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*Awarded Silver Medal - International Wine challenge 2011*
*Recommended by Fiona Beckett - Guardian, July 2011*
Vidal is one of Hawkes Bay's oldest wineries and was founded in 1905 by Spanish immigrant Anthony Joseph Vidal. Family-owned until the 1970’s, Vidal was purchased in 1976 by George Fistonich who has consistently built on Vidal’s reputation as a quality wine producer ever since. Today, it continues to be one of Hawkes Bay's top eateries. Vidal's aim is to produce wines that are full-flavoured, complex and epitomise the best that Hawkes Bay can produce. Incorporating the very best of the traditions that have been established over the years with beneficial modern techniques, both in the vineyard and the winery, Vidal produces quality wines that truly reflect the region and vineyards from which they are sourced. This Vidal Syrah has been crafted with hand harvested grapes grown in the prestigious Gimblett Gravels. The Syrah displays charming aromas of blackcurrant, spice, violet and black pepper, showing complexity, purity of fruit and depth of flavour on the palate. The Vidal Syrah is elegant, well-balanced and exhibits supple tannins and a long, concentrated finish. It complements a wide variety of meat, game or vegetarian dishes and will further develop complexity up to 5 years after vintage.
more ↓ less ↑| Country | New Zealand |
|---|---|
| Region | Hawkes Bay |
| Grape | Syrah |
| Volume | 75cl |
|---|---|
| Style | Dark and Peppery |
| ABV | 14.0% |
Coming soon!
Gav Lewis on 15th Feb 2011 at 20:36
See the full review at: http://wineblogforthefrugal.blogspot.com/2011/02/birthday-celebrations-2.html
The Look: Deep, dark purple with a slight violet rim.
The Smell: Smells of dark berries; blackcurrant and blackberry with hints of violets and pepper.
The Taste: The taste is very similar, blackberry, violets and some peppery spice but BY GOD; the acidity is sharp!!! It made me wince and I could almost feel it eating the enamel off my teeth! A good one for Chianti fans...
The Score: Good. Tasty, but too acidic for my palate. I think it needs a year or two to dim the acidity a bit - which is entirely possible as this should keep for a few years yet. 7/10.
VFM: At £10.50 the VFM is reasonably good at = 0.66.