![\"\"](\"http:\/\/vinosseur.com\/wp-content\/uploads\/2011\/05\/2011-05-17_520111606.jpg\" "\\"2011-05-17_520111606\\"")
<\/a><\/p>\nWe are in Hungary now. \u00a0Not the famous Tokaj region centered around the small town of Mad, known for its glorious sweet Asz\u00fa wines. \u00a0Rather we are a bit further south and west. Perhaps the second most well-known wine region in this (perhaps\u00a0under appreciated) wine producing country. We are in Eger. \u00a0Home of the “Bulls Blood”, \u00a0or locally “Egri Bikav\u00e9r”. \u00a0Although ecological conditions favor white wine production, the fame of the region lies in its reds.<\/p>\n
St. Andrea<\/a><\/strong> follows a simple philosophy, one that is not so\u00a0seldom\u00a0heard these days: \u00a0“The quality of the wine is decided in the vineyard”. Not a new way of thinking, but a more and more common way of thinking. A\u00a0philosophy\u00a0that for the most part I agree with. You certainly cannot make a great wine without great grapes. But one cannot ignore the wine maker. \u00a0This is where a wine maker who listens carefully to his grapes can mean the\u00a0difference\u00a0between an average, every day bottle of wine and a great bottle of wine. \u00a0Dr. Gy\u00f6rgy\u00a0L\u0151rincz (owner\/oenologist) says “If an oenologist reaches this level of quality and can maintain it continuously with undiminished energy for decades, his vineyard can become deservedly prestigious, and establish iconic wines that can motivate other enthusiastic oenologists.”<\/p>\n I heard\u00a0rumors that many consider St. Andrea as the best Pinot Noir producer in the area. \u00a0\u00a02,834 bottles produced<\/p>\n Date tasted: \u00a0May 17th, 2011 19:07<\/strong><\/p>\n Appearance<\/strong>: very light in color, almost ros\u00e9 like. \u00a0One of the lightest Pinot’s I have seen in a while. Medium intense reflexes. Young.<\/p>\n Palate<\/strong>: good attack and good structure. Medium plus acidity, nice fruit, \u00a0oak sits around the whole wine, gently coating the tongue and mouth. Surprising freshness. Alcohol is quite fresh and doesn’t dominate the wine. \u00a0For my palate, the oak is too much a piece of the puzzle. Perhaps the producer intended that this wine be stored a few years, but I’m not sure this is a wine that will improve for the next 5 years in the cellar. Judicious use of oak none the less, but it loses a bit of it’s drinkablity for me because of the oak, unfortunately. Drink now or enjoy over the next 3-5 years.<\/p>\n <\/p>\n We are in Hungary now. \u00a0Not the famous Tokaj region centered around the small town of Mad, known for its glorious sweet Asz\u00fa wines. \u00a0Rather we are a bit further south and west. Perhaps the second most well-known wine region in this (perhaps\u00a0under appreciated) wine producing country. We are in Eger. \u00a0Home of the “Bulls […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2,4,141,35],"tags":[170,315,323,359,505,582],"_links":{"self":[{"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/posts\/3731"}],"collection":[{"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/comments?post=3731"}],"version-history":[{"count":0,"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/posts\/3731\/revisions"}],"wp:attachment":[{"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/media?parent=3731"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/categories?post=3731"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/tags?post=3731"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/a>Nose:<\/strong> Wood, forest floor. Oak not abusive to the fruit. Ripe raspberries with smoky hints. Quite open already. Alcohol stings the nose a bit.<\/p>\n
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