Various suppliers from regions Tokaj, Szekszard, Bige, Barat, Bajusz, Bomboly, Kastely.
PETER PINCE
Located in Hungary’s Tokaj-Hegyalja region on the border between the villages of Tokaj and Tarcal, family owned and operated Péter Winery farms five hectares of vineyards, including Thurzó, Mézes-mály, Bige, Mogyorós, Mester-Völgy, Lónyai, and Kövesd. From these come native Hungarian varieties like Furmint, Hárslevelű, Sárgamuskotály, Kövérszőlő, Zéta, and Kabar made in a variety of styles – dry, semi-dry, semi-sweet, and sweet. “Tokaj is my region,” says Péter Ákos. “It is home. I know every nook and cranny, I select the most promising fruit with strong hands and careful care, collecting the warmth of the sun’s rays and the power of the wind, refining what nature has given us into wine.”
GIZELLA ESTATE
The award-winning Gizella estate in Hungary’s famed Tokaj region includes 19 hectares in 12 vineyards and three villages – Szil-völgy, Bige, Deák, Barát, Bajusz, Dobai, and Lestár in Tarcal; Kastély, Dereszla, and Medvin in Bodrogkeresztúr; and Bomboly and Szent Tamás in Mád – all sustainably farmed. Grape varieties include Furmint, Hárslevelű, and Sárgamuskotály, from which a range of dry, sparkling, and sweet wines are made. In 2023, the 2019 Gizella Szamorodni received a Decanter Platinum medal (97 points) and the 2018 Gizella 6 puttonyos Aszú received Silver medal (94 points).
MARKVART
A descendant of a Swabian family, János Márkvárt Jnr is a self-taught, third-generation winegrower and winemaker whose family has longtime roots in Szekszárd. As a child he helped his grandfather in his winery and together in 1996, they relaunched their cellar. Their vineyards include Baranya Valley, Village, Sauli Valley, Right Hermit, Bakta, and the Gyűszű Valley. The family’s heritage is rooted in ancient, head-trained Kadarka. “I was born with 50% Kadarka in my blood,” he says. One of these vineyards, Right Hermit, boasts 100-year-old (or older) vines. His goal is to show the tradition and the elegance of the Szekszárdi region by making wines that were also made in the old days, such as Kadarka, Kékfrankos and Bikavér (Bull’s Blood).