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Take a lesson from the well versed Rosé rectors on the Cotes du Rhône and you'll be adding a measure of the arcadian Cinsault grape into your Grenache ferments, conceiving an animate and engaging ochre pink wine. There's a real affinity between the balmy maritime climes of McLaren Vale and the swarthy, effusive varietals that hail from the French south. Bondar» |
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There are two superb high altitude sites in Carey Gully and Piccadilly Valley, which yield an extraordinary quality of Sauvignon Blanc. Knappstein take the top cut of each harvest, crushing the fruit for a long cool vinification, treating a batch to the added richness of oak barrel ferments for texture, complexity and weight. Riposte» |
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Woodhenge is about big ideas, in the manner of cyclopean fences built by Australia's early settlers. A wine of great elemental sculpture, the assemblage of individual vineyard and sub-regional characteristics is the key to success of the style. Wirra Wirra» |
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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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Classically structured with a well established estate styling, Hunter's have won more than 100 gold at international wine competitions, including Marquis de Goulaine Trophy for Best Sauvignon Blanc in the World at the International Wine & Spirit Competition. Jane Hunter is a highly qualified viticulturist with a long family history of wine growing, she worked closely with eminent Australian oenologist Dr Tony Jordan to achieve the quality of harvests which are benchmarks in the world of Marlborough Sauvignon Blanc.. Hunters» |
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Whole bunches and oak barrel ferments, the costly extravagance of three years tirage on sedimentery yeast lees, each bottle individually riddled by hand, disgorged and sent to cellar for the ultimate indulgence of extra age before release, Pamela is the zenith of the sparkling winemaker's art. Her luxurious effervescence exudes brioche, tarte tatin and French boulangere, her creamy textural mousse unravelling ribbons of rich yeasty autolysis, crème caramel and baked fruits. Wicks» |
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Named for the Chapel district of Lenton in Nottingham, Brae is Scottish for a small hill, which is what the Lenton Brae vineyard is situated on. Fortuitously placed within the very epicenter for superior Margaret River Cabernet, the site was planted after advisement from the proprietors of nearby Moss Wood, with which it shares a similar terroir and microclime. Lenton Brae» |
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Characterized by its controlled power, elegance and finesse, a very special Pyrenees wine which redefines the great Cabernet virtues of stature, structure and length. The inaugural release claimed Gold and Best Wine ahead of two timeless Bordeaux icons, Chateau Mouton Rothschild and Cos d'Estournel. Taltarni» |
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Excellent Langtons Classification. Winner of Australia's most coveted award, the Jimmy Watson Memorial Trophy for vintage 1992, Elderton are one of the nation's great icon winemakers. Elderton» |
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Born at Guildford, very near the Houghton Swan Valley wineworks, Dr John Gladstones was an internationally acclaimed scientist who identified the Margaret River in 1965 as being world class for planting vines and growing grapes. Dr Gladstones also played a role in the development of the Frankland River region, Pemberton and Manjimup. Houghton» |
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Richard Bailey planted one of the first Glenrowan vineyards in the 1860s. The Bailey estate survived the downturn of the Victorian gold rush, the ravages of phylloxera and excesses of the Kelly gang, it endures to this day, producing some of the nation's most intensely flavoured and historically significant wines. Baileys Glenrowan» |
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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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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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