Kovács Nimród Winery 'Battonage' Monopole Chardonnay, Eger, Hungary

This exquisite Chardonnay showcases the art of barrel fermentation and aging on lees, a process that imparts both depth and elegance to the wine. Sourced from the Grand Superior certified Nyilasmár and Nagyfai vineyards in Noszvaj, this wine harmoniously balances fruit-forward vibrancy with a creamy, silky texture.

Product Details

• Grape Variety: 100% Chardonnay
• Vineyard Origin: Nagyfai and Nyilasmár vineyards, Eger, Hungary
• Aging: Barrel fermented and aged on lees for 15 months, with battonage for 11 months; 40% Hungarian, 50% French, and 10% American oak (68% small barrels, 32% large barrels; 40% new oak)
• Yield: 60 q/ha
• Alcohol: 12.7%
• TA (Total Acidity): 5.7 g/L
• Production: Limited to 5,600 bottles
• Sulphur: 37 mg/L free sulphur

Sensory Description
A symphony of aromas greets the nose, with notes of ripe pear, golden apple, and a touch of citrus zest beautifully complemented by hints of vanilla, toasted almond, and a subtle smokiness from the oak. On the palate, it is richly textured yet vibrant, with a creamy mouthfeel and refreshing acidity. The flavors of stone fruits and citrus evolve into a lingering finish with nuances of butterscotch and minerality.

Winemaker’s Background
Kovács Nimród Winery is a beacon of innovation and tradition in the Eger wine region. Known for its dedication to showcasing the unique terroir of its Grand Superior vineyards, the winery employs meticulous viticultural and winemaking practices to create wines of exceptional character and finesse. Under the visionary leadership of Nimród Kovács, the winery has become a leader in crafting wines that honor both Hungarian heritage and modern winemaking artistry.

Serving Suggestions
Serve this Chardonnay at 50–54°F to highlight its vibrant aromas and creamy texture. It pairs elegantly with dishes such as butter-poached lobster, seared scallops, or roasted chicken with a lemon-thyme glaze. For vegetarian options, enjoy it with creamy risottos, grilled asparagus, or a rich potato gratin.