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| Given the scarcity of Best's prestige, limited release, old vineyard icons, Bin #1 affords enthusiasts their first taste of the Great Western Shiraz style and leaves them eager to discover more. A classic, cool climate, aromatic wine, floral and spicy, peppery and elegant, retaining vital Great Western fruit character. Bests» |
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| David O'Leary really knows about things Cabernet Sauvignon, having claimed a Jimmy Watson Trophy and twice International Red Wine Maker of the Year. From low yielding vines up to fifty years of age, grown to superior sites within the Armagh Valley and Polish Hill River districts, the O'Leary Walker team create a powerful and complex, exquisitely perfumed and seamlessly layered Cabernet Sauvignon, framed by judicious oak and supported by graceful tannins, reflecting the idyllic growing climes of Valley Clare. OLeary Walker» |
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| Yealands Seaview Vineyard is exposed to some of the toughest growing conditions in Marlborough, high sunshine and billowing winds wind, cool nights and low rainfalls for a smaller, thicker skinned Pinot Gris of exciting intensity. Fruit from the relatively flat, coastal L6M block, provides a pure mineral elegance to the structural backbone. Yealands Estate» |
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| In commemoration of the year Samual McWilliams planted his first vines, 1877 is a national flagship, crafted from the best fruit of vintage. The choicest parcels of estate grown Shiraz are sourced from superior mature vines on the original McWilliams plantings at Barwang among the Hilltops. McWilliams» |
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| Charles Cimicky was inspired by his father to take over the reins at the family estate, that's when the good wines started turning into awesome wines. Today, Cimicky is one of the most meticulous winemakers in South Australia. Charles Cimicky» |
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| The term Terra rossa means red earth, a rich, free draining soil that is considered by many as the viticultural equivalent of discovering gold. Beneath the strata of red earth at Wrattonbully sits a layer of ancient limestone, a winegrower's dream as it allows free drainage of water, yet ensures vine roots stay close to the surface, putting natural stress on the vine and limiting its vigor and yield. Smith Hooper» |
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| Pietro D’orsa found work in Australia as a winegrower circa 1868, quenching the thirst of miners during the Victorian gold rush. Several generations later, Pietro's progeny returned to viticulture. Sanguine» |
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| Enthused by a consuming desire to make great wine, Andrew Nugent honed his craft as viticulturalist and winemaker amongst the vines of McLaren Vale before returning to the Adelaide Hills, where he established his very own wineworks at Woodside. Hand crafted from fruit grown to mineral rich soils above the historic Bird in Hand gold mine, a pure Pinot Noir with superb effervescence, dominated by red berry characters, adorned by a lift of stonefruits and floral.. Bird In Hand» |
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| Earnscleugh Valley was the site of a gold rush in the 1860s, the industrious miners dug a watercourse through the valley which today serves to nourish the world's southernmost appellation of Pinot Noir. The Last Chance is a small scenic terrace, planted to a special Burgundy clone of Pinot Noir which yields a magnificently structured, generously proportioned wine. Two Paddocks» |
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| Galli Estate produce a variety of quality wines from fruit grown on their vineyards at Sunbury and Heathcote. Galli Estate have been very well received by reviewers, and have been recognised for quality at competitions, already receiving Gold for their Pinot Grigio, a varietal that the winemaking team find very exciting. Galli Estate» |
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| Widely regarded as one of New Zealand's leading winemakers, Alan McCorkindale has over three decades experience at crafting some of the South Island's most memorable vintages. McCorkindale's efforts have claimed many trophy and gold at prestigious competitions including twice International White Wine of Year at the distinguished London International Wine Challenge. Munamuna» |
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| Belford Vineyard paradoxically produces the bigger yet softer of all Tyrrell's premium Semillon wines. Belford is the Hunter Valley archetype, showing a tightly structured palate with considerable length and breadth of citrus honey flavours. Tyrrells» |
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Vidal Estate
About Vidal Estate - the Winery
Vidal Estate
Vidal Estate winery is situated on the original site in Hastings on Hawkes Bay, established by Anthony Joseph Vidal 1905
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 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. Today's Vidal Estate is a combination of old and new. Modern state of the art technology is used in conjunction with traditional winemaking techniques in the fermentations and maturations.
Vidal Estate sources grapes from New Zealand's second largest growing region, Hawkes Bay, including the world famous Gimblett Gravels. This area is defined by unique, free draining shingle soils and average temperatures up to three degrees hotter than most other areas in Hawkes Bay, resulting in complex and elegant red wines.
Characterised by high sunshine hours and diversity of landscape and soil types, the Hawkes Bay region has earned a reputation as one of the finest wine producing regions in the world, in particular for classically styled Merlot and Cabernet Sauvignon, Syrah, and rich Chardonnay with underlying elegance. Fruit is also sourced from vineyards located in Marlborough, New Zealand's largest wine growing region.
Vidal Estate is dedicated to environmentally friendly winemaking and sustainable winegrowing practices. This mindset allows Vidal Estate to contribute to New Zealand's clean, green image and increase quality assurance from vineyard through to the finished wine. Vidal Estate was a founding member of the Living Wine group, a small group of wineries who gained ISO 14001 certification in 1998, having achieved a globally recognised standard in environmental management systems. The winery is a member of Sustainable Winegrowing New Zealand (SWNZ) and BioGro certified, meaning it is accredited to process grapes grown using organic principles. Select Vidal Estate grapes are sourced from the BioGro certified Joseph Soler vineyard in Hawkes Bay.
Rather than relying on herbicides or pesticides, Vidal Estate's vineyard management focuses on enhancing soil fertility and fostering beneficial processes to minimise the need for intervention to control pests and diseases. It is the clean green approach to viticulture and meticulous attention to the art of winemaking, which sets the entire range of Vidal Estate apart, offering a magnificent experience of Hawkes Bay wines for optimal enjoyment to every enthusiast.
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