Vidal-Fleury
| History | Creation of the Appellation in 1940. One of the oldest French vineyards. Present in the Vidal-Fleury's range since 1781. |
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| Production | Annual Vidal-Fleury: 1 000 cases, 12 000 bottles, 90 Hl. Total Appellation : 8 600 Hl, 230 Ha (570 acres) |
| Grape | 95% Syrah, 5% Viognier. |
| Pruning | Short pruning. Two vines cultivated together on poles called "échalas". |
| Harvest | Hand picking in October, with sorting in the vineyard and at the winery. |
| Winemaking & Ageing | Long and traditional maceration (3 weeks). A lot of punching the cap "pigeage" at the beginning of fermentation, then pumping over. Fermentation with Indigenous yeast. Controlled temperature of maceration at 30°C (86°F). 100% malolactic fermentation. Aged on lees, 4 years in barrels and wood vat "foudres". Natural clarification and stabilization by settling and one filtration (Cross Flow). Unfined. Maturation in bottle: 6 months before shipment. |
| Tasting notes | Appearance, red with some carmine glint. Nose intense and complex. Fesh fruits, violet, pepper, smoky, black olive. Palate rich, soft and fresh. Full bodied, nice balance. Red fruits, blackcurrant, spices (peppery, curry). Persistent with straight flavors and tannin. |
| Consumption | Temperature 18°C, 64°F. Decant 2 hours before tasting. Can be aged up to 20 years. |
| Food pairing | Red meat, game and goat cheese. |