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Winter Mixed Selection (6-Pack)

A collection of some of our favorites, to take you through the autumn in style!

This 6-Pack Includes:

  • Tokaji Pezsgő Brut 2020 – Erzsébet Winery
  • RAW/ka Amfora – Csetvei Winery
  • Furmint 2009 – Szent Benedek Winery
  • Pelzberg Kékfrankos – Grál Winery
  • Prémium Kékfrankos – Steigler Winery
  • Franom Hordóválogatás (Cabernet Franc) – Havás & Timár Winery

42,640 Ft




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We try hard to keep product photos updated, but sometimes the vintage in the photo may not reflect the current vintage being sold. Please refer to the product description.

Wine region

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Bottle size (ml)

*Prices shown include Hungarian VAT (27%). Final prices are calculated based on the VAT of your shipping country.

One of Hungary’s red wine bastions, Eger, the home of Bikavér (aka Bull’s Blood), also boasts a diverse geological make-up which includes rhyolite tuff. It is also Hungary’s northernmost red-wine-producing region. Historic vineyards planted on these volcanic rocks make some of the biggest, fieriest wines in the region. As in Tokaj, this tuff lends itself perfectly to the carving of cellars. It hosts 99 percent of Eger’s cellars, including networks of passages dozens of miles long and the famous cellars under the city’s fortified castle.

Although historically a white wine land like its volcanic counterparts, red varieties displaced the whites and finally after the blight of phylloxera, Eger’s flagship red blend, Egri Bikavér, attained a worldwide reputation at the start of the 20th century. Winemakers here take this traditional blend seriously.
It has improved tremendously and has little in common with those past Bikavér’s which were exported to the West during the Communist-era of mass-produced wine. Varietals that find their way into Bikavér are Kékfrankos (Blaufrankish), Pinot Noir, Portugieser, Merlot, and Kadarka, and all of these are also bottled as single varietal wines.

At the start of the 21st century, Bikavér gained a white partner, Egri Csillag (‘Star of Eger’). Approximately 50 percent of the region’s vineyards are planted with white grapes and as no one variety dominates, so it was logical to make Egri Csillag a blend, in keeping with the region’s traditions. It is a very variable blend based on Carpathian-basin varieties, such as Olaszrizling, Hárslevelű, Leányka, Királyleányka, Zengő, Zenit and some Hungarian crossings. A minimum of four of these varieties must be included and make up at least 50 percent of the blend and each must represent a minimum of 5 percent. The blend may also include up to 30 percent of fragrant Muscat varieties, such as Cserszegi Füszeres, Zefír, Irsai Oliver, Tramini and Muscat Ottonel. With their blend of history, volcanic minerality, and native varietals, there’s a lot to explore in Eger’s cellars.

Mór is an undiscovered region, little known outside Hungary. Mór, which is pronounced like ‘more’ in English, is located between Budapest and Neszmély, between the Vértes and the Bakony hills. It’s one of the smaller regions—just 650 hectares—and it produces exclusively white wines. The flagship variety here, and the most widely planted grape, is the indigenous Ezerjó—which makes a dry wine with both high alcohol and acid contents. Its name can be roughly translated as ‘a thousand blessings or good things’. Mór was once well known for making a sweet Aszú-like dessert wine from good vintages of Ezerjó. Wines from Mór are mainly fresh, floral, and aromatic, and are meant to drink young. Other varieties found here include Leányka, Tramini, Rizlingszilváni, Zöldveltelini, Irsai Olivér, and Chardonnay. Mór is a picturesque region, with traditional old cellar rows, many hobby winemakers. Several annual wine celebrations showcase the important of local traditions.

Sopron is somewhat of an outlier compared to other Hungarian wine regions. Lying just across the border from Austria, it shares its viticultural traditions with the Burgenland, the region of which it was once the capital, Ödenburg. Like the Burgenland, its main red grape variety is Kékfrankos (aka Blaufränkisch), which makes up around two-thirds of its vineyard area. Indeed, the city identifies itself so much with the variety, that it has proclaimed itself the Capital of Kékfrankos. The city itself also has an Austrian feel and is home to a kind of wine tavern called Buschenschank not found anywhere else in Hungary. These date back to the 17th century when licenses were given to citizens to serve their own wine in their homes – often in the courtyard but also in the interior in winter. Its vineyards continue towards Rust and many winemakers of Austrian or even Croatian descent.
Sopron lies in the northwest of Hungary, directly on the border with Austria. Its 1,579 hectares of vines are planted on the slopes of the Sopron and Kőszeg Hills and around Lake Fertő, as Neusiedlsee is known in Hungary, at altitudes of 150-400m above sea level.

It is basically a direct continuation of the vineyards around Rust and the Leitha Hills in Austria. Nowadays, Sopron is predominantly a red-wine producing region, where Kékfrankos rules the roost. There are also small amounts of Zweigelt and Cabernet Sauvignon, but these run a distant second and third. Despite its relatively recent fame in the region, Kékfrankos is widely considered native to Sopron; however, it is more likely of Austrian origin. Its Austrian twin is also garnering much of the praise today too, as Hungarian versions are often more austere, lean and less immediately appealing. Sopron’s cool climate and partly calcareous soils typically yield wines dominated by red berry fruit and fresh spiciness with high, dynamic acidity but elegant, restrained tannins as well as somewhat lower levels of alcohol.
The most commonly grown white variety is Zöld Veltelini (aka Grüner Veltliner), which had dominated the entire region at the beginning of the 20th century.

In 1700 Tokaj developed one of the world’s earliest vineyard classification systems, and Tokaj is most famous for being the birthplace of Tokaji Aszú—one of the world’s oldest sweet wines.

Located in northeastern Hungary—which historically has been the crossroads of Central Europe—the region is framed by natural borders: the town of Tokaj in the southwest corner where the Bodrog and the Tisza rivers meet, the Bodrog river to the southeast, and the Zemplén hills to the northwest. The Tokaj region has 5,500 hectares of vineyards and 27 towns and villages. Wines from the different vineyards can all be quite different, and winemakers here love to experiment with single vineyard wines.

On top of its long and fascinating history, the Tokaj region has so much for wine-lover’s to discover. It is rich in a variety of volcanic soils; has a microclimate ideal for bringing on noble rot (botrytis); grows some really interesting indigenous grape varieties; and has a truly enchanting subterranean labyrinth of mould-covered cellars where the wines age. Though Tokaj is best known for its sweet Aszú wines, which are made from botrytized grapes, more than half of the wine it produces is dry.

Six official grape varieties grow in Tokaj. The superstars are the indigenous varieties Furmint and Hárslevelű, with Furmint being the high profile grape that tends to steal the show. Other varieties grown in smaller quantities are Sárga Muskotály, Kövérszölö, Zéta (a crossing of Furmint and Bouvier), and Kabar (a crossing of Hárslevelű and Bouvier). All of these wines are being increasingly made in dry styles, which winemakers are embracing because they are more marketable.

But it’s the sweet wines which make the region so unlike any other. They rely on the development of botrytis, which comes with the right weather conditions. The harvest here is a long, labor-intensive process which starts with the dry wine harvests, and continues with the harvesting of the botrytized grapes, which is done by hand.

In addition to Aszú (which is made with botryized grapes which are selectively harvested by hand, one berry at a time), other styles include late harvest wines, sweet and dry versions of Szamorodni (made with whole clusters of grapes containing a mixture of both botrytized and healthy grapes), Forditás (made from the second pressing after Aszú is made), Máslás (made from the second pressing after Aszú is made), and Eszencia (made from the free-run juice of Aszú berries, so thick and concentrated that it only reaches about four percent alcohol).

Tolna officially joined the ranks of Hungary’s wine regions in 1998 when it broke off from being part of its more popular neighbor, Szekszárd. As such, there are a lot of similarities between the wine styles and wine production traditions of these two regions. Tolna’s 2,900 hectares of grapes make it the largest member of the greater Pannon wine region, which also comprises the regions of Pécs, Villány, and Szekszárd. Tolna is definitely off the beaten path when it comes to popularity, but its excellent wines and rows of idyllic, historic press houses make it a place well worth visiting. Much like Szekszárd, Tolna’s primary soil type is loess and the grapes benefit greatly from the Danube flowing on the eastern side of the region. All in all, around 55 to 60 percent of Tolna’s plantings are white grapes. Alongside Olaszrizling and Rajnai Rizling, aromatic varietals such as Cserszegi Fűszeres, Sauvignon Blanc, and Grüner Veltliner are very popular. Kékfrankos leads the plantings of red grapes by far, but Kadarka and Zweigelt are also well-loved by vignerons in Tolna.

Havas & Timár Winery is a small winery in Eger, founded by two long-time friends—Balázs Havas and László Tímár—in 2011. Balázs, a Budapest native, is the winemaker and oversees the vineyards. The pair started out with no vineyards of their own. But today they own one hectare (2.5 acres) of land in Eger and they buy the rest of their grapes from local growers, with the quality strict controlled by Balázs. Before switching to winemaking (and studying it at Corvinus University in Budapest) Balázs had a career in hospitality, with nature being a particular passion of his. He loves that winemaking allows him to follow both his passion for nature and for wine.

The Erzsébet Winery is one of Tokaj’s leading small wineries. It’s a true family-affair, run by siblings Hajnalka and Miklós Prácser and their parents. While Hajni sells the wine (and educates visitors on Tokaj), Miki is busy in the mould-covered cellar making the wine, and their parents (Miklós Sr. and Erzsébet) reign over the vineyards, which are located on some of the best grand cru vineyard sites in the region.

Both siblings are well-traveled, but decided to remain in their hometown to focus on making top-notch wine and build the family business. Erzsébet Pince is located in the center of Tokaj, in an 18th century building which once belonged to a Russian wine merchant. Erzsébet makes the full range of Tokaj wines, from sparkling wine and easy-drinking aperitif-style wines, to top-notch dry single vineyard Furmints and some of the best Aszú in the region.

Founded in 2015 by Bálint Lőrinczy, Steigler is an exciting addition to the winemaking scene in the Sopron region. Just across the border from Austria, near Lake Fertő, inemaking here dates back to the Celts.

The region has a noticeably German-character, with its wines sharing some similarities to the wines of Burgenland. Winemaker Tamás Varga has 21 hectares (52 acres) of organically farmed vineyards to work with. Steigler’s vineyards are located on some of Sopron’s best slopes, including the Steiger, Frettner, and Spern Steiner. One of the important characteristics of the soil in this region is the mica slate on the surface, which is found nowhere else in Hungary. As in Burgenland, Kékfranos (Blaufränkisch) is the most important grape in Sopron. In addition to Kékfrankos, Steigler also grows Cabernet franc, Furmint, Merlot, Muscat Ottonel, Pinot noir, Syrah, Zöldveltelini (Grüner Veltliner), and Zweigelt. They are especially proud of their Furmint plantations. Furmint was a major grape in the region until the early 20th century. All of Steigler’s wines are organic.

Szent Benedek’s winemaker, József Ádam, aims to show the diverse volcanic soils of the vineyards around the top Tokaj towns of Tállya and Mád. T

his small family-owned winery is located in a 17th century villa in the village of Tállya, with an enchanting old mould-covered cellar. Ádam is a winemaker with passionate ideas about his work, and what a Tokaj wine should be. He believes blending dry wines from different vineyards is the key to real Tokaj-style dry wines, comparing blending to being ‘like mixing spices in cooking’. Then he likes to age them to perfection, for much longer than most wineries in the region do today.

Country1-3 bottles 4-6 bottles7-12 bottles
Austria7,800 HUF8,300 HUF9,500 HUF
Belgium10,200 HUF10,500 HUF12,200 HUF
Bulgaria13,800 HUF14,500 HUF15,900 HUF
Croatia10,200 HUF10,500 HUF12,200 HUF
Czech Republic7,800 HUF8,300 HUF9,500 HUF
Denmark13,800 HUF14,500 HUF15,900 HUF
Estonia13,800 HUF14,500 HUF15,900 HUF
Finland19,900 HUF21,200 HUF23,800 HUF
France13,800 HUF14,500 HUF15,900 HUF
Germany7,800 HUF8,300 HUF9,500 HUF
Greece (mainland)19,900 HUF21,200 HUF23,800 HUF
Hungary (outside of Budapest)4,000 HUF for shipping of up to 11 bottles4,000 HUF for shipping of up to 11 bottlesFree delivery for purchases of 12 bottles
Hungary (Budapest)4,000 HUF for shipping of up to 11 bottles (if the order is below 20,000 HUF)4,000 HUF for shipping of up to 11 bottles (if the order is below 20,000 HUF)Free delivery for orders over 20,000 HUF
Ireland13,800 HUF14,500 HUF15,900 HUF
Italy13,800 HUF14,500 HUF15,900 HUF
Latvia13,800 HUF14,500 HUF15,900 HUF
Lithuania13,800 HUF14,500 HUF15,900 HUF
Luxembourg13,800 HUF14,500 HUF15,900 HUF
Netherlands10,200 HUF10,500 HUF12,200 HUF
Poland7,800 HUF8,300 HUF9,500 HUF
Portugal19,900 HUF21,200 HUF23,800 HUF
Romania10,200 HUF10,500 HUF12,200 HUF
Slovakia7,800 HUF8,300 HUF9,500 HUF
Slovenia10,200 HUF10,500 HUF12,200 HUF
Spain19,900 HUF21,200 HUF23,800 HUF
Sweden13,800 HUF14,500 HUF15,900 HUF
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