One of the best wines from Hungary I have tasted. Köves is the name of the vineyard. Egri Csillag means star of Eger which comes from a legend about the lights coming from the Watchman's Huts protecting Hungary from the Turks in the 17th century. This region has long been known for its reds known as Bulls Blood but apparently a few hundred years ago, the whites were more prominent. It is an organic blend of 60% Hárslevelű, and 40% Furmint. Golden in color, clear and bright. The nose is complex and perfumed. Spicy with wintergreen, alfalfa and gun powder. Medium bodied. On the palat
This is from 100% Hárslevelű grapes grown on the volcanic Somlo hill near Lake Balaton. Green/gold in color, clear and bright. The nose is nice with apricots, slight lemons, smoke and salinity. Medium bodied. On the palate, this is a broad wine, i.e. not concentrated but with strong acidity. Lots of tart orange fruits with a bit of salinity. It improves with a bit of air. This works better with food but does drink well on its own. Drink over the next five to seven years. It will work well with lighter foods; chicken salad would work well.
This is a very interesting wine made from 56% Hárslevelű and 44% Furmint organic grapes. The vineyard, Lishegy dates back to at least 1686. The wine was aged for 12 months in 500L Hungarian oak barrels. 2007 is a recent release. It is a dry wine with 12.1% abv. Golden in color, clear and bright. The nose has apricots and minerals and what might best be described as a "woody" scent. Not quite oak. There is also a very slight diesel note. On the palate, this has tart quince with some limes. A viscous texture. Dry. Long finish. A very interesting wine that improved great with some
This sec or dry wine is made from 85% Furmint, 15% Hárslevelu grapes in Hungary. The producer is organic and farms biodynamically. Medium golden in color, shimmering bright and clear. The nose is nice with quince, limes, slight apricot and a hint of animal sweat. Medium bodied. On the palate, quince, slight lime, slight apricot with an underlying slight char. Tart acidity but a barely perceptible level of sweetness that balances it nicely. Good finish. This drinks well on its own but would work better with food. Shellfish would work well. Drink over the next three to five years.