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2022 Bodrog Borműhely Dry Tokaj

2022 Bodrog Borműhely Dry Tokaj

$22.00
Tokaj, Hungary
In stock: 2 available
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2022 Bodrog Borműhely Dry Tokaj
Product Details
Wine Type: White Wine
Grape Varietal: Furmint
Country of Origin: Hungary
Appellation/Region: Tokaj
Farming: Organic

70% Furmint, 30% Hárslevelu, all organic and hand picked from volcanic rhyolite with a heavy layer of nyirok (red clay).  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. 12.6% alcohol. 

Tasting Notes

This dry Tokaj is crisp, citrusy with great minerality. Notes of apple, quince and pineapple. Fresh Tokaj acidity paired with a light fruitiness with long finish. Light in body with high acidity. Amazing paired with sushi, seafood, salty pork dishes and tapas.

About Bodrog Bormuhely

By maintaining tiny parcels of vineyards in historically great sites, Hajdú János & Farkas Krisztián are making pure, modern, yet classically inspired dry wines. In North-Eastern Hungary, Tokaji - Hegyalja warranted the world’s first appellation system over 100 years before Bordeaux. For nearly 400 years, it has served as a diplomatic tool to court foreign powers, inspired countless artists and philosophers, and has become so ingrained in Hungarian identity that it’s part of their National Anthem. One of the key features of life and history in the region is the Bodrog River. It runs from the village of Sárospatak in the north east all to the way down to Tokaj Hill in the south. The name “Bodrog” dates back to the first Magyar conquest and the very first kings of Hungary. It’s also responsible for the moisture that along with a unique confluence of grapes and terroir, makes Botrytis so prevalent.

Today, only 20+ years after the reestablishment of private and family wineries Hungary is in the midst of a wine renaissance. Bodrog Bormuhely, 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.

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