(2016) Eger is a town in northeast Hungary, most famous as the home of 'Bull's Blood', perhaps the only famous wine of Hungary outside of Tokaji. This is made from Kadarka, one of the grape varieties found in the Bull's Blood traditional blend. It's an expressive. modern take on the style, perfumed and aromatic with some violet and kirsch lift to the aromas, though it is a touch volatile too, a note some will like more than others. In the mouth it is dry, a touch of bittersweet chocolate against the cherry fruit, and it does have tang and juiciness. £12.15 for Daily Drinker members.
(2008) 12.5% alcohol, dry. There's a slightly skin-contacty phenolic character, with some fresh apple fruitiness. The palate is fresher and has a lemony clarity, and finish is quite clean and well-balanced.
(2008) Lovely delicate lemon and honey nose, touches of orange and a little hint of basil leaf. On the palate it has a delicate fruit clarity, with a very fresh, though slightly watery finish. Just doesn't quite push through, though I like its delicate spice and leaf tea notes. I find this intelligent and gentle.
(2008) Aged three months in second fill barrels. Dry, lemon pith character with some almond and a rather raw power. Is better with food (drunk with some roast pork) though it is in a dry, full, relatively un-fruity style.
(2008) A blend of Pinot Blanc, Harslevelu, Chardonnay, Sauvignon Blanc and Olaszrizling. Clean, cool apple and straw scents, quite an Alsacien feel. Good sense of ripeness, and an oatmeally, lightly toasty oak comes through as well as a touch of grassiness. On the palate quite full textured with sweet, ripe fruit. This has good length and texture with an orange peel tang. Very easy to drink and well balanced, if fairly anonymous.
(2008) Big rich, baked plum pie and spice nose with still the ozone freshness of cherry and a certain minerality from the Kekfrankos. The palate has a similar marriage of the smooth, plummy character and creamy texture with that cut of the iron-oxide dryness. With food - oven roasted duck - a terrific wine finishing with plenty of spice and a acidity.
(2008) In the mix here is Pinot Gris, Harslevelu, Rajani Rizling, Viognier, Chardonnay and Pinot Blanc. Slightly more perfumed, floral character, with the oak still present, with some subtle orchard fruit coming through. On the palate the oak is fairly prominent, and there's a pithy, dry lemon and grapefruit character. This is a fairly savoury, serious wine with a mineral character and plenty of bite. There is a mid-palate juiciness and a hint of complexity here with more fruit into the finish.
(2008) Tight, quite mineral black fruit. Lots of cherry and a touch of Balsamic. There's a nagging suggestion of under ripeness. The palate has a thick, savoury plum skin character. With leather and spices. A good Cabernet this, in a slightly rustic and gamy style.
(2008) Kekfrankos, Merlot, Blauburger, Pinot Noir, Menoir, Kadarka. Definite sense of minerality on the nose, with a cool, charcoally, slightly underripe and raw character. The palate has a racy, linear acidity and crisp, tight red fruit. The rustic tannin adds some grip, and the freshness pushes through leaving this tangy with just a little warming spice.
(2008) Bordeaux blend with some Blaufrankisch, aged in new barrels. Quite fine, with smoky sandalwood notes and a rich, thick balsamic blackness. The palate is earthy, leathery and very solid. It perhaps lacks a little light and shade, but the sweetness of fruit is there, wrapped in svelte, spicy oak tannins and enough acidity to freshen.