Vidal-Fleury house spotlight
Frederick Wildman's official Vidal-Fleury winery overview. This 2020 Brune et Blonde is the house's Cote Rotie from both hillsides, the same Ampuis estate founded in 1781.
The market on this bottle
Wine-Searcher tracks this 2020 J. Vidal-Fleury Cote Rotie Brune et Blonde Rhone, France across the open market. Their published U.S. low is $49.49 and the average is $49.49. Our slash is $50.00.
2020 J. Vidal-Fleury Cote Rotie Brune et Blonde Rhone, France
The oldest Rhone house's Brune et Blonde, Jeb Dunnuck on black raspberry and smoked meat, a 2020 you can open at fifty-five dollars.
The 2020 Brune et Blonde is Syrah with a little Viognier from Cote Brune schist and Cote Blonde gneiss: black raspberry, smoked meat, graphite, and spring flowers after long aging in used foudres, now $50.
Cote Rotie from both hillsides, not a Guigal lookalike with a second label
Vidal-Fleury has made Cote Rotie since 1781. Thomas Jefferson visited in 1787. Etienne Guigal learned here before buying the house in 1984, and the cellar still runs on its own. Brune et Blonde blends fruit from iron schist on the Brune and siliceous gneiss on the Blonde, typically about 95 percent Syrah with Viognier, then years in used foudres. Jeb Dunnuck on the 2020: black raspberries, smoked meats, graphite, subtle spring flowers, charming, balanced, elegant, fine tannins, drink into the mid-2030s. This is the bottle that puts Ampuis cru Syrah on a table at fifty-five dollars.
The house
Joseph Vidal founded the estate in 1781. The Fleury name arrived by marriage. Guigal bought it in 1984 and kept the cellar independent.
The wine
Syrah from Cote Brune and Cote Blonde, a little Viognier. Long maceration, native yeast, years in used foudres. 13.5% ABV.
The scores
Jeb Dunnuck: black raspberry, smoked meat, graphite, fine tannin, mid-2030s. A charming, elegant 2020.
The drinker
Smoke and raspberry first. Decant 45 to 60 minutes. Serve 60 to 64 F. Lamb or a hard-seared steak.
Black raspberry and smoke, then graphite, flower, and silk
Jeb Dunnuck found black raspberries, smoked meats, graphite, and subtle spring flowers, then a charming, balanced, elegant Cote Rotie with fine tannins, a supple layered mouthfeel, and outstanding length. The house style on Brune et Blonde is black fruit, violet, olive, and pepper after a long foudre rest.
A successful Northern Rhone year. Dunnuck called this 2020 charming and elegant rather than a blockbuster. 13.5% alcohol. Drink now with a long decant, or hold into the mid-2030s.
Black raspberry, smoked meat, graphite, spring flowers, black olive, pepper, violet.
Medium to full, 13.5% ABV, fine tannin, long used-foudre elevage, a silky 2020 line.
Graphite, smoke, length. Decant 45 to 60 minutes. Serve 60 to 64 F.
Both hillsides, native yeast, then years in used foudres
Vidal-Fleury still builds Brune et Blonde from plots on both Cote Brune schist and Cote Blonde gneiss. Hand harvest, a long warm maceration with native yeast, then a long rest in used oak foudres so Syrah's smoke, violet, and olive stay in front of new wood. A little Viognier is the Cote Rotie lift.
The house has made this cuvee since 1781. La Chatillonne is the tiny Blonde flagship. Brune et Blonde is the appellation picture.
Decant 45 to 60 minutes. Serve 60 to 64 F. Lamb and a hard crust of steak both work.
The oldest Rhone house still pouring Cote Rotie
Vidal-Fleury is the Northern Rhone's oldest working winery. Brune et Blonde is how the house has shown both hillsides since 1781.
Joseph Vidal founded the house in 1781. Jefferson visited in 1787. Gustave Vidal married into the Fleury name after phylloxera.
Etienne Guigal worked here, then bought the company in 1984 when no Vidal-Fleury heir wanted the keys. The two cellars still run apart.
The 2020 Brune et Blonde is that continuity: Ampuis Syrah, used foudres, and a $55 pour.
Lamb, smoke, and a little herb
Cote Rotie wants lamb and a browned crust. Smoke, olive, and raspberry stay in the same key as rosemary and char.
Two plates. One garlic-rosemary rack of lamb. One butter-basted steak. Both can take Syrah tannin and smoked meat.
Decant 45 to 60 minutes. Serve 60 to 64 F. Wide bowls. Air is for violet, smoke, and raspberry.
Garlic-Crusted Roast Rack of Lamb
A garlic-rosemary crust and a hot roast keep the meat juicy while building the browned edges this wine loves.
Why it works: Rosemary echoes garrigue, garlic meets the savory notes, and lamb richness softens Syrah tannin.
View Recipe for garlic-crusted roast rack of lamb (opens in a new tab)
Butter-Basted Ribeye
A hard crust, butter, and thyme. Cote Rotie's steakhouse landing.
Why it works: Fat and char cushion Syrah tannin while browned beef pulls black raspberry, smoke, and olive through the glass.
View Recipe for butter-basted ribeye (opens in a new tab)Put this 2020 Vidal-Fleury Cote Rotie in the cart
Ampuis since 1781. Black raspberry, smoke, and graphite. Fifty-five dollars.
Put it in the cart. This is the Cote Rotie for a table that wants both hillsides, not a luxury-cuvee speech.
