Our new Dalmatian container is coming soon with brand new vintages from the Miloš winery! The Miloš family has been making full bodied Plavac from the rugged coastal vineyards of Pelješac Peninsula in for over 500 years. Today, the wines are certified organic, made with minimal intervention and totally aged worthy. Wine lover and blogger Nenad Trifunović just reviewed the Miloš Plavac 2013 on his blog Dnevnik Vinopije (Diary of the Wine-Drinker): I still feel the playful fruit, the smell of ripe grapes harvested in the vineyard. I can see the bees and wasps sticking in the air filled with smells. While in the glass, the wine gradually releases figs and roasted almonds aromas. On the palate, the wine is well balanced. Clearly, the tannins are present, rubbing the palate but also associated with beautiful fresh balsamic notes. Ready to enjoy and ready for storage. Try the new Miloš wines on our webshop
Sixty miles west of Tokaj, the Hungarian wine region of Eger is one of Europe’s most northerly red wine appellations. It is famous for its Egri Bikavér, a red blend usually made from Kadarka, Kékfrankos and other international varieties. Kékfrankos thrives on the multifaceted volanic hills that protected the Eger vineyards from the cold north winds. Dr. Janos Stumpf, winemaker at the J&J Eger Winery and one of the “J” in the label, sourced his Eged Hegy Kékfrankos from dry-farmed vines on the Eged Hegy (Eged Hill). The wine is deeply colored and exhibits complex aromas of mint, sweet fruit and moka. On the palate, the wine has an amazing silky mouth-feel, and lots of freshness and balance. Perfect with grilled lamb chops and ratatouille. The other J of the label is Master Sommelier, wine critic and author John Szabo, who recently published Volcanic Wines: Salt, Grit and Power, an informative read on volcanic wines from around the world, including Hungary.
Speaker, sommelier, award-winning writer – author of The MODERN GENTLEMAN: A Guide to Essential Manners, Savvy & Vice, Jason Tesauro recently reviewed our first wine from Serbia, Maurer Kadarka 1880 2015 on Instagram: Phenomenal #naturalwine from #OszkarMaurer @bluedanubewine and @isabellelegeron’s wild Hungarian co-op. #Kadarka (aka #Gamza) is an ancient black-skinned variety named for a lake between Montenegro 🇲🇪 and Albania 🇦🇱. This one tastes of rhubarb and fresh strawberry jam but without added sugar. It’s mouth-drying but not tannic. Beyond the fruit, a fuzzy texture and bright finish bookend playful, dancing acidity with layered aromas of pomegranate and bitter citrus pith. 12.5% alcohol. Love it with a little chill and let it carry you away to 137-yr-old vines just over the border in Serbia. #unfined #unfiltered #untamed #unbelievable #handharvested #lowsulphites #vegan The Kadarka 1880 is sourced from a vineyard planted in 1880. It’s the oldest known Kadarka vineyard in the world, located in Serbia, on the Hungarian border. The wine is completely natural with no added yeast, no added sulphur, fermented in open vat and aged in big old oak casks for 12 months. It’s an amazing wine, you can find it here. Follow what Jason is tasting on Instagram.
Here’s a contribution from furmintfan, Hungarian wine lover and blogger at A Borrajongók (Fans of Wine). He recently visited Gallay Pince located in the little known Bükk appellation: If there is a scarcely-known wine region in Hungary, then the Bükk region certainly is. Located in north-east Hungary between the Eger and Tokaj wine regions, Bükk has been an independent wine region since 1970. Before gaining its independent status, it was part of the Miskolc wine region. Wine production here has a long history that dates back to the 14th century. In the 19th century, wines from Miskolc had the same price tag as wines from Eger and by the 20th century, wines were marketed with the label of Eger. Today, there are very few bottled wines available for consumers from Bükk region, but there are a handful of quality producers whose products are now available in top restaurants, bistros and wine bars and have already shown the region’s potential. One of these producers is Gallay Pince. In 2012, Roland Borbély the winemaker, immediately embellished the winery and the region’s potential with his first release. The Gallay Zweigelt 2013 is sourced from the Lippa vineyard near the town of Miskolc: After … Continue reading #WineWednesday Spotlight #90: Gallay Zweigelt
WHO AM I? Connect the dots on the label to find out! The grape is called Zefir, a white grape variety created in 1951 from a crossing of Leanyka from Romania and Hárslevelü from Hungary. It’s a new creation from the Pfneisl sisters Birgit and Katrin, and like its label, it’s a playful wine! Low in alcohol (11.5%), pale straw in color, with a floral Muscat-like nose, the Pfneiszl Zefir is crisp, refreshing, with some herbal and spicy notes. Share it with some good friends on a hot summer night and as the Pfneisl sisters say, “A sip is worth a thousand words.”
Somló, a lone volcanic butte and Hungary’s smallest appellation, is a unique terroir of hardened lava, basalt, and ancient sea sediment. The Apátsági winery on the Somló hill was originally owned by the Benedictine Pannonhalma Archabbey (Apátsági means Abbey in Hungarian). After being expropriated during Communism, it was brought back to life in 2001 by Zoltán Balogh, grandson of local winemakers, and four other people including the grandson of the last pre-war winemaker. Zoltán believes in “terroir wines”, natural wines with a distinctive sense of place. The vineyard is dry farmed without herbicides or pesticides. The grapes are hand picked very ripe and then spontaneously fermented in 600-2000 liter oak barrels. Thanks to their high acidity, the wines are rich, lively and well-balanced. His Hárslevelű just received a great review in Wine & Spirits Magazine: Zoltan Balogh has developed a style for ripe, full-bodied wines at Apatsagi. It works well in this hárslevelu, a wine that reminded some panelists of chenin blanc in its rich, broad texture and multifaceted flavor. Grown on basalt and vinified with ambient yeasts in 600-to-2,000-liter barrels, the wine feels like a late-harvest cuvée, rich and sweet in its notes of pineapple, pear and strawberry, but … Continue reading #WineWednesday Spotlight #88: Apátsági Hárslevelű
Great review and 90 points from Wine & Spirits Magazine for the Kikelet Kassai Hárslevelű 2015: French-born Stéphanie Berecz has a soft spot for hárslevelű, with half of her 12 acres of vines given over to the aromatic variety. She makes this wine from a single, south-facing parcel of loess, fermenting it with ambient yeasts and aging it on the lees in French and Hungarian oak barrels for for to five months. That treatment has built a lot of texture into this 2015, a wrap of honeyed richness to temper the weft of tannins that give it grip. The flavors range from Bosc pear to orange oil and tangelo, with scents of lemongrass and lime leaf that give it lift. Pour it with something rich, like pork chops baked with peaches. 90 points Her 2015 Furmint had also a great review: Stéphanie Berecz packs her estate cuvée with extract, giving the wine a broad frame and an almost meaty feel. It’s ripe but not pushed, the juicy peach notes held in balance by a firm minerality. It feels supple despite its size, a generous partner for a thick fish steak doused in brown butter. 90 points Enjoy Stéphanie’s wines, they’re … Continue reading #WineWednesday Spotlight #87: Kikelet Kassai Hárslevelű
“Furmint, one of the primary varieties used in sweet Tokaji Aszú wine is also being used by young winemakers in Hungary to make dry, crisp white wines that are attracting global notice,” writes Jeff Jenssen, spirits, wine, food and travel writer at Wine Enthusiast Magazine in his latest article: Furmint’s origin is firmly planted in Hungary’s Tokaj region. There are about 10,000 acres devoted to Furmint there, and until recently, all of it was used to make sweet botrytized wines similar to Sauternes from France. That, however, is changing. The Great Tokaj Wine Auction, sponsored by the Confrérie de Tokaj, featured a number of dry wines last year. Although winemakers continue to produce the sweet wines of their forebears, much of the Furmint grown is made into fragrant and refreshing dry wines, ideal as an apéritif or paired with salty and spicy foods. The 2015 Kikelet Furmint, produced by French eonologist Stéphanie Berecz in Tarcal, is one of the wines he recommends: This wine is made from 100% Furmint and has an intriguing bouquet of jasmine and lemon blossom. It is crisp and acidic on the palate with pleasant flavors of lemon zest and lime juice. Read the whole article … Continue reading #WineWednesday Spotlight #86: Kikelet Furmint
As co-founder and owner of Taste Georgia, Sarah May Grunwald provides culinary and wine tours to Georgia as well as wine education services to educate the public and trade about Georgia’s ancient qvevri wine making traditions. Of all the wine producers that we met during her numerous trips to Georgia, she considers Beka Gotsadze of Gotsa Family Wines to represent the future of Georgian natural wine: He makes multiple wines from different varieties, has low yielding vineyards at higher than average elevation, has Biodynamic certification, makes an ancestral sparkling wine AND is not afraid of a little Flor happily growing on his wine. Here is what she says about his 2015 Chinuri: His 2015 Chinuri is a marvel. Indeed, it is the best qvevri wine I tasted from the 2015 vintage. Now, while I am a huge fan of the funky, heavy skin contact wines from Kakheti, the Chinuri, still amber and made “natural” in qvevri is by far one of the purest expressions of Chinuri I have had. It is full of complexity on the nose and in the palate and it is fun. Full of citrus peel, sage, hints of nutty aromas, wet alpine stones, green plums. With … Continue reading #WineWednesday Spotlight #85: Gotsa Family Wines Chinuri
Patrick Comiskey, wine critic at the LA Times recently interviewed former wine director at République and the Hancock Park restaurant, Taylor Parsons: “The flavors and textures of the wines were unlike anything I’ve ever tasted,” says Parsons, 37, who like many sommeliers makes regular trips to the wine regions of France, Germany and Spain. “Very little of what they’re doing is reasonable by Western standards, but the wines are so expressive. And it’s all set in an incredibly ancient winemaking tradition where wine has penetrated deeply and completely into the culture, in ways that I had never experienced before.” Taylor Parsons is particularly fond of the 2004 Shavnabada Mtsvane: As delicious as it is unusual. Aged in qvevri for 11 years before bottling. Waxy, dense and totally intriguing — it tastes of walnuts and quince, honeycomb and dusty old books. Loads of tannin with plenty of freshness. To learn more about Georgian wines and check Taylor Parsons’ recommendations, read the whole article: Why one L.A. wine expert has Georgia on his mind. The country, that is.