The Bull's Blood (Bikavér) is Hungary's most famous red blend, known for its nice tannic structure and fiery acidity. Bukolyi's Bull's Blood is elegant and full-bodied, with acids characteristic of Eger's volcanic terroir. Red currant, blackberry and cinnamon appear on the nose, with ripe cherries and pepper on the mouth. Organic farming, spontaneous fermentation with native yeast. Aged for 6-9 months in 500 L new and used Hungarian oak. Unfiltered and unfined, very low sulfites added. 50% Kékfrankos, 30% Cabernet Franc, 20% Merlot. Marcell Bukolyi was named Hungarian winemaker of the year in 2014.
About the winemaker
It was on the Nagy-Eged hill, Hungary’s tallest peak famous for winemaking, where Marcell’s father purchased 45 hectares in 2000, when the land was mostly still overgrown from disuse during the communist era. Today Marcell runs the family winery, producing high-quality natural wines from these and neighboring lands. Marcell describes his winemaking process as “well thought-out, stable, and slightly romantic,” refusing to use pesticides and making his wines using traditional techniques. He studied viticulture in Hungary and abroad, and worked in Napa and the Rhone Valley.