Everything about Vidal Fleury Cote Rotie, Rhone wine producer profile with wine tasting notes, wine and food pairing tips, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews and images. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles
Vidal Fleury History, Overview
What we know of as Vidal Fleury has one of the longest histories in the Rhone Valley. The formation of Vidal Fleury, by the Vidal family dates all the way back to 1781 making Vidal Fleury, the oldest wine, continuously producing estate in the entire Rhone Valley that has continued to remain active as a wine producer. Thomas Jefferson, the third president of the United States visited the domaine in 1787, when Thomas Jefferson was touring the vineyards of France. During the same trip, Thomas Jefferson also toured the vineyards of Hermitage and Bordeaux and of course, Vidal Fleury.
The company officially became known as Vidal Fleury in the 1890’s when Gustave Vidal married the daughter of the Fleury family. The company, based in the Northern Rhone did not expand until the 1920’s into the Southern Rhone Valley. Vidal Fleury is where Etienne Guigal got his start in the wine business, before he went on to form his own eponymous company. Several decades later, in 1984, a few years after the last surviving member of the Vidal Fleury family passed away, the company Vidal Fleury was purchased by Etienne Guigal and his now famous and rapidly growing Ets Guigal company.
In 2006 Vidal Fleury underwent extensive renovations and modernizations, becoming one of the true, state of the art wineries in the entire Northern Rhone Valley. All of their vineyards are managed using only 100% self sustaining vineyard management techniques.
The best vintages of Vidal Fleury Cote Rotie are: 2016, 2015, 2012, 2010, 2009, 2003, 2001, 1999, 1998, 1997, 1995 and 1991.
Vidal Fleury Vineyards, Wines, Winemaking
The top wine of Vidal Fleury is their single vineyard Cote Rotie from the La Chatillonne vineyard on the Cote Blonde. La Chatillonne is produced from close to 1 hectare of vines on the Cote Blonde in the Chatillonne lieu-dit. The Syrah vines are almost 60 years of age. The blend includes up to 12% Viognier. La Chatillonne is aged on its lees in new, French oak barrels for up to 48 months before bottling. Not much of this wine is made as the production is under 300 cases of Vidal Fleury La Chatillonne per vintage.
Vidal Fleury produces two other wines from the appellation, a standard Cote Rotie and Cote Rotie, Brune et Blonde. As you might guess, the Brune et Blonde is produced from fruit that is harvested from both the Cote Blonde and Cote Brune hillsides. Vidal Fleury Brune et Blonde is fairly to find, and a lot less expensive to purchase than their top cuvee, as close to 2,500 cases of this wine are made each year.
Serving and Decanting Vidal Fleury with Wine, Food, Pairing Tips
Vidal Fleury is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for 1-3 hours, depending on the character of the vintage. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Vidal Fleury is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Vidal Fleury is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Condrieu, the white wine of Vidal Fleury is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
While I do not get to taste these wines often enough, the wines being made today at Vidal Fleury are the best they have produced in years, if not ever in the history of the estate. Their top Cote Rotie wine, La Chatillonne sells for a fair price for a wine that is at its level of quality.
Aside from Cote Rotie, Vidal Fleury also produces red and white wine from Chateauneuf du Pape, Crozes Hermitage, Hermitage, Cornas, St. Joseph, Condrieu, Vacqueyras, Gigondas, Cotes du Rhone, Cotes du Ventoux, Cairanne, Tavel and Muscat-de-Beaumes-de-Venise.
J. Vidal-Fleury Wine Tasting Notes
5 Vintages 8726 Views Sort by Vintage-Rating
|2015||J. Vidal-Fleury (Châteauneuf-du-Pape)|
I am not sure I have ever seen a Chateauneuf du Pape from Vidal Fleury before. Spicy in character, with incense, sweet red fruits and smoke catches your attention. Medium bodied. fresh and forward, with a nice style, there is sweetness to the red fruits here. This will drink well on release.
Aug 21, 2017points - Tasted 1200 Views
|2013||J. Vidal-Fleury (Côtes du Rhône)|
Light in color and fruit, this is also easy to like, due to its sweet, peppery kirsch charm and soft textures. This is a nice, enjoyable, quaffer, that does not pretend to be anything else.
Dec 11, 2017points - Tasted 1136 Views
|2010||J. Vidal-Fleury la Chatillonne Côte Blonde (Côte-Rôtie)|
With a beautiful floral nose, made even better with its smoke, earth, wild cherry, blackberry, stone, spice and espresso nose. Silky, polished, lively and fresh, medium/full bodied, with sweetness and purity to the dark red and black fruits that is good now, and will be better with age. For a Cote Rotie of this quality, the wine is priced quite fair, as Cote Rotie is an ever increasingly expensive appellation.
Sep 28, 2015points - Tasted 1808 Views
|2009||J. Vidal-Fleury la Chatillonne Côte Blonde (Côte-Rôtie)|
Young, full bodied, bright, vibrant, crisp red berries, flowers, smoke and licorice are found on the front end. Sweet, lush, concentrated and fresh, with opulent textures, the pure, spicy cherry liqueur in the finish really stands out.
May 24, 2016points - Tasted 1093 Views
|2007||J. Vidal-Fleury (Côtes du Rhône)|
This charming, crowd pleasing wine is made from a blend of 65% Grenache and other Rhone varietals. Soft, round, sweet, medium bodied, with spicy kirsch in the finish. I'd drink this over the next year or two.
Jun 11, 2012points - Tasted 3489 Views