The majority of Eger’s vineyards are located on gentle slopes exposed to the south, east or west. Sheltered from the cold winds of the north Carpathian mountains, summers are very warm and dry here but winters are long and bitter. Eger is the wine region that is home to Bikaver, better known as the famous “Bull’s Blood”, a red wine not remembered for its quality when mass-produced during the 70’s and 80’s! Nowadays our winemakers have strict yield limitations in place, meaning they control the quantity of grape per vine to produce high quality wine. The popular Bikaver consists of at least three grape varieties, with Kekfrankos or Kadarka typically the base element blended with varieties such as Zweigelt, Cabernet Franc, Merlot, Pinot Noir, Kekmedoc, or Blaubuger. White grape varieties grown in this region include Harslevelu, Olaszrizling and Leanyka. The red wines produced in this region are harmonious, full-bodied, velvety and warming, while white wines range from slightly sweet and fruity, to fragrant and gently acidic.
Pronunciation: "Bik-ah-vair Superior"
Winemaker: Tibor Gal
Variety/Blend: Kekfrankos, Syrah, Cabernet Sauvignon, Kadarka and Pinot Noir
An excellent blend of Kekfrankos, Syrah, Cabernet Sauvignon, Kadarka and Pinot Noir. Hand harvested grapes that went through 20-30 days cold-soak maceration and 24 months small barrel maturation, followed by a further six months of bottle ageing. This careful handling produced a lively wine with very complex aromas of red fruits and oriental spices. Fiery, well structured wine, with soft tannins. Beautiful harmony.
Goes great with red meat in rich sauce, such as beef bourguignon, roast red meat or game, chicken with garlic, substantial "meaty" fish like salmon or tuna.