Price:  £16.50 | Case Rate: £15.66
Ex Tax: £13.75

Vidal - Reserve Syrah 2017


  • 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
Duty/Vat Paid
JR: 16 (2015) JS: 93 (2015) WE: 92 (2015) NM: 90 (2015) RC: 18.5 (2015)

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


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.. read more

Expert Reviews (2015)16 pts

Tasted Dec 17 - crewcap. Aged for 17 months in French oak (33% new). Mid purplish crimson. Sweet start but rather lean on the palate, verging on austere. Good acidity but the fruit seems a bit underpowered.

James Suckling (2015)93 pts

A wealth of peppery and spicy character on the nose. A polished feelfrom the first impression with ripe blackberry and boysenberry fruits leading from nose to palate. Tannins are super neatly cut. Drink now. Screw cap.

Wine Enthusiast (2015)92 pts

This brooding, dark Syrah is medium to full in body, built upon layers of of firm, dusty tannins. Intense blackberry and hickory smoke notes fill out the flavor profile. The chewy tannins come close to being overdone, but mouthwatering stone fruits save the day on the lingering finish.

Neal Martin (2015)90 pts

The warm 2015 vintage allowed the fruit to shine in this Syrah. Not a popular grape in New Zealand, but it found its home at Gimblett Gravels in Hawkes Bay. Blackberry, raspberry, cinnamon, black pepper and delicate floral with a full body and slightly grippy tannins. Pair with rare beef or aged cheddar

Raymond Chan (2015)18.5 pts

Full, near saturated black-red colour with youthful purple hues. The nose is very fresh, with firmly concentrated aromas of ripe blackberry fruit entwined with notes of liquorice and black pepper, unfolding nuances of spices, florals and dame and black mineral detail. Medium-bodied, the palate has rich, sweet and juicy flavours of blackberries, plums and liquorice forming an elegantly concentrated, fine-textured heart, unfolding nuances of spices, florals and minerals. The mouthfeel possesses fine-grained tannin extraction and integrated, balanced acidity, and the wine flows smoothly to a restrained, nuanced finish of black fruits and minerals. This is an elegantly concentrated, sweet-fruited Syrah with blackberry, plum, liquorice and black pepper flavours on a fine-textured palate. Match with Asian and Middle Eastern cuisine over the next 4-5+ years. Syrah fruit, two-thirds from the ‘Omahu Gravels’ and one-third from the ‘Twyford Gravels’ vineyards in the Gimblett Gravels, destemmed and fermented to 13.0% alc., the wine aged 17 month in 33% new French oak barrels. 18.0+/20 Apr 2017

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.