Not much nouveau wines are made in Hungary, and from those the majority are actually white or rose. Take a look at the red ones, and you will find even less made with carbonic maceration, probably only 3-5 does exist. The most well known and widely distributed is Vylyan Bogyoló, which rules the category and really good in every vintage. The 2021 is no exception.
Portugieser is a controversial specialty of Villány – it’s kind of a local variety, but it’s mainly used for cheap wines and most of it is just to be avoided. But when it’s well made (and from properly grown grapes) like in the case of this one from Vylyan, then it becomes a really pleasant wine. So much so, that I went back to the shop to buy more, which does not happen too often, be it cheap or expensive wine.
Harvesting and making wine fully occupied me in the last 6 weeks, so much so that I basically went home only to sleep. But most work is done now and I’m trying to return to my normal life, thinking about things I was used to do before, like posting on my blog. Let me just start with a recap of my harvest… Continue reading →
A lineup of shiraz I wanted to present to our little wine club in last autumn, but then the Covid situation got worse again and prevented the event from happening. It was only this June when I managed to gather my friends again, and despite some disappointing bottles, we could finally enjoy some good, even some world class wines. Continue reading →
Daniel Bouland is one of the top names in Beaujolais, and rightly so I would say. I tasted his 2017 Morgon Corcelette next to Dorli Muhr’s Samt & Seide Blaufrankisch 2017, and while the Austrian is really very good, the gamay is just a more complex wine.