Doug Powers

9.1

Another lovely Egri Bikaver wine made from Kekofrankos and other grapes, nice balance, some new oak as well, very good. — 7 months ago

with Jim

David Kline

8.9

Apple-pickle-y. Good acidity, buttery toothpick rounds out the nose. Lemon in light oil on the palate, with soft apple and pear.
Right on with the brine, Bickel. — 9 years ago

with Courtney

Orlando Müller

8.9

Birne, Melone, Mandelschale. Grüner Spargel.
Mittlerer Körper. Honigtöne.
Abgang etwas stumpf. — 4 years ago

Lily Davis

French Wine Specialist at Ottorink Weinbar

9.1

Another delicious white Spätburgunder "blanc de noir" frische despite its age and excellent with ceviche. When in Berlin... — 8 years ago

Chris Schaermer

9.2

Sehr guter silvaner muschelkalk — 10 years ago

Barny

8.9

Angenehm fülliger Körper, guter Schmelz, hat was von einem Burgunder, gefällt — 4 years ago

David T

Independent Sommelier/Wine Educator

9.2

On the nose, savory, wild, dark berries, blue berries, black raspberries, raspberries, smoke, vanilla, light cinnamon, fresh dark florals and moist black earth. The palate is leaner medium. The tannins are soft and round. Bright, ripe fruits of; blackberries, dark cherries, plum, dark cherries, moist dark earth, stones, soft leather, wood shavings, steeped black fruit tea, dark fresh florals, bright round acidity and a round, fresh, ripe, fruity finish. Excellent for around $25. Producer notes...Dr. János Stumpf studied under Tibor Gál, internationally known winemaker of SuperTuscan Ornalia. Dr. Stumpf dry farms approximately 15 hectares of vines on the south facing hill of Eged. They are split between two vineyards with very similar conditions, Sik Dülö and Eged­Hegy Dülö or the Eged Hill Vineyard. Both are planted in almost pure limestone on a 20% grade situated about half way up the hill...the mid point of a hill or slope is an excellent location for angle to the sun. Aged in mostly large 500L barrels (3/4 new) which; allowes for very slow oxidation and a more nuanced influence of oak. After an average of 20 months in barrel, they are kept in separate lots until the final blend. All wines were bottled unfiltered and stored for a minimum of 1 year before release. Pairings; herbed pheasant, lamb, pungent creamy cheeses and whole grain based dishes like barley or faro. For the authentic experience, wild venison is recommended. — 7 years ago