Ben says
★★ Great Wine “Deep purple hue with lots of pigment in the legs thrown across the glass. Still youthful. Perfumed and richly fruity on the nose. Somehow both fragrant and chocolatey. On the palate it is vibrant, surprising given its richness and viscosity which, if it weren’t for the acids, would be sickly and sticky – instead it’s open and bold. Tannic, a little smoky, but rounded and long in the finish. “
KEY POINTS
Varietal Cabernet Sauvignon with 13.5% abv. Matured for 20 months in French oak.
Grown in: Hawke’s Bay, NEW ZEALAND.
Food Pairing
If you’re drinking this as young as we are (and bear in mind the wine’s ten years old at this point) then it’s still bold and ripe. Pair it with a braised beef stew with thick gravy stock and plush dumplings. Delicious!
Disclosure & Price
Tasted blind during an MW study club tasting. Find in the UK for circa £46 from Penistone Wine Cellars.
Reviewed and tasted: 16/01/2024
About the Producer
Vidal is a well-known premium quality estate with vineyards in Hawke’s Bay and Marlborough. Anthony Joseph Vidal, a Spanish native, moved to New Zealand and established Vidal Estate in 1905. Hawke’s Bay is a natural new home for Bordeaux inspired blends, as well as some great examples of Chardonnay and Shiraz. The Gimblett Gravels, a soil that retains and reflects heat, moderated by good drainage, is a terroir in which vines thrive. The region also enjoys hot summers and a high diurnal range, helping to ripen the fruit while preserving its fresh acidity.
