Böjt is located in Ostoros just outside of the city of Eger in northeastern Hungary. The vineyard was an unexpected compensation gift to László and Éva Böjt after the end of Communist rule – and with it, they launched their winery in 1993. In 2016, son and daughter Gergő (winemaker) and Boglárka (marketing and sales), assumed leadership. Today they produce exemplary cool-climate wines, including regional blends like Csillag and Bikavér, as well as single-variety Kékfrankos

Eger is a historic wine region in northern Hungary, renowned for its elegant red blends and crisp, characterful white wines. Situated in the foothills of the Bükk Mountains, Eger benefits from a continental climate with cold winters and warm summers. The region’s elevation and the sheltering influence of the surrounding hills contribute to a long, balanced growing season, while volcanic and limestone-rich soils add distinctive minerality to the wines.

The climate features significant diurnal temperature variation, which helps preserve acidity and develop complex aromatics. Rainfall can be moderate to high, requiring careful vineyard management to prevent disease pressure.

Eger is best known for its flagship red blend, Egri Bikavér (Bull’s Blood), a structured and spicy wine traditionally made from a blend of native and international varieties. Key red grapes include Kékfrankos (Blaufränkisch), Kadarka, Merlot, and Cabernet Franc. Egri Csillag, the region’s signature white blend, is a more recent innovation and showcases local white varieties such as Leányka, Hárslevelű, and Olaszrizling, often blended with Sauvignon Blanc or Chardonnay.

Blaufränkisch, also known as Kékfrankos in Hungary, is a dark-skinned grape variety originating from Central Europe, with its earliest documented cultivation in Austria during the Middle Ages. Today, it is widely grown in Austria’s Burgenland, Hungary’s Sopron and Eger regions, and parts of Germany (as Lemberger), as well as in Slovakia, the Czech Republic, and select vineyards in the United States and Australia.

Viticulturally, Blaufränkisch is a late-ripening variety, requiring warm conditions to achieve full phenolic ripeness. It is vigorous, with relatively high yields if not managed carefully, and is susceptible to downy mildew and botrytis, demanding attentive canopy management.

The grape produces wines with deep colour, pronounced acidity, and firm tannins, making it suitable for both varietal bottlings and blends. Styles range from youthful, juicy reds with vibrant cherry and blackberry fruit to more structured, oak-aged expressions showing dark plum, spice, and earthy undertones. In cooler climates, it often displays peppery notes and a leaner frame, while warmer sites yield riper, more opulent wines.

Blaufränkisch is valued for its ability to reflect terroir, and top examples can age gracefully, developing complex aromas of dried fruit, tobacco, and forest floor. Its combination of freshness, spice, and structure has earned it a growing international following among lovers of distinctive, characterful reds.

Cabernet Franc is one of the classic black grape varieties, believed to have originated in southwest France, possibly in the Basque region. Genetically, it is a parent of both Cabernet Sauvignon and Merlot, making it a cornerstone of many of the world’s great red wines. In the vineyard, Cabernet Franc is known for its early ripening, adaptability to cooler climates, and good disease resistance. It thrives in well-drained, gravelly or sandy soils, producing moderate yields with small, thin-skinned berries.

Traditionally associated with the Loire Valley (notably Chinon, Bourgueil, and Saumur-Champigny) and Bordeaux, it is now grown worldwide, including in Italy’s Friuli and Veneto regions, Spain, Hungary, South Africa, the United States (especially California and New York’s Finger Lakes), Canada, Argentina, and New Zealand.

Cabernet Franc’s style varies with climate and winemaking approach. In cooler regions, it produces medium-bodied wines with high acidity, moderate tannins, and distinctive aromas of redcurrant, raspberry, and violets, often with herbal or leafy notes such as green bell pepper. Warmer climates yield riper, fuller expressions with blackberry, plum, and spice. It is frequently used in Bordeaux-style blends for aromatic lift and finesse, but can also shine as a varietal wine, celebrated for its elegance, freshness, and complex, savoury character.

Pinot Noir is one of the world’s most celebrated and challenging grape varieties, renowned for producing elegant, complex wines. Believed to have originated in Burgundy, France, over 1,000 years ago, it thrives in cooler climates where its thin skin and early ripening nature are best suited. Viticulturally, Pinot Noir is notoriously difficult to grow: it is susceptible to rot, mildew, and pests, and requires precise canopy management to balance ripening with acidity retention.

Pinot Noir is planted across the globe, with notable expressions found in Burgundy, Champagne, Oregon’s Willamette Valley, California’s Sonoma Coast, New Zealand’s Central Otago, and Germany’s Baden and Pfalz regions. In Champagne, it is a key component of sparkling wines, typically blended with Chardonnay and Pinot Meunier. The wine's diverse geographical range means that you might also find it labelled as Red Burgundy, Pinot Nero, Blauburgunder, or Spätburgunder.

The grape produces wines of delicate colour but remarkable aromatic depth. Typical flavour profiles include red fruits such as cherry, raspberry, and strawberry, often layered with floral notes, earthy undertones, and hints of spice or forest floor as the wines mature. Styles range from light and silky to more structured and age-worthy, depending on climate and winemaking choices. Pinot Noir’s ability to express terroir with precision makes it a favourite among wine lovers, despite — or perhaps because of — its demanding nature in the vineyard.

Zweigelt is Austria’s most widely planted red grape variety, created in 1922 by Dr. Fritz Zweigelt through a cross between Blaufränkisch and St. Laurent. Originally called Rotburger, it was renamed to honour its creator and has since become a flagship red for Austrian wine.

Viticulturally, Zweigelt is a relatively hardy and early-ripening variety, prized for its resistance to frost and reliable yields. It thrives in Austria’s temperate continental climate, particularly in regions like Burgenland and Niederösterreich, where warm days and cool nights help develop its vibrant fruit character while retaining freshness.

Zweigelt is also grown, albeit on a smaller scale, in countries such as Germany, Hungary, the Czech Republic, Slovakia, Canada, and even parts of the United States and New Zealand, where cooler climates allow for similar quality expressions.

Stylistically, Zweigelt ranges from light and fruity to rich and age-worthy. In its youth, it often displays juicy red cherry, raspberry, and violet notes, with soft tannins and lively acidity. More serious examples, often oak-aged, can show darker fruit, spice, and earthy complexity.

Blaufränkisch, also known as Kékfrankos in Hungary, is a dark-skinned grape variety originating from Central Europe, with its earliest documented cultivation in Austria during the Middle Ages. Today, it is widely grown in Austria’s Burgenland, Hungary’s Sopron and Eger regions, and parts of Germany (as Lemberger), as well as in Slovakia, the Czech Republic, and select vineyards in the United States and Australia.

Viticulturally, Blaufränkisch is a late-ripening variety, requiring warm conditions to achieve full phenolic ripeness. It is vigorous, with relatively high yields if not managed carefully, and is susceptible to downy mildew and botrytis, demanding attentive canopy management.

The grape produces wines with deep colour, pronounced acidity, and firm tannins, making it suitable for both varietal bottlings and blends. Styles range from youthful, juicy reds with vibrant cherry and blackberry fruit to more structured, oak-aged expressions showing dark plum, spice, and earthy undertones. In cooler climates, it often displays peppery notes and a leaner frame, while warmer sites yield riper, more opulent wines.

Blaufränkisch is valued for its ability to reflect terroir, and top examples can age gracefully, developing complex aromas of dried fruit, tobacco, and forest floor. Its combination of freshness, spice, and structure has earned it a growing international following among lovers of distinctive, characterful reds.

Cabernet Franc is one of the classic black grape varieties, believed to have originated in southwest France, possibly in the Basque region. Genetically, it is a parent of both Cabernet Sauvignon and Merlot, making it a cornerstone of many of the world’s great red wines. In the vineyard, Cabernet Franc is known for its early ripening, adaptability to cooler climates, and good disease resistance. It thrives in well-drained, gravelly or sandy soils, producing moderate yields with small, thin-skinned berries.

Traditionally associated with the Loire Valley (notably Chinon, Bourgueil, and Saumur-Champigny) and Bordeaux, it is now grown worldwide, including in Italy’s Friuli and Veneto regions, Spain, Hungary, South Africa, the United States (especially California and New York’s Finger Lakes), Canada, Argentina, and New Zealand.

Cabernet Franc’s style varies with climate and winemaking approach. In cooler regions, it produces medium-bodied wines with high acidity, moderate tannins, and distinctive aromas of redcurrant, raspberry, and violets, often with herbal or leafy notes such as green bell pepper. Warmer climates yield riper, fuller expressions with blackberry, plum, and spice. It is frequently used in Bordeaux-style blends for aromatic lift and finesse, but can also shine as a varietal wine, celebrated for its elegance, freshness, and complex, savoury character.

Pinot Noir is one of the world’s most celebrated and challenging grape varieties, renowned for producing elegant, complex wines. Believed to have originated in Burgundy, France, over 1,000 years ago, it thrives in cooler climates where its thin skin and early ripening nature are best suited. Viticulturally, Pinot Noir is notoriously difficult to grow: it is susceptible to rot, mildew, and pests, and requires precise canopy management to balance ripening with acidity retention.

Pinot Noir is planted across the globe, with notable expressions found in Burgundy, Champagne, Oregon’s Willamette Valley, California’s Sonoma Coast, New Zealand’s Central Otago, and Germany’s Baden and Pfalz regions. In Champagne, it is a key component of sparkling wines, typically blended with Chardonnay and Pinot Meunier. The wine's diverse geographical range means that you might also find it labelled as Red Burgundy, Pinot Nero, Blauburgunder, or Spätburgunder.

The grape produces wines of delicate colour but remarkable aromatic depth. Typical flavour profiles include red fruits such as cherry, raspberry, and strawberry, often layered with floral notes, earthy undertones, and hints of spice or forest floor as the wines mature. Styles range from light and silky to more structured and age-worthy, depending on climate and winemaking choices. Pinot Noir’s ability to express terroir with precision makes it a favourite among wine lovers, despite — or perhaps because of — its demanding nature in the vineyard.

Zweigelt is Austria’s most widely planted red grape variety, created in 1922 by Dr. Fritz Zweigelt through a cross between Blaufränkisch and St. Laurent. Originally called Rotburger, it was renamed to honour its creator and has since become a flagship red for Austrian wine.

Viticulturally, Zweigelt is a relatively hardy and early-ripening variety, prized for its resistance to frost and reliable yields. It thrives in Austria’s temperate continental climate, particularly in regions like Burgenland and Niederösterreich, where warm days and cool nights help develop its vibrant fruit character while retaining freshness.

Zweigelt is also grown, albeit on a smaller scale, in countries such as Germany, Hungary, the Czech Republic, Slovakia, Canada, and even parts of the United States and New Zealand, where cooler climates allow for similar quality expressions.

Stylistically, Zweigelt ranges from light and fruity to rich and age-worthy. In its youth, it often displays juicy red cherry, raspberry, and violet notes, with soft tannins and lively acidity. More serious examples, often oak-aged, can show darker fruit, spice, and earthy complexity.

Blaufränkisch, also known as Kékfrankos in Hungary, is a dark-skinned grape variety originating from Central Europe, with its earliest documented cultivation in Austria during the Middle Ages. Today, it is widely grown in Austria’s Burgenland, Hungary’s Sopron and Eger regions, and parts of Germany (as Lemberger), as well as in Slovakia, the Czech Republic, and select vineyards in the United States and Australia.

Viticulturally, Blaufränkisch is a late-ripening variety, requiring warm conditions to achieve full phenolic ripeness. It is vigorous, with relatively high yields if not managed carefully, and is susceptible to downy mildew and botrytis, demanding attentive canopy management.

The grape produces wines with deep colour, pronounced acidity, and firm tannins, making it suitable for both varietal bottlings and blends. Styles range from youthful, juicy reds with vibrant cherry and blackberry fruit to more structured, oak-aged expressions showing dark plum, spice, and earthy undertones. In cooler climates, it often displays peppery notes and a leaner frame, while warmer sites yield riper, more opulent wines.

Blaufränkisch is valued for its ability to reflect terroir, and top examples can age gracefully, developing complex aromas of dried fruit, tobacco, and forest floor. Its combination of freshness, spice, and structure has earned it a growing international following among lovers of distinctive, characterful reds.

Cabernet Franc is one of the classic black grape varieties, believed to have originated in southwest France, possibly in the Basque region. Genetically, it is a parent of both Cabernet Sauvignon and Merlot, making it a cornerstone of many of the world’s great red wines. In the vineyard, Cabernet Franc is known for its early ripening, adaptability to cooler climates, and good disease resistance. It thrives in well-drained, gravelly or sandy soils, producing moderate yields with small, thin-skinned berries.

Traditionally associated with the Loire Valley (notably Chinon, Bourgueil, and Saumur-Champigny) and Bordeaux, it is now grown worldwide, including in Italy’s Friuli and Veneto regions, Spain, Hungary, South Africa, the United States (especially California and New York’s Finger Lakes), Canada, Argentina, and New Zealand.

Cabernet Franc’s style varies with climate and winemaking approach. In cooler regions, it produces medium-bodied wines with high acidity, moderate tannins, and distinctive aromas of redcurrant, raspberry, and violets, often with herbal or leafy notes such as green bell pepper. Warmer climates yield riper, fuller expressions with blackberry, plum, and spice. It is frequently used in Bordeaux-style blends for aromatic lift and finesse, but can also shine as a varietal wine, celebrated for its elegance, freshness, and complex, savoury character.

Pinot Noir is one of the world’s most celebrated and challenging grape varieties, renowned for producing elegant, complex wines. Believed to have originated in Burgundy, France, over 1,000 years ago, it thrives in cooler climates where its thin skin and early ripening nature are best suited. Viticulturally, Pinot Noir is notoriously difficult to grow: it is susceptible to rot, mildew, and pests, and requires precise canopy management to balance ripening with acidity retention.

Pinot Noir is planted across the globe, with notable expressions found in Burgundy, Champagne, Oregon’s Willamette Valley, California’s Sonoma Coast, New Zealand’s Central Otago, and Germany’s Baden and Pfalz regions. In Champagne, it is a key component of sparkling wines, typically blended with Chardonnay and Pinot Meunier. The wine's diverse geographical range means that you might also find it labelled as Red Burgundy, Pinot Nero, Blauburgunder, or Spätburgunder.

The grape produces wines of delicate colour but remarkable aromatic depth. Typical flavour profiles include red fruits such as cherry, raspberry, and strawberry, often layered with floral notes, earthy undertones, and hints of spice or forest floor as the wines mature. Styles range from light and silky to more structured and age-worthy, depending on climate and winemaking choices. Pinot Noir’s ability to express terroir with precision makes it a favourite among wine lovers, despite — or perhaps because of — its demanding nature in the vineyard.

Zweigelt is Austria’s most widely planted red grape variety, created in 1922 by Dr. Fritz Zweigelt through a cross between Blaufränkisch and St. Laurent. Originally called Rotburger, it was renamed to honour its creator and has since become a flagship red for Austrian wine.

Viticulturally, Zweigelt is a relatively hardy and early-ripening variety, prized for its resistance to frost and reliable yields. It thrives in Austria’s temperate continental climate, particularly in regions like Burgenland and Niederösterreich, where warm days and cool nights help develop its vibrant fruit character while retaining freshness.

Zweigelt is also grown, albeit on a smaller scale, in countries such as Germany, Hungary, the Czech Republic, Slovakia, Canada, and even parts of the United States and New Zealand, where cooler climates allow for similar quality expressions.

Stylistically, Zweigelt ranges from light and fruity to rich and age-worthy. In its youth, it often displays juicy red cherry, raspberry, and violet notes, with soft tannins and lively acidity. More serious examples, often oak-aged, can show darker fruit, spice, and earthy complexity.

Blaufränkisch, also known as Kékfrankos in Hungary, is a dark-skinned grape variety originating from Central Europe, with its earliest documented cultivation in Austria during the Middle Ages. Today, it is widely grown in Austria’s Burgenland, Hungary’s Sopron and Eger regions, and parts of Germany (as Lemberger), as well as in Slovakia, the Czech Republic, and select vineyards in the United States and Australia.

Viticulturally, Blaufränkisch is a late-ripening variety, requiring warm conditions to achieve full phenolic ripeness. It is vigorous, with relatively high yields if not managed carefully, and is susceptible to downy mildew and botrytis, demanding attentive canopy management.

The grape produces wines with deep colour, pronounced acidity, and firm tannins, making it suitable for both varietal bottlings and blends. Styles range from youthful, juicy reds with vibrant cherry and blackberry fruit to more structured, oak-aged expressions showing dark plum, spice, and earthy undertones. In cooler climates, it often displays peppery notes and a leaner frame, while warmer sites yield riper, more opulent wines.

Blaufränkisch is valued for its ability to reflect terroir, and top examples can age gracefully, developing complex aromas of dried fruit, tobacco, and forest floor. Its combination of freshness, spice, and structure has earned it a growing international following among lovers of distinctive, characterful reds.

Cabernet Franc is one of the classic black grape varieties, believed to have originated in southwest France, possibly in the Basque region. Genetically, it is a parent of both Cabernet Sauvignon and Merlot, making it a cornerstone of many of the world’s great red wines. In the vineyard, Cabernet Franc is known for its early ripening, adaptability to cooler climates, and good disease resistance. It thrives in well-drained, gravelly or sandy soils, producing moderate yields with small, thin-skinned berries.

Traditionally associated with the Loire Valley (notably Chinon, Bourgueil, and Saumur-Champigny) and Bordeaux, it is now grown worldwide, including in Italy’s Friuli and Veneto regions, Spain, Hungary, South Africa, the United States (especially California and New York’s Finger Lakes), Canada, Argentina, and New Zealand.

Cabernet Franc’s style varies with climate and winemaking approach. In cooler regions, it produces medium-bodied wines with high acidity, moderate tannins, and distinctive aromas of redcurrant, raspberry, and violets, often with herbal or leafy notes such as green bell pepper. Warmer climates yield riper, fuller expressions with blackberry, plum, and spice. It is frequently used in Bordeaux-style blends for aromatic lift and finesse, but can also shine as a varietal wine, celebrated for its elegance, freshness, and complex, savoury character.

Pinot Noir is one of the world’s most celebrated and challenging grape varieties, renowned for producing elegant, complex wines. Believed to have originated in Burgundy, France, over 1,000 years ago, it thrives in cooler climates where its thin skin and early ripening nature are best suited. Viticulturally, Pinot Noir is notoriously difficult to grow: it is susceptible to rot, mildew, and pests, and requires precise canopy management to balance ripening with acidity retention.

Pinot Noir is planted across the globe, with notable expressions found in Burgundy, Champagne, Oregon’s Willamette Valley, California’s Sonoma Coast, New Zealand’s Central Otago, and Germany’s Baden and Pfalz regions. In Champagne, it is a key component of sparkling wines, typically blended with Chardonnay and Pinot Meunier. The wine's diverse geographical range means that you might also find it labelled as Red Burgundy, Pinot Nero, Blauburgunder, or Spätburgunder.

The grape produces wines of delicate colour but remarkable aromatic depth. Typical flavour profiles include red fruits such as cherry, raspberry, and strawberry, often layered with floral notes, earthy undertones, and hints of spice or forest floor as the wines mature. Styles range from light and silky to more structured and age-worthy, depending on climate and winemaking choices. Pinot Noir’s ability to express terroir with precision makes it a favourite among wine lovers, despite — or perhaps because of — its demanding nature in the vineyard.

Zweigelt is Austria’s most widely planted red grape variety, created in 1922 by Dr. Fritz Zweigelt through a cross between Blaufränkisch and St. Laurent. Originally called Rotburger, it was renamed to honour its creator and has since become a flagship red for Austrian wine.

Viticulturally, Zweigelt is a relatively hardy and early-ripening variety, prized for its resistance to frost and reliable yields. It thrives in Austria’s temperate continental climate, particularly in regions like Burgenland and Niederösterreich, where warm days and cool nights help develop its vibrant fruit character while retaining freshness.

Zweigelt is also grown, albeit on a smaller scale, in countries such as Germany, Hungary, the Czech Republic, Slovakia, Canada, and even parts of the United States and New Zealand, where cooler climates allow for similar quality expressions.

Stylistically, Zweigelt ranges from light and fruity to rich and age-worthy. In its youth, it often displays juicy red cherry, raspberry, and violet notes, with soft tannins and lively acidity. More serious examples, often oak-aged, can show darker fruit, spice, and earthy complexity.