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Vidal-Fleury Chateauneuf-du-Pape 1995

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
    0% ABV
    • WS91
    • RP91
    • WE86
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    Vidal-Fleury

    Vidal-Fleury

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    Vidal-Fleury, Chateauneuf-du-Pape, Rhone, France
    Vidal Fleury was founded in 1781 as a wine grower and proprietor of vineyards in the Cote Rotie. With more than two centuries of continuous operation, it's undisputedly the oldest functioning winery and wine firm in the Rhone Valley.

    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.

    Chateauneuf-du-Pape

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    Famous for its full-bodied, seductive and spicy reds with flavor and aroma characteristics of silky black cherry, baked raspberry, garrigue, olive tapenade, lavender and baking spice, Chateauneuf-du-Pape is the leading sub-appellation of the southern Rhone River Valley. Large pebbles resembling river rocks, called galets in French, dominate most of the terrain. The stones hold heat and reflect it back up to the low-lying gobelet-trained vines. Though the galets are typical, they are not prominent in every vineyard. Chateau Rayas is the most obvious deviation with very sandy soil.

    According to law, eighteen grape varieties are allowed in Chateauneuf-du-Pape and most wines are blends of some mix of these. For reds, Grenache is the star player with Mourvedre and Syrah coming typically second. Others used include Cinsaut, Counoise and occasionally Muscardin, Vaccarèse, Picquepoul Noir and Terret Noir.

    Only about 6-7% of wine from Chateauneuf-du-Pape is white. Blends and single-varietal bottlings are typically based on the soft and floral Grenache Blanc but Clairette, Bourboulenc and Roussanne are grown with some significance.

    The wine of Chateauneuf-du-Pape takes its name from the relocation of the papal court to Avignon. The lore says that after moving in 1309, Pope Clément V (after whom Chateau Pape-Clément in Pessac-Léognan is named) ordered that vines were planted. But it was actually his successor, John XXII, who established the vineyards. The name however, Chateauneuf-du-Pape, translated as "the pope's new castle," didn’t really stick until the 19th century.

    Rhône Blends

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    With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

    In the Glass

    The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

    Perfect Pairings

    Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

    Sommelier Secret

    Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

    SOU90870_1995 Item# 24362