COLOUR
White
TYPE
Still
VINTAGE
2024
GRAPE
Juhfark
PRODUCER
Somlói Vándor Winery
REGION
Somló
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Somlói Vándor, meaning 'The Wanderer of Somló,' is the project of first-generation winemaker Tamás Kiss (Kis Tamás). Drawn to the dramatic, volcanic landscape of Somló Hill—Hungary's smallest and most distinctive wine region—Tamás crafts wines that reflect this unique terroir. Grapes are sourced from old vines, averaging 30 to 35 years of age, planted on high-slope terraces. The estate has been organically farmed since its inception in 2014 and achieved official certification in 2020. This bottling features Juhfark, an ancient indigenous grape variety that is highly expressive of Somló's basalt soils. Tamás splits his time between Somló and Zala, where his wife runs her family's historic winery, bringing a deep respect for regional heritage to his craft.
ALCOHOL
12.5%
AVG. PRICE
€22
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
8-12°C
INTERESTING FACTS
Fact 01
Öregtőkék translates to 'Old Vines', sourced from head-trained bush vines planted in the mid-1990s on volcanic slopes.
Fact 02
Juhfark means 'Sheep's tail' in Hungarian, named after the distinctively curved, elongated shape of its grape clusters.
Fact 03
Winemaker Tamás Kis dubbed 2024 'the blade vintage' due to the wines' exceptionally precise, sharp, and cutting structure.
Fact 04
The winery is certified organic, utilizing natural preparations like nettle extract and orange oil instead of synthetic chemicals.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for the Öregtőkék Juhfark is designed to respect the fruit and highlight the volcanic terroir. Grapes are hand-harvested from old, terraced vines, including the historic Inhauser plot, in mid-September. After destemming and crushing, the juice undergoes spontaneous fermentation using only native, wild yeasts. Fermentation takes place entirely in 500-liter Hungarian and French oak barrels. The wine undergoes full malolactic fermentation to soften Juhfark's naturally high acidity. It is then aged for eight months on its fine lees in old 500-liter barrels, with monthly battonage (lees stirring) to build mid-palate texture and complexity. To preserve its natural character, the wine is bottled unfined and unfiltered, with minimal intervention.
