Vidal-Fleury

Côte-Rôtie Côte Blonde 2009, La Chatillonne, 6x75,0cl
HistoryCreation of the Appellation in 1940. One of the oldest French vineyards.
Present in the Vidal-Fleury's range since 1781.
ProductionVidal-Fleury production : 30 Hl, 350 Cases (eq 12x75cl), 4000 bottles (eq 75cl).
Grape88% Syrah, 12% Viognier co-planted.
PruningShort pruning. Two vines cultivated together on poles called "échalas".
HarvestHand picking in October, with sorting in the vineyard and the entrance of the cellar
Winemaking & AgeingSyrah 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 notesAppearance 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.
ConsumptionTemperature 18°C, 64°F. Decant 2 hours before tasting. Can be aged up to 20 years.
Food pairingRed meat grilled or cooked, game, goat cheese.
AwardsRobert Parker : (91-94) / 100
Robert Parker : (92-94) / 100
Bettane et Desseauve : 17 / 20

Côte-Rôtie Côte Blonde 2009, La Chatillonne, 6x75,0cl