A. Gere Kopar Cuvée 2020, Villány

Grapes: Cabernet Franc, Merlot, Cabernet Sauvignon,
How was it made: Fermentation took place in big wooden vat and the malolactic fermentation in wooden barrel. 80% of the wine aged in new, 20% in second use small barrels for 16 months.
Description: Kopar 2020 is a stunningly perfumed, fruity wine that shows elegance, harmony and offers a great ageing potential. This year’s blend is extremely enticing with its rich fruit character. The long ageing potential is of course on par with previous releases.
At Global Wineries 2020 vintage is available at the moment, 2021 is shortly arriving.
See A. Gere wine range at Global Wineries 
More about A. Gere Winery

Gál Tibor Egri Csillag 2024, Eger

Grapes: Olaszrizling, Hárslevelű, Viognier, Tramini, Szürkebarát, Pinot Blanc
How was it made: The grapes were harvested separately, and the fermentation took place at low temperature in stainless steel and soon the wines were blended. Bottled after a short maturation in stainless steel.
Description: Bright and vibrant, it perfectly reflects the freshness and elegance of Eger. A refined wine with aromas of tropical fruits, peach and pear, complemented by a full, mineral taste. The crisp acidity in the mouth preserves the liveliness of the citrus and fruity flavours. Both light and characterful, it’s a perfect choice for everyday enjoyment.
Tibor Gál is famous for his Egri Bikavér red blends, however, he is the creator of the white blend of Eger, Egri Csillag, so let us show a white blend.
See Gál Tibor Winery wine range at Global Wineries
More about Gál Tibor Winery

Pannonhalmi Infusio 2022, Pannonhalma

Grapes: Merlot and Cabernet Franc
How was it made: After being destemmed, the grapes were fermented in 60 hl stainless steel tanks. The fermentation took place on a temperature of 30-32°C during the first 10 days of the long skin contact. The wine was aged in new and secondly used mostly Hungarian and in a tiny part American 228-litre-barrels for 19 months.
Description: Ripe bramble and cranberry simultaneously appear on the nose, completed by the aroma of vanilla coming from the wooden barrels. The balance of extract sweetness, alcohol and mature tannins results in a mellow taste evoking the concentrated notes of dried sour-cherry and plum as well as coffee and chocolate. It is a serious and elegant wine with Mediterranean notes and a high aging potential.
The wine is sold out at the winery, so, you Belgians are lucky!
See Pannonhalma Archabbey wine range at Global Wineries
More about Pannonhalma Archabbey Winery

Vylyan Montenuovo Cuvée 2021, Villány

Grapes: Cabernet Franc, Syrah, Merlot
How was it made: The varieties and slopes were vinificated separately. Maceration on the skin lasted for 14 to 25 days. Extraction of the grape by open and later closed pumping over. The malolactic fermentation and maturation took place in barrels for 15-20 months. Barrels are made out of Hungarian oak: 80% in 225 l barrels, 20% in 6000 l casks.
Description: Noble wine named after Duke Montenuovo Nandor, who owned parts of the vineyards at the beginning of the 20th century. This wine is a well-balanced blend with a golden mean between the full-bodied and the lively-fruity styles. Its bright, fruity upbeat is filled with diverse scents in which Bordeaux varieties come together in a harmonising accord completed with spiciness of the Syrah.
Vylyan has superb price-quality ratio wines and also unforgettable icons to collect. Montenuovo has a storytelling label, expressing the true personality and deep complexity of the wine. 

See Vylyan wine range at Global Wineries
More about Vylyan Vineyard and Winery

The “sommelier-disease”

When Peter arrived for the Franc & Franc event, I was waiting for him at the airport. We had some time to kill, so I asked him if he wants a coffee or water. He did so – he asked for a beer. I was happy to join him. “So how did it all start” – I asked the obvious question. Peter then explained that after a successful career as a sommelier in Antwerp, he decided to launch his own business. “At some point every sommelier wants to create his own enterprise with the previously gained knowledge.” – he explained. Peter came to Hungary because a friend’s friend suggested this unknown country, and he bought his first lot of wines. “It was a disaster, those wines were made by large companies of the Communist era, the wines were mass produced, in most cases they were even faulty, oh my God how much problem we had!”.

However, the first bad experience did not discourage him, Peter Goossens and his colleague came back and they visited the Budapest Wine Festival, it must have been the 1st or 2nd edition, because back then it took place in the centre of the capital, at Vörösmarty square (nowadays it is held in the Castle of Buda). They tasted and met the most famous winemakers who emerged from nowhere after the collapse of the Communist regime. The tasting was followed by several visits to the wine regions, the portfolio grew and grew.

A 100-euro Hungarian wine? Why not!

Later during the Franc & Franc conference and its side events, we visited Attila Gere, one of the pioneers of Villány wine region. It was there, when the nature and the value of the relationship between the exporter and the winemaker became visible for me: there was mutual trust, there was friendship, there was fun.

Attila Gere was showing us the Attila, the icon wine, as a barrel sample, different vintages. He recalled the year when they first released this top blend. They positioned it high and asked 100 euros for it. Peter Goossens was sceptical, but then he had to admit: fine wines can work in the Belgian market, even if they come from Hungary. It was clear that Peter and his team does something very well. I was eager to hear more, but in Villány there was so much to taste, to see, to hear, so I could not ask everything. Therefore, I sent some more questions to Peter, below you can find these questions and answers.

– Now, looking back to 30 years of work with Hungarian wines, what do you think the key is for the success of Global Wineries with Hungarian wines?

– After so many years it is still a nice market. When our sales team want to visit a new customer and they say that they are not interested, our sales person starts to talk about our Hungarian wines – that usually opens some more doors. Also, in the gastronomy sommeliers like putting our Hungarian wines as a “recommended wine” in a menu.

– I can see that you have a really wide range of Hungarian wines. Some importers are afraid of having more and more products, they think that too many brands may “cannibalize” each other. How do you see it?

– Yes, we have a wide range, but (almost) all wineries are from different wine regions. I was very determined to import wines from different regions of Hungary. And from each region, we looked for the greatest winemakers – for example in Villány I chose Atilla Gere. He is a great person and we had a “click together”. After some years we started to import also from Vylyan (another estate from Villány), because they had some other grapes and a different style. Certainly, there are more great wine producers in Villány, like Bock and Tiffán, but now have quite a nice amount of wines from the region and it is enough. We follow the same strategy for the other wine regions.

– How about the Vylyan wines with artistic labels? Do your customers find them an extra? A “pro” for the wine?

– To be frank, our clients go more for the taste than for the labelling. We don’t have a lot of reactions. I think outside of Hungary it is difficult to measure that.

– Apart from Attila Gere, Pannonhalma Archabbey seems to represent another significant part of your Hungarian portfolio. Why are the Abbey wines successful in Belgium (apart from being outstanding, of course)?

– We have been working with this estate from the beginning. Tibor Gál senior was a very good friend and we had a lot of meetings at that time. We have also imported wines of the family winery in Eger. The winemaker of Pannonhalma Archabbey was Zsolt Liptai, one of the first students of Tibor. Their Rhine Riesling and the Pinot Noir were excellent, so it was obvious that we want them in our portfolio.

– During the first Hungarian Wine Summit in 2022 we went to Etyeki Kúria together and following that visit you started to work with them. What triggered you there, what makes Etyeki Kúria wines suitable for your clients?

– I was surprised at the professionalism of the visit. When I tasted the magnum Pinot Noir 2016, I was amazed by the quality–price ratio. The other wines were also clear and correct. Etyeki Kúria wines are made for a wide range of people.

– I can see Tornai Szürkebarát (Pinot Gris), a Mundus Vini gold winner volcanic wine from Somló on your webshop. Does the medal matter to your customers? Or is it more the unique soil of Somló?

– The medals are more interesting for the retail. Tornai Szürkebarát is indeed a unique wine, and yes, the soil is very important there.

– You mentioned that you have two portfolio tastings called Wine Village, when all of the Hungarian wines are available to taste. It is mainly a consumer event, am I correct? Based on the previous editions of this event, what are your experiences? What is the favourite of the Belgian wine lovers?

– This year it will be the 20th anniversary of our Wine Village. We started 20 years ago with a range of 50 wines (also with some Hungarian wines), nowadays more than 600 wines are available to taste during 3 days. Plus, we host more then 80 wineries from all over the world. From Hungary there will be 12 different estates exhibiting. It is an event also for the end consumer but the wholesale people also participate. As for the favourite of the Belgian people? It is hard to say, they have a lot of favourite wines. ?