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A vibrant, well balanced New Zealand Chardonnay from the North Island's Hawkes Bay.
This region of New Zealand is home to classic 'cool climate' style Chardonnays, something in which Vidal have a real expertise. It was vinified in a mix of stainless steel and seasoned French barriques to achieve a subtle creaminess without masking the pure fruit character. The result is a really pleasant, rounded and fresh wine where there are ripe flavours of peach, apricot, lemon and melon with vanilla, honey and cream notes. The good crisp acidity brings a clean palate and bright, fresh finish.
Elegant and understated this is great on its own or with light poultry dishes, salads and fresh seasonal vegetables.
Vidal Winery Estate
At the start of the 20th century Anthony Joseph Vidal, a Spanish emigrant, established the winery in what is now the centre Hastings in the Hawkes Bay region of New Zealand's north island. It was here that in the mid 70s they established the first winery restaurant in New Zealand, something now a feature throughout the land. In October 2018 they relocated to a larger and more modern facility at the The Gravels just outside the town.
Since 1976 Vidal have been a part of Sir George Fistonich's stable of wineries. Sir George is one of the most celebrated figures in The New Zealand wine industry and numbers Villa Maria, Esk Valley and Te Awa among his estates.
The winemaker here is Hugh Crichton who was appointed to the position in 2006 after having worked at Vidal since 2004. His broad experience spans both the Old and New Worlds and his philosophy is to continue to build on the winemaking legacy of his predecessors. During his time in Europe, Hugh had the opportunity to experience many European wines, which were often more elegant in style and food friendly in nature than their New World counterparts at the time. His exposure to some of the great wines of this style has been a key influence on his winemaking direction. Producing wines which are truly reflective of the region and vineyards where the grapes are grown is also at the core of Hughs winemaking philosophy.