Alcohol: 12.5%
Vintage: 2025
Ageability: Now to 2030
Decanting: Not Needed
Serving temperature: 8-10°C
Tasting Notes
Bright and expressive, with white flowers, honeysuckle and chamomile layered over ripe peach, pear and citrus peel. The palate is dry, juicy and energetic, combining fresh orchard and stone fruit with vibrant citrus acidity and a surprisingly rounded, gently textured mouthfeel. Subtle herbal and spicy notes emerge alongside a fine mineral character, leading to a refreshing, persistent finish with just a touch of phenolic grip.
Nose
Honeysuckle • Peach • Pear • Citrus
Palate
Lemon • Orchard fruit • Herbs • Mineral
Food
Vietnamese bánh xèo • Thai pandan chicken • Hainanese chicken rice • Fish tacos • Ceviche • Har cheong gai
| Fruitiness: |  |
Tropical fruits |
| Oakiness: |  |
No oak |
| Intensity: |  |
Expressive but light and drinkable |
| Acidity: | |
Vibrant |
| Tannins: | |
Very light extraction of skins |
Producer
Gál Tibor is one of the defining names of modern Eger, a family winery whose story combines international winemaking experience with a deep commitment to the volcanic terroirs and traditional grape varieties of northern Hungary.
The estate was founded by the late Tibor Gál Sr., one of Hungary’s most internationally recognised winemakers of his generation. After beginning his career in Hungary, he worked abroad and became particularly influential in Tuscany, where he served as winemaker at Ornellaia during the estate’s formative years. His international career also took him to other wine regions, but Eger remained home, and in 1993 he established his own family winery there with the ambition of producing wines capable of expressing the region at the highest level.
Following Tibor Sr.’s sudden death in 2005, the family continued his work. Today the estate is led by his son, Tibor Gál Jr., who returned to Eger after studying winemaking and brought a new generation’s perspective to the family legacy. Under his direction, the winery has increasingly focused on understanding Eger’s individual vineyard sites, indigenous and regional varieties, and the volcanic rhyolite-tuff soils that give the region its distinctive identity.
Blending lies at the heart of Eger’s wine culture. Gál Tibor produces both Egri Bikavér — the historic red “Bull’s Blood” — and Egri Csillag, its increasingly important white counterpart. Rather than relying on a single dominant grape variety, these wines bring together complementary varieties to create expressions of Eger itself. Alongside the blends, the estate produces more terroir-focused wines that explore individual vineyards and varieties.
The modern Gál Tibor style favours freshness, balance and drinkability over excessive extraction or oak. Whether through the fragrant, energetic Egri Csillag or the layered and spicy Bikavér wines, the aim is to allow Eger’s cool climate and volcanic soils to remain clearly visible in the glass.
Today, Gál Tibor represents both continuity and renewal: the legacy of a pioneering Hungarian winemaker carried forward by a new generation determined to show that Eger is capable of far more than the heavy, rustic “Bull’s Blood” wines with which the region was once associated.
