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. Hey presto – Vidal Estate was born!
Wind the clock forward a few decades, it’s now a label that’s become one of the most reliable out there.
This is the Vidal Estate Pinot Gris using Hawke’s Bay fruit. This is a delicious Gris full of spicy pear fruit flavours with a dry-ish finish. Here’s a little inside info, winemaker Hugh has added a splash of Gewurztraminer (6%) and Viognier (2%) into the blend to give it a rich, aromatic boost.
Vidal opened NZ’s first winery restaurant back in the day. Sadly it’s closed now, but hey why not whip up your perfect wine and food match at home? Try pairing this one with seafood, pork, chicken or salads.