What more could you ask for from a Bull's Blood. The nose is complex and deep. Red cherry, red berries and black fruits complement oak, chocolate and sweet smoked spice. A medium body with elegant minerality is indicative of the volcanic, cool-climate Eger terroir. Soft, ripe tannins and a fine acidity set this wine up perfectly for food pairing and ageing if you can wait.
An ideal wine for steaks and grills. Try with a rich mushroom dish, goulash soup, beef stew or lecso.
Serving temperature: 16-18°C
Andy Howard - Master of Wine - 94 points - Decanter Wines of the Year 2020
"A highly individual blend which works very well. The palate is much more lifted and ethereal than expected. Cherry and raspberry fruit give way to savoury notes with a minty, spicy finish."
Soil type:Brown forest soil with clay, rhyolite tuff in the deep layers
Fermentation:In stainless steel tank
Ageing: 13 months in oak barrel
Alcohol content: 14.5%
Bottle size: 0.75l
St. Andrea Winery, Eger - Protected Designation of Origin (PDO)
The philosophy of the family-owned, multi-award-winning St. Andrea winery is to create expressive wines of character by combining a traditional approach with modern winemaking methods. Their main focus is on indigenous varieties while paying the utmost attention to the uniqueness of individual terroirs and vineyards. By putting their heart and soul into crafting each bottle, the father-and-son team at St. Andrea is providing you with wines of outstanding quality that reflect the great potential of the Eger region.
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.
Lecso is an ancient dish originally from Serbia, and a great summer meal when all the ingredients are in season and you want to eat something a little lighter. Lecso is very versatile, it can be a great vegetarian dish while adding sliced Hungarian sausages (kolbasz) would make this a one-pot main course. You can also serve it as a side dish to roast meats, especially pork, while any leftovers can be had for breakfast by adding a couple of eggs to the prepared Lecso.