Vidal Estate

Vidal Estate Hawkes Bay Merlot Cabernet Sauvignon 2016

Winner Blue Gold Lighter Bodied Dry Red Wines
Grape Varieties
Merlot (69%) Hawkes Bay
Cabernet Sauvignon (27%) Hawkes Bay
Malbec (4%) Hawkes Bay
Country of Origin
New Zealand
Alcohol Content
13.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $20.00
  • Vidal Estate
    P O Box 43046
    Manukau, Auckland
    New Zealand 2153
  • Jane Morrison, Winery Coordinator

Complex, sauvage, cigar box aromas here combine with bittersweet cocoa and plum/blackcurrant flavours. Fairly intense flavours with quite grippy, firm structure. The interaction with the dish brings out more palate weight and flavour complexity, though the finish does remain very grippy.

Medium ruby. Black plum aromas unfold to reveal a vibrant fruit-pure black fruited palate with bright blackberry and spice. The pork dish was not a good match for this wine, making it appear less generous and more drying.

Dark red fruits. Firm tannins, maybe slightly out of balance. Dry and hard finish. Even more bitter with the dish

Brooding red spice, dried herbs. Chewy well textured wine good intensity and richness. The pairing doesn?t work. The herbal undertones of the wine are too strong for the delicate pork and romesco characters.

Plush ripe blood plum in the mouth, medium bodied tannins, well integrated fruit and oak, with some lovely subtle spicy fruit on themed palate

Deep purple. Loads of red plum, complimented with fresh herbs, and spice. Lovely rich plum fruits and significant amounts of tannin but good fruit and tannin length. The wine?s acid dominates in this pairing.

Good colour. Black fruits ? plum and prune, dominate the nose. Palate has appeal. No greens unripeness to be seen. Works because tannin matches fruit levels. Classic well made Merlot. With Food ? classic fruit driven spicy and balanced tannin drive. Balance is very good.

The Lighter Bodied Dry Red Wines were judged with

Pork shoulder with capsicum, almond and carrots

Presented by chef Marcell Kustos



  • 2000 g pork shoulder/scotch fillet
  • 1000 g mixed capsicum, sliced
  • 500g tomatoes, diced
  • 1 pc onion, diced
  • 4 Tbsp oil, sunflower
  • 1 Tbsp paprika, ground
To serve
  • 100 g almonds, shaved, toasted
  • 1 bunch parsley


  1. In a large frying pan, sear around the scotch fillet.
  2. Then place it into a Dutch oven and bake it for 2.5-3 hours at 130 degrees.
  3. In a medium pot, add oil, sweat onions, then add capsicum and cook for 10 minutes.
  4. Then add tomatoes and ground paprika and cook for another 10 minutes.
  5. Add water if needed to prevent from burning.
  6. Serve a slice of pork on a bed of ‘lecso’ and sprinkle toasted almond on top.