on its lees with 70% in tank and 30% in large oak barrels. The finished wine is lightly filtered and fined followed by a minimum of 3 months in bottle prior to release.
Deep red in color with a nose of fresh berries and spice. Full bodied, ripe and fresh on the palate, driven by berry fruit.
Score: 88 PointsWine Spectator Author: James Molesworth
A textbook Ventoux red, with a light, breezy feel to the mix of violet, plum and white pepper notes, backed by a hint of incense on the finish. Drink now.
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