Vidal Blanc was originally created in the 1930’s by Jean Louis Vidal, who was trying to create the perfect varietal to be used in cognac production. He bred the Ugni Blanc grape and the Rayon d’Or grape.
Ours is steel fermented in order to preserve and showcase the luscious flavors of citrus and grapefruit. It’s very crisp and a refreshing taste. Perfect for a hot day.
Dry style Vidal can be a real treat, as it is in this case. You may want a case after tasting the crisp Sorrento lemon expression that shows hints of pear and apple, finishing clean with lingering citrus flavor. Pair with freshwater fish, or trout more specifically. Contains 5% early-picked Viognier. A Platinum Award Winner at the 2018 Monterey International Wine Competition.
94 (points) Rich Cook Mar 13, 2018
Residual Sugar: 0.5%
Pairings: An artichoke heart salad or watermelon with feta cheese or Sushi