Côtes du Rhône Villages J. Vidal-Fleury 1990
This red wine from the 1990 vintage is produced by J. Vidal-Fleury, a historic wine house founded in 1781. The wine is bottled by the producer itself in Ampuis in the Rhône region of France and carries the classification Appellation Côtes du Rhône Villages Contrôlée with an alcohol percentage of 12,5.
Côtes du Rhône Villages is an AOC in the southern Rhône Valley, covering selected villages on both sides of the Rhône River. The area received its AOC status in 1967 and is subject to higher quality requirements than the broad Côtes du Rhône appellation. It functions as a quality-focused intermediate category between the region’s standard wines and the prestigious Crus such as Châteauneuf-du-Pape and Gigondas.
The climate in the appellation is distinctly Mediterranean with hot, dry summers, mild winters, and the well-known Mistral wind. The soil varies significantly and offers everything from clay and limestone to large rounded stones, called galets roulés, as well as sandy soils, sandstone, and gravel with good drainage. Red wines account for approximately 95 percent of production in the area and are made predominantly from Grenache, which constitutes at least 50 percent. This grape is typically supplemented by Syrah and Mourvèdre as well as smaller amounts of Carignan and Cinsault.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Côtes du Rhône
The Rhône Valley in south-eastern France has grown wine since Roman times. The region falls into two parts: the northern section with steep slopes, where Syrah produces deep wines in Côte-Rôtie and Hermitage, and the warmer south, where Grenache-based blends culminate in Châteauneuf-du-Pape. The wines are spicy and powerful with dark berries, pepper and garrigue herbs.
Da denne vin blev lavet, så verden meget anderledes ud. Her er nogle af de historier, der udspillede sig, mens denne flaske stille ældes i sin kælder.
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How it handles
you your wine
Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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