Over 150 years ago, Anthony Vidal was born in Barcelona, Spain. A young man with a spirit for adventure, he sailed across the world to New Zealand arriving in 1888 with just an apple and a penny in his pocket. He joined his uncle Joseph Soler, one of New Zealand’s pioneering vintners, and together they worked hard to clear the wild and undeveloped landscape for vineyards. Anthony’s subsequent years were spent learning the art of viticulture and winemaking at his uncle’s side using techniques from their homeland to train the vines.
The free-draining and stony soils of Hawke’s Bay’s famed Gimblett Gravels region, together with warm summer temperatures and a long ripening season, are ideal for growing top quality Syrah. Very low yields contribute further to making this a wine of exceptional concentration and richness. Matured 18 months in French oak barrels giving a warm vanilla edge to the strong, powerful fruit and rich, yet supple, tannins.
Try with sausage chilli tray bake, ratatouille or egg, bacon & mushroom in a bun