|History||Creation of the Appellation in 1940. One of the oldest French vineyards.|
Present in the Vidal-Fleury's range since 1781.
|Production||Vidal-Fleury production : 30 Hl, 350 Cases (eq 12x75cl), 4000 bottles (eq 75cl).|
|Grape||88% Syrah, 12% Viognier co-planted.|
|Pruning||Short pruning. Two vines cultivated together on poles called "échalas".|
|Harvest||Hand picking in October, with sorting in the vineyard and the entrance of the cellar|
|Winemaking & Ageing||Syrah and Viognier are co-fermented.|
Long and traditional maceration for 3 weeks. A lot of punching down of the cap "pigeage" at the beginning of fermentation, then pumping over. Fermentation with Indigenous yeast.
Controlled temperature of maceration, rather hot, at 30°C (86°F).
100% malolactic fermentation.
Aged on lees, 4 years in new barrels.
Natural clarification and stabilization by settling and one filtration (Cross Flow). Unfined.
Maturation in bottle: 6 months before shipment.
|Tasting notes||Appearance deep red with and black trace.|
Nose intense : Cassis, pepper, cinnamon, smoky, tobacco, black olive, boxwood.
Palate very round and fresh. Tight tannin, full bodied. Blackcurrant, cherry, spices (peppery, nutmeg), violet, oaky, something animal (dry ham). Unctuous and persistent.
|Consumption||Temperature 18°C, 64°F. Decant 2 hours before tasting. Can be aged up to 20 years.|
|Food pairing||Red meat grilled or cooked, game, goat cheese.|
|Awards||Robert Parker : (91-94) / 100|
Robert Parker : (92-94) / 100
Bettane et Desseauve : 17 / 20