|Sorry, Sold Out.
J and J Eger Wine Company is the product of an unexpected partnership between Canadian born Hungarian and Master Sommelier John Szabo and physician and Eger native and winemaker Dr. János Stumpf. Ultimately it was their shared fascination with the cool North Hungarian terroir of Eger and the exotic mineral rich reds, made from the local variety Kékfrankos (Blaufrankisch). Their tiny 500 case production, more a professionally attended to hobby than a production is based around prime parcels of vineyards located on the steepest most exposed hill overlooking the town of Eger. The soil here is almost completely limestone overlaid with a thin layer of clay. The grapes were harvested by hand from the dry farmed 40 year old Eged-Hegy Dülö (Eged Hill Vineyard) a steep south facing parcel approximately 180 meters above sea level, mid October. The long warm growing season provided optimal harvest conditions and yielded grapes of above average ripeness. 100% Kékfrankos the wine was fermented with native yeast and aged 18 months in a combination of 225 liter and 500 liter Hungarian oak barrels ¾ of which were new. Few examples of this noble variety are more reflective of site and vintage and Eger is one of the great places to grow it. Still in its youth the 2006 is a deep garnet red wine with a perfume that leaps from the glass. Complex scents of cranberry, sandalwood and rose hips contrast its fragrant minerality. Though grown in limestone it smells of granite. Ripe extracted and structured the savory almost herbal nature of the variety and its fresh acidity make this wine a fascinating balancing act that will reward medium term aging. Pair with herbed pheasant, lamb, pungent creamy cheeses and whole grain based dishes like barley or faro. For the authentic experience try Dr. Stumpf’s recommendation of wild venison sausage.
Interview with Master Sommelier John Szabo
LA Times Wine of the Week
||J&J Eger Winery