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CROZES HERMITAGE ROUGE VIDAL FLEURY 2021

£24.69

NORTHERN RHONE: Dark, peppery, spicy shiraz with grilled bell pepper, plum violet and bramble fruit. Clean and fresh in the mouth with good length of flavour.

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Description

NORTHERN RHONE: Dark, peppery, spicy shiraz with grilled bell pepper, plum violet and bramble fruit. Clean and fresh in the mouth with good length of flavour.

Vidal Fleury

GRAPE Syrah CLOSURE Cork
REGION Northern Rhone VEGETARIAN
VINTAGE 2020 VEGAN
ABV 13% ORGANIC No

 

DRY   *_________|_______|________|________|     SWEET

LIGHT  |________|________|________|________*     FULL BODIED

NO OAK  |________|________|________*________|   OAKY

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Additional information

Vidal-Fleury

History
Founded in 1781, Vidal-Fleury is located in the midst of the Côte-Rôtie vineyards in the Northern Rhône, and is the oldest continuously operating wine producer in the Rhône Valley. Since the early days Vidal-Fleury has established a reputation for the production of high quality wines which show individuality and the typicity of the different Rhône appellations from which they come.

Today and the future
Vidal-Fleury's renaissance began in 1984 when it was purchased by the Guigal family whose support allowed the business to flourish whilst still allowing it to operate independently.

However the real and most substantial changes have taken place during the last few years. A brand new winery opened in 2008 allowing Vidal-Fleury to leave their cramped historic cellar and giving them the proper space to age and bottle their wines. Shortly afterwards winemaker Guy Sarton du Jonchay joined the company and set about reviewing and improving the Vidal-Fleury range. The results of this review have been marked and we are now seeing better and better wines with every vintage released. Antoine Dupré joined Vidal-Fleury in 2021 as the new winemaker.

https://www.vidal-fleury.com/

Production

Long traditional maceration (3 weeks). In the beginning, a lot of load shedding. Fermentation with indigenous yeasts and maceration at controlled temperature (30°C).
Complete malolactic fermentation. Natural clarification and stabilization by successive rackings, filtration (tangential), no fining.
Aging on lees: 3 months in vats then 12 months in tuns. Aging in bottle: 6 months minimum before shipping.

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