Style of wine
Dry red wine with great aging potential, optimum up to 10 years of age.
Creation of the Appellation in 1936.
Present in the Vidal-Fleury’s range since early the 1920’s.
Vidal-Fleury production : 315 Hl, 3500 Cases (eq 12x75cl), 42000 bottles (eq 75cl).
Density 6 000 vines/ha. Yield : 35 Hl/Ha.
Grenache 85%, Syrah 10%, Mourvèdre 5%.
Soil / Terroir / Climat
Terraces made of pebble stones with red clay and sandy soil. Windy with the Mistral.
Altitude 80 m to 150 m. Temperature 14,5°C (58°F). Rainfall 700 mm. Sunshine 2 800 hours
Short gobelet pruning for all grapes except Guyot for the Syrah.
September and October, by hand with sort out in the vineyard.
Winemaking & Ageing
Long and traditional maceration: 14 to 20 days. A lot of “délestage” at the beginning of fermentation.
Fermentation with Indigenous yeast.
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.
Maturation in bottle: at least 3 months before shipment.
Raised 9 months
Appearance: deep and dark ruby red.
The nose is a mix of fresh fruits sherry, strawberry and prune with spices like pepper and nutmeg. Then
rosted flavours complete this first nose.
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.
Temperature 18°C, 64°F. Drink from now to 5 years. Open 2 hours before tasting or decant.
Fowl prepared with sauce based on wine, olive, spices (curry, ginger). Red meat. Cheeses.
Robert Parker : (89-91) / 100
Robert Parker : 88 / 100
Robert Parker : 89 / 100
Decanter : Bronze Medal
Revue des Vins de France : 15 / 20
Stephen Tanzer’s International Wine Cellar : (88-90) / 100
Japan Wine Challenge : Silver Medal
China Wine & Spirits Awards