Anthony Joseph Vidal was just 22 years young when he jumped off the ship from Spain way back in 1888. After purchasing a small section in Hawke’s Bay in 1905 he converted the stables that occupied the land into a wine cellar and hey presto – Vidal Estate was born!
Wind the clock forward a few decades and this is a label that’s become one of the most reliable on the market. This is supposedly their “entry level” Hawke’s Bay Chardonnay but when you can bang out a sub-$15 Hawke’s Bay Chardonnay as deliciously drinkable as this?
An easy drinking, fruit driven style that’s creamy and full of citrusy, peachy fruit flavours. Vidal launched NZ’s first ever winery restaurant back in the day so they’ve had plenty of experience pairing good wines with good kai. Try this with fish, shellfish, chicken and salads.