Type of the wine: Red, Dry

Grape variety: Kadarka

Alcohol content: 12%

Acidity: 4.8 g/l

Residual sugar: 0,9 g/l

Terroir, vineyard:  Szekszárd wine region: Iván-valley, Porkoláb-valley and Bödő vineyards

Vineyard management: Carefully planned, low intervention protection of the vineyard. Herbicides and insecticides are avoided (certified organic conversion started in 2020. Manual shoot and bunch selection. Average yield: 6–9 tons / hectare

Harvest: Hand harvest in 15 kg boxes between 5–19 September 2019.

Technology: Spontaneous fermentation in stainless steel and wooden fermenters. Delicate extraction with daily 2x pigeage or pump-over. Pressed without pumping after 12–14 days of skin contact. Spontaneous malolactic fermentation. Ageing for 8 months in large barrels & stainless steel. Estate bottled without fining and with coarse filtration

Quality level:  Regional entry level wine

Temperature:  14 °C

Food pairing:  Ideal with spicy (Asian) dishes, but also perfect with pasta plates, dishes made with tomato and with typical examples of Hungarian cuisine made with paprika.

Available quantity:  12.000–18.000 bottles annually (16.010 bottles in vintage 2019)

Retail price:  11.50 euros

Wine reviews of vintage 2018:  JancisRobinson.com: 17 p, WineAnorak.com: 93 p, Vinography.com: 9

Importers: USA: Danch&Granger Selections (California), Knit Wines (New York), Canada: Rezin (Quebec), Germany: K&U Weinhalle (Nürnberg), Naturgenuss GmbH, Weinhandlung Suff (Berlin) BorStore.de, Weingenuss aus Ungarn (online), Denmark: Løgismose, The Netherlands: Anfors-Imperial, Belgium: Roi de Rois, Russia: Lion Wine, Poland: NaWino

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Type of the wine: Red, Dry

Grape variety:  100% Kadarka

Alcohol: 11.5%

Acidity: 4.2 g/l

Residual sugar: 0.9 g/l

Sugar free extract: 23.1 g/l%

Terroir, vineyard:  Almagyar vineyard, Eger wine region, average yield is 7 tons/hectare. Age of vines: 14–19 years old.

Training system:  Middle and high cordon

Technology: September harvest. Fermentation in tanks with racking after berrying. After pressing and malolactic fermentation, maturation for one and a half years, partly in barrels and partly in tanks.

Quality level: Classic

Temperature:  14–16 C°

Food pairing: Serve with Hungarian fish soup, letcho, margarita pizza, potato noodles with paprika.

Available quantity:  7500 bottles

Retail price (on winery webshop):  2990 HUF / 6-7 euros

Story:  In cooperation with several Hungarian and Transylvanian winemakers participation in the search of Kadarka clones, recapturing of the Carpathian Basin variety in the wine regions of Eger (in the first half of the 1900s, Kadarka was the dominant breed of the Eger wine region). Ferenc Tóth received the award “Ambassador of Kadarka in Hungary” in 2012.

Awards: 90 points on Jamessuckling.com

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Type of the wine: Red, Dry

Grape variety:   100% Kadarka

Sugar / Alcohol:  0 g/l 12 %

Terroir, vineyard:  Szekszárd wine region, Kerékhegy vineyard

Training system:  Cordon, traditional

Harvest: Hand harvested

Technology: Reductive technology, controlled fermentation in stainless steel tank, maturation in large casks.

Quality level:  Classic label, medium level

Temperature:  14-18 °C

Food pairing:  Great with camambert and brie cheese. The perfect match for fish soup from Baja or Szeged, pairs well with most of the traditional Hungarian dishes and it is also ideal with Italian kitchen.

Available quantity:  10.000 bottles

Retail price:  EX CELLAR PRICE UPON REQUEST, RETAIL PRICE 8 EUROS

Story: Kadarka is the treasure of Szekszárd. We have been owning it for a long time and we love to think that our wine region gave proper home to the variety. We are lucky to have “a little piece of the Szekszárd of our grandfathers” – we have a nearly 100 year old Kadarka plantation.

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Type of the wine: Red, dry

Grape variety: 100% Kadarka

Acidity / alcohol content: N/A g/l 13%

Terroir, vineyard:  Hajós-Bajai wine region

Training system:  ‘Happy grape’ (SEE AT KOCH WINERY)

Harvest: Hand harvested

Technology:  Fermented in wooden vat, aged in big barrel.

Quality level:  KOCH ‘Prémium’

Temperature:  13 – 16 °C

Food pairing:  TRADITIONAL HUNGARAN DISHES WITH PAPRIKA AND AS THE WINERY ITSELF SUGGESTS: IT MUST BE TRIED WITH THE TRADITIONAL, LOCAL FISH SOUP FROM THE TOWN OF BAJA.

Available quantity:  28.900 Bottles

Retail price:  1000 HUF / 3-4 EUROS

Awards:  XXVI. Upper-Bácska wine competition: gold medal National Wine Excellence

The post HAJÓS–BAJAI KADARKA 2018 appeared first on Hungarianwines.

Type of the wine: Red, dry

Grape variety: Kadarka

Acidity / alcohol content:  N/A g/l 12 %

Terroir, vineyard:  Alsónána, Bodzás, Bátaszék

Training system:  Medium High Cordon

Harvest: Hand harvested

Technology: Spontaneous fermentation, reductive aging.

Quality level:  Standard Wine

Temperature:  16-18 °C

Food pairing:  Light Chicken paprika, typical hungarian dishes, Fish soup, ‘Lecsó’ (hungarian Ratatouille).

Available quantity:  6.500 Bottles

Retail price:  1850 HUF / 6 EUROS

Story:  The photo was shot at harvest in 1935 and depicts the ancestors of the owner on the mother side. In the middle ‘Aszalai brother-in-law’ can be seen, who had been a peasant and became a wine merchant. He put on a tie even for a harvest! The leasure guy on the horse is another brother- in-law called ‘Szöszke’ – who is in fact the grandfather of the winemaker of Eszterbauer, Laci Pálinkás. And of course the wifes are there as well , and the girls from Gránicz family
– and one of them is the grandmother of the owner, János Eszterbauer.

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