Vidal
Summary
Vidal, one of Hawke's Bay's oldest wineries established in 1905, focuses on Bordeaux varieties and Syrah from the free-draining Gimblett Gravels district, complemented by Chardonnay from cooler coastal vineyards. Their minimal-intervention winemaking philosophy emphasizes hand-harvesting, indigenous yeast fermentation, and French oak aging to authentically express Hawke's Bay's diverse terroir, particularly showcasing the distinctive power of Gimblett Gravels reds alongside elegant coastal Chardonnay.
Heritage & Leadership
Vidal Estate was established in 1905 by Anthony Joseph Vidal, a Spanish immigrant who arrived in New Zealand from Spain in 1888. After working for his uncle at Mission Estate for 10 years, he founded his own winery in Hawke's Bay, making Vidal one of the region's oldest wineries. The original winery building in Hastings operated continuously until 1976, when operations were moved to a more modern facility.
In 1976, Vidal became part of Villa Maria Estate, founded by Sir George Fistonich, bringing the winery into one of New Zealand's largest family-owned wine groups. In 2021, Villa Maria and its associated brands including Vidal were acquired by the Indevin Group, a major New Zealand wine producer and contract winemaking company. Hugh Crichton serves as the Chief Winemaker, bringing extensive experience from working in prestigious wine regions including Burgundy, Bordeaux, and California before joining Vidal in 2004.
Vineyards & Wines
Vidal sources grapes from vineyards throughout Hawke's Bay, with a particular focus on the Gimblett Gravels Wine Growing District, a 800-hectare area characterized by free-draining gravel soils deposited by the old Ngaruroro River. These distinctive soils, combined with the warm mesoclimate, provide ideal conditions for growing Bordeaux red varieties and Syrah. The winery also maintains vineyards in the cooler coastal areas of Hawke's Bay for white varieties, particularly Chardonnay.
The portfolio is structured into several tiers, with the Reserve and Legacy series representing their premium offerings. Vidal produces wines from varieties well-suited to Hawke's Bay, including Chardonnay, Sauvignon Blanc, Merlot, Cabernet Sauvignon, and Syrah. Their Gimblett Gravels Syrah has gained particular recognition, showcasing the distinctive character of this terroir. The winery also produces a small amount of dessert wine, continuing a tradition established by Anthony Vidal himself.
Philosophy & Practice
Vidal's winemaking philosophy centers on expressing the distinctive terroir of Hawke's Bay through minimal intervention practices. The winery holds certification from Sustainable Winegrowing New Zealand, adhering to practices that protect the environment while ensuring wine quality. Their approach includes hand-harvesting for premium wines, careful sorting, and gentle processing techniques.
For red wines, particularly those from the Gimblett Gravels, fermentation occurs in temperature-controlled tanks with careful management of cap extraction to develop structure without excessive tannin extraction. Premium reds typically age in French oak barrels for 12-18 months, with the proportion of new oak varying by wine tier. Chardonnay undergoes barrel fermentation with indigenous yeasts, followed by aging on lees to develop complexity. The winery employs both traditional and modern techniques, including optical sorting technology for their top-tier wines, while maintaining a focus on vineyard expression rather than winemaking artifice.