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.

Nagy-Eged wines come from the grand cru terroir of Nagy-Eged Hill- the highest altitude vineyard in Hungary and the most valued in the region. The Eged Hill is the place where the warmth of the Plains meets the cool air of the Bükk Mountains, forming a special microclimate. The limestone marl contributes to the delicacy and complexity of the wines.

This wine is a blend of Kékfrankos (Blaufränkisch) 36%, Merlot 35%, Cabernet franc 23%, Cabernet sauvignon 6%. Spontaneous fermentation in open wooden vats and stainless steel, aged 18 months in large oak barrels. 

"The scent is super bright and deep at the same time. Black and red berries, black cherries, red plums and sour cherries. Ground black pepper and barrel spices close the line. Tasted with great balance, the Eger acid structure is complemented by ripe flavors. The taste of red plums and black cherries is super ripe. The big Bull Blood of Eger has an almost infinite finish." 

"A rich nose is followed by a vibrant cavalcade of fruit on the palate. A core of dark fruit, including sour cherry and blackcurrant, is complemented by tertiary aromas of tobacco, dark chocolate, and vanilla. Complex and refined with endless layers and depth, the sip culminates in a long mineral finish."

An impressive wine, and deserving of its place in Decanter's world top 50 wines.