J. Vidal-Fleury Crozes-Hermitage

Sourced from the southern part of the Crozes-Hermitage AOC along the left bank of the Rhône River. Soils are made up primarily of stone, calcareous clay and sand. Vineyard elevations between 150-250 meters. Grapes are machine and hand harvested and transported to the winery in small crates. Fermentation occurs with indigenous yeasts in temperature controlled tanks with the maceration period lasting approximately 3 weeks. The wine is aged on its lees first in tank for 3 months followed by an additional 12 months in large oak casks. The finished wine is very lightly filtered (cross flow) and not fined. The wines rest in bottle for a minimum of 6 months prior to release. Tasting notes: Blackcurrant, violet, and pepper on the nose with a smooth palate of black fruit, mineral and a smoke.