Juliet Victor is a relatively new estate and was founded in 2015 by József Váradi. Located in the heart of Hungary’s Tokaj region, in the historic town of Mád, Juliet Victor has 25 hectares of some of the highest quality and most historically significant areas. Juliet Victor produces linear, mineral-driven wines which emphasise the volcanic terroir and express the individual qualities of each of the vineyards.
Low sulphur and no additives.
Wine is made from native blend of Keknyelü and Budai Zöld grape varieties, organically grown on volcanic slopes of Lake Balaton in Hungary. Unlike the vast majority of Vitis vinifera grape varieties used in viticulture, Kéknyelu is not a hermaphrodite vine, but female. This means that male (Budai Zöld) vines are also required for pollination. Winegrowers have traditionally planted rows of male and female vines separately, relying on the wind to facilitate pollination.
Label is a calligraphy artwork drawn by a double-amputee Japanese artist. All packaging materials like bottle, screwcap, labels are recycled and sourced from local producers to minimise carbon-footprint.
Grapes were grown with sustainable methods at the Tiwari Estate, located on the northern Volcanic slopes of the Lake Balaton in Hungary.
Made in the Traditional Method with no dosage = no added sugar.
Fine bubbles of this single-estate dry sparkling truly expresses the volcanic terroir of Badacsony. From a glorious flower field, floral and herbal bouquet ascends to the nose complimented by ripe pear, yellow melon, minerality, and honey, balanced with fine acidity. Evoking joy of an endless summer.
Good to go with simply cooked fish and shellfish especially crab and prawns, beetroot cured salmon with horseradish, tempura of red mullet and sea vegetables (kombu) with a sweet and sour dip or salads and vegetable dishes that include citrus, especially orange or chicken stew with paprika and dumplings, fish tacos or mussels steamed in white wine – the choice is yours!