Kutatás
Kutatás
AboutKutatás
Mira Tusz and Daniel Dragert founded Kutatás in 2015, naming it for the Hungarian ideas of research, exploration and quest. Both share Hungarian heritage and brought experience from Vancouver Island and New Zealand.
The eight-acre Salt Spring estate slopes south over coarse soils and a deep sand deposit, while the Patricia Bay vineyard in North Saanich has clay soils. Both sites are dry-farmed, with canopy work adapted to the cool, humid coastal climate. Spontaneous fermentation is common in the cellar; skins, stems and neutral barrels are used when the wine calls for them, and bottling is generally unfined with minimal sulphur.
Kutatás 2025 Sauvignette
Canadian White
Apricot, lavender and nectarine skin shape this skin-contact orange wine. Sauvignette is also known as Epicure, and the wine comes from Salt Spring Island. The estate vineyard slopes gently south over mixed coarse soils and a deep sand deposit. At the winery, most wines ferment spontaneously and are bottled unfined with minimal sulphite additions. Alcohol is 12.5 percent.
Kutatás 2023 Whole Cluster Pinot Noir Vancouver Island
Canadian Red
Stewed black cherry, cola, raspberry, liquorice, herbal and savoury notes shape this Pinot Noir. Clone 114 fruit comes from Patricia Bay in North Saanich on Vancouver Island. The dry-farmed vines grow in clay soil. Whole bunches ferment spontaneously and remain on skins for six weeks. Ageing takes place in two- to four-year-old French oak barrels, and the wine is bottled unfined and unfiltered.