PÓK TAMÁS

Winemaker: Tamás Pók

Land size: 6.2 hectares

Vineyards: Pajdos, Nagygalagonyás, Nagytálya, Nagy-Eged, Síkhegy, Rádé

Varieties of grapes: Kékfrankos, Cabernet Franc, Zengő, Leányka, Furmint, Hárslevelű, Kadarka, Pinot Noir, Merlot, Cabernet franc, Syrah, Tempranillo

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Tamás Pók began his career as a research viticulturist in 1981, and a farm internship in California led him into the world of winemaking 10 years later.

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He started building his estate in 1995, buying land in the best vineyards of Eger.

 

He was mainly looking for blue grape varieties, as he wanted to make bikavér.

 

In making wine, they try to minimise the role of winemaking technology and external intervention.

The mash is only sulphurised, no enzymes or other additives or yeasts are added.

The finished wines are aged for 12 to 18 months in barriques and ace casks, during which time the wine itself is born from the triple interaction of the barrel, the air that fills the cellar and time. Then comes the most creative process, the blending, which gives the wines their character and creates a higher level of quality.