Vidal Legacy Chardonnay 2016

Vidal Legacy Chardonnay2016


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An award-winning wine and for obvious reasons. Opulent, generous & elegant this wine has all your favourite Chardonnay qualities: flinty, oaked, textured, & balanced. Great fruit, greater acid & seamless finish.

Why we love it: 

Balanced elegance in a glass.

Drink with: 

Creamy pasta with jamon.

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Blend Info.
100% Chardonnay
Alcohol by Vol.
Bottle Vol.
Now - 2023+
Serving Temp.
7 - 12 degrees
Screw cap



‘Vidal Estate’ is one of New Zealand’s oldest established vineyards, dating all the way back to 1905. Anthony Joseph Vidal was a young Spanish immigrant and one of the first winemakers to truly appreciate what the Hawke’s Bay wine region could offer. He arrived in New Zealand in 1888 at just 22 years of age and spent his first 11 years working for his uncle in the wine industry and eventually moved to Hawke’s Bay to establish his own vineyard. He purchased a small property near Hastings, converted one of the stables into a wine cellar and planted the first of his vines: what we might call the first glimpse of ‘Vidal Estates’. 

1927 saw the opening of another first in New Zealand - ‘The Vidal Estate Winery Restaurant’. This was opened on the original winery site and was a milestone that had a ripple effect throughout the New Zealand hospitality industry. For over three decades now the ‘Vidal Estate Winery Restaurant’ has been a Hawke’s Bay icon, as well as a place of comfort for both locals and visitors alike.

Today Winemaker Hugh Crichton continues Anthony Vidal’s winemaking Legacy creating Trophy winning wines, with a passion for classic Hawke's Bay varieties. Their portfolio showcases 10 different varietals, all in different styles, across four distinct and exciting brands. One to watch out for is their ‘Vidal Legacy Chardonnay’ - a fine and elegant wine with citrus, flinty and nutty aromas. It’s a complex and textural dream. Hawke’s Bay Chardonnay at its finest.

To find out more about Vidal, their wines and their story, visit their website here.


Hawke’s Bay

Back in 1851, Hawkes Bay was the first region in New Zealand to have a winery established, ‘The Mission Estate’. But it didn’t stop there, when it comes to wine production, Hawkes Bay is New Zealand’s second largest region, with a 50/50 split between the red and white wines, a fantastic variety of styles flow from its vineyards. The areas tops reds are Syrah, Merlot and Cabernet Sauvignon, typically boasting subtle herbaceous notes and intense berry/cassis flavour.

Being New Zealand’s oldest wine region mixed with the fact the majority of vineyards are still family owned results in a rich culture with wild variation between each vintner and the ethos behind their bottles. Naturally, this has drawn the attention of the public and with numerous trails that highlight the artisan producers and Art Deco architecture wine tourism has excelled in the area.

Gimblett Gravels is Hawkes Bay’s wine area with the most fame. Although unplanted until the early 1980’s as it was common belief high quality grapes couldn’t be grown in the area, methods improved and tastes changed and the area come into its own. In 2001 winegrowers and producers united to form the Gimblett Gravels Winegrowers Association, with this unity, the association was able to promote the areas wines to the world stage. The associations brand is based on the French concept of terroir, abiding by the strict classification rules, primarily governed by soil type. Gimblett Gravels was the first New World district to receive this designation, with the Gimblett Gravels wine growing district covering over 800ha, being stringently based on the gravel based soils originating from the old Ngaruroro River exposed after heavy flooding in the 1860s.