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Summer at Mount Saint George

Green and blue. This is the current view from Mount Saint George, and probably it was the same in the summer of 1680, the year when the Lengyel family laid the first stones of our cellar.

The volcanic movement that defines the current look of Mount Saint George had begun 8 million years ago and had stopped 4-5 million ago. This is the 340th summer in the history of our cellar, when it’s awaiting to be filled up with the harvest of the year. Although there had been decades when it was neglected and wasn’t given any delicious must or wine, since 2012 our wines are being produced here each and every year.


Just like us, the vine also enjoys the summer at Mount Saint George. The year 2020 is looking good so far, and although the flowering wasn’t consistent at all of our territories, it was sufficient, and the vine has produced fruits by today.

On the 1st of July, 2020, our newest Furmint plantation has already reached the sky. In a clean weather even the southern coast was clearly visible.

Clever nature

As the wine is seeking the way to the sunshine, it catches hold of our support system. However, besides this, attaching the vine to the upper wires as well as maintaining and hedging the canopy, require plenty of hand work and strength. Although there are numerous modern instruments available for winegrowing, there are many processes that cannot be done with machines, or using those wouldn’t result in an adequate quality.

In the highly parched spring season we were very efficient with the outside work, selecting the shoots and nurturing the soil. However, June was about a vast amount of rainfall, 40% more that the average of the previous years. This meant a great challenge in working with the vine. Despite all of these, by the end of July, the vines are (water)stress free and healthy.

The more than 50 years old Rhine Riesling grapevines are beautifully developing. They are rewarding the organic cultivation and the green handwork.

Alongside the lavender, the fruit of the fig tree is about to ripen slowly. There is nothing tastier than the fresh fig with granola and yoghurt for breakfast. Though my wife’s fig tart made of it is also divine.

I am grateful for Gábor Both, my sculptor and winemaker friend (who represents Bortársaság at Balatonfüred and Veszprém), that he sculpted and pictured the battle of Saint George and the great dragon. This maybe an allegory of the battles between man and nature. Yet this is not a fight, nature should not be defeated but understood.

It is clearly the best to drink quality wine as it is, but we are not that uptight. It is also possible to get loose with Bohém! On summer nights our favourite is the Bohemian Hugo cocktail.

Ingredients for Bohemian Hugo – for a 4 dl wine glass:

● ca. 3cl elderberry syrup (ideally homemade)

● 2 pieces of ice cube

● ca. 1dl Bohém Cuvée

● 2-3cl freshly squeezed lemon

● Mint leaves

● Fresh berries (red currant, black currant, blackberry)

● Ice cold soda water

Pour the elderberry syrup in the glass, add two ice cubes and fill half of the glass with a pre-cooled Bohém Cuvée. Then comes the freshly squeezed lemon juice, and finally fill up the glass with soda water. For the sake of aesthetics and freshness, add a few pieces of red- and blackcurrant, blackberry and mint leaves.

For the Bohemian nights: order 6 pack of 2017 Bohém Cuvée now with 15% discount and free home delivery.


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