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Kristinus Borbirtok Liquid Sunshine

$36.00

Out of stock

Vintage: 2021
Region: Balatonboglar, Hungary
Viticulture: Biodynamic
Grape varieties: Pinot Gris and Chardonnay

Kristinus Borbirtok Liquid Sunshine is summertime in a bottle. A skin-contact blend of Chardonnay and Pinot Gris with 60 days of maceration. Full-bodied, with grippy tannins and a slightly spicy-peach flavor.

Song: Slow Burn by Kacey Musgraves

Additional information

NATTINESS

Super Natty

FRUIT

Dried Fruit, Yellow Peach

BODY

Full-bodied

ACIDITY

Bright (Medium-High)

ALCOHOL

13-14%

OAK

Neutral Oak, No Oak

TANNIN

Medium

SWEETNESS

Dry

SERVING TEMP

Cool Red and Orange (58°–62°)

SULFUR

Very Low Sulfur (less than 20mg/L)

VEGAN

Vegan

IMPORTER

Zev Rovine Selections

Out of stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Kristinus Borbirtok Liquid Sunshine

Kristinus Borbirtok Liquid Sunshine is summertime in a bottle. A skin-contact blend of Chardonnay and Pinot Gris with 60 days of maceration. Full-bodied, with grippy tannins and a slightly spicy-peach flavor. Although it is absolutely dry, it still has a mild fruity sweet aftertaste, which makes it pleasant. Bottled unfined and unfiltered with a minuscule sulfur addition. An interesting, delicious, and beautiful amber wine.

About Kristinus Borbirtok

Winemaker Florian Zaruba runs the biodynamic wine farm, where a seasonal restaurant and small hotel are also part of the Kristinus property on the southwest shores of Lake Balaton, Hungary. Founded in 2012, the family-owned wine farm has been 100% biodynamic since 2018, after Florian took over as winemaker.

The winemaking stretches back as far as the ancient Roman times on this part of the lake, the largest lake in central Europe. The diverse land of vineyards, orchards, pastures, and forests is relatively close to the lake and currently stands at 60ha in size. The integration of cattle, chickens, sheep, and bees started in 2020. The soil is a mixture of clay, loess, sand, and limestone.

Most of their wines are skin-fermented and aged in large clay amphorae. They use their natural yeasts with no fining and filtration and only a tiny sulfur addition before bottling. Autochtón varieties led by Kékfrankos, Furmint, Olaszrizling, and Irsai Oliver play an important part in their farming concept.