The Eger wine region in Northern Hungary produces the most famous and best red wines in Hungary - the pinnacle of which are the 'Bulls Blood' wines or 'Egri Bikaver'. 

Bikavér or "Bulls Blood" is a name stepped in the history of the region, dating back to 1552 where the Ottoman empire laid siege to the fortress of Eger. The story goes that the Hungarian defenders fought fiercely due to ample quantities of the hearty local red wine.  The Ottomans (who did not drink alcohol) saw the red stains on the mustaches and clothes, and attributed the bravery and strength of their enemies to drinking the blood of bulls.  Perhaps a myth, but a good one!

The town of Eger is the heart of the wine region, surrounded by a mosaic of complex soils, the dominant sub-soil being a volcanic rhyolite tuff, with a variety of dense clay, limestone, and gravel.  There are three defined quality classifications for Egri Bikaver: Classicus, Superior, and Grand Superior. All must have 30-65% Kékfrankos grapes, must include a 4-12 different grape varieties. Ascending tiers of quality have more stringent controls on maximum yields in the vineyard, skin contact time in the winery, alcohol percentage, and oak aging. 

St. Andrea was established in 2002 by György Lőrincz and his family, and has achieved a level of success that few wineries in Hungary can match. In addition to the winery—which has received all of the awards imaginable, and has created wines which have become esteemed brands across the country—the family has a restaurant and a wine bar in Budapest.

Merengő is an Egri Bikavér Superior, and the flagship wine from St. Andrea Winery. Somewhat of a cult classic in Hungary, this wine is a blend selected from the estate’s best barrels, from different vineyards, soils, and grape varieties. 

Kékfrankos (38 percent) is the foundation of this wine, followed by Cabernet Franc (26 percent), Merlot (18 percent), Pinot Noir (11 percent), and Syrah (7 percent). Grapes came from multiple vineyards around the Eger region. Each variety was harvested separately, and fermented in stainless steel. Aging was for 15 months in 500 liter barrels.

In the glass, the wine is a deep ruby color. The nose is intense, alive, and concentrated—full of fruitiness, as well as earthiness. This wine is dominated by dark, very ripe fruitiness: blackberries, plums, black cherries, black currants, and flowers. But the background notes of Szechuan pepper, cinnamon, and a hint of  Worcestershire sauce make it very interesting. This is a very complex wine, with ripe tannins, lively acidity, and a long and delicious finish showing some minerality from Eger’s volcanic soil.