As the name would suggest this is no wallflower. Regular lees stirring over the course of a year in a combination of French and Hungarian oak produces a soft, mellow buttery Chardonnay. Toasty and moreish this is a supreme example of just what Eger can do.
Production
Made with 100% Chardonnay from the Nagyfai and Nyilasmár vineyards Aged on its lees in small French and Hungarian oak barrel for 12 months.
Kovács Nimród Battonage Chardonnay 2022 (6 bottles case)
Vivino ratings
Tasting notes
Aromas of buttered toast and fresh tropical fruit - mango and peach - are abundant on the nose. The palate has some fresh fruit flavorus of lemon, pears and pineapple with complex caramel, butter and toast character from the oak. The finish is long and elegant.
Food match
Enjoy this wine as an accompaniment to poultry, pork, seafood or light pasta
Info
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ABV
13%
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CASE/BOTTLE SIZE
6 x 75cl
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REGION/COUNTRY
EGER, HUNGARY
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GRAPE
CHARDONNAY 100%
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CLOSURE
SYNTHETIC CORK
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WINEMAKER
POLYAK ISTVAN
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ALLERGEN INFO
CONTAINS SULPHITES AND NO OTHER ALLERGENS
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Meet the producer
Kovács Nimród Winery – a fantastical sounding name which is making a name for itself in Hungary... If you Google 'Nimród', you're presented with a mixed bag of definitions including a skilful hunter, the great-grandson of Noah, and a skyplane but you can now add to this a world-class winery located in Eger, one of Hungary’s most premium wine regions.
Here, wines are expertly crafted from grapes hand harvested in the top three terroirs. These Grand Cru and Premier Cru classified vineyards enjoy a cool climate similar to Burgundy, which is why (along with producing premium wines) Eger is referred to as ‘the Hungarian Burgundy’. The sites are planted with Chardonnay, Pinot Noir, Syrah, Merlot and Cabernet Franc but also feature traditional Hungarian varietals including Furnint and Kékfrankos. The winery is situated in seven continuous cellars on the historic Verőszala Street in Eger, which in the 18th Century was lined with wine press houses erected above each cellar to handle onsite grape processing. After the grape juice was fermented, the wines were stored in barrel in the cool cellars below.
Today, owner Nimród Kovács, a retired international businessman and philanthropist, has resurrected this wine house and guided by this tradition, continues to make wine in a similar way, albeit aided by 21st century technology.
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