September and October brought quite a few interesting wine tasting experiences, from a dedicated Furmint tasting in Hungary’s most famous white wine region to a Spanish wine masterclass in Vienna and, finally, a sparkling wine tasting that gave me one of my favourite discoveries of the past two months.
What I most enjoyed was the variety. We had fresh and spicy sparkling wines, a powerful single-vineyard Furmint, a Spanish red made from a local grape variety that deserves more attention, and a Champagne made entirely from Pinot Noir. These are five wines that stood out to me, not necessarily because they were the most expensive or prestigious bottles, but because each of them had something interesting to show.
Five wines to look out for
A traditional-method sparkling wine from Tokaj, an age-worthy Furmint from Mád, a Brut Nature Cava, a 100% Trepat from Conca de Barberà and a Premier Cru Champagne made from Pinot Noir.
Zichy Anna – Brut Nature Prestige 2020, Tokaj
I started October with a dedicated Furmint tasting at Winehub on 9 October. It was a great opportunity to explore the variety through different expressions, and one of the wines that immediately caught my attention was this traditional-method sparkling wine from Zichy Anna.
Furmint is probably best known internationally for its dry wines and the famous sweet wines of Tokaj, but it is also a very interesting variety for sparkling wine production. Its naturally high acidity makes it a good starting point for wines that need freshness and structure.
The Zichy Anna Brut Nature Prestige 2020 is based on Furmint, with a small addition of Muscat. The grapes are hand-harvested from the estate’s vineyards in Tarcal and Mád. It is made using the traditional method, meaning that the second fermentation takes place in the bottle, followed by 36 months of ageing on the lees.
Another important detail is that it is a Brut Nature, so no dosage is added after disgorgement. In other words, there is no additional sugar added to soften the wine.
Brut Nature Prestige 2020
On the nose, citrus is immediately present, but what surprised me was the spicy character. Saffron and ginger are particularly noticeable, followed by ripe peach, lemon peel and orange.
The palate is clean, precise and very fresh, with fine, elegant bubbles. The gingery character comes back, together with slightly stronger citrus notes. I enjoyed the long, refreshing finish, with a lovely white pepper note that stays on the palate.
A very good-quality sparkling wine with a distinctive personality. I really like how the Furmint’s freshness works together with the more developed, spicy aromas from the bottle ageing. It is also a nice example of why I think Hungarian sparkling wines deserve more attention.
Demetervin – Úrágya 57 2016, Mád
Staying with Furmint, this was probably one of my favourite wines from the entire tasting. Demetervin‘s Úrágya 57 is a single-vineyard Furmint from Mád, one of the villages that have become particularly important for the quality of dry Tokaji wines.
What makes this bottle even more interesting is the vineyard itself. The parcel is incredibly small, measuring just 0.3894 hectares, with vines planted in 1921. The production is very limited, and this particular vintage was bottled in just 533 bottles.
So, we are talking about a very specific expression of Furmint from a tiny vineyard, rather than a wine made from grapes collected across several different sites. The 2016 is also a great example of how well Furmint can age. It has developed a lot of aromatic complexity, but its acidity is still very much there.
Úrágya 57 2016
The nose is very ripe and immediately takes me towards more tropical aromas. Mango and pineapple are accompanied by saffron, grapefruit, orange, acacia and honeysuckle.
It is a powerful wine, and the palate follows exactly what the nose promises. The tropical fruit character is still there, but the spices become even more dominant, together with orange and grapefruit.
Despite the ripeness and full body, what impressed me most was the acidity. It is amazingly fresh and does a fantastic job of balancing the wine’s richness and alcohol. The finish is exceptionally long, with ginger and saffron staying on the palate.
The wine also has some oak influence from its maturation in small Zemplén oak barrels, but it is beautifully integrated at this stage.
This is definitely not your typical easy-drinking white wine. It has concentration, structure and a lot of personality, but the acidity keeps everything in balance.
For me, it is a wonderful example of what a mature, single-vineyard Furmint can offer. And with only 533 bottles made, it is certainly not an everyday discovery.
Spain came to Vienna
While many of my fellow wine enthusiasts were travelling to Spain for the VinoInfluencer Awards in September, I stayed in Vienna. Fortunately, Spain came to me instead! I spent a long day at a Spanish wine masterclass and tasting organised by Einfach Guter Wein, exploring wines from producers across the country. From Rioja to Mallorca and Conca de Barberà, the selection was a good reminder that Spanish wine is about much more than Tempranillo, Garnacha and the familiar names we see on international wine lists.
One of the most interesting parts for me was discovering local grape varieties that I don’t get to taste very often. Callet, Trepat, Premsal and Macabeo were among the varieties that made this tasting particularly interesting. Two wines that stood out were a Cava from Clos Montblanc and a red Trepat from Josep Foraster.
Clos Montblanc – Cava Brut Nature Premium Reserva
Let’s start with some bubbles! Cava is Spain’s traditional-method sparkling wine, and although it is often compared to Champagne because of the production method, it has its own identity, grape varieties and regional character.
This Cava from Clos Montblanc is made using the traditional method, with its second fermentation taking place in the bottle. The blend is based on Macabeo and Parellada, two of the traditional white varieties used in Cava production. It also benefits from extended ageing on the lees, which helps develop more texture and complexity.
The Brut Nature classification is another important detail. It means no dosage is added after disgorgement, giving the wine a particularly dry style, just like the first sparkling on the list.
Cava Brut Nature Premium Reserva NV
The nose is quite expressive, with golden apple and pear taking the lead. There are also delicate floral aromas of acacia, together with a subtle touch of star anise that makes it a little more interesting.
On the palate, it is clean, precise and elegant. I particularly enjoyed the combination of freshness and the slightly nutty character, with citrus notes adding another layer.
The finish is long and lingering, with a slightly spicy character that makes you want another sip.
A very enjoyable Cava, and a good reminder that traditional-method sparkling wines from Spain can offer much more than just an easy aperitif.
Josep Foraster – Julieta 2025, Conca de Barberà
This was one of my favourite red wines from the Spanish tasting, mainly because of the grape variety. Julieta is made from 100% Trepat, a local Catalan variety closely associated with the Conca de Barberà region. While Trepat is often used in rosé sparkling wine production, it can also produce beautiful still red wines.
And this is exactly what makes Julieta interesting. The grapes come from Montornès, where the soils are characterised by red clay. The wine is made and matured in concrete rather than oak, allowing the delicate character of Trepat to remain in the foreground.
I find this particularly interesting because Trepat is not a variety that needs lots of extraction or heavy oak treatment to show its character.
Julieta 2025
The nose has a more earthy character, with red fruit and spices. It actually reminded me a little of Pinot Noir in style, rather than the fuller-bodied reds we often associate with Spain.
On the palate, it is precise, elegant and relatively light, but with plenty of juiciness. The tannins are a little more noticeable now, although they are still on the lower side and very well integrated.
Freshness and alcohol are nicely balanced, and the wine has a long finish with a slightly spicier character.
What I really enjoyed here was the combination of elegance, earthy notes and juicy red fruit. It is not trying to be a big, powerful red wine, and that is precisely what makes it interesting.
I would love to see more wines made from Trepat on international wine lists. It is a variety that deserves to be discovered beyond its traditional role in sparkling wine.
Finishing October with Champagne
Last but not least, October also brought another interesting tasting experience to Vienna: a masterclass with the Concours Mondial de Bruxelles, featuring a selection of some excellent sparkling wines. There were several interesting bottles to discover, but my favourite Champagne was undoubtedly the Damien-Buffet Pinot Noir Premier Cru.
Champagne Damien-Buffet – Pinot Noir Brut Premier Cru
Damien-Buffet is a family Champagne producer based in Sacy, in the Montagne de Reims. The family has been making Champagne for generations, and this particular cuvée focuses entirely on Pinot Noir.
It is a Blanc de Noirs, meaning a white Champagne made from black grapes. In this case, 100% Pinot Noir. The wine also benefits from reserve wines from previous vintages, adding further complexity to the blend.
Pinot Noir Brut Premier Cru NV
The nose is ripe and elegant, with a slightly stronger citrus character and lovely yeasty notes. It has a lot of complexity, but everything feels very well integrated.
On the palate, it is equally elegant, with a beautiful balance and a long, citrus-driven finish.
What I particularly liked was its combination of ripe fruit, freshness and the more developed yeasty character. It has plenty of complexity without feeling too heavy or overpowering.
This was easily my favourite sparkling from the masterclass and one of the bottles I would happily return to.
Looking back at September and October
Looking at these five wines together, what I find most interesting is how different they are, even though they share a few things I personally look for when tasting wine: freshness, balance and a clear sense of character.
The two Furmints from Tokaj showed me two completely different sides of the variety. Zichy Anna demonstrated how well Furmint can work in traditional-method sparkling wine, while Demetervin’s Úrágya 57 was a powerful, mature white with remarkable acidity and complexity.
The Spanish tasting was another reminder of how much there is still to discover. Trepat, in particular, is a variety I would love to see more often, especially in the form of elegant, lighter reds. And the Clos Montblanc Cava was another good example of why it is worth looking beyond the most familiar sparkling wine regions.
Finally, Damien-Buffet reminded me why Pinot Noir is such an interesting grape in Champagne. It can bring depth and ripe fruit while still maintaining elegance and freshness.
Five wines, three countries and very different styles, but each one gave me a reason to stop, take another sip and appreciate what was in the glass.
And isn’t that one of the best parts of exploring wine?
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