Description
Eger was famously sieged by the Ottomans during the 15th century when, according to the legend, the Turks believed that the defenders of the Castle had gotten their strength by drinking Bull’s Blood. Lucky for the Hungarian defenders, the Turks retreated. True or not, these days Hungarians only drink Bull’s Blood (Bikavér) made of grapes. Bull’s Blood is the flagship blend of the northeastern Eger region. Rules are a bit flexible, but the blend must contain at least three of the region’s varieties (with none exceeding 50% of the blend and with kékfrankos being the grape with the highest proportion). This lovely Bikavér—made by János Bolyki—is inky, floral, and refined, with notes of plums, black cherries, and sweet oak. Bolyki began his winery in 2003, and he is one of the leader’s in the movement of bringing Bull’s Blood back to life, after its reputation suffered for so many years during Communism. While many winemakers can boast special locations, Bolyki’s winery is truly memorable: he has nine cellars located within a former stone quarry, behind 30 meter-high walls.
