Bökő Dávid Parti Sétány 2020

Dávid and his father are familiar faces in the area, they have been looking after the vineyards of Füred and Csopak winemakers for a long time, and they also harvest from 10 hectares of their own organically-cultivated land. In 2020, the white partner of their Tihany red wine was also made, following the same idea, with an old Füred postcard on the label. It was harvested from two places, from Lőczedomb in Csopak and from Balatonfüred, and in the end, only Olaszrizling was included in the blend. The tank-fermented and barrel-made components were put into it in an equal proportion, then it was bottled with a few lees, and without filtering or fining. The Olaszrizling’s pure taste and a natural form from the young winemaker.




Káli Kövek Köveskál 2020

Gyula Szabó’s most important village wine is the Köveskál. The winemaker’s well-known approach, whereby he goes around the Káli Basin and selects from the best vineyards, doesn’t happen in the case of this wine. Köveskál has been made from his own grapes since the beginning, from the half-hectare, inherited Olaszrizling plantation on Fekete Hill, from 50-year-old, organically cultivated vines. Following the hand-harvest and destemming, the pure free-run juice is put into used barrels, where it then ferments spontaneously and slowly settles to end up clear. It’s a great favourite of ours from this vintage.




Tomcsányi Hárslevelű 2020

Árpi Tomcsányi and his family moved from Budapest to the high point on the western side of Somló Hill, beside the forest strip. That’s where they are keeping an eye on the weather, from within their own two-and-a-half hectare, organically cultivated vineyard. In the cellar, they work with a few barrels, amphorae and a single press. All their wines ferment spontaneously, then are bottled without filtering, fining or sulphur. They harvested the Hárslevelű in several batches, and after processing, a smaller part of it was fermented in whole bunches, on the skins. Besides the floral, honey notes of the variety, it has a thick and round structure, flavours typical of long ageing on the lees, with ripeness and yellow fruits. We are introducing Árpi’s wines for the first time this September.




Château de Béru Chablis „Terroirs de Béru” 2018

Athénaïs de Béru left behind a successful career when he returned from the financial world to winemaking in 2006 and took over the family estate from his father. He treated organic cultivation as a basic principal from day one, and soon after the transition, the next step came in 2011 when the whole estate was certified biodynamic. The wines ferment spontaneously, mainly in barrels, and after a longish maturation they are bottled unfiltered, with minimal or no added sulphur. Grapes from several plots of Béru Hill are blended to make the estate wine, and the precise and sharp character of the wines that is typical in the wine region is rounded out by the low intervention winemaking and long ageing. Béru wines are softer with a broad texture, oxidative notes and very high energy.




Figuière Rosé Premiére 2020

Halfway between Saint-Tropez and Cassis, a few hundred metres from the beach is from where the grapes are harvested for this wine, from Figuiére’s own organically cultivated plots. The three classic varieties (Grenache, Mourvedre and Cinsault) have been organically grown since 1979, and processing and fermentation are carried out in temperature-controlled tanks. A well detectable difference separates it from the base wine of the estate. The overall picture shows a riper, rounder wine with fine details and appealing flavours. The aromas of peach also appear on the palate, the experience is juicy and complete. A light, delicate and smooth take on rosé.




Weninger Syrah 2019

The most important vineyard of the estate is the Steiner on the Hungarian side, where the Syrah variety was planted in 1997 – the first time in Hungary – owing to the warm days and slate soil. Since then, in the best vintages, a few barrels are made of it, but, the earlier almost black-coloured, olive and black pepper style was replaced by a much livelier and fresher wine. The substance is less in this case, but the zest is even bigger. Beside the winery’s typical leather and animal notes – lively acidity, long flavours, pepper, smoke, minerality and graphite can be discovered in it. A biodynamic, unfiltered and unfined wine.