Blinded this on the train with the boys, and it was guessed right away as a Pinot Noir due to its pure, fresh red fruits and some wet-stone minerality. The word 'elegant' was used a number of times.
So varietal established, where is it from? Given the elegance, the debate started in Burgundy...a few decent producers were thrown out there, but when pressed for a commune, the gang settled on Bourgogne Rouge from a pretty good producer. New Zealand and Oregon were briefly considered and discarded because one would expect a little more extraction and concentration from these places (the wine was a pale ruby red).
Ha! A Hungarian Pinot Noir! Swing out with your bad self!
Pannonhalma lies about half way between Budapest and Vienna and is one of the smallest of Hungary’s 22 wine regions. This estate is an old monastery that grows plenty of traditional Hungarian grapes (Welchriesling, Ezerjó and Sárfehér) as well as international varieties like this Pinot Noir.
To me the Apatsagi would be appealing to Burgundy drinkers, though I didn't get any forest-floor-mushroom-whatnot earthiness that I typically get from that part of France. The acid was rather soft compared to a Burgundy as well. Still, the pure, bright red fruits (nothing green) were nicely framed by some sweet oak notes. That pretty fruit base was enhanced by a streak of minerality, juicy acid, and a fine texture, making the Apatsagi a delicious, unusual find.
(The wine is almost as pretty as these flowers.)
Transparency: this wine is imported by my employer.
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