Gizella is one of the best producers of Tokaj, making wines in a modern, precise and crispy, almost steely fashion. Their entry level white (reviewed here) and the Szamorodni (see here) are both at the top of their class, just as is this single vineyard Hárslevelű.
Recently I’ve been opening the South African whites I bought many years ago – I stocked up on them back then. Each and every of them turns out to be wonderful. Now I have confidence that they don’t simply shine as young wines, but can age remarkably as well. Continue reading →
A quite common Furmint and Hárslevelű blend from one of the best producers of Tokaj, positioned just under 10 Euros so that it’s affordable. Production is also considerably bigger for this entry level white, than for the top wines.
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.
Returning to the roots. This Grenache and Carignan blend is made with ancient winemaking techniques, and the result is clearly different from the oaky, heavy interpretations of Priorat most of us are familiar with.
Turán is a Hungarian cross, a teinturier grape variety (whose flesh is red, or rather inky purple) with poor reputation. It ripens early, has a muscat-like aroma but it’s very tannic and slightly bitter to taste. A blending component to boost color, not much else – at least in most winemakers’ eye.