PAGER - "B" Barrel Gruner Veltliner Felso-Magyarorszagi 2022 750ml (12% abv)

In this exceptional vintage Pager did not blend the two vessels of Gruner - after we grabbed most of the "A" Amphorae last year - here is the cuvee from the barrel (that was not aged under flor). Very rare release - only 600 bottles.

Gruner from a small volcanic slope, Csatberek, Matra, crisp apple, Key Lime pie, cool and sophisticated, needs a little time to open up, green leafy botanicals, tongue tingling acidity, lots of minerality, ginger, crushed limestone, long finish

40 year old vines. Yield of 1kg/vine and only one barrel made. After pressing whole bunches, fermentation & ageing took place in 300L used Hungarian Kádár oak barrel. The creamy texture of the fine lees makes the vibrant acidity integrated. Perfect with poultry and fish. The winemaker loves it with chicken Kiev.

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In the foothills of Mátra, a volcanic wine region, not too far west of Eger, has become an escape from living in the busy city of Budapest. Here we find Páger (pah-ger) winery. A small yet ambitious operation that has embraced natural winemaking since its existence. From the concrete fermentation tanks, to the once abandoned cellars and hand cranked presses, Mátyás Páger is definitely taking part in the Hungarian natural winemaking revolution. A picturesque narrow winding road with 180' turns opens up to a small leveled area, framed by a half dozen wine cellars, built into the hillside of which the road above descends from. Framed also by a small brook with a footbridge that leads to a newer extension of Páger's winery. Mátyás himself is soft spoken. He makes wine with the help of his wife, who lends her feet, and dance moves as she stomps on grapes atop an old wooden framed press. Time stops and slow living seems to consume you when visiting. This is believed to seep into every bottle of wine produced by Páger.

region

varietal

style

farming/cellar whole bunches gently manually pressed, settled overnight with one night of skin contact, gravity fed into a single old/neutral Hungarian oak barrel on the lees for one year, no added so2 

pairing