Bikavér or Bull’s Blood in English, is a blend that can only be made in the Hungarian wine regions of Eger and Szekszárd. According to the local traditions, the name Bull's Blood goes back to the siege of Eger castle in 1552, when the captain had red wine brought from the cellars to encourage his soldiers. When the Turkish soldiers noticed the red liquid oozing from the defenders’ beards, rumour spread that they have drunk the blood of a bull to regain their strength, giving rise to this enduring name.
Winery: Vesztergombi Winery Estate location: Szekszárd
Vineyard: Szarvas crest, Bodzás, Kerékhegy, Hidaspetre Soil type: Volcanic Grape variety: Kékfrankos, Cabernet Sauvignon, Merlot and Kadarka
Fermentation: Controlled in stainless steel tank Aging: 20–24 months in oak barrel
Alcohol content: 12.5% Residual sugar: 0g/l
Kékfrankos gives the body and backbone of the wine, Cabernet Sauvignon adds spiciness and depth, Merlot is responsible for the soft and gentle character while Kadarka provides its soul. You can taste plum, dark berry and dark chocolate on the palate, which are complimented by fine oak notes due to the two years of ageing in oak barrels. This is a silky smooth and thoroughly enjoyable ripe red wine.
Food Pairing Recommendation
About the Producer
The Vesztergombi family can look back on a rich tradition of wine making in the region around Szekszárd. This scenic landscape, where the Danube river meanders between intertwined valleys, provides the perfect conditions for growing red grapes with character. The winery's was reborn in 1991, resurrecting the family tradition. Its first Bull's Blood was released in 1993, the year when its founder, Ferenc Vesztergombi was awarded the prestigious “Winemaker of the Year” title in Hungary, and since then it has created red wines that reflect this unique terroir.