Don’t fear the Juhfark

Kolonics Juhfark
Juhfark from the barrel

The book Wine Grapes refers to Juhfark (Yew-fark) as “perhaps the least modern or internationally appealing of Hungarian varieties.” Sold! We now have five very different Juhfarks. Overkill? Knee-jerk buying? Blind faith? All plausible in tandem with loving to drink them.

With hindsight, these selections also represent a learning curve. Not a curve based on quality, but rather on adding or subtracting elements from this grape to better understand what the hell is going on. There’s nothing else like it Hungary or a distinct relationship to another known grape. When we first started with Fekete Béla in 2012, I couldn’t find evidence of another Juhfark ever on the market.

Juhfark in Hungarian literally means sheep's tail
Juhfark in Hungarian literally means sheep’s tail

Somló, where the vast majority is grown and where most of ours come from, has over 1200 individual growers, just over 40 commercial producers, and the whole place is about half the size of the Jura. Not an easy maze to navigate. Now we’re encountering the grape more and more along Hungary’s Lake Balaton, Neszmély, and Etyek-Buda appellations along with southern Slovakia and Austria’s Styria.

For me, winter is arguably the best time to drink Juhfark. Part of that is that I mostly visit Somló in the dead of winter, but also because it can handle heavy foods and still be refreshing. Juhfark can range from 16% with RS to approaching acidified mineral water. The trick is taming the beast, but there’s no escaping the tart funk meets amplifying all things volcanic.

Equally important, it’s a great grape of distinction to raise for a toast and thank you all for another year of support, risk taking and my deep appreciation. Keeping this all in mind, I’d like to quickly break down these five Juhfarks:

Tornai in winter
Tornai in winter

The Tornai family has been working with vines on the crumbling basalt slopes of Somló since 1946. The 2015 is mostly fermented reductively in stainless steel and then blended with a small portion fermented in 500L Hungarian oak. Zero botrytis, zero extended maceration, and zero extended élevage. As with all Somló wines, there’s no escaping the salt, smoke and hard water, but there’s brightness, and the tart funk that makes you keep returning to Juhfark. A great introduction to the grape.

Gyula Szabo in the vineyard among cover crops
Gyula Szabo in the vineyard among cover crops

2017 Káli-Kövek Juhfark is grown near an old basalt mine (Hegyestű) only a few kilometers from the nearly 50 mile long Lake Balaton, better known as the ”Hungarian Sea.” The Mediterranean like influences from the lake coupled with volcanic soils have been yielding high quality wines here since the Romans. Almost entirely free run fermented in Hungarian oak, it then ages for 16 months in oak. Again, zero botrytis, zero extended maceration, and barely any press fraction, this almost drinks lighter than the Tornai, but the acidity, kiss of residual sugar and volcanic layers highlight how much stuffing this grape can hide in 12% alcohol.

Tasting with Károly Kolonics in the cellar
Tasting with Károly Kolonics in the cellar

The 2017 Kolonics (Kolo-nitsch) Juhfark brings us back to Somló. Planted in the deep basalt crumble soils of the Aranhegy dűlő, the vineyard is peppered with chestnut and walnut trees. The fruit is quickly picked, destemmed, and then basket pressed into 1500L Hungarian oak and Acacia barrels (many over 60 years old) for fermentation and aging. Here there is some botrytis, but no extended skin contact or long oxidative aging. Far more dense and structured than previous two, there’s still fresh aromatics and fruit woven into the salt and smoke.

Béla Fekete in the cellar
Zoltán Balogh of Apátsági

The 2016 Apátsági Juhfark is almost picked like a late harvest and somehow comes out technically drier than the previous two wines. Perhaps it’s the farming and the moldy walls in the cellar that keeps the native yeasts going, but whatever gets so much ripe and botrytis ridden fruit to get this dry and layered is incredible. It smells like it’s going to be sweet, but then the texture and acidity make an abrupt course correction. The frost of 2016 devastated much of the harvest, so what we have are the carefully selected survivors. Less quantity but super special.

Béla Fekete in the cellar
Béla Fekete in the cellar

No Juhfark discussion can omit one of the icons of Somló, Béla Fekete, aka Béla Bácsi (Uncle Béla). I’d mention him even if we didn’t import his wines just for context and a benchmark in his school of thought. Now approaching 94 years old, this 2012 Juhfark marks the second to last vintage he made from start to finish. Nearing the end of an era. Picked almost overripe, no sorting out botrytis, slowly pressed, fermented and aged in 1000L Hungarian oak for 12 months, then an additional 3 years of aging in tank. This is liquid stone, spice, and everything nice. Historically the wines of Somló could be found at the pharmacy curing kidney and liver failure, anemia, digestive trouble and a variety of other ailments. Béla is the living proof in the Somló pudding.

This has been a cursory look at the grape, people, and places at best, but one of the grapes that keeps me excited about wine and constantly learning something new.

#WineWednesday Spotlight #161: Fekete Hárslevelű

Bori and Bela Fekete
Bori and Béla Fekete in front of their winery in Somló, Hungary

Blogger and wine educator Matthew Gaughan likes to write about the different wine regions and grape varieties of the world. “What an extraordinary wine this is,” he recently posted on Instagram while tasting Béla Fekete’s Hárslevelű 2013.

Béla Fekete aka Béla Bácsi (Uncle Béla) is almost 94 years old and 2013 was the last vintage he made from start to finish. So you can imagine how special that bottle is!

Follow Matthew Gaughan on Instagram and find Uncle Béla’s last vintages here.

An Interview With Sales Manager Eric Danch

Eric in Hungary
Eric in Hungary

Blue Danube California Sales and Hungarian Portfolio Manager Eric Danch discusses the state of the California market, the appeal indigenous grapes, and advice for Hungarian wineries with

How about the beginning? How did you become a wine expert?
The beginning is a combination of living abroad for a few years (Copenhagen and Rome) and then spending 6 years working for a 3-hour European cabaret meets Vaudevillian circus called Teatro Zinanni in San Francisco. We always had dinner and wine after the show and the wine always tasted better with a good story. After working a few harvests in California as I mentioned earlier, I was very lucky to be introduced to Blue Danube Wine Co. All of these experiences share a synergy of different cultures, storytelling and personalities adding context to delicious food and wine. Hungary in particular has these qualities in spades.

We are a website to promote Hungarian wines, and of course we are the most curious about the acceptance of our wines in the USA. What are your experiences? Do your customers look for indigenous varieties?
Indigenous grapes have been the focus of Blue Danube from the very beginning. While Hungary can of course produce lovely Cabernet Franc, Pinot Noir, Sauvignon Blanc and so on, we’ve been more attracted to the grapes scream Hungarian the loudest. Whether it’s the salt and brightness from volcanic soils, the spiciness of the reds, or the amazing balance of acidity and sugar, we’ve found that most US consumers are open to places they don’t know and grapes they can’t pronounce. We’ve been able to put grapes like Királyleányka, Hárslevelű, Kéknyelű, and Kövérszőlő by the glass for instance. If the story and deliciousness is there, these wines do very well.

Continue reading on →

#WineWednesday Spotlight #160: Balla Géza Fetească Neagră

Balla Geza Feteasca Neagra
Photos: Balla Géza Winery

“We wine geeks get our kicks from scarce grapes of which tiny amounts are grown, but sometimes so excited are we that we forget to consider whether the grape in question is any good or not,“ writes Budapest-based wine journalist Robert Smyth in the Budapest Business Journal after attending a wine tasting event held at the Hungarian National Museum.

But some indigenous grape varieties are truly exciting:

Imre Szakacs-Orha, an ethnic Hungarian himself, held an exciting masterclass on the Fetească Neagră grape, known in Hungary as Fekete Leányka, but it’s difficult to find. He showed a broad selection of wines made exclusively from the grape, coming from far and wide across Romania. This ancient variety is thought to originate from around the village of Uricani in the Prut River valley in Iasi county, in the historical region of Moldavia.

One of the most exciting offerings, for my money, came from an ethnic Magyar – Géza Balla, with his Sziklabor 2015. It was elegant and smooth but also deep, spicy and earthy with delicious black fruit. I recall visiting the winery, which is located in the Minis (Ménes in Hungarian) wine region, near Arad, not far from the Hungarian border, when Balla was waiting for his first harvest of the grape. It has turned out to be a great decision to plant it in the granite- and diorite-based soils.

Balla Géza farms around 120 hectares on the Western foothills of the Southern Carpathians in Romania, focusing on traditional grapes from the region such as Fetească Regală, Mustoasa de Măderat, Kadarka, Burgund Mare (aka Kékfrankos), and Fetească Neagră. The soils are granite, diorite, and mudstone, and the climate is strongly influenced by the River Mureș. His Fetească Neagră (it means “black girl” in Romanian) is naturally fermented with intensively fruity and spicy flavors, a lively acidity and round tannins.

A lovely girl indeed that you can find here.

And here’s Robert Smyth’s article: Tales of Basalt and the Carpathian Basin

#WineWednesday Spotlight #159: Brkić Žilavka

brkic zilavka
Photo: Exotic Wine Travel

Charine Tan and Dr Matthew Horkey over at exoticwinetravel like to share their favorite food and wine pairings. For sure, you don’t always need a fancy dish to enjoy a delicious wine. Simple ingredients like fresh pasta and veggies cooked with pungent olive oil and spices can just be perfect:

Today’s lunch is a quick fix (so no fancy plating) of fresh #tagliatelle in tomato & leek sauce and a load of bird’s eye chili flakes. Top that off with a generous amount of some piquant and slightly green olive oil.

The @vinobrkic fresh #Žilavka is one of the best wines I’ve found for pairing with a spicy, sweet, and sour sauce. The wine offers freshness that calms the heat in the mouth and enough fruit power and floral notes to cut through the intense sauce. The acidity of both are balanced and leaves no bitterness behind. The creaminess from the wine follows through to the end.

Grown on the sun baked limestone plateaus of the Citluk wine district in Bosnia and Herzegovina, the fragrant Brkić Žilavka is full of distinctive Mediterranean flavors and summer fruit aromas, a pleasure to drink indeed!

Follow Charine and Matthew’s exotic wine adventures, their meetings and tastings with producers and watch their amazing videos here.

Pannon-demic Outbreak: Bott Frigyes, Wetzer, Kolonics, Apátsági and Heimann

Bott Frigyes and his son Frici
Bott Frigyes and his son Frici

The final container of 2018 is a coincidental snapshot of some of my favorite things happening in the region. We’ve added another Somlói tier than falls in between Fekete Béla and Apátsági with Kárloy Kolonics (I know….pronounced Kolo-nitsch). We’re finally venturing into Slovakia’s Južnoslovenská region with Bott Frigyes and we’ve finally convinced Peter Wetzer to cough up some Tokaji Furmint and single vineyard Soproni Kékfrankos. Last but not least, a new vintage of our go-to Szekszárdi Kadarka from the tireless Heimann family – a grape that I believe will be a signature red from all over Central Europe going forward.

BOTT FRIGYES, Južnoslovenská, Slovakia
2017 Bott Frigyes Hárslevelű
2017 Bott Frigyes Kadarka
Bott Frigyes Kékfrankos

I’ve always been curious about the pre and post Trianon Treaty wine traditions of Hungary. In short, after WWI, Hungary lost around 71% of its territory to Romania, Ukraine, Czechoslovakia (Slovakia), Yugoslavia (Slovenia, Croatia, Serbia) and Austria. Over 3 million ethnic Hungarians found themselves outside of Hungary. I’m by no means treading into political/nationalism waters here, but instead focusing on the grapes and traditions that never stopped or are now coming back to life beyond the present day borders of Hungary. On the southern slopes of the Mužsla Hills in Slovakia surrounded by the Garam, Danube and the Ipoly rivers, is one such example: Bott Frigyes.

Bott and his son Frici are growing Furmint, Hárslevelű (Lipovina in Slovakia), Juhfark, Kékfrankos, Kadarka (cuttings are incidentally from Balla Géza in Romania who is also ethnically Hungarian), Tramini, Pinot Blanc, Sauvignon Blanc, Pinot Noir, Riesling, Sárfahér and Olaszrizling. In other words, nearly everything I’m drawn to in the Pannonian basin.

Even the neighboring village of Béla is where Judit and József Bodó of Bott Pince began their winemaking career (ethnically Hungarian but born in Slovakia) before moving to Tokaj. Long story short, a whole bunch of things all came together with Bott Frigyes coupled with great farming, honest winemaking, and delicious wines.

Sampling Furmint with Peter Wetzer
Sampling Furmint with Peter Wetzer

WETZER, Sopron & Tokaj, Hungary
2017 Wetzer Tokaji Furmint
2017 Wetzer Kékfrankos
2017 Wetzer Kékfrankos Blumenthal

Every time I visit Peter I learn about his next big dream and always taste some sort of brand new experiment. At the same time, he’s firmly rooted in the old winemaking traditions of Sopron, is addicted to old vineyard maps from the 1800s, and is a 5th generation winemaker making wine in his family’s 120 year cellar beneath his home. He has an infectious enthusiasm that spills into the vibrant nature of his wines. He even pulls a few shifts a week at the local gas station to support the whole enterprise.

While the vast majority of his production is Kékfrankos, he also dabbles in both Somló and Tokaj. We are lucky enough to offer a very limited amount of his Furmint from the Kis-Hegy vineyard in the village of Mád, Tokaj. This is a very iron rich volcanic site yielding a textured, raw, and alive Furmint.

2017 was also a great year for reds in both Sopron and neighboring Burgenland (ie. Pfneisl). While we will always get his estate Kekfránkos (many small parcels around the town of Sopron) for as long as humanly possible, it’s also time to show the site reflective range of this grape from another terroir: Blumenthal. Where the estate fruit comes mostly from schist, limestone and loess soils, the Blumenthal is defined by gravel and silt. The fruit comes in with much more ripeness and structure. I rarely get excited about a 14.5% Kékfrankos, but this is one of those times.

Károly Kolonics in the cellar
Károly Kolonics in the cellar – Photo credit Kolonics Pinceszet

KOLONICS, Somló, Hungary
2017 Kolonics Karvaly Juhfark
2016 Kolonics Hárslevelű

Somló is endlessly fascinating and humbling for me. How such a small appellation (less than half the size of the Jura) can yield such distinctive wines and characters never fails. Károly Kolonics fits this mold and adds a missing link in our Somló offerings.

Ironically, he’s basically the next property south east of Fekete Béla in the Apátság-dűlő. A 4th generation winemaker who grew up in nearby Devecser but spent his weekends and summers in Somló. His grandparents were born and raised on the hill. His Somlói lineage goes back notably to his great grandparents who emigrated to the US before WWI. Once the war threatened Hungary, they mailed back as much money as possible. There was an issue with the postmaster and none of the money went to the family and the estate was lost to the Abbey. The family eventually got their land back. The labels are photos of the great grand parents from the late 1800s.

Today, Kolonics farms about 9 hectares of Olaszrizling, Furmint, Juhfark and Hárslevelű in thick basalt crumble soil. The area is also covered in chestnut and walnut trees at an altitude just above the frost line. No herbicides, pesticides, cover crops are cut by hand, and he uses orange oil and hand sprayed SO2 when needed.

His barrel regiment of large 1500L Hungarian oak and Acacia barrels, many around 60 years old, are adorned with the names of Kings and Saints of Hungary. According to Károly, “I usually say that when you taste a wine and you speak about the barrel you do not speak about God but of his dress.” As for winemaking, grapes are destemmed, pressed, and then usually spend 6-8 hours of maceration before the native fermentation begins. All wines are barrel fermented and aged, full malo and only racked once before bottling.

The wines are certainly a nod to the style of Fekete Béla (rich and densely and layered), but picked a little earlier and with less than half of the élevage which is a nod to the style of Apátsági. Being able to taste a fresh Tornai Juhfark then follow up with Apátsági, Kolonics and Fekete Béla is my argument (so far) for how special Somlói wines are.

Harvest with the Apatsagi family
Harvest with the Apatsagi family

APÁTSÁGI, Somló, Hungary
2016 Apátsági Hárslevelű
2016 Apátsági Furmint
2016 Apátsági Juhfark

Speaking of Apátsági, we are very happy to have the new 2016 vintage. As Zoltán says, “People have been growing grapes on Somló for a thousand years. Therefore, I’m not taking an enormous risk in doing the same thing.” That said, 2016 was catastrophic with around 70% hail damage. They rushed out and sprayed chamomile tea and other organic treatments, but such is the cost when you’re farming organic and bad weather hits. The prices are a tad higher to help mediate this, but the grapes that survived have produced exceptional wines. Zoltán picks later than anyone else we work with on the hill, but the sweet/salty acidity they are able to keep in balance is astonishing. The chemical analysis and the way the wines taste and feel don’t make any sense. It also keeps the theme of me not fully understanding but loving the intensely mineral, smoky and oxidative freshness of Somló alive.

Sampling Kadarka with Zoli Heimann
Sampling Kadarka with Zoli Heimann

HEIMANN, Szekszárd, Hungary
2017 Heimann Kadarka

Zoltán Sr. was living in Budapest during the land redistribution post Communism. His father was pensioned in Szekszárd, so he decided to sell his house in Buda and move down as well. Starting with just .5 hectares (.25 allowed person during Communism) they started their first commercial vintage in 1991 with the late Tibor Gál Sr. advising them. His wife Ágnes was the first formally trained winemaker in the family and can still can be found on the sorting table and helping her son Zoltán Jr. (now in charge of winemaking) with all aspects of the cellar. And while they started with mostly Merlot, Cab Franc, and Kékrankos, Kadarka was always the most refreshing and unique.

Zoltán Sr. still remembers when the whole house would smell like Kadarka when they opened the fermentation vats when he was a boy. Largely ripped out during Communism, there are now 29 clones being rediscovered and Heimann has 7 planted. I was lucky to taste the very first 2006 Kadarka last winter. They are on the right track and the 2017 harkens back to those fresh smells filling the house.

#WineWednesday Spotlight #158: Kolonics Juhfark

Kolonics Juhfark Karvaly
Label showing Károly Kolonics’s great-grandparent György in 1882

A few weeks ago, journalist Chris Wilson attended his first wine tasting brunch: ten Hungarian-inspired small plates and ten different Hungarian wines, hosted by the Hungarian Embassy in London. Impressed by the breadth of styles and flavors of the wines, this was for him a revelation.

Also organizing the tasting was British wine writer Oz Clarke, an Hungarian food and wine enthusiast who sees a bright future for Hungarian wine around the world. Among his top 10 Hungarian wines that he recommends, here is the Kolonics Juhfark:

Once we’d got over the similarity of the producer’s name Kolonics to the word ‘colonic’ and stopped sniggering into our shirtsleeves here was a wine that was rich and full with concentrated tropical and stone fruit characters and a chewy, Burgundian texture. Made from the Juhfark grape – which means ‘sheep’s tail’ due to the long, cylindrical shape of its bunches – this hails from Somló where 80% of the world’s Juhfark is planted.

Károly Kolonics (pronounced Kolo-nitsch) is one of our newest producers from Hungary. He is a 4th generation winemaker whose grandparents were born and raised in Somló. His labels show photos of his great-grandparents from the late 1800s. Today, Károly organically farms about 9 hectares of Olaszrizling, Furmint, Juhfark and Hárslevelű. All wines are fermented with native yeast and aged in large 1500L Hungarian oak and Acacia barrels to get less oak contact. According to Károly, “I usually say that when you taste a wine and you speak about the barrel you do not speak about God but of his dress.”

Oz Clarke also recommends Stéphanie Berecz’s Kikelet Hárslevelű from the village of Tarcal in Tokaj:

A muscular straw-like nose with a dash of stone and stone fruit. This is lush and pure with a tangy and chewy profile – lots to get the tongue and teeth around. There’s apple blossom too and a sappy finish. Winemaker Stéphanie says that her wines are the first dry wines to be made in the region of Tarcal – she believes that only when you make dry wines can you understand the nuance and specifics of the terroir without characters being masked by sweetness.

Read Chris Wilson’s article and discover Oz Clarke’s top 10 Hungarian wines here.

#WineWednesday Spotlight #157: Shavnabada Saperavi

Winemaker Giorgi Abramashvili
Winemaker Giorgi Abramashvili in the cellar at Shavnabada

For Food & Wine‘s executive editor Ray Isle, Georgia is “The Oldest Newest Wine Region in the World.”

Tasting traditionally made wine in Georgia,” he writes, “is like taking a trip back through those eight millennia.” But things have changed significantly since the Soviet era and many traditional winemakers are now bottling and selling their wines in Tbilisi and abroad.

That’s the case of the Shavnabada Monastery just outside Tbilisi where the monks have restored the old wine cellar and are now making and exporting Rkatsiteli, Mtsvane and Saperavi in the traditional qvevri style.

We’re in the cellar at Shavnabada, a Georgian Orthodox monastery originally built in the 12th century and rebuilt in the 17th, shut down again in the Soviet era and reopened after that. Eleven monks live and work here. All around the stone building the boxwoods are in bloom, and the air is filled with their scent. Brother Markus’ cell phone rings—the ringtone is the brrring, brrring of an old-fashioned rotary phone. He glances at it and puts it back in the pocket of his robe. As to why they started making wine again, he says, “Georgia is a country of hospitality. When someone comes to your home, you need to offer them bread and wine.”

A 2004 Mtsvane, a white wine that spent 13 years sealed in qvevri, is the color of burnished wood and tastes of nuts and smoke. A 2007 Saperavi is darkly currant-y, dry, and tart. He comments as I drink it, “We don’t filter our red wine or use any additives—that’s not a respectful thing to do to wine. It’s the blood of Jesus Christ.”

Typically, as a professional, I spit wines that I taste. At the moment that seems wildly inappropriate. Besides, the Saperavi is gorgeous. I drink it. Brother Markus adds, “Our purpose as monks is to make people happy. It’s not to make money. We put our soul and our heart into our wine, and that’s why it’s different. God is always present in this process.” 

Not doubt the monks have put their heart and soul into their Saperavi, aged for almost 10 years buried in the cool old cellar. Just take a sip, close your eyes, and you’ll feel transported to another time and place.

Read the whole Food & Wine article here.

#WineWednesday Spotlight #157: Heimann Bikaver

heimann bikaver
Photo: russian_in_wine

“When it comes to Hungarian wines, Tokaji immediately comes to your mind, but what about reds?” asks wine lover Dmitry over at russian_in_wine.

Both Eger and Szekszárd can legally make Bikavér (Bulls Blood), Hungary’s traditional full-bodied red wine, a Kékfrankos based blend that is rich, spicy and fruity. But what sets Heimann’s Szekszárdi Bikaver apart is the addition of the tannic Sagrantino, a red grape indigenous to the region of Umbria in Italy:

Bikavér (bool’s blood) is a full bodied red blend produced in the northern part of the country in Eger (Egri Bikavér) and in its southern part in Szekszárd (Szekszárdi Bikavér). It’s 300 km between these 2 regions, so as you might expect climatic differences are notable.

Talking about grape varieties it makes sense to mention that a lot of international and local varieties are allowed in the blend. Blaufränkisch (locally named Kékfrankos) usually forms a foundation of the blend and adds tannin and spiciness to the wine. Kadarka (also known as Gamza) requires careful yield control, with the right viticultural approaches it adds concentration and softness to the blend. International varieties in the blend might be represented by Cabernet Franc, Merlot, Cabernet Sauvignon, Syrah and some others.

This specific Szekszárdi Bikavér has an interesting component in the blend – Sagrantino, a grape variety that one usually expects to see in Italian Umbria, not in Hungary. So looks like local regulations are pretty liberal and allow winemakers to experiment with structure of their blends. IMHO the downside of such flexibility is that it’s tough to identify some distinctive characteristics of Bikavér wines that can be easily recognized and appreciated by consumers. It depends on the style that a specific producer decided to concentrate on.

Follow Dmitry’s exploration of the world of wine on Instagram and here is where you can find Heimann’s delicious Szekszárdi Bikaver.

#WineWednesday Spotlight #156: Gallay Zweigelt

Roland and Jozsef Borbély
Roland and Jozsef Borbély

Bükk benefits from a merry band of winemaking talentwrites Budapest resident and wine writer Robert Smyth. “Discovering relatively unknown wine regions,” he adds, “is one of the great joys of being into wine.

The region sits silently, and all but forgotten, between the really rather famous, not to say legendary regions of Eger (to the west) and Tokaj (to the east), and was previously known in professional circles as a region to overlook, to put it mildly, for its paint-stripping, acidic excuses for wines.

However, a number of boutique producers are now turning out some rather fine and subtle stuff, which often strikes a balance between vibrant aromas, ripeness of fruit and zesty (but not bitingly sharp) acidity. Bükk, with its broad range of soils and nicely positioned vineyards that gain ideal exposure to the sun for ripening, is, therefore, something of a hidden treasure, especially when the winemakers treat the terroir with respect.

Gallay is one of Bükk’s hidden treasures. Father and son József and Roland Borbély farm 11 hectares of vineyards in a sustainable way and are working hard to revive the region with wines from the local white grape Zenit and red grape Zweigelt that highlight the terroir of the appellation.

Some of the wines tasted from Gallay and Zsolt Sándor are worthy of being placed on the same table as the best of Austria. Gallay’s single vineyard Zweigelts, from the Lippa and Zúgó vineyards, show how the grape can articulate its terroir.

Read the whole article here. Intrigued by Gallay’s wines? You can find them on our webshop.