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Egri Bikaver Tibor Gal 2002

Winemaker's Notes:

Tasting Notes: Bikavér is the best known red wine of the Eger Wine Region and Hungary. This wine unites the body of Kékfrankos, softness of Kékoporto, the nice tannins of Zweigelt and the spiciness of Cabernet. Thanks to the ageing in oak barrels formed out a harmonic, well-rounded, velvety but full bodied wine with deep colour. Percentage Grape: Kékfrankos 35%, Kékoporto 18%, Zweigelt 30%, Cabernet Sauvignon 17% Soil: Brown forest soil formed on riolite tufa. Date of Harvest: 1st September - 16th October Type of Harvest: Hand picked Vinification Length: Usually 8-10 days, sometimes 20-25 days. Vinification Method: Ordinary red wine technology. Vinification Temperature: 25-28 °C Age of Barrel: 25-30 years Type of Wood: Hungarian oak, Bukk Mountain Malolactic: With added malolactic bacteria. Extract: 27,3 g/l Color Intensity: 4.5 Fining Collage: Combined (bentonite, gelatine, silicic acid) Date of Bottling: 2004/03/01 Alcohol Percentage: 12 % PH: 3.7 Aging Potential: 3 years after bottling Aging Time: 8-12 months Total Acidity: 5,3 g/l Free SO2: 22 mg/l Cork Material: Cork agglomerate Cork Size: 38x22,7

3.36 5 0.5
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Egri Bikaver:
Egri Bikavér ("Bull's Blood of Eger") is Hungary's most famous red wine. It comes from the Eger wine region of northern Hungary; the Szekszárd region produces a similar wine with similar name (Szekszárdi Bikavér) but with different character. Egri Bikavér is a blend that has varied over the years, although the blend is anchored by the ancie... Read more
Egri Bikavér ("Bull's Blood of Eger") is Hungary's most famous red wine. It comes from the Eger wine region of northern Hungary; the Szekszárd region produces a similar wine with similar name (Szekszárdi Bikavér) but with different character. Egri Bikavér is a blend that has varied over the years, although the blend is anchored by the ancient Kadarka variety. Kadarka is believed to have arrived during the Turkish invasion of the 16th century, either by the Turks themselves or by Serbs displaced by them. It is a difficult grape to vinify, and has increasingly been replaced by Blaufränkisch, known locally as Kékfrankos. Officially Egri Bikavér must contain at least three of the following 13 grapes: Kadarka, Kékfrankos, Blauer Portugieser (Kékoportó), Cabernet Sauvignon, Cabernet Franc, Merlot, Menoire (known as Kékmedoc, or Médoc noir before), Pinot noir, Syrah, Turán, Bíborkadarka and the modern Austrian crossings, Blauburger and Zweigelt  Read less

Member Reviews for Egri Bikaver Tibor Gal

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Snooth User: lucto
431302108
3.50 5
03/09/2012

I tired vintage 2008 on 09.03.2012. Smell: at the beggining lots of roses and raspberries. After some time it develops into rose petals preserve, lilies, maybe blood. Very nice smell! Taste: spicy and sharp. Medium bodied with bit of tartiness. something in the finsih that i really like but cannot name. Quite elegant.


Snooth User: nevamorre
1444779
4.50 5
03/01/2009

This is a beautiful wine from a vineyard that cares more for excellence than quantity. This is a great introductory wine for those interested in Hungarian reds.


External Reviews for Egri Bikaver Tibor Gal

External Review
Source: Flaschenpost Weinservice GmbH
04/16/2009

Dieser urtypische Ungar vereint die Ausdruckskraft des Terroirs mit der Vielfalt der heimischen Rebsorten und der hohen Kunst des Weinmachers Tibor Gál, der eine Weinlegende neu interpretiert und zu einer vielschichtigen, charaktervollen Assemblage geführt hat. In der Nase besticht der Egri Bikavér, auf deutsch Erlauer Stierblut, durch sein intensives, würziges Bouquet, das von mannigfaltigen Aromen begleitet ist. Das grosse Plus dieses feurigen Rotweins: Kraft, Gehalt, samtig-saftige Gerbstofftextur in Kombination mit einer fruchtigen Struktur und einer würzigen Aromatik, die bis in den lange anhaltenden Abgang nachklingt.



Tasting Notes: Bikavér is the best known red wine of the Eger Wine Region and Hungary. This wine unites the body of Kékfrankos, softness of Kékoporto, the nice tannins of Zweigelt and the spiciness of Cabernet. Thanks to the ageing in oak barrels formed out a harmonic, well-rounded, velvety but full bodied wine with deep colour. Percentage Grape: Kékfrankos 35%, Kékoporto 18%, Zweigelt 30%, Cabernet Sauvignon 17% Soil: Brown forest soil formed on riolite tufa. Date of Harvest: 1st September - 16th October Type of Harvest: Hand picked Vinification Length: Usually 8-10 days, sometimes 20-25 days. Vinification Method: Ordinary red wine technology. Vinification Temperature: 25-28 °C Age of Barrel: 25-30 years Type of Wood: Hungarian oak, Bukk Mountain Malolactic: With added malolactic bacteria. Extract: 27,3 g/l Color Intensity: 4.5 Fining Collage: Combined (bentonite, gelatine, silicic acid) Date of Bottling: 2004/03/01 Alcohol Percentage: 12 % PH: 3.7 Aging Potential: 3 years after bottling Aging Time: 8-12 months Total Acidity: 5,3 g/l Free SO2: 22 mg/l Cork Material: Cork agglomerate Cork Size: 38x22,7

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Dietary Information: Kosher


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