2012 Vidal-Fleury Cairanne
$23.85 btl / $143.10 cs (case of 6 x 750ml)
Today’s offer is not only ideal to enjoy over the long weekend but comes from Vidal-Fleury, the oldest firm in the Rhône Valley. If you are familiar with the Côtes du Rhône you have probably come across this highly reputable Rhône house.
Vidal-Fleury has been in the business for centuries and is considered one of the greatest wineries in the region with an impressive portfolio spanning from north to south. Cairanne is a hillside village in Southern Rhône, formerly part of the Côtes du Rhône appellation. Recognized for their superior quality, the wines are now labelled with the village name, setting them apart from lesser wines from the rest of the region.
The 2012 Vidal-Fleury Cairanne was produced in very limited quantities with only 2,200 cases made and is a beautifully, well-made wine and is one of the greatest values and most reliable Rhône villages. The high percentage of Grenache delivers bright red fruit and freshness, while Syrah and Mourvèdre contribute some punch with black pepper and structure.
On the nose expect dense red cherry along with aromatic sweet prunes, raspberry compote and hints of toast. The palate is equally fruit-driven, with robust tannins and a peppery long finish.
Price: Case of 6 at $143.10 ($23.85 per bottle)
Drink: Drink now or over the next 5 years
Variety: 70% Grenache, 20% Syrah, 5% Mourvèdre, 5% Carignan
Service: Best served at a temperature of 18°C. Decant 1 hour before tasting
Accolades: Silver at the 2014 Decanter World Wine Awards and scored 16.5 out of 20 from Jancis Robinson:
“Very charming, well-priced blend that is drinking beautifully now – and is not expensive for a four year-old wine. Vines, at 200-300m on the slopes of those beautiful Dentelles de Montmirail, date from 1967 apparently. A little large oak came into play but probably didn’t really need to. Impressive length. Rich fruit on the palate but bracketed by freshness on the nose and finish – a characteristic of the vintage here. I wish more producers would release wines when they were ready to drink.”
Food Pairing: Lamb or roasted duck, meaty pizza, barbecue, hearty pasta dishes, cheeses and charcuterie