In the latest issue of Borigo Wine Magazine, a captivating story unfolds that invites you to explore the (enchanting) story of my vineyard. As you turn the pages, you’ll discover the rich history that has shaped our vineyard, along with the dedication of the colleagues who put their hearts into every bottle. From our sustainable farming practices to the unique flavors that emerge from our carefully tended vines, each bottle tells a story waiting to be savored.
Whether you’re an avid wine enthusiast or simply curious about the journey of our champagne to your glass, the article promises to spark your imagination and deepen your appreciation for the craft. Join us in celebrating the launch of our latest champagne. I would love to encourage you to either purchase the latest issue of the Borigo Wine Magazine (with the Hungarian version of the article in it) or to read the English version of the article.
Hope to welcome you on this unforgettable champagne journey with us, and we can inspire you for the holiday season.
It is always very interesting when a person who has achieved outstanding results in another profession starts winemaking at a certain point in his life. It is interesting because the quality approach that he experienced during his earlier career and that he himself represented, are viscerally transferred into the wine he produces. Dr. Henrik Czurda is one of the best examples of this.
We have noticed the name for quite some time, as few things escape BORIGO’s attention via social media or word of mouth, so we were especially happy when we had the opportunity to report on his winery in our columns.
It is worth starting from the beginning: Dr. Henrik Czurda was born in Budapest, but still he was a small child when he and his family immigrated to Switzerland. He graduated from the University of Zurich and received his PhD degree in economics and applied computer science. He worked as a consultant for 25 years, but after a while he became a gastro fanatic, for whom wine has always been a natural environment. It played a major role that his father bought him a small piece of land in Győrszemere, in the Pannonhalma wine region, in 2014, which was as a kind of compensation for the family for the possessions lost in the storm of history. It was then that Henrik Czurda decided to implement the dedication, striving for quality, and innovative ability that he brought from his previous life in winemaking. In order to do this, he first wanted to acquire the knowledge, so he studied viticulture and oenology, and in the meantime started the plantation on the one-hectare area. According to his decision, only Rhine Riesling was planted in the loess-limestone soil, which produced its first crop in 2018.
Rhine Riesling is excellent for making both dry and “off dry” wine, but also for sparkling wine. Dr. Henrik Czurda uses all three possibilities according to the characteristics of the given vintage. (It is important to mention that the Cseri family performs the daily tasks both in the vineyard and the winery). Normally, after full ripeness, they are pressed in whole bunches after manual harvest, and then fermented slowly in tanks at a low temperature with the use of Mosel yeast. Barrels are not used, and of course they don’t break down the malic acid either, so that the wine remains fresh, crisp, and to reflect the Rhine Riesling character. Basically, they made the residual sugar version according to the German school, which makes the wine friendlier, more acceptable, and more suitable for gastronomy, but later the dry version was also included in the portfolio. Czurda’s explicit aim is to get airiness, and it is the low alcohol content which ensures this.
In the 2022 vintage, they produced their first sparkling base wine (our colleague László Bálint also babysat around it), which was made sparkling at Szigeti vineyard, in Austria. The first disgorgement took place in September this year, so the lucky ones could already meet the champagne at the tastings and wine shows in the autumn.
Obviously, what is served in the glass tells the most about each winery. The wines of Dr. Henrik Czurda speak well of this: the Hungarian competitions usually bring the best results, but the Austrian and Swiss merchants also vote for them with their wallets. Czurda wines are on the wine list in both Michelin-star restaurants (of Hungary).
