Beginning with its vineyard in Côte-Rôtie, Vidal-Fleury was established in 1781 and is the oldest continuously operating winery in the Rhone Valley. Its cellar is located in the heart of the Côte-Rôtie vineyards.

Cote du Rhone Blanc

BIN 126

Appearance pale yellow. Full front nose based on both fresh (apricot, melon) and dry (Almond). Some floral flavors (acacia). Palate starting with freshness and acidity. Continuing on fresh fruit giving a long length. Aperitif. Sea food. Some cheeses (Comté, Gruyère, Cantal).

Chateauneuf-du-Pape Blanc

BIN 128

Appearance: pale yellow. Nose : fresh and fruity, white pear, white peach, floral Palate: fresh, good acidity, acacia honey, Nutty, length based on acidity and flavors.

Condrieu

BIN 127

Direct press 70% (pneumatic press). Cooling of the must: 12°C. Natural and light clarification of the must by racking. Fermentation in stainless steel tanks (50%) and barrels (50%) Fermentation with Indigenous yeast. Temperature controlled at 18°C (64°F). 100% malolactic fermentation. Ageing on lees with "bâtonnage" : 12 months. Natural clarification by settling and one filtration. Unfined. Food pairing:Aperitif. Scallop. Fish cooked citrus sauce. Soft goat cheese. Sweetbreads.

Ventoux Rouge

BIN 136

60% Syrah, 30% Grenache, 10% Various. The nose is Syrah dominated with blueberry, cranberry, sherry, violet and pepper cumin. Palate is full bodied, straight structure, fruits of the nose, scrubland with a chewy tannic finish. Can be aged up to 10 years. Serve with red and white meat, pizza, barbecued and cheeses.

Saint Joseph Rouge

BIN 131

Long and traditional maceration (3 weeks). A lot of "délestage" at the beginning of fermentation. Fermentation with Indigenous yeast. Controlled temperature of maceration at 30°C (86°F). 100% malolactic fermentation. Aged on lees: 3 months in tanks, then at least 12 months in "foudres" (large barrels). Food pairing:Red meat, winged-game. Strong and fat cheese.

Croze Hermitage

Long and traditional maceration (3 weeks). A lot of "délestage" at the beginning of fermentation. Fermentation with Indigenous yeast. Controlled temperature of maceration at 30°C (86°F). 100% malolactic fermentation. Aged on lees: 3 months in tanks, then at least 6 months in "foudres" (large barrels).

Côte-Rôtie Brune e Blonde

BIN 132

Syrah and Viognier are co-fermented. Long and traditional maceration for 3 weeks. A lot of punching down of the cap "pigeage" at the beginning of fermentation, then pumping over. Fermentation with Indigenous yeast. Controlled temperature of maceration at 30°C (86°F). 100% malolactic fermentation. Aged on lees, 4 years in barrels. Food pairing:Red meat grilled or cooked, game, goat cheese.

Chateauneuf du Pape Rouge

BIN 137

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.

Gigondas

BIN 134

Long and traditional maceration: 2 weeks with Grenache and 3 weeks with Syrah and Mourvèdre. 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 first in tanks then in large barrels (foudres) during 9 months. Food pairing:Red meat. Fowl. Raw ham. Cheese

Cote du Rhone Rouge

BIN 135

Long and traditional maceration: 2 weeks with Grenache and 3 weeks with Syrah and Mourvèdre. 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 70% in tanks and 30% in large barrels (foudres). Food pairing:Red meat, white meat, pizza, barbecued, pasta, cheeses.

Grenache-Syrah-Mourvedre Rouge

BIN 125

Traditional maceration for the 3 grapes varieties : 2 weeks. Some lot if Syrah and Grenache start with high temperature. Only grapes : no wood, no sugar, no acid… Controlled temperature for maceration at 30°C. 100% malolactic fermentation. Short ageing on lees only in tanks. Deep red colour. Immediate and fresh nose based on red fruit mixed with toasted hints. An easy approach in the palate, with fullness and roundness : soft tannins. Flavours are obviously red fruit (strawberry and cherry) driven with some pepper. A good length based on freshness and roundness.