A vintage for lovers of acidity

′′2020 spring was quite dry with little precipitation. In June, when flowering occurs, the weather was more damp, with frequent showers. August was the hottest month, right when the Irsai Olivér was ripening. This year we didn’t have long, warm growing periods, but we had less rain, so grapes are having higher acidity, and they could grow slower than usual, véraison came suddenly. Overall, we harvested beautiful, healthy grapes, with some signs of the overripening because of the immediate heat.

The biggest challenge was to predict the start of our harvest. 14th August was the first ’test’ day of the harvest in Vál, then we continued on the 17th August; first we harvested Irsai Olivér, then Zenit – for the first time. The first week of September was about our base wine of the Öreghegy Brut (Chardonnay and Pinot Noir). Pinot Grigio ripened relatively quickly – compared to previous years, so we started harvesting PG on the 10th September. Right after we continued with the Pinot Noir rosé base wine, the Sauvignon Blanc, the Királyleányka, then we finished with Chardonnay and Pinot Noir after the 20th September.

Rush to avoid overripening

“These weeks have been extremely hot, so we had to pick the grapes right after each other, to avoid overripening (and higher alcohol content). I think the most unique thing this year is that we didn’t have weeks for the Sauvignon Blanc harvest, but only days. Sauvignon Blanc and the rosé is at the end of their fermentation process, while Királyleányka is just at the middle of it. Now we are focusing on the Öreghegy Cuvée base wine and the late harvest Zenit, but I can tell; the vintage of 2020 is going to be very bright and promising. We are looking forward drinking the first glasses!”

Did you know?

The name of the winery commemorates one of the most important Hungarian personalities of the wine world, Ágoston Haraszthy, who is said to be “the father of Californian viticulture”. This year a wine family has been dedicated to him with labels depicting his adventurous life.

Read about Haraszthy’s story on wine labels

More about Haraszthy Vineyards

About the award

Wine Spectator’s Restaurant Awards recognize restaurants whose wine lists offer interesting selections, are appropriate to their cuisine and appeal to a wide range of wine lovers. “To qualify for an award, a wine list must present complete, accurate information, including vintages and appellations for all selections. Complete producer names and correct spellings are mandatory, and the overall presentation of the list is also considered.” Lists that meet these requirements are judged for one of the three awards (Award of Excellence, Best of Award of Excellence, Grand Award). “Through the economic crisis triggered by the coronavirus pandemic, wine has continued to be a source of pleasure for diners and of profit for restaurants. The Wine Spectator team is pleased to recognize the achievements of nearly 3,800 restaurants, hailing from all 50 states and 80 countries and territories, that have demonstrated the passion and devoted the resources to create outstanding wine programs.”
At Wine Spectator’s Restaurant Awards submitted wine lists are evaluated, and submission has a fee: 475 USD (375 USD was the early bird price). In 2008 there was a fraud: a non-existing restaurant was awarded. Since then the procedure has been much more rigorous and the team attempts to visit more and more applicant restaurants.
More about Wine Spectator’s Restaurant Awards

Felix – a wine bar with a champion
As we reported earlier, Felix Kitchen and Bar features the sommelier champion of Hungary, Máté Horváth. No wonder, the wine list is massive and exciting. A good range of wines are available by the glass, and many more can be ordered by the glass thanks to Coravin. In our earlier article we recommended three dishes paired with a corresponding wine from Felix menu: Haraszthy Sauvignon Blanc 2016 (Etyek), Kreinbacher Prestige Brut (Somló) and Eszterbauer Nagyapám Kadarka 2017.
Read our earlier article

Fiaker – the tastes of the Monarchy

This new wine bar and bistro dedicates its menu and wine list to the era of Habsburg Monarchy, the age when Hungary was part of the Austro-Hungarian Empire. Therefore wines from ex-Monarchy countries are featured – 400 wines, and the selection is renewed in every three weeks –, and as for the kitchen, guests are invited to enjoy morning brunch with sparkling wine, lunch, afternoon snack or a delicious dinner. “Strudel” stuffed with tomato, cheese selection from the Alps, Wiener crepes and of course the famous Wiener Schnietzel are on the menu. Daily menu is also available for only 1590 HUF (4.8 euros). The Hungarian wine selection of Fiaker is exciting and helps guests discover many hidden treasures with wineries like Balassa, Gizella or Préselő from Tokaj, Kolonics from Somló, Tóth Ferenc from Eger or Borbély Family Winery from Badacsony. From Borbély the Karós Olaszrizling Limited Selection (only 1000 bottles are made) and also Borbély Kéknyelű are available.