no
218
Vidal
Merlot, Cabernet Sauvignon
Hawke’s Bay, New Zealand, small batch winemaking of a red by one the oldest wineries, Vidal
New Zealand, Hawke’s Bay, Vidal, Merlot-Cabernet Sauvignon, 2013
Introduction
In 1888 Anthony Joseph Vidal arrived in New Zealand, emigrating from Spain aged 22. He was one of the first winemakers to understand the potential of wine making in Hawke’s bay, on the east coast of North Island. The Vidal estate was founded by him in 1905, having learned the trade from his wine making uncle and it is going strong until this day, near the town of Hastings.
In the 1970’s New Zealand wine making took off, getting slowly but surely more and more attention and recognition as good wines, whilst getting compared to good Clarets. Cabernet Sauvignon was the original star and since others have come into play, such as Merlot, Syrah and Malbec. Vidal benefitted also in that period and they enlarged their estate with a number of vineyards across the wine region. Their chief winemaker since 2006 is Hugh Crichton and the winery has a wide selection of white and reds.
Introduction
In 1888 Anthony Joseph Vidal arrived in New Zealand, emigrating from Spain aged 22. He was one of the first winemakers to understand the potential of wine making in Hawke’s bay, on the east coast of North Island. The Vidal estate was founded by him in 1905, having learned the trade from his wine making uncle and it is going strong until this day, near the town of Hastings.
In the 1970’s New Zealand wine making took off, getting slowly but surely more and more attention and recognition as good wines, whilst getting compared to good Clarets. Cabernet Sauvignon was the original star and since others have come into play, such as Merlot, Syrah and Malbec. Vidal benefitted also in that period and they enlarged their estate with a number of vineyards across the wine region. Their chief winemaker since 2006 is Hugh Crichton and the winery has a wide selection of white and reds.
Year:
2013
Approx:
£ 13.00
Best Served:
16-18 °C
Vol:
13.5 %
Review Date:
28 . 11 . 2018
Origin:
New Zealand, Hawke’s Bay
Wine specifics
Ready to drink, recommended 2-4 years from vintage. 2013 Is being considered as an outstanding year, as well as 2014. Full-bodied, smooth, fruity, hints of spice, cedar, plum. Serving grilled meats, meaty pastas, mature cheese, blue cheese. Signature from A. J. Vidal runs through the front label. Grapes: Merlot 83%, Cabernet Sauvignon 12%, Malbec 5%. 19 Months of maturation in tanks and barrels (19% new French oak). Harvest early 2013 and bottling second half of 2014. Obtained in the Netherlands, may not be available in the UK. Screwtop. Seal of New Zealand Sustainable Winemaking.
Ready to drink, recommended 2-4 years from vintage. 2013 Is being considered as an outstanding year, as well as 2014. Full-bodied, smooth, fruity, hints of spice, cedar, plum. Serving grilled meats, meaty pastas, mature cheese, blue cheese. Signature from A. J. Vidal runs through the front label. Grapes: Merlot 83%, Cabernet Sauvignon 12%, Malbec 5%. 19 Months of maturation in tanks and barrels (19% new French oak). Harvest early 2013 and bottling second half of 2014. Obtained in the Netherlands, may not be available in the UK. Screwtop. Seal of New Zealand Sustainable Winemaking.
Insights:
Just north-west of Hastings a now renowned wine area was developed in the 1990’s, based on very poor soil conditions, called Gimblet Gravels. Many producers quickly got their share in this 800ha. ‘plot’, including Vidal, who also have this premium wine now in their portfolio. Hawke’s Bay harvest time is between February and April. The Hawke’s Bay name comes from Captain James Cook honouring Admiral Edward Hawke, who decisively defeated the French in the 7 years war at the Battle of Quiberon Bay in 1759, just off the French coast near St. Nazaire.
Useful links
https://vidal.co.nz/
Useful links
https://vidal.co.nz/
Review Date:
28 . 11 . 2018
