Stepping into Vidal Estate is like stepping into serious Hawke’s Bay wine history. Located in the heart of Hastings, the building became a winery in 1905 when Anthony Joseph Vidal dedicated his life to crafting fine wine. After 110 years, they’re now one of the most highly awarded wineries in the country – check the haul of medals and trophies in the cellar door. Cellar door manager Kimber Hyett will happily talk you through Vidal Estate’s history – and the wide variety of wines. The restaurant next door also features antique winemaking equipment, historic photographs and a roaring fire.
Things to know
Vidal Estate has provided a hothouse for breeding winemaking talent over the decades. Today Hugh Crichton is at the helm and his wines are released in three tiers: the Estate, the Reserve and the Legacy. The range encompasses crisp aromatics, complex chardonnays, spicy pinots and robust reds.
The Legacy is a range of three wines that have taken years of planning and development by Hugh and his team, and the Reserve Syrah and Chardonnay are consistently good.
Vidal Winery Restaurant
New Zealand’s oldest winery restaurant, it was opened by Sir George Fistonich in 1979. It’s had several transformations, and current chef Nathan Beilby’s food is always good. Much of the fresh produce used in dishes such as syrah-braised beef short rib with confit red cabbage, smoked potato puree and sour cherries is sourced from the cottage garden in front of the winery.
Hours Mon-Sat 11.30am-late, Sun 11.30am-3pm