Jakab Badacsony

From the basalt slopes of Badacsony, this Kéknyelű reflects the challenges and rewards of a warm yet rainy vintage. The year began with a notably cool spring followed by ideal rainfall and a warm summer, resulting in loose clusters and concentrated fruit. The wine was made with gentle whole-cluster pressing, must settling and fermentation at 18°C in oxygen-permeable vessels, followed by careful racking and maturation. Bottled in July 2024, it showcases the precision and care of its winemaking process, with an aging potential of over 5-10 years.

Syrah, harvested together with Viognier style of the Rhône, from 40-year-old vines; basalt soil. Spontaneous fermentation, followed by three weeks of skin maceration in wooden vats with manual punch-downs and gentle pressing. Malolactic fermentation takes place in barrels, and the wine is aged in 500-liter Hungarian oak barrels; careful filtration, no clarification, bottling in June 2024.

Riesling from the basalt-rich slopes of Badacsony, showcasing the exceptional 2023 vintage. The year began with a notably cool spring followed by ideal rainfall and a warm summer, resulting in loose clusters and concentrated fruit. Gentle whole-cluster pressing, must settling, and fermentation at 18°C in oxygen-permeable vessels ensured precision. The wine matured in oxygen-permeable vessels before being bottled in July 2024. Its low pH and vibrant acidity promise excellent aging potential of 5+ years, capturing the vintage's hallmark balance and depth.

Pinot Noir from the Küszöb Orra slopes at 260 meters above sea level, grown on red sandstone soils. The winemaking process involves a week of skin contact, fermentation in tank, followed by gentle pressing. Malolactic fermentation and ageing in steel tanks, before being filtered and bottled in early July 2024. Vintage: the year began with a notably cool spring followed by ideal rainfall and a warm summer, resulting in loose clusters and concentrated fruit.

Pinot Noir from the Küszöb-orra slopes, at 260 meters above sea level, grown on red sandstone soils. Two weeks of skin maceration in open fermenters, followed by manual punch-downs and gentle pressing. Malolactic fermentation in both tank and barrel. The wine is aged in French oak and Stockinger 500-liter first- and second-fill barrels, bottling in December 2022. Vintage was characterized by the cool spring, lasting until June, with excellent rainfall. Flowering took place at the end of June, with summer warming up sufficiently by then. Harvest without rain.