Wine list

In 2018, this wine is once again generous and lovable. Intense grape aromas with flowers, a flavoursome palate and unusual roundness for a new wine, with a bit of welcome residual sugar on the finish.

The vintage was favourable for the variety: the aromas and flavours that suit the variety were nicely preserved. Three harvests on two parcels in Balatonszőlős. Besides being substantial, it’s still a vibrant sauvignon with grapefruit, gooseberry and medicinal herbs.

A reductive csopak Olaszrizling from red permian sandstone. cool, elegant, slowly opening aromas with pear, Williams pear and fl owers. Very nice palate that’s layered and juicy with good structure and subtle minerality. Lovely, clean finish, a very good wine.

Mineral, flavoursome and exciting. In Csopak, even international varieties become Csopak wines, which is what happened to this variety grown on red Permian sandstone. Gentle with harmonious colour and flavours.

The Balatonszőlős member of the six single vineyard Olaszrizlings, from the diverse soil of Öreghegy. Noble and rich, honest and thick. Mignonette flower and almond, white flower and yeast. It was fermented spontaneously in tanks, aged for 8 months in barrels to become round and perfect.

Lovely fruit, pear, peach, slight smokiness, green herbs and fennel on the nose. Complex fruit, spices and minerality on the palate with stony-chalky notes. Lively acids, good structure. Seven vineyards, seven grape varieties, aged partly in tanks and partly in big barrels.

Super ripe fruit from Balatonszőlős that was grown in an environmentally friendly way, reductively made with short tank ageing. This is the core and the wine is truly special with an enchanting nose of banana, ripe yellow-fleshed peach and exotic fruit. Flavoursome palate that is delicious and very juicy.

Pale yellow colour with Juhfark‘s banana, rhubarb and Williams pear aroma notes, plus minerality and flowers. A distinctive, mineral wine with tropical fruit. It comes from the Aranydomb (Golden Hill) vineyard‘s clay soil over basalt, from 25-year-old vines.

Furmint harvested from the volcanic basalt terroir. Part of it was made entirely reductively, while the other part was given 3 months of barrel ageing. Citrusy, refreshing nose and palate with nice mineraity. It lingers on the palate with a basalt finish.

The whole bunch pressing after the selection was followed by tank and barrel fermentation. Pear, white flowers and minerality on the nose. Alongside the pronounced acids, there’s juicy tropical fruit and a long saltyfinish.

50% Zeusz, 50% Muscat Ottonel, spontaneously fermented to off-dry in steel tanks where it was also aged. Deep golden yellow colour, wild flowers, dried fruits. The Muscaty notes dominate. A rich, mature palate, ideal balance between sugar and acidity.

The packaging of the Jásdis’ new rosé was given a new design by the winemaker’s niece. A Balaton blend from the winery’s red wine grapes harvested especially to make rosé. Delicious fruit, lively acidity and a touch of Csopak minerality.

Possibly the most serious member of the Dúzsis’ 2016 rosé selection. Aromatic, rich in flavour, intense and pristinely pure. Cassis and cassis leaf, white flowers and green pepper aromas followed by a rich palate of sloe berry and forest fruit. Flavourful, exciting.

It has a special nose: pepper, mint and paprika spice, followed by rosehip, then eventually there’s sour cherry, redcurrant and grapefruit. The lively acids are further refreshed by the carbon dioxide bubbles. The length of the palate is reminiscent of that of serious white wines.

Following the cherry colour, its sweet nose explodes in the glass: May cherry, redcurrant, rosehip and grandma’s tastiest cherry. The palate is very vivacious, pure fruit, delicious jam, with taut acidity and light alcohol.

It starts out with the usual serious oak, full body, nice barrel, smoke and almost all the early summer red fruit, from ripe raspberry to black cherry. Sweetish, typical fruity Pinot nose and palate but with the variety’s fuller expression.

A red wine with good drinkability: a Cabernet Sauvignon, Cabernet Franc and Merlot blend. Subtly oaky, tannic and fruity, with blueberry, blackberry and raspberry.

100% Cabernet Sauvignon fermented spontaneously in tanks in order to keep most of the primary fruit notes, aged in 300- and 500-litre barrels for 8 months. Ripe black cherry on the nose with gentle oak and eucalyptus. Intense blackcurrant, blackberry and dark chocolate on the palate.

A lean and light Kékfrankos from Csopak soaked on the skins in vats, then aged in Stockinger barrels. Restrained varietal aromas of cool sour cherry, soft and slender on the palate with subtle tannins and friendly acidity.

A classic way of making red wine; alongside the punch down, spontaneous fermentation in open vats and seven months of ageing in five hectolitre barrels. The spicier face of the variety with nice oak on both the nose and the palate. Round tannins, medium-bodied, with clove, chocolate and blackberry.

A Kékfrankos-based Bikavér from the cool Eger tuff with explosive – mainly red berry – fruits and elegant spices. Perfect ripeness, round, exciting and long palate.

A Szekszárd blend with sour cherry and liqueur on the full nose. Medium- bodied with lively acidity, from the Batti-kereszt vineyard’s Cabernet Franc, Merlot, Kékfrankos and Syrah crop.

Gently processed with the help of gravity, fermented in the tank and then aged for a year in new and second-fill Trust barrels. Deep, fruity, spicy aromas, sustained and dense palate. Long aftertaste, great ageing potential.

Low yield, careful selection. Dark claret colour with a black core, with deep aromas of cassis, forest fruits and blackberry. The palate is densely knit with round body but it isn’t heavy. A big wine with good balance.

Deep claret colour with a deeper tone. Candied fruit with a touch of vanilla and barrel notes. It’s rich with pronounced spices on the palate and restrained acids. Not exaggerated, elegant.

An airier, fruitier Villány Merlot than what we are used to from the winery. It was fermented in tanks, then aged in large barrels for a year. A classic Merlot on the nose, then blackberry and blackcurrant on the palate with the oak notes of barrel ageing.

Cabernet from the Agrelo vineyard at the foot of the Andes. Ripe plum, French barrique spices, vanilla and black olives. Smooth palate with sleek, chiselled tannins and a long finish. A substantial wine that doesn’t fill you up, which is what makes it so lovable.

The Konyári’s top wine is a Kishegy Merlot selection from the hot and dry 2012. A deep yet youthful colour with a purple rim, cool aromas, liquorice, eucalyptus and wax. Nice, full, dense palate with youthful tannins and long red and black fruits on the finish.

A classic Bordeaux-style blend of Cabernet Franc, Merlot and Cabernet Sauvignon. Alongside the extremely delicate structure and tannins, cocoa beans, dried fruit, cassis and cherry appear on the palate. The nicely integrated, modest use of oak increases the experience even further. A zesty wine that’s sophisticated and characterful.

A popular sweet red from a blend of seven varieties. It was fermented in tanks and then aged for two years in large barrels. Rich fruity nose followed by a smooth, viscous palate. Lowish alcohol, 45 grams of residual sugar.

Dorgó, Szent-Tamás and Medve. Furmint with a touch of Sárgamuskotály. Black tea, tobacco, apricot and lemon peel. Slender palate with good drinkability. Residual sugar: 120 grams, acidity: 6.5 grams.

A blend of Furmint, Zéta, Hárslevelű and Sárgamuskotály. Older than 25-year-old vines, colourful, diverse soils and 2 years of barrel ageing in Zemplén oak. Incredible play of 122 grams of residual sugar and a taut acid backbone.

Light and fruity, made more in the fresh, pure fruit style, both on the nose and the palate. Delicious botrytis, medium-bodied, dense mouthful, nice complexity. Made from organically grown grapes.