Short gobelet pruning for all grapes except Guyot for the Syrah.
The harvest started in September and through out October, by hand with “sort out” in the vineyard. Long and traditional maceration: 14 to 20 days. A lot of "délestage" at the beginning of fermentation.
Fermentation with Indigenous yeast. Aged on lees 100% in large barrels (foudres) during 12 months.
Natural clarification and stabilization by settling and one filtration Long and traditional maceration: 14 to 20 days. A lot of "délestage" at the beginning of the fermentation Indigenous yeast was used at a controlled temperature for maceration at 30°C.. 100% malolactic fermentation.
Aged on lees 100% in large barrels (foudres) during 12 months. Natural clarification and stabilization by settling and one filtration (Cross Flow). Unfined
The vineyard was initially planted by the Templiers, a religious order, in the 12th century. It expanded in the 14th century under the protection of the popes during their stay in Avignon. The strict rules and laws governing this appellation have become the base for the French laws concerning the "appellation contrôlée" wines.
Founded in 1781, Vidal-Fleury gained an international reputation very quickly. Thomas Jefferson's visit in 1787 was its first contact with the United States.
During the 1890s, Gustave Vidal married a daughter of the Fleury family. Thanks to her dowry, they replanted the vineyard following the phylloxera outbreak. As of the 1920s, the House took an interest in other wine-growing regions in the Rhone Valley. The Appellation was created in 1936.
Appearance: deep and dark ruby red.
The nose is a mix of fresh fruits sherry, strawberry and prune with spices like pepper and nutmeg.
The palate : the freshness makes the starting, then the coated tannins of the Grenache lengthens the wine in the mouth. The fatness and the "sucrosité" make a greedy balance with acidity and tannins. The fruity flavours dominate, strengthened by spices and roasted cacao.
Serve at a temperature of 18°C, 64°F. Drink from now to 5 years. Open 2 hours before tasting or decant.
Can be aged up to 10 years.
Fowl prepared with sauce based on wine, olive, spices (curry, ginger). Red meat. Cheese.