Basalt buttes, a massive lake, and volcanic traditional method. 3 New arrivals from Hungary

There are a slew of brand new producers from Hungary landing in the coming months. For many, this will be their very first time in the United States. This is of course an exciting and somewhat terrifying proposition. How will a Kéknyelű from Badacsony be received? Traditional Method sparkling Furmint from outside of Tokaj? Hárslevelű with Benedictine roots planted on a Basalt volcano? I have no idea and I can’t wait to get started. Upon our last visit to the Hungarian appellation of Somló we were fortunate enough to run into Zoltán Balogh from Apátsági Winery. Their estate and cellar were originally owned by the Benedictine Pannonhalma Archabbey. After WWII, the land was expropriated and redistributed during Communism. It was brought back to life in 2001 with 5 people (including the grandson of the last winemaker before the war), 3 hectares, no herbicides, no pesticides, and using large oak fermenters. Their 2013 Hárslevelű exemplifies what Zoltán admires about the appellation as a whole, “When you have Somló acid, why not find balance with sugar.” A concentrated and alive wine. Speaking of acid, but without skin contact and botrytis, Somló is also home to Kreinbacher. While they do make some still … Continue reading Basalt buttes, a massive lake, and volcanic traditional method. 3 New arrivals from Hungary