In keeping with Vidal’s small batch winemaking philosophy, blocks were harvested, fermented and matured in individual batches to capture the uniqueness of each parcel. The grapes were fermented and macerated on skins before being pressed and matured in tank and barrel (15% new French Oak). Individual parcels underwent malolactic fermentation and 15 months maturation before bottling to evolve the wine’s character and flavour while softening the tannins. .
Fruit for Vidal Merlot/Cabernet Sauvignon was sourced from vineyards in the Hawkes Bay region. With free draining soils and low yields allows the fruit to exhibit full purity and ripeness, characters which are expressed in the wine.
Vidal Merlot/Cabernet Sauvignon
Merlot, Cabernet Sauvignon