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Vidal - Legacy Series Cabernet Sauvignon 2014

Red Wine from Hawke's Bay · New Zealand
Price: £234.00
Case Rate: £39.00
Ex Tax: £195.00
Country:
New Zealand
Wine Region: Hawke's Bay
Wine Area: Gimblett Gravels
Wine Maker: Hugh Crichton
Grape: Cabernet Sauvignon, Merlot
Grape Percentage: 80% Cabernet Sauvignon 20% Merlot
Alcohol Percentage: 13.5%
Unit Quantity (ml): 750
Best To Drink: Drink Now - 2022
Minimum Qty: (6 btls)
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17.5 pts  JancisRobinson.com
Country:
New Zealand
Wine Region: Hawke's Bay
Wine Area: Gimblett Gravels
Wine Maker: Hugh Crichton
Grape: Cabernet Sauvignon, Merlot
Grape Percentage: 80% Cabernet Sauvignon 20% Merlot
Alcohol Percentage: 13.5%
Unit Quantity (ml): 750
Best To Drink: Drink Now - 2022

Wine tasting notes

From the renowned Gimblett Gravels, this Cabernet Sauvignon Merlot blend reflects the exceptional 2013 growing season. Delightfully perfumed, this wine shows a textured core of deep, dark fruit purity with underlying spice. Well balanced, it has great length and will evolve beautifully over time. 2013 will be remembered as one of the greatest vintages of all time, particularly in Hawkes Bay. A truly memorable summer, one of the driest and warmest on record, was flanked by cooler spring and autumn seasons with the latter leading to slow gradual ripening, accumulation of flavour and importantly the preservation of natural acidity. These factors all contributed freshness, balance and elegance in the resulting wines.

Winery information

Vidal

In 1898 Anthony Joseph Vidal arrived in New Zealand and was one of the first winemakers to appreciate the natural potential of Hawkes Bay. In 1905 he purchased a Hawkes Bay racing stable yard and set about converting it into a cellar and winery. It was from there he became one of New Zealand’s early wine innovators. His commitment to crafting classic, elegant wines remains an inspiration to this day.

Family owned until the 1970’s, Vidal was purchased in 1976 by George Fistonich who has consistently built upon Vidal’s reputation as a quality wine producer ever since. Vidal Estate is also home to New Zealand’s original winery restaurant opening in 1979- a true epicurean experience.

The Vidal winemaking philosophy focuses on minimal intervention from vineyard site to bottle. The result is a collection of award winning and highly acclaimed wines which are true to their roots and exhibit the perfect combination of balance, concentration and complexity..

Interviewed recently by UK wine critic Tom Cannavan, winemaker Hugh Crichton comments that although is synonymous with the Hawkes By wine region m Chardonnay is his favourite grape...“If I was forced to make only one wine from now on, it might be Chardonnay,” he says, stressing how much potential he believes Hawkes Bay has for the variety. “We are not bound by old appellation systems and history,” he says, “so you can ‘have a go’ at anything you want to, and that really encourages innovation. Wine making is science, and science is always changing, so wine should always be moving, and in New Zealand it is.

“Hawkes Bay is already making exceptional Chardonnay and we have a number of truly world class examples. It’s a large diverse region from coastal, to altitude, to cooler central areas, to the Gimblett Gravels. We can grow a lot of things really well, but that can be a confusing mixed message: that we don’t focus; we’re jacks of all trades, masters of none perhaps?”

Expert reviews

JancisRobinson.com (2014) - 17.5 pts

Tasted Oct 2015 - 80% Cabernet Sauvignon, 20% Merlot aged for 19 months in French oak (50% new). Bright crimson. Pale rim. Very restrained but reasonably convincing nose with some salty depths. Very round and well composed. Refreshing and youthful with a particularly dry finish. Really quite subtle. Should age well and be very digestible. Not showy. Though there is a hint of some oak element.

Vinification notes

Destemmed and crushed: 100%, Cap management: Combination of hand plunging and pumping over, Fermentation vessels: Open and closed top fermenters, Fermentation temperature: 30-34 Celcius, Time on skins: 20-30 days, Maturation: 20 months in French barrique; 50% new, Fining: Minimal egg white, Filtration: Minimal