Type of the wine: Red, Dry

Grape variety:  100% Kékfrankos

Alcohol content: 12,5%

Acidity: 5.9 g/l

Residual sugar: 1.3 g/l

Terroir, vineyard:  Szekszárd, Baranya-valley vineyard. Old, mass selected Kékfrankos vines planted in 1969. 1.5 hectares at 200–210 m above sea level. Terraces of southeastern exposure. Thick layer of loess soil with high lime content. The grapes for this Kékfrankos are grown in the middle of the Baranya-völgy in vineyards enjoying abundant sunshine. With southeast exposure the valley opens to the Great Hungarian Plain so the grapes ripen early and yield consistently rich wines. The 50 year old vineyard was restructured in 2009. It was well worth putting the effort into the reconstruction, because a vineyard of this age has a great value in our wine region. The vineyard was cultivated during the socialist era, when quantity ruled over quality, yields were high and vineyard works were carried on less thoroughly – as a consequence, the vineyards were exploited to high extent. Since the reconstruction the vineyard gives balanced crop almost regardless the vintages.

Vineyard management: Carefully planned, low intervention protection of the vineyard. Herbicides and insecticides are avoided (certified organic conversion started in 2020. Manual shoot and bunch selection. Average yield: 5 tons / hectare.

Harvest: Hand harvest in 15 kg boxes between 25 August and 11 September 2018.

Technology: Spontaneous fermentation in one concrete vat and several small plastic fermenters, 20–30% in whole bunches. Delicate extraction with daily 2x pigeage or pump-over. Pressed without pumping after 20–24 days of skin contact. Spontaneous malolactic fermentation. Barrel ageing for 8 months in large, 1000 litre Hungarian barrels. Estate bottled without fining and filtration.

Quality level: Single vineyard wine from selected parcels

Temperature: 16 °C

Food pairing: Dishes made of piglet, pork and lamb, red flesh game poultry, duck and goose. Pairs well with plates garnished with fruit or beetroot and ideal with cheese.

Available quantity: 1.500–2.000 bottles / year

Retail price: 32.50 euros

Wine reviews:  JancisRobinson.com: 17++p, WineAnorak.com: 92 p, Vinography.com: 9–9.5

Importers: USA: Danch&Granger Selections (California), Knit Wines (New York), Canada: Rezin (Quebec), Germany: K&U Weinhalle (Nürnberg), Naturgenuss GmbH, Weinhandlung Suff (Berlin) BorStore.de, Weingenuss aus Ungarn (online), Denmark: Løgismose, The Netherlands: Anfors-Imperial, Belgium: Roi de Rois, Russia: Lion Wine, Poland: NaWino

The post Heimann & Fiai Bikavér 2022 appeared first on Hungarianwines.

Grape varieties: Cabernet Franc

Alcohol: 14.30%

Acidity: 4.7 g/L

Residual sugar: 1 g/L

Extract: 31.4 g/L

Terroir, vineyard: Pillangó vineyard, Nagytótfalu

Technology: The Jackfall Winery's experiment involved aging the same wine in different barrels for 18 months. As a result, chemically identical wines were obtained, but with entirely different flavor profiles. The H3 batch is a blend of barrels sourced from two distinct French cooperages.

Serving temperature: 16–17 °C

Cellar webshop retail price: 11 690 HUF / 30 EUR

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Grape varieties: 60% Merlot, 40% Cabernet Franc

Alcohol: 14.96% vol.

Acidity: 5.3 g/l

Residual sugar: 3.4 g/l

Extract: 32.2 g/l

Vineyard: Babszökő

Soil: Brown woodland soil with red clay

Exposure: Plateau with south slopes

Plantation: 2003

Density: 5210 vines/ha

Training: Guyot, low cordon

Harvest: Between 5 and 8 October 2020

Vinification: After being destemmed, the grapes were fermented in 60 hl stainless steel tanks. The fermentation took place on a temperature of 30-32°C during the first 10 days of the long skin contact. The wine was aged in new and secondly used mostly Hungarian and in a tiny part American 228-litre-barrels for 18 months.

Serving temperature: 17–18°C

Optimal consumption: 2022–2032

Food pairing: Recommended to be served at festive occasions or to be matched to dishes prepared with game or other dark meat

Bottled quantity: 21 000 bottles

Retail price on winery webshop: 29-30 euro

Story: INFUSIO has been the name of the wine of special events and feasts on the table of the Archabbey Pannonhalma for centuries. This tradition, reaching back to the Middle Ages, gives even today a contribution to celebrations. We have written records already from the beginning of the 18^th century that the Benedictine monks of Pannonhalma divided their wines into three categories: the term “servant-wine” meant the wine obtained from the manorial deliveries; the “convent-wine” was used at the holy masses and served onto the table of the fathers at the meals while the “infusio” referred to the prime category.

The latter did not designate a certain variety but the best quality wine consumed by the members of the order during big celebrations and prominent events served from the bottle into the glasses. This custom explains easily the use of the Latin word “infusio” meaning “infuse”.

The post PANNONHALMI INFUSIO 2020 appeared first on Hungarianwines.

Grape varieties: 100% Hárslevelű

Alcohol: 11.5%

Acidity: ???

Residual sugar: 3 g/L

Terroir, vineyard: Erdőbénye village, Lőcse and Omlás vineyards

Training system: Cordon

Technology: Manual harvest. A Tokaj sparkling wine made of 100% Hárslevelű grapes with traditional method. The grape was pressed according to the Champagne method in whole bunches with a maximum pressure of 1–1.2 bar. After settling down the cleared must fermented with selected yeast under control, at 16°C. After the second fermentation in bottle, we added some expedition liquor during the process of disgorgement.

Quality level: Premium

Serving temperature: 10–12°C

Retail price in the cellar: 8990 HUF / 23-24 euro

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Grape varieties: 75% Olaszrizling (Welschriesling), 25% Sauvignon Blanc

Alcohol: 12%

Acidity: 6.0 g/L

Residual sugar: 0.6 g/L

Total SO2: 12 mg/L

Terroir, vineyard: Vári vineyard (Kéthely, Balatonboglár wine region). Soil: mix of loess, loam and sand

Farming, harvest: Biodynamically farmed, uncertified. Early September harvest

Technology: Varieties were processed and fermented individually. Olaszrizling was partially on the mash, partially on whole bunch for 5-7 days in amphorae. Destemmed Sauvignon Blanc was soaking on whole berries in clay for a few days. Batches were kept on thefine lees for 10 months. Unfined, unfiltered.

Quality level: Holistic line

Serving temperature:  12–14°C

Retail price: 7990 HUF (about 20-21 euro)

The post Kristinus Metamorph 2021 appeared first on Hungarianwines.

Type of wine: Red, Dry

Grape varieties: Kékfrankos 40%, Kadarka 10%, Syrah 15%, Cabernet franc 10%, Pinot noir 5%, Cabernet sauvignon 20%

Acidity:  5.2 g/l

Alcohol: 14% vol

Terroir: Eger, Síkhegy vineyard

Harvest: Hand harvest in small casks

Vinification: Fermentation in wooden vats, 20–30 days on the skin. The varieties were ageing separately in 500 L Hungarian oak barrel for 18 months.

Quality level: Premium

Temperature: 16–18 °C

Food pairing: Lamb loin and aubergine salad with raisins.

Available quantity: 5.000 bottles

Retail price: € 28

The post Síkhegy Egri Bikavér Grand Superior 2018 appeared first on Hungarianwines.

Type of the wine: Red, Dry

Grape variety: Tempranillo

Acidity:  5,8 g/l

Alcohol: 14 %

Residual sugar: 1 g/l

Terroir, vineyard:

Training system: Medium high cordon

Harvest: Manual harvest

Technology: Fermentation in open vat, native yeasts, ageing in barrique casks, no additives.

Quality level: Premium

Temperature:  16–18 °C

Available quantity:  400 bottles

Retail price:  9900 HUF / 26–28 euros

Story: This red wine, which is a part of our Grand Selection, puts the iconic grape variety of the Iberian Peninsula, the Tempranillo into a new perspective. With its refined style, Aragon surpasses the traditional Hungarian experiments with this variety (Tempranillo is a very rare variety in Hungary). A bit of Mediterranean spirit in Hungarian cover...

The post Dominium Aragon 2018 appeared first on Hungarianwines.

Type of the wine: Red, Dry

Grape variety: Cabernet Sauvignon, Merlot, Kékfrankos, Portugieser, Cabernet Franc

Acidity:  5,7 g/l

Alcohol:   14 %

Terroir, vineyard:  : Various parts of premium vineyards owned by the winery

Training system:  Cordon, Guyot, double cordon

Harvest: Hand harvest. Beginning of the harvest: 22 August, 2019.

Technology: After a quick, accurate selection berry cold-soaked for 3-5 days. Fermented in stainless steel tanks with indigenous yeast to maximize fruit character. Aged in stainless steel and selected used barrels for 8 months.

Quality level:  Entry level

Temperature:  22 C°

Available quantity:  20.000 bottles

Retail price:  2990 HUF / 8–9 euros

The post Sauska Cuvée 13, 2019 appeared first on Hungarianwines.

Type of the wine: Red, Dry

Grape variety:  Cabernet Franc

Acidity:  6,1 g/l

Alcohol:  14,5 %

Terroir, vineyard:  Konkoly, Kopár (Villány), Makár (Siklós)

Training system:  Cordon, Guyot, double cordon

Harvest: Hand harvest. Beginning of the harvest: 22 September, 2017.

Technology: After rigorous hand selection, berries are gently crushed and briefly cold soaked in stainless steel tanks. 28-day total maceration in the tank to preserve the varietal's character. Aged for 17 months in new and used French oak barrels.

Quality level:  Premium

Temperature:  16 - 17 C°

Available quantity:  3000 bottles

Retail price:  7450 HUF / 20–21 euros

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Type of the wine: Red, Dry

Grape variety:  100% Kékfrankos

Alcohol content: 12,5%

Acidity: 5.9 g/l

Residual sugar: 1.3 g/l

Terroir, vineyard:  Szekszárd, Baranya-valley vineyard. Old, mass selected Kékfrankos vines planted in 1969. 1.5 hectares at 200–210 m above sea level. Terraces of southeastern exposure. Thick layer of loess soil with high lime content. The grapes for this Kékfrankos are grown in the middle of the Baranya-völgy in vineyards enjoying abundant sunshine. With southeast exposure the valley opens to the Great Hungarian Plain so the grapes ripen early and yield consistently rich wines. The 50 year old vineyard was restructured in 2009. It was well worth putting the effort into the reconstruction, because a vineyard of this age has a great value in our wine region. The vineyard was cultivated during the socialist era, when quantity ruled over quality, yields were high and vineyard works were carried on less thoroughly – as a consequence, the vineyards were exploited to high extent. Since the reconstruction the vineyard gives balanced crop almost regardless the vintages.

Vineyard management: Carefully planned, low intervention protection of the vineyard. Herbicides and insecticides are avoided (certified organic conversion started in 2020. Manual shoot and bunch selection. Average yield: 5 tons / hectare.

Harvest: Hand harvest in 15 kg boxes between 25 August and 11 September 2018.

Technology: Spontaneous fermentation in one concrete vat and several small plastic fermenters, 20–30% in whole bunches. Delicate extraction with daily 2x pigeage or pump-over. Pressed without pumping after 20–24 days of skin contact. Spontaneous malolactic fermentation. Barrel ageing for 8 months in large, 1000 litre Hungarian barrels. Estate bottled without fining and filtration.

Quality level: Single vineyard wine from selected parcels

Temperature: 16 °C

Food pairing: Dishes made of piglet, pork and lamb, red flesh game poultry, duck and goose. Pairs well with plates garnished with fruit or beetroot and ideal with cheese.

Available quantity: 1.500–2.000 bottles / year

Retail price: 32.50 euros

Wine reviews:  JancisRobinson.com: 17++p, WineAnorak.com: 92 p, Vinography.com: 9–9.5

Importers: USA: Danch&Granger Selections (California), Knit Wines (New York), Canada: Rezin (Quebec), Germany: K&U Weinhalle (Nürnberg), Naturgenuss GmbH, Weinhandlung Suff (Berlin) BorStore.de, Weingenuss aus Ungarn (online), Denmark: Løgismose, The Netherlands: Anfors-Imperial, Belgium: Roi de Rois, Russia: Lion Wine, Poland: NaWino

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