The 2024 vintage of Szijjártó Előd – Sauvignon Blanc was born from a growing season marked by warm days and cool nights, allowing the grapes to ripen slowly while retaining vivid acidity and nuanced aromatics. The fruit was harvested by hand at peak ripeness in early September, ensuring only the best clusters made it to the press.

 Fermentation took place in temperature-controlled stainless steel tanks to capture the variety’s signature freshness and aromatic intensity. No oak was used—this is a wine that thrives on purity and precision. Following fermentation, the wine rested on fine lees for a short period, lending a subtle creaminess and enhancing the mouthfeel without sacrificing its bright, linear structure.

 From vine to bottle, this Sauvignon Blanc was guided by a minimalist philosophy: let the terroir and the fruit speak. The result is a crisp, dry wine that is both invigorating and refined—equally suited to a casual afternoon or a thoughtful pairing at the table.

Goat Cheese & Herb Tartlet - A buttery pastry filled with creamy goat cheese, fresh herbs, and a hint of lemon zest. The wine’s zippy acidity cuts through the richness, while herbal notes echo the filling.

Green Asparagus with Hollandaise Sauce - Grilled or blanched asparagus topped with a silky hollandaise—this classic spring dish mirrors the wine’s brightness and slight grassy undertones.

Lemon-Garlic Grilled Prawns - Juicy prawns grilled with olive oil, garlic, and a splash of citrus. The wine’s crisp finish and light body enhance the seafood’s sweetness and elevate the zest.

Baked Feta with Honey and Thyme - A Mediterranean-inspired dish where salty feta meets warm honey and aromatic herbs. The wine balances the salt and sweetness, while echoing the herbal notes.

Poached Chicken with Tarragon Cream - A light, elegant dish featuring tender chicken in a tarragon-infused sauce. Sauvignon Blanc’s herbal lift and acidity bring freshness to the creamy profile.