Porkolab bikavér 2019

Originating from the volcanic hills of Eger in northeastern Hungary, this Bikavér wine is born on breezy slopes where sunny days contrast with cooler nights. The soils blend volcanic tuff, clay, and limestone deposits, creating a terroir ideal for the traditional red grape varieties of the Carpathian Basin. This geological and climatic mosaic yields structured yet balanced wines, expressing both continental freshness and the aromatic richness typical of this historic Hungarian appellation.

The grapes for the 2019 Porkolab Bikavér vintage are hand-harvested from the Porkoláb-völgy vineyards, then destemmed before fermentation in tanks with extended maceration to extract color and structure. After alcoholic fermentation, the wine is aged in oak barrels for several months to soften the tannins and develop spicy and complex aromas, while preserving the fresh and structured character typical of Bikavér wines from the Sebestyen estate.

This wine reveals notes of ripe black fruit , Morello cherry , and plum , enhanced by spicy touches of pepper and licorice , as well as delicate smoky and lightly oaked accents. On the palate, the texture is ample yet balanced by a fresh acidity , supported by supple tannins and a persistent finish that highlights the spicy character and minerality of the terroir.

It was the Romans who planted the first vines at a time when the Country was part of a region called Pannonia. It was at the dawn of the 18th century that Hungary, united with Austria, ensured the export of its most famous wine throughout Europe: Tokaj (from the Fürmint grape variety). As throughout Europe, in the 19th century, viticulture was destroyed by phylloxera. During the communist period, vineyards were managed in cooperatives which guaranteed a stable income for wine producers. Quite a few small winegrowers were unable to keep up with this growing economy, so the Hungarian vineyard was restructured, losing 30% of its surface area in the process. Nowadays, many family estates have emerged, some of which produce wines of incredible quality. As everywhere in Europe, viticulture is in decline as part of the European restructuring plan for the wine industry. Hungary, which is at the same latitude as Burgundy, has a continental climate with hot summers and cold winters. The rainfall is sufficient for non-irrigated viticulture and the soils are heterogeneous and of high quality depending on the region. With around a hundred indigenous and international grape varieties, the country has good varietal diversity. The fürmint and the hárslevelü from the Tokaj region, vinified dry and at the origin of the great sweet wines of Tokaj, are undoubtedly the best-known varieties today. The most widely planted grape variety is Olasrizling for whites and Kéfrankos for reds. International grape varieties, mainly Bordeaux grape varieties, flourish in particular in the south of the country where they produce high-class wines.