Hot summer days, a long growing season and free-draining soils have helped Hawke’s Bay become one of the premier wine regions in New Zealand. Anthony Joseph Vidal, a young emigrant from Spain, was one of the first winemakers to appreciate the natural potential of the area. He established Vidal Estate in 1905 and his spirit of adventure coupled with a lifelong commitment to crafting classic, elegant wines remains an inspiration to this day.
He was 22 years old when he arrived in New Zealand from Spain in 1888. His first eleven years were spent in Wanganui, working for his uncle, pioneer winemaker Joseph Soler. He then moved to Hawkes Bay where in 1905 he purchased a small property in Hastings. Once the stables that occupied the site were converted into a cellar, Anthony set about planting some grapevines. It was from there he became one of New Zealand’s early wine innovators and his success led to expansion with further vineyard plantings in Te Awanga and then Te Mata.
- NZ - Hawke's Bay
- New Zealand
Winery Tasting Notes
Aromas of this classic blend of Merlot, Cabernet Sauvignon, Malbec and Cabernet Franc from the outstanding 2014 vintage displays rich aromas of red fruits and spice. With flavours of plum, blackcurrant and cedar, the smooth finish on the palate is supported by supple, approachable tannins. Food Matches: Grilled meats.
Fruit for this wine was sourced from vineyards in the Hawkes Bay region. The 2013 growing season was warm, long and dry and has been recognized as outstanding. These conditions combined with free draining soils and low yields allow us to harvest fruit exhibiting purity and ripeness, characters which are expressed in the wine.
In keeping with Vidal’s small batch winemaking philosophy, blocks were harvested, fermented and matured in individual batches to capture the uniqueness of each parcel. The grapes were fermented and macerated on skins before being pressed and matured in tank and barrel (15% new French Oak). Individual parcels underwent malolactic fermentation and 15 months maturation before bottling to evolve the wine’s character and flavour while softening the tannins. Bottled 18th July 2014.