Apátsági

Website: Apátsági Winery
Country Location: Hungary

Terroir has a dominant influence in the wines grown on the slopes of Somló. One can describe it as mineral and salty with the presence of flint stone and basalt.



Zoltan Balogh
Zoltán Balogh of Apátsági


The appellation

Somló is Hungary’s smallest appellation and is the result of the erosion of ancient lava flows. A lone volcanic butte. Now dormant, its slopes of ancient sea sediment, hardened lava, and basalt are home to some of Hungary’s steepest, most densely planted vineyards. Driving up to Somló from Lake Balaton, it’s like seeing an island rise up from the ocean’s horizon.

Somlo Hill
Somló Hill

The oldest writings mentioning the wine of Somló date back to 1093 and viticulture all the way back to the Romans. Hungarian Kings bought vineyards here, Maria Theresa and Queen Victoria both praised the wines, and insurgent Hungarian troops fighting against the Habsburgs would solute the vineyards as they marched past at the end of the 17th century. In 1752, local laws stated that if you were found adding water to wine, expect 25 lashings as the minimum punishment. If you were found to be labeling wine as Somló but using other fruit sources, you would be banned from making wine permanently and might even have your property confiscated.


winery
Apátsági Winery

The people

Upon our last visit 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 and replanted in 2001 with 5 people including the grandson of the last winemaker before the war. Zoltán’s grandparents were also local winemakers on the hill.


Apatsagi Vineyard
The Vineyards

In the Vineyard

While the top of Somló hill is around 431 meters above sea level, Apátsági’s vineyards grow between 220-260 meters. While most of what they grow are stake trained (typical of Somló), the Hárslevelű is low cordon trained. Everything is dry farmed without herbicides or pesticides. All of the vineyards are on Southeast slopes planted in a mixture of clay, sand and the ubiquitous basalt. With 3 hectares total, the breakdown is 27% Furmint, 25% Juhfark, 25% Hárslevelű, 10% Olaszrizling, and 3% Traminer.


Tibor Fazekas
Winemaker Tibor Fazekas

In the Cellar

The red line that runs through all of their wines is picking for extreme ripeness, or what many in other regions would even call late harvest. If not for the incredibly high natural acidity these wines would be overly sweet and flabby. Grapes are hand picked and then spontaneously fermented in 600-2000 liter oak barrels. Wines are then aged in the same vessels for at least a year and then bottled unfiltered. SO2 only at bottling.

Apátsági News:

#WineWednesday Spotlight #135: Apátsági Juhfark

#WineWednesday Spotlight #135: Apátsági Juhfark

Boom: Volcanic Wines Are Heating Up Around the Globe writes Wine and Spirits columnist for Bloomberg News Elin McCoy. As she was attending the...
Continue ➞
#WineWednesday Spotlight #129: Apátsági Furmint

#WineWednesday Spotlight #129: Apátsági Furmint

“A lot of dry Furmint is tart, lemony, and not that interesting, but this one is a revelation: it is dense and soil-expressive without...
Continue ➞
Furmint February!

Furmint February!

Back in 2012 we attended the 3rd ever Furmint February tasting event in Budapest founded by Dániel Kézdy. There were 55 producers attending. At...
Continue ➞
 

Wines:

Apátsági
Furmint

2015
The winter of 2014/2015 was mild and so the vines woke up few weeks earlier t... more >
$26.95  
Apátsági
Hárslevelű

2015
The Apátsági Hárslevelű exemplifies what Zoltán admires about the appell... more >
$26.95  
Apátsági
Juhfark

2015
The winter of 2014/2015 was mild and so the vines woke up few weeks earlier ... more >
$28.95  
Technorati Profile