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J. Vidal Fleury Cotes du Rhone Rouge 2011

Winemaker's Notes:

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). Natural clarification and stabilization by settling and one filtration (Cross Flow). Unfined. Maturation in bottle: at least 3 months before shipment.Pair with red meat, white meat, pizza, barbecued, pasta, cheeses.

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Member Reviews for J. Vidal Fleury Cotes du Rhone Rouge

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Snooth User: bharats
13236675
4.00 5
07/24/2013

Pretty smooth.



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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). Natural clarification and stabilization by settling and one filtration (Cross Flow). Unfined. Maturation in bottle: at least 3 months before shipment.Pair with red meat, white meat, pizza, barbecued, pasta, cheeses.

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