Bikavér (Bull’s Blood) is the famous red blend from the volcanic and limestone hills of Eger in North Hungary. Story goes that when the Turks invaded Hungary in the 16th century, the inhabitants showed no fear. Their strength of spirit is attributed to adding some, you guessed it, bulls blood into their wine.
The grapes were grown on the family estate in Eger. The soil is volcanic rhyolite tuff. The vineyards, Pajados, Síkhegy, and Tornyos, face the southeast at a slope incline of 10%.
Waxy red cherries, plum, spicy green herbs, and iron-rich minerality on the palate. Medium bodied, can be enjoyed chilled or not chilled.
region: North Hungry
varietal: : 40% Kékfrankos, 10% Kadarka, 15% Cabernet Franc, 10% Cabernet Sauvignon, 20% Syrah, 5% Pinot Noir
style: medium body red
farming & cellar: sustainable/prac. organic farming, lightly crushed with great care, 25 days of maceration in 550 L wooden vats, with pump-over twice a day. Fermentation was spontaneous in open vats. The wine was aged for 12 months in new (15%) and used (85%) 500 L Hungarian oak barrels (3-year-old Trust barrels from Zemplén). Bottled unfined and unfiltered with minimal added so2.
pairing: grilled chicken skewers, pork tenderloin, blackened chicken
