Etyek is right next door, and the day after bottling, Előd brought us one of the first bottles, which we tasted within a few hours. However, the variety is also known for turning inwards for weeks after bottling, barely showing any of the explosive aromas that make it so beloved. This time, it was different: as we sniffed the glass, we were reminded of our visit in October, when we blended this wine in Előd’s cellar with our colleagues, just a few weeks after harvest, still cloudy and raw. The rough outline and proportions sketched out back then were refined by Előd in early January after a few quiet months of maturation, and the Sauvignon Blanc was bottled in the final days of January. The musts from four different harvests, from four distinct vineyard sites with vines ranging from 20 to 40 years old, were racked off into stainless steel tanks, first chilled to ice-cold temperatures, then confidently allowed to expand as the temperature gradually rose.

"The main goal was to create a Sauvignon Blanc with more character and depth than before, with bite and plenty of fruit. It has lower acidity compared to previous vintages and slightly higher alcohol. This path and style really appeals to me right now," Előd said as a parting note, and the wine has perfectly aligned with this vision. The variety’s pulsating, vivid green profile is complemented by fine details, with a palate full of mouthfeel and creaminess, alongside subtle bitterness and salinity, and lively flavours.