An exclusive selection of four wines from the award-winning Bolyki winery of the cool-climate Eger wine regions. It includes a bottle of the famous Egri Bull's Blood, as well as its white wine equivalent the Egri Csillag. It also includes a bottle of Kékfrankos, the principal variety in Bull's Blood and a native Hungarian grape, while the selection is completed by a bottle of joyful Rosé.
The selection comes with a stylish gift box, making this the perfect present for you wine loving friends and for anyone looking to experience the volcanic Eger terroir.
BOLYKI Egri Bikavér 'Bull's Blood' 2016
Attractive, deep ruby colour. Spicy nose shows a core of dark stewed fruit and a hint of chocolate. Rich, chewy palate with intense black pepper spice, followed by dark cherry and blackcurrant notes and a touch of vanilla. Lively acidity, tight tannic structure, and long mineral finish. This classic Bikaver promises to age very well so worth laying down a bottle or two.
Food Pairing
A great accompaniment to rich meat dishes such as paprikash chicken, beef stew and lamb chops, as well as traditional Hungarian classics like goulash soup. Try with a spicy vegetable casserole or pair with some aged cheese such as Comté or Manchego.
Serving temperature: 16-18°C
Expert Opinion
Oz Clarke - Wine Writer - 91 points - Decanter April 2021
This wine has the typical chewy drinkability of Eger red: dry cherry skins and cranberry, nut husk savouriness and apple pip bitterness. And is there a slight whiff of blossom?
Grape varieties: Kékfrankos (Blaufränkisch), Cabernet Franc, Merlot, Zweigelt, Blauburger, Portugieser
Soil type: Brown forest soil
Fermentation: Spontaneous, in stainless steel tank
Ageing:18 months in oak barrels
Alcohol content: 13.0%
Bottle size: 0.75l
Special feature: Vegan; unfiltered
Awards: Sommelier Wine Award 2019 - Gold Medal
BOLYKI Egri Csillag 2021
Egri Csillag is a refreshing and joyful cuvée from the Bolyki Winery, and it is the white wine equivalent of the famed Egri Bull's Blood. It is made by combining native Hungarian varieties with Sauvignon Blanc and Riesling. An enticingly floral aroma is rounded out by citrus notes, followed by a rich palate of white fruits and peach, ending in a chalky, mineral finish.
Food pairing
Beyond the obvious fish and seafood choices, you may want to try pairing this wine with spicy Asian dishes or rich, creamy vegetable casseroles. Washed-rind cheese such as Appenzeller, Epoisses and Limburger will also be a great match.
Serving temperature: 12°C
Grape variety: Királyleányka, Sauvignon blanc, Hárslevelű, Riesling
Soil type: Brown forest soil
Fermentation: Stainless steel tank
Alcohol content: 13.0%
Bottle size: 0.75l
Special feature: Vegan
BOLYKI Egri Kékfrankos 2016
This vineyard selection medium-bodied dry red wine is a rich and powerful vintage with plenty of potential. Deep ruby colour and spicy nose with some floral hints. Savoury palate with searing acidity and a tight tannic structure. Red and black fruits on the palate, especially blackcurrant, accompanied by fragrant, floral notes of violets and lavender. A dynamic powerhouse of a wine.
Food Pairing
Typically for a Kékfrankos, this wine has plenty of acidity, which makes it the perfect accompaniment to heavy, hearty dishes. Serve with steaks, sausages and BBQ meats. It also cuts beautifully through spicy dishes, making it the ideal pairing for hot Asian curries, for example a vindaloo, or even Sichuan chicken. For vegetable lovers, we recommend trying it with a rich aubergine moussaka.
Serving temperature: 14-16°C
Grape variety: Kékfrankos (Blaufränkisch)
Soil type: Brown forest soil
Fermentation: Spontaneous in stainless steel tank
Ageing:18 months in 500l oak barrels
Alcohol content: 13.5%
Bottle size: 0.75l
Special feature: Vegan
Awards:
Challenge International du Vin 2019 - Gold Medal
Sommelier Wine Awards 2020 - Silver Medal
BOLYKI Egri Rosé 2019
Less sweetness, more content is an apt way to describe this refreshing rosé. Made from the traditional Kékfrankos (Blaufränkisch) grape, the wine surprises with its deep, eye-catching pink. Elegant nose of fresh fruit - red berries and cherries. Vibrant acidity with red and black fruit on the palate, and hints of citrus. More extraction here than in a light rosé, but it works well in this balanced, fully dry wine. Long, well-rounded, citrusy finish.
Food pairing
Try with white fish, salads and light pasta dishes, or serve alongside fresh cheese such as Feta or Halloumi.
Serving temperature: 11-13°C
Expert Opinion
Elizabeth Gabay - Master of Wine - 89 points - Decanter April 2021
Light pink-red. Nose of red fruit and blue floral aromas. On the palate, the cooler northern climate of Eger is reflected in the fresh red berry fruit character, along with a fine mineral structure and vibrant, fresh acidity. The whole melds together to create an easy, supple, nice summer rosé.
Grape variety: Kékfrankos (Blaufränkisch)
Soil type: Brown forest soil
Fermentation: Stainless steel tank
Alcohol content: 13.0%
Bottle size: 0.75l
Special feature: Vegan
Bolyki Winery, Eger - Protected Designation of Origin (PDO)
János Bolyki is a first-generation winemaker at the vanguard of a new wave of dynamic young wine professionals, offering a youthful take on classic Hungarian wines. In his Eger winery, located in an abandoned stone quarry with the cellars carved straight into the rock, he produces a range of red and white wines which evoke the character and rich minerality of this unique terroir. For a refreshing taste of Eger, look no further than a bottle of Bolyki.
Chicken Paprikash with Noodles
Chicken Paprikash, called Paprikás Csirke in Hungarian, is a popular weekend staple and a classic of the Hungarian culinary arts. As suggested by its name, smoky and aromatic paprika is at the heart of the dish, which combines simple ingredients into a comfort food paradise.
Goulash (Gulyas) is the most famous Hungarian dish in the world and one of the country's national dishes. This is a very traditional beef goulash recipe made with simple ingredients like meat, peppers and root vegetables elevated to perfection by the use of Hungary’s most famous spice: paprika.
