Origin: Developed by J.L. Vidal in Bordeaux. The grape is a cross of Ugni Blanc and Seibel 4986
New York Introduction: Probably introduced to New York through the New York State Agricultural Experiment Station at Geneva.
Atwater Introduction: 1988
Acreage: Atwater Estate Vineyards: 2.8 acres/ Total New York: 132 acres
Viticultural Characteristics: Hardy, vigorous and disease resistant, Vidal is a moderate yielding producer of large, compact clusters.
Taste and Aroma Characteristics: Tends to be fruitier and more Riesling-like than Seyval; also higher in acid and more aromatic, but lighter in body. Probably the finest white hybrid grape for wine production after Seyval Blanc.
How we use it: Ahhhh….our coveted Vidal Blanc.