2007 J. Vidal-Fleury Côte-Rôtie Brune et Blonde Côte-Rôtie Wine Tasting Note

2007 J. Vidal-Fleury Brune et Blonde  (Côte-Rôtie) 87

Medium bodied, fully developed, the wine offers wet earth, pepper, underbrush and bright, red berries. Soft, open and fresh, if you have a bottle, I'd pop a cork over the next couple of years.

Vidal Fleury Wine Tasting Notes, Ratings

Vidal Fleury Wine Tasting Notes, Ratings

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.

Vidal Fleury Winery 300x210 Wine Tasting Notes, Ratings

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.