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.

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Vidal Fleury Wine Tasting Notes, Ratings

When to Drink Vidal Fleury, Anticipated Maturity, Decanting Time

Vidal Fleury, when young, should be decanted at least 1-2 hours, give or take, allowing the wines to soften and open their perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Vidal Fleury is often better with 8-10 years of cellaring and should be at its best between 10-20 years of age.

Serving 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.

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, tomatoes, eggplant and sausage. Vidal Fleury is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.

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.

www.vidal-fleury.com