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Bodrog Bormuhely, 'Nagyka' Furmint Tokaj 2019
Hungary / White

Bodrog Bormuhely, 'Nagyka' Furmint Tokaj 2019

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Fruit

Earth

Acid

Body

Minerality

Notes from Danch & Granger:

"Today, only 20+ years after the reestablishment of private and family wineries Hungary is in the midst of a wine renaissance. Bodrog Borműhely, or “Bodrog wine(bor) workshop” started by János Hajduz and Krisztián Farkas is emblematic of this new era. By maintaining tiny parcels of vineyards in historically great sites, they are making pure, modern, yet classically inspired dry wines. Knowing when to pick and where, avoiding Botrytis, and then fermenting with native yeasts in local oak barrel are the means to this end.

 The Lapis Vineyard is near the town of Bodrogkeresztúr and looks down onto the Bodrog River and its floodplains. Despite being near to all of this moisture, Botrytis only hits certain parts of the vineyard. The 0.7 ha that they farm is 155m up and in a breezy spot making dry wines possible. The soil is a mixture of rhyolite with strong brown clay soil and tufa. If there were to be reclassification of the Tokaji vineyards, this would be a strong contender for a Great Growth.

Although fermented and aged in Hungarian oak, it’s mostly the breathing nature of the wood and a little texture that’s imparted. The mixture of clay and volcanic tufa also lends a mineral richness that makes this the most creamy of the Bodrog wines. Furmint from the Lapis vineyard is to Tokaj what Chenin Blanc planted in the Montlouis-sur-Loire is to the Loire Valley. For a furmint with very little age on it, the wine drinks incredibly well right now. Sweet aromatics, spicy on the palate, and a weighty texture balanced with medium-to-high acidity."
Country
Hungary
Sub-Region
Tokaj
Region
Tokaj
Varieties
Furmint
Farming
Sustainable
Soil
Rhyolite with strong brown clay soil and tufa
Winemaking
All wines are hand picked and sorted in the vineyard and then again in the winery. After settling for at least a day after crush, wines are barreled down into local Szerednye Oak Barrels (3-4 years old) and left to ferment on their own yeasts. The Dry Tokaj is 100% stainless steel. After regular batonnage, full malolactic fermentation and 9 months of aging sur lie, all wines are gently filtered and sulfured before bottling.