Check the label
Rebecca TaylorPerhaps not surprisingly the success of a “value” tier in a winery’s portfolio can dull the polish of their more expensive, prestige wines in our minds. Regular blind tasting sessions with friends has really opened my eyes to the effect of packaging and branding on our perception of a wine regardless of how hard we try to be impartial.
So I was interested to look at the new Reserve Selection range that Vidal have just launched. Vidal have maintained a high profile largely due to the everyday wines that are widely available, but they have always produced some excellent premium wines too. The new range is designed to fit in between the everyday and the premium, and is also intended to be more food friendly. The packaging has been re-vamped, which makes it easier to differentiate between the tiers, with the basic range with white labels and the Reserve Selection dressed in grey. The very best wines will be unveiled in September, and will be known as the Legacy Series.
Vidal Reserve Series Syrah 2009 showed blackberry, brambly fruit and spice mingled with a hint of vanilla and a crack of pepper. The palate showed spicy, ripe tannins, cedar and some raspberry notes. I wished I had some roast lamb to hand. $29.90
Vidal Reserve Series Organic Sauvignon Blanc 2010 is made from the fruit from a certified organic Hawkes Bay vineyard and was pleasantly herbaceous with lemongrass and pineapple supported by a clean minerality. Crisp acidity and stony minerality in the mouth with a slight savoury hint on the finish. $22.90.
I enjoyed these wines, and was impressed with the new look. Vidal has a proud tradition as a pioneer in New Zealand’s wine industry since their founding in 1905, and they were the first winery to open a restaurant, back in 1979. They know a thing or two about making food friendly wines, and I think this is a worthy addition to the range.









Have Your Say
0 Comments
No comments.