AUSTRO HUNGARIAN SEMINAR

Tuesday 12th October 2010

hosted by

His Excellency Mr Emil Brix The Austrian Ambassador

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SPEAKERS

Elizabeth is a wine writer based in France. She specialises in the wines of south eastern France, northern Italy and Hungary. She is runs a wine tasting club in South West France and gives lectures, presentations and tastings to bigger groups and conferences. She is regular contributor to Decanter (Hungary), Drinks Business, www.winetravelguides.com,

Oz Clarke's Pocket Wine Guide. Her particular interest is in the historical (social & economic) aspects of wine and she is currently writing a book on the history of the drink Punch.

Flight 1

Born in 1975. Norbert has originally studied theology both in Graz, Austria and in Budapest, Hungary. Since the year 2000 he focused his studies on wine and currently he is an MW candidate. His wine career started with a Somló winery, Domaine Kreinbacher as marketing and sales manager. Later on he became head of the winery's second label St. Ilona, and today he has full responsibility for both brands. Norbert is also a lecturer on the Hungarian WSET Advanced course. (Winemaker of the Winemakers), the most genuine and respectful title amongst the leading winemakers in Hungary.

Roman is the Managing Director of Domäne Wachau, one of Austria's leading wine producers, where he was responsible for the successful quality-oriented restructuring of the winery. Roman completed his Master's degree for tourism management in Vienna, and was the second Austrian graduate to complete his WSET Diploma with Distinction from the Austrian Wine Academy. His formal education has been complemented by his experience in the restaurant trade and as a purchaser of international wines for the Austrian fine-wine company Wein & Co. His wine knowledge was extended with practical training at wineries in France and Chile. Roman became a Master of Wine in 2009.

ROMAN HORVATH MW

NORBERT BORDORKÓS

ELIZABETH GABAY MW

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Flight 2

Born in 1971, András was always into wine. He graduated as a winemaker, later he obtained the WSET diploma. He was partner with Bortársaság (The Hungarian Wine Society), buyer and head of drinks department at Cora, sales director and managing partner at Monarchia Matt International, and since 2006 he has been the CEO and founding partner of Terroir Club, a boutique wine merchant specializing in terroir-driven and natural wines. András is also a wine consultant to different wineries and retail chains and the head of advisory board of the “Borászok Borásza”

Together with her brother Georg, Silvia is in charge of the cellar at Weingut Prieler. She is a highly passionate representative of the winery, taking part in presentations and tastings. It is a tribute to Silvia‟s persistence that the Prielers make one of the most exciting Pinot Noirs in Austria today. Flight 3

Born in 1969. After receiving his MSc of viticulture in Budapest Peter also obtained a PhD in 1999. He started his wine career in Tokaj in 1997 and he leads Patricius Winery as general manager since the year 2000. Peter is the president of Tokaj Renaissance Association - Classified Vineyards of Tokaj, and earlier this year he was elected the president of Vindependent - Hungarian Independent Viticulturists and Winemakers Association (memberof CEVI).

Born in Vienna in April 1961, Heidi began her wine career with an internship at Weingut Schales Flörsheim-Dalsheim/Rheinhessen 1979-80. From 1980-1982 she was Burgenland and Austrian „Wine Queen‟ before continuing her experience at SFW in Stellenbosch, South Africa. The First harvest of Weingut Schröck was in 1988 and today her wines can be found in South Africa, Australia, and USA as well as all over Europe. She realizes just how enriching it is to discuss wine colleagues and customers all over the world. She is a member of the Italian association »Le Donne del Vino« and a lecturer at the Austrian Wine Academy. In 2006 the Schröck & Kracher collaboration was founded.

ANDRÁS KATÓ

SILVIA PRIELER

PÉTER MOLNÁR

HEIDI SCHRÖCK

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Running Order

Flight 1:

Indigenous white varieties from Somló & Wachau

Norbert Bodorkós, Domaine Kreinbacher

Roman Horvath MW, Domäne Wachau

Wines

Somló Abbey Winery - Olaszrizling 2009 Domaine Kreinbacher - Kőkonyha 2008

Hollóvár Estate - Hárslevelű 2009

Domäne Wachau Grüner Veltliner 2009 Weingut Knoll Grüner Veltliner 2007

Domäne Wachau Riesling 2002 ~

Flight 2

Hungarian Kékfrankos & Austrian Blaufränkisch

“differences in terroir, climate and vinification

András Kató, The Terrior Club

Silvia Prieler, Weingut Prieler

Wines

Heimann Estate - Baranya-völgyi Kékfrankos 2007 Gábor Karner Vitézföld Kékfrankos 2007, Mátra

Ráspi Estate - Gneis Kékfrankos 2007

Imre Kaló - Kékfrankos 2002

Weingut Krutzler Blaufränkisch Perwolff 2008, Südburgenland

Weingut Albert Gesellmann Blaufränkisch Hochberc 2007, Mittelburgenland

Weingut Esterhazy Blaufränkisch Föllig 2008, Burgenland

Weingut Prieler Blaufränkisch Goldberg 1999, Burgenland

Flight 3

Sweet wine styles Tokaji & Ruster Ausbruch

Péter Molnár, Patricus Winery

Heidi Schröck, Weingut Schröck

Wines

Domaine Disznókő - 6 puttonyos Tokaji Aszú 1999

Patricius Winery - 6 puttonyos Tokaji Aszú 2003

Királyudvar Winery - 6 puttonyos Tokaji Aszú „Lapis Vineyard‟ 2005

Heidi Schröck Burgenland Furmint Ruster Ausbruch 2007

Weingut Kracher Burgenland Scheurebe TBA Nr. 11 2006

Weingut Esterhazy Burgenland Welschriesling Trockenbeerenauslese "Kulm" 2004

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Flight 1

1. Somló Abbey Winery Olaszrizling 2009, Somló

Winery The winery cultivates about 15,000 vine-stocks (all major grape types traditional on Somló.) on 3

hectares with a yearly production of 4-6000 bottles of wine. It practices low yields (approx. 0.5-

1kg/vine-stock) and the integrated pest control based on lutte raisonée. The cellar technology is as

simple as possible with minimal interference with the natural processes. The grapes are crushed into a

container and after soaking for a day. Only free-run juice is used for vinification. The fermentation is

spontaneous with natural yeasts in oak barrels.

Grape variety/ies 100% Olaszrizling

Vineyard Basalt-crumb covered soil, regular hillside, 230m above sea level. Manual harvesting.

Data analysis Alcohol 13.5 % vol., residual sugar 5 g/l, Total Acidity 6g/l

NOTES:

2. Domaine Kreinbacher Kőkonyha 2008, Somló

Winery Established in 2002 Domaine Kreinbacher has 33 ha and produces about 9.000 cases of wines (6 bottles per case). Since 2008 we have been working organic in the vineyard. Traditionally in Somló only white grape varieties are cultivated but we are experimenting with Syrah on 1 ha. Wines are fermented and aged in oak barrels (from 500 l up to 2000 l).

Grape variety/ies Furmint, Harslevelu and Olaszrizling (1 barrel, 500 litres from each )

Vineyard Soil: basalt (sandy loam, loess with basalt stones). South-East facing slopes for Olaszrizling, South facing for Furmint and South-West facing slopes for Hárslevelű vineyards. 250-280 meters above sea level. Harvesting is conducted manually. Fermentation in 500 l Hungarian oak barrels (4-5 years old).

Data analysis Alcohol 14 % vol., residual sugar 0.6 g/l, Total Acidity 5.1 g/l, pH 3,56

NOTES:

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3. Hollóvár Estate Harslevelu 2009, Somló

Winery The estate comprises altogether 4 hectares in a single plot facing South, South East. The owner, Lajos Takács, has named the plot Hollóvár. Located at the foot of basalt strips on Somló hill, its name derives from the protected bird nests hiding amongst the volcanic basalt rocks. (Holló = craven, vár = fortress) Varieties planted: Furmint, Olaszrizling, Hárslevelű, Juhfark, Sauvignon Blanc.

Grape variety/ies 100 % Harslevelu

Vineyard Southern slopes close to Somló‟s basalt organs, constant natural air movement, elevation of 215-270 m, 2-8 % slope terraces, rocky basalt topsoil. 8 years old single stake vineyard management without use of manure and herbicides.

Data analysis Alcohol 14 % vol., residual sugar 0.6 g/l, Total Acidity 5.1 g/l, pH 3,56

NOTES:

4. Domäne Wachau Grüner Veltliner Federspiel Weissenkirchen 2009

Winery Domäne Wachau is the largest cooperative in the Wachau valley, and is made up of 600 contributing

members farming slightly less than 500 hectares, or a full one third of the total region‟s vineyards. Each

individual member is challenged to produce the best wines possible, and paid for the quality of their

production first, the quantity second. The showplace of the winery is the baroque cellar palace depicted

on the label. Headed by general manager Roman Horvath and enologist Heinz Frischengruber.

Grape varieties 100% Grüner Veltliner

Vineyard Weissenkirchen wines sourced from the Weissenkirchen parish, which includes the hamlets of Joching

and Wösendorf. These “village” bottling come from sites such as Liebenberg, Hinter der Burg,

Weitenberg, Buschenberg and Steinriegl. A microclimate situated centrally in the steep vineyard sites yield

wines of exceptional balance. The Weissenkirchen wines are deep

in structure and exhibit mineral character.

Data analysis Alcohol 12.5 % vol., residual sugar 2.3 g/l

NOTES:

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5. Weingut Knoll Grüner Veltliner Smaragd Loibenberg 2007

Winery The Knoll estate is located in the village of Unterloiben in the wine-growing region Wachau. It has

been run by the family for decades and today Emmerich II and Monika Knoll and their sons

Emmerich III, who travelled far to acquire knowledge on his passion and august, who just finished

studies in agriculture are in charge of the 15 hectares of land where the famous grapes grow.

Holdings of the estate can be found in top Wachau sites as Schuett, Loibenberg, Kellerberg, Kreutles

and the Kremstal vineyard Pfaffenberg. Over 45% of the vineyards are planted with each Grüner

Veltliner and Riesling, the remaining 5% for Chardonnay, Gelber Muskateller, Rivaner, Gelber

Traminer and Pinot Noir.

Grape varieties 100% Grüner Veltliner

Data analysis Alcohol 13.5 % vol, residual sugar 2.5 g/l

NOTES:

6. Domäne Wachau Riesling Smaragd Singerriedl 2002

Grape variety/ies 100% Riesling

Vineyard The term "Smaragd" is the Wachau's highest quality designation. Singerriedel is a sheltered singlee

vineyard east of the town of Spitz. Its rocky terraces absorb the heat into the evening and give the wines a

ripe concentration.

Data analysis Alcohol 13 % vol, residual sugar 2.1 g/l

NOTES:

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Flight 2

1. Heimann Estate - Baranya-völgyi Kékfrankos 2007, Szekszárd

Winery Heimann is a small family run winery in Szekszárd, South-Western part of Hungary totalling 20 hectares of vineyards planted with traditional varieties like Kadarka and Kékfrankos and also international varieties including Merlot, Cabernet Franc, Syrah, and some experimental varieties like Tannat and Sagrantino. The majority of the vineyards are newly planted in the last 8-10 years, the only exception is the Kékfrankos from Baranya völgy (1,5 ha), planted in 1970, during the cooperative era..

Region Szekszárd wine region - Baranya-völgy (valley)

Grape varieties 100 % Kékfrankos

Vineyard Loess. Slope is in two terraces facing East, South-East. Altitude is some 200 meters above see level. The vineyard has 5,000 stocks or more density. The soil is cultivated only physically, and the canopy management is handled in an ecological manner. Cordon with Sylvoz pruning, hand picking. The wine is fermented in a concrete tank, then aged in a 5,000 litre wooden cask for 8 months. 2007 was a very hot and dry summer. The grapes were fully ripened and very healthy.

Data analysis Alcohol 14 % vol, residual sugar 1.7 g/l, Total acidity 5.4g/l, pH 3.64

NOTES:

2. Gábor Karner Vitézföld Kékfrankos 2007, Mátra

Winery The wines are made in small quantities, with traditional methods and minimal equipment use and by monitoring the natural developmental processes of the wines. The vineyards are cultivated with minimum interference and fermentation takes place in both old and new oak barrels.

Grape varieties 100 % Kékfrankos

Vineyard The Vitézföld vineyard can be found in the wine region of Mátra, near the village of Szűcsi, beautiful in all aspects, with clay, and limestone soil. It is almost imperative that you grow grapes and make wine here. Fermented in open vats, cap management by hand, aged in 300 litre Hungarian oak barrels for 18 months. Yield in hl/ha: 26 hl / ha. Bottles produced: 1300 bottles

Data analysis Alcohol 14.6 % vol, Total acidity 7.3 g/l,

NOTES:

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3. Ráspi Estate Gneis Kékfrankos 2007, Sopron

Grape varieties 100 % Kékfrankos

Vineyard Gneis (Újhegy) is a single vineyard planed with vines that are a minimum 30- to maximum 80-year old that produce radically low yields, never exceeding 1000/1500 kg per hectare. The wines are produced naturally and only using natural yeasts for fermentation. Fruit is harvested from the best terroirs with rocky soil (limestone, mica and gneiss embedded in limestone). Fermentation in open vats and aged in 500 litre Hungarian oak barrels for 30 months.

Data analysis Alcohol 13.5 % vol

NOTES:

4. Imre Kaló Ispánberki Kékfrankos 2002, Eger

Vineyard Ispánberki is a single vineyard situated in the village of Szomolya. Planting density is 3400 vines per hectare. Grapes are handpicked and harvested with some botrytis. Fermented on the skins for 60 days in open vats, cap management by hand with no pressing. Aged in 1100 litre Hungarian oak barrels for 5 years. Yield 17 hl / ha. Bottles produced: 1742

Data analysis Alcohol 14.4 % vol

NOTES:

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5. Weingut Krutzler Südburgenland Blaufränkisch Perwolff 2008, Südburgenland

Winery The Krutzler Estate is located in the very heart of what is called the "Weinidylle" (wine idyll), Austria‟s smallest wine area, which extends close to the Hungarian border. It produces red wines which, under the sign of our quality symbol, the "Krutzler wolff".

Vineyard Southeast/south vineyards, soil is mineral, ferruginous loam and slate Average age of vines: 4 - 20 years. Fermentation using natural yeasts in traditional open or closed fermenters, pressing after 9 – 16 days, malolactic fermentation in steel vats. The wines are aged 7 months in large oak casks and steel vats.

Data analysis Alcohol 13.5 % vol, residual Sugar 1.9 g/l

NOTES:

6. Weingut Albert Gesellmann Mittelburgenland Blaufränkisch Hochberc 2007, Mittelburgenland

Winery Tradition and innovation are the core values at the Gesellmann estate. As early as the 1980‟s red-wine pioneer Engelbert Gesellmann started planting international grape varieties and maturing his wines in new oak barrels. The present proprietor Albert Gesellmann has led the estate to even greater fame; this highly talented enologist handcrafts high-class wines from all classic red wine varieties represented in Austria. 90 percent of the estate‟s 28 hectares of vineyards with gravelly loam soils are planted with red wine vines, the majority of which are classical Austrian varieties such as Blaufränkisch. The range of varietal reds is topped by the three top blends “Bela Rex”, “Opus Eximium” and the flagship cuvée called “G”. The estate also produces some of Burgenland‟s best white wines which are made from Chardonnay and Sauvignon Blanc.

Data analysis Alcohol 14 % vol, Residual Sugar 0.8 g/l

NOTES:

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7. Weingut Esterházy Burgenland Blaufränkisch Föllig 2008, Burgenland

Winery The House of Esterházy has been devoted to producing wine for over 250 years, owning top vineyards in the centre of the winegrowing district of Burgenland, on the southern slopes of the Leithaberg and Ruster Hügelland. The unique symbiosis of calciferous soils and an exceptional microclimate under the influence of Lake Neusiedl yields wines of special terroir character. In 2006 a new state-of-the-art winery, costing more than €6 million, was set into the landscape just outside Eisenstadt. It is equipped with the most modern vinification technology, which aims to bring the typicity of site and varietal perfectly into the glass.

Vineyard/Vini Produced on heavy and deep soils of the single vineyard Föllig near Großhöflein. The grapes are handpicked and fermented in 5.500 l wooden fermenters, macerated for 18 days and aged in small oak barrels for 14 months (100% new).

Data analysis Alcohol 13.5 % vol, residual Sugar 5.6 g/l

NOTES:

8. Weingut Prieler Burgenland Blaufränkisch Goldberg 1999, Burgenland

Winery The Prieler Winery produces some of Austria‟s best wines in an area covering 20 hectares. Engelbert

Prieler, together with his wife Irmgard, took over the winery from his parents in 1972, and even back

then recognized the importance of reviving the old vineyard as well as to reduce the number of vine

varieties grown on the estate. From 1997, Silvia and Georg Prieler began supporting their parents on

both the winemaking and marketing aspects of the winery. The philosophy of the family estate

philosophy can be described in one sentence: Prieler wines are typical of the region, you can

recognize the characteristics of the grape variety and the terroir.

Vineyard/vini The Goldberg vineyard has mica-schist soil with clay loam. The grapes are handpicked and fermented in temperature-controlled fermentation in stainless steel followed by 26 months maturation in small oak barrels.

Data analysis Alcohol 13.5 % vol, residual Sugar 1.7 g/l

NOTES:

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Flight 3

1. Domaine Disznókő Tokaji Aszú 6 puttonyos 1999

Winery Classified First Growth since 1732, Disznókő is one of the greatest single vineyards in the Tokaj region. The 150 ha (370 acres) of the estate, in south-west part of the region, are dominated by a volcanic clay soil and planted with the traditional local varietals of Furmint and Hárslevelű. Since 1992, under the leadership of AXA Millésimes Disznókő has been in the forefront of the renaissance of the true original style of Tokaji wines. Disznókő produces a classic Tokaj wine range including Dry Furmint, Late Harvest, with a special focus on 5 and 6 Puttonyos Aszú.

Grape variety/ies Aszú grapes: 70% Furmint, 30% Zéta – Base must: 90% Furmint, 10% Hárslevelű

Vineyard/Vini Two thirds of the vines are situated on a southern slope, facing the plain, the remaining plots are south-west and west facing at 130-180 m heights. The soil is a volcanic clay soil, with rhyolite-tufa (perlite) pebbles and in some area mixed with loess and limestone as well. Vine density between 5000 and 6200 vines / ha. Grapes are handpicked and fermented in stainless steel for 3 days. Aged in 225 l barrels for two years, partly (25%) in new oak. Bottled in September 2002. 1999 was a classic tokaji vintage. It is characterised by early, but well balanced ripening thanks to the dry hot summer. The aszú grape selection began at the beginning of September.

Data analysis Alcohol 11.5 % vol, residual Sugar 160 g/l, total acidity 12.6, pH 3.4

NOTES:

2. Patricius Winery Tokaji Aszú 6 puttonyos 2003

Winery The Patricius Winery was established by the Kékessy family‟ and covers 85 ha spread through seven terroirs, in the area of five villages. The volcanic rock and the soil on it both are very rich and diverse in our vineyards. Important part of our philosophy is the limitation of the quantity by the pruning, the selection of shoots and the green harvest of the bunches in July. The late (October-November) harvest ensures a big chance of noble rotting for the berries.

Grape variety/ies Furmint 70%, Hárslevelű 30%

Vineyard/Vini The vineyards are located in the most important growing regions („dűlő”) of the Tokaj region: on loess soil around Tokaj and Tarcal and on a more cohesive clay soil in the vicinity of Mád, Bodrogkeresztúr, Bodrogkisfalud and Sárazsadány. The altitude varies from 125 to 250 m above see level. The special characteristics resulting from the varied subterrane, soil and microclimate render these grows unique. Continental climate with locally humid microclimate, natural terraces running to the south, south - east. The botrytized and shrivelled “aszú” berries were collected and were mixed with fermenting base wine. After 24 hour of maceration and pressing the wine is fermented in 220 l “szerednyei” shaped oak barrels. Aged in barrels for 3 years, and in bottles since 2007. 2003 was hot and dry. Ripening started early and influenced by a favourable autumn producing high quality aszú berries.

Data analysis Alcohol 10 % vol, residual Sugar 185 g/l, total acidity 9.1 g/l, pH 3.37

NOTES:

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3. Királyudvar Winery „Lapis Vineyard‟ Tokaji Aszú 6 puttonyos 2005

Winery The Királyudvar estate has been farmed biodynamically since 2008. Királyudvar owns 108 ha of vineyards in the Southern section of the Tokaj wine region with 70 hectares currently under vine. It owns preferred plots in top vineyards in 3 Tokaj appellations: Bodrogkeresztur, Mád and Tallya. Annual production is between 50 000 to 70 000 bottles.

Grape variety/ies 78% Furmint , 22% Hárslevelű

Vineyard/Vini The Lapis Vineyard is in the Bodrogkeresztur appellation. Királyudvar‟s Lapis holdings are concentrated on the steep mid-slopes and the right and central terraces of the Lapis vineyard. The terraces reach an elevation of 230 meters above sea level. The exposure of Királyudvar‟s vineyards are South and South – Southeast. Only fruit from Southern exposure fields are used for the Lapis Aszú. The vines in Királyudvar‟s Lapis vineyards were planted in 1969. Királyudvar uses only natural yeasts and ferments in 5hl Hungarian oak barrels. Malolactic fermentation is strictly avoided. The 2005 Királyudvar 6 Puttonyos Lapis Vineyard Aszú is aged for 28 months in Hungarian oak barrels and then 22 months in bottle prior to release. Sulphur use is moderate. At bottling, total sulphur was below 150 mg/l. Uniquely in the Tokaj region, both the botrytised aszú berries and the base wine for Királyudvar‟s Lapis Aszú are sourced from the same vineyard.

Data analysis Alcohol 10 % vol, residual Sugar 219 g/l, total acidity 11g/l, pH 3.5

NOTES:

4. Heidi Schröck Furmint Ruster Ausbruch 2007

Winery Heidi Schröck took over the family winery in 1983. The winery cultivates Blaufränkisch from 40-year-old vines and works to revive historic indigenous varieties such has Muscat-Lunel and Furmint from Hungary.

Grape variety/ies 100 % Furmint

Data analysis Alcohol 12 % vol, residual Sugar 228 g/l

NOTES:

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5. Weingut Kracher Burgenland Scheurebe TBA, Neusiedlersee

Winery The vineyards of the Weinlaubenhof lie between Illmitz and the shore of the Neusiedlersee, with some even situated in the protected area of the National Park. At first glance, the region is completely flat, but with a closer look, there are soft, undulating hills between 1 – 1.5 meters high. These have an important influence on the growth of the grapes and especially on the generation of Botrytis because, in the Fall, the damp fog settles here. Approximately one third of the area is comprised of sandy and pebbly soils, while two thirds feature gravelly sediment, allowing for good drainage and for the grape vines to root deeply.

Grape variety/ies 100 % Scheurebe

Data analysis Alcohol 9 % vol, residual Sugar 299.4 g/l

NOTES:

6. Weingut Esterházy Burgenland Welschriesling Trockenbeerenauslese "Kulm" 2004

Vineyard The single vineyard Kulm is near Lake Neusiedl in Rust which provides an ideal climate for the development of noble rot (botrytis). Once harvested the grapes are mashed and left to macerate for two weeks before gently pressing, clarification and fermented in oak barrels using natural yeasts.

Grape variety/ies 100 % Welschriesling

Data analysis Alcohol 10.5 % vol, residual Sugar 257.2 g/l

NOTES:

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Following the seminar a buffet lunch will be served in EMPRESS MARIA THERESIA Room

1pm – 2.30pm

The Esterházy family is renowned not only for its legacy to viticulture but also for its contribution to cultural and culinary traditions. Today‟s menu has been specially devised by the winery‟s chef

and is accompanied by wines selected by Wines of Austria and Wines of Hungary.

Menu

Pannonian Goose Liver Variations (Terrine, Praline, pan fried)

Salmon trout with greaves cake & small salad

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Viennese Veal Escalope & Potato salad

Rainbow Trout on potato-crayfish mousseline & braised beetroot

Beef-Goulash

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“Kaiserschmarren” with a prune /plum puree & Elderberry ice cream

Pancake & Apricot Jam

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Wines

Domäne Wachau Grüner Veltliner Smaragd Achleiten 2009,

Weingut Prieler Leithaberg DAC Blaufränkisch Leithaberg 2008

Heidi Schröck, Gerhard Kracher Ruster Ausbruch Schröck/Kracher 2006

Zoltán Demeter Furmint Lapis Vineyard Tokaj 2008 Domaine Kreinbacher Old Vines Cuvée Olaszrizling, Furmint, Hárslevelű, Somló 2007

Disznókő, Patricius, Királyudvar Tokaj Eszencia

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The Institute is grateful to the following for

their support in pursuit of its aims:

PRINCIPAL SUPPORTERS

Austrian Wine Marketing Board

AXA Millésimes

MAJOR SUPPORTERS

The Madame Bollinger Foundation

Original International Supporter

Vins & Vignobles Dourthe

Constellation Europe

The Esterházy Foundation

Istituto Grandi Marchi

Ets. J-P Moueix

Maison Louis Jadot

Sanpellegrino

Taransaud Tonnellerie

Villa Maria Group

Viña Errazuriz

The Vintners' Company

Waitrose

IDT Hungary (Wine of Hungary)

SUPPORTERS

Berry Bros. & Rudd

Lallemand

Opus One

Schloss Vollrads

Südtirol / Alto Adige Wines

The Symington Family Port Companies