93/100 - Bob Campbell MW
90/100 - Decanter Magazine 2017
Our Sauvignon Blanc winemaking philosophy at Vidal is to produce wines that reflect where they are from and the season they were grown in; a style that is balanced, defined and flavoursome. Juice from gently pressed grapes was cool fermented to retain purity, flavour and aromatics. Lees aging prior to bottling has developed mid-palate weight and texture adding to the wine’s intense fruit characters.
Variety: 100% Sauvignon Blanc
Total acidity: 7.75gL
Residual sugar: 3.1gL
Fruit for this wine was sourced from two premium vineyards within the Wairau (75%) and Awatere (25%) valleys. There is a range of soil types, which vary between alluvial over a papa pan, silt over gravels and stony gravels. Meticulous attention to vine and soil heath, yield control, and vine balance have contributed to optimum flavour and fruit condition at the time of harvest. This classic Marlborough Sauvignon Blanc from the 2017 growing season has produced a wine with great purity, concentration and definition.
“Intense passionfruit aromas combine with tropical fruit flavours, as well as some herbal notes apparent in the background. A classic Marlborough Sauvignon Blanc that is fresh, pure and long on the palate. This wine reflects premium vineyard sites within the Wairau and Awatere Valleys. Food matches: Fish, shellfish and salads.”