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(750 ml)

Pale yellow with some greenish hints. Beautiful barrel notes with Hárslevelű in the nose, plus ripe grapefruit, mandarin, summer flowers. Clean taste, fresh, plenty of fruit, 24 g residual sugar that makes the sip full and bodied. The acids balance the sugar wonderfully. Slight minerality and citrus in the finish. A hot vintage gave this substantial wine full of delights.

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Food pairing:

  • my first thought: chestnut purée or a Mont Blanc pastry
  • second was everything from the Far East, spicy and hot, this wine could be a great alternative to a Traminer
  • or simply as an aperitif, with puff pastry canapés

(Csaba Harmath, gastronomic expert)

Vineyard: Grapes come from our Vinnai vineyard in Tarcal village.

  • Soil: clayey, crumbly
  • Bedrock: rhyolitetuff
  • Surface: 0,99 ha
  • Average age of vines:  30 years old
  • Density:  2700 vines/ha
  • Exposition: East

Harvest: 8th October 2019
Bottled: 15th August 2020
Quantity bottled: 1275 bottles



Curried lamb shoulder to our liking
Curried lamb shoulder to our liking



800 g boneless lamb shoulder
4 tablespoons vegetable oil
2 large onions, thinly sliced
2 large tomatoes, diced (eventually canned)
2 tablespoons garlic
1 tablespoon ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon red chili powder
2 teaspoons garam masala paste
salt to taste
1 bunch fresh coriander/cilantro



Cut the meat into 3 cm chunks.
Heat the cooking oil in a heavy-bottomed pan over medium heat. When hot, add the onions. Sautée until the onions begin to turn pale golden brown, about 8 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Reserve the oil in the pan and turn off the heat.
In a food processor, pulse the onions into a smooth paste, adding a teaspoon of water if necessary to blend. Transfer to a separate container and reserve. Blend the tomatoes, garlic, ginger and the coriander/cilantro stalks together in the food processor until you have a smooth paste. Transfer to a separate container and reserve for later use.
Reheat the oil left over from frying the onions over medium heat and add the dry spices, a minute later the garam masala paste and sautée for 3 more minutes. Add the reserved onion paste and the tomato mixture and mix well.
Sauté until the oil begins to separate. This can take up to 10 minutes.
Add the lamb pieces to the mixture and stir to fully coat. Sautée until the lamb is well browned, about 8 minutes. Add 100 ml of hot water to the pan and stir to mix well. Bring to a boil, reduce the heat to a simmer, and cover the pan. Cook until the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick sauce when done. Season with salt to taste. This should take roughly 45 minutes.
When the lamb is cooked, garnish with chopped coriander/cilantro and serve with naan or hot steamed basmati rice.

Úrágya 2019
Tuna tartar



350 g fresh red tuna (belly or loin)
4 ripe avocados
2 tbsp toasted sesame oil
2 tbsp light soy sauce
juice of a lemon
salt to taste
half of a small red onion
fresh red chilli
chilli flakes
fresh coriander
white sesame seeds



Toast, in a pan, the white sesame seeds until fragrant. Let them cool down totally.
Cut the avocado lengthwise, take off the kernel and skin, cut the flesh into 1 cm cubes and sprinkle with some lemon juice to prevent it from browning. Chop finely the small red onion and the red chilli, mix them it into the cubes.
Cut the tuna into the same 1 cm cubes, add in the sesame oil, soy sauce, lemon juice. If you like it a bit hotter, you can add here also some red chilli. Add in all the stalks of the coriander finely chopped and some leaves as well.
Place in a ring 1,5 cm of the tuna tartare and place atop of it the same amount of the avocado mix (I would not call this mix a guacamole, because it is not crushed) evenly. Decorate with coriander leaves. You can serve this dish with some baguette toasts if you wish.