Dúzsi Tamás – Bulls Blood (Bikavér) 2015
There are particular rules to qualify for Bulls Blood, and this also varies slightly depending on the region it is produced. Szekszárd or Eger are the only two regions Bulls Blood can be made in.
In Szekszárd, a Bikavér (Bulls Blood) has to be aged for at least one year in oak, must be made from minimum of three varieties. Kékfrankos and Kadarka must be represented in the blend with minimum of 40%, and other varieties are not allowed to be more than 10% in the blend.
Deep ruby colour. Rich black fruit on the nose, blueberry, blackberry and delicate bell pepper spiciness followed by some dark chocolate in the background. Highlighting elegance and warmth. Rich on the palate as well, deep fruit concentration followed by some spiciness.
Kékfrankos is providing the base with its distinctive character, followed by Kadarka contributing with it elegant tannins and fragrance, followed Merlot and Cabernet Sauvignon with their respective depth and tannin concentration.
Full bodied and pronounced yet seductive and delightful. Touch of bell pepper and crunchy berry fruit towards the finish, velvet long finish. True Bikavér (Bulls Blood) of Szekszárd.
Excellent to consume on its own, but red meat, grilled dishes and game, or rich Hungarian dishes with paprika spices are also great choices to go with.