In a nutshell: A classic Kiwi Marlborough Sauvignon Blanc where the pure varietal character shines through.
The lowdown: An early New Zealand winery, Vidal have been making wine for 100 years and they're one of the country's most innovative producers. The fruit for this was grown in the Awatere and Wairau Valleys where the warm days and cool nights provide classic flavours, intensity and definition. With ripe aromas of passionfruit and fresh herbs which lead onto a palate of vibrant, tropical fruit flavours this mouthfilling wine has a racy acidity, crisp finish and excellent balance.
When to drink: A distinctive and classical Marlborough style that's a great stand alone wine, or good pairing with Grilled and roasted white meats, fish and shellfish.
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.