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Vidal - Reserve Syrah 2017

Red Wine from Marlborough · New Zealand
Price: £94.00
Case Rate: £15.67
Ex Tax: £78.33
Country:
New Zealand
Wine Region: Marlborough
Wine Maker: Hugh Crichton
Grape: Shiraz/Syrah
Grape Percentage: 100%
Alcohol Percentage: 13%
Unit Quantity (ml): 750
Best To Drink: Drink Now - 2021
Minimum Qty: (6 btls)
{{ quantity }}
Country:
New Zealand
Wine Region: Marlborough
Wine Maker: Hugh Crichton
Grape: Shiraz/Syrah
Grape Percentage: 100%
Alcohol Percentage: 13%
Unit Quantity (ml): 750
Best To Drink: Drink Now - 2021

Wine tasting notes

Black pepper, spice and cherry aromas lead into a palate displaying intensity and purity of fruit. This superb Gimblett Gravels Syrah is defined, balanced and well supported by supple tannins.

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?”

Vinification notes

Fruit for this wine was sourced from Omahu Gravels and Twyford Gravels vineyards, both sited in the acclaimed Gimblett Gravels sub-region of Hawkes Bay. The soils of these vineyards are made up of relatively recent alluvial deposits of gravel with varying degrees of silt and sand. Naturally free draining, low vigour lean sites combined with meticulous vineyard management and the warm summer of 2008, produced grapes with intense varietal character and clarity of flavour. Grapes were destemmed, lightly crushed and fermented in small individual batches. During ferment the must was gently hand-plunged and pumped over on skins to extract desirable tannin, flavour and colour. The wine was then pressed off and run to barrel where it completed malolactic fermentation over the winter and spring periods. After resting in French oak for 18 months the wine was lightly egg-white fined and bottled.