There is quite a lot of Muscat planted in Hungary and besides some very cheap, sweet(ened) versions it’s actually used for dry wines – that’s perhaps not the most common path for Muscat growing countries. And these dry versions can be good, very good.
Single vineyard, indigenous yeast fermented. A Muscat is never shy, but this one has unusual depth to it, and an extraordinary finish and aftertaste, lead by grapey, tangerine aromas. You swallow and it’s still so intense as if it would be still sitting in your mouth. It’s juicy, full of flavor, and great acidity makes it refreshing and lively. A benchmark for the variety.