Hawkes Bay Heritage. Classic Style.
Pioneering winery Vidal Estate have unveiled a new look, celebrating their rich history and heritage.
In 1888, 22-year-old Anthony Joseph Vidal arrived in New Zealand and spent more than a decade making wine with his uncle, the great Joseph Soler. One of the first winemakers to appreciate the natural potential of Hawke's Bay, in 1905 he purchased a small property in Hastings and established Vidal Estate.
Stables on the site were coverted into a cellar, and the property planted in grape vines. From there he became one of New Zealand’s earliest wine innovators and his success led to further vineyard plantings.
Vidal Estate is one of a small group of pioneering wineries still in production today and Anthony’s commitment to crafting classic wines remains an inspiration. In 1979 Vidal Winery Restaurant was opened. New Zealand’s first winery restaurant, it has been significant in shaping the New Zealand dining experience.
This has been a landmark year for the winery with the introduction of classical new labelling reflecting Vidal Estate’s heritage. The new labels carry Anthony Joseph Vidal’s signature with the winery’s crest in pride of place.
This beautiful video captures the magic of Vidal Estate's vineyards perfectly:
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.