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Vidal-Fleury Beaumes de Venise Muscat (375ML half-bottle) 2012
Wonderful as an apertif, blue cheese, desserts with fruits and dark chocolate.
Founder Joseph Vidal strove to produce wines that expressed the typicity of the various soils and to achieve the highest degree of quality possible. True to the founder's goals. the winery continues to produce wines that are the finest expression of their appelation. Today Vidal Fleury offers a comprehensive range of red, white and rose wines from the Rhone Valley. Recognizing the enormous potential of Vidal Fleury and the value of its brand, the successful Rhone winemaker Marcel Guigal bought the company in 1986. Modern equipment in a spotless environment is used to implement the traditional methods in winemaking.
All red wines and selected white wines are matured adn aged in oak barrels and casks. Selected cuvees are aged in new oak for part or all of the maturation process.
Recognized for its high elevation vineyards of Grenache and Syrah, Beaumes de Venise is one of the few villages promoted to Cotes du Rhone Villages status. The region also produces the famous Vin Doux Naturel, made exclusively from the best Muscat variety, Muscat blanc à Petits Grains. The enticing, floral aromas of these Muscat-based fortified wines make them ideal for early consumption and do not require aging.
Apart from the classics, we find many regional gems of different styles.
Late harvest wines are probably the easiest to understand. Grapes are picked so late that the sugars build up and residual sugar remains after the fermentation process. Ice wine, a style founded in Germany and there referred to as eiswein, is an extreme late harvest wine, produced from grapes frozen on the vine, and pressed while still frozen, resulting in a higher concentration of sugar. It is becoming a specialty of Canada as well, where it takes on the English name of ice wine.
Vin Santo, literally “holy wine,” is a Tuscan sweet wine made from drying the local white grapes Trebbiano Toscano and Malvasia in the winery and not pressing until somewhere between November and March.