CSÁNYI Teleki Válogatás Cabernet Franc 2023, Classicus

Origin (vineyard or ‘cru’, in Hungarian ‘dűlő’): Fekete-hegy, Hársos
Alc: 15.5%, residual sugar: 0.6 g/l, acidity: 4.8 g/l
The wine was produced using controlled fermentation with rack-and-return technique, then aged in tanks for 1.5 years. Bottling takes place continuously, ensuring consistent quality and freshness.
The winery has been represented in the Top 12 8 times out of 10. László Romsics, the CEO of the winery added that they had 46 hectares of Cabernet Franc. “We like those varieties that we can sell” – commented László, praising Franc. “It is less powerful than Merlot and less masculine than Cabernet Sauvignon.” Pasi Ketolainen MW, one of the invited guests was impressed by the delicate red fruits and said that the wine had potential of ageing.
The wine is easy to fall in love with, easy to enjoy. Silky pleasure for less than 5 EUR.
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GÜNZER Cabernet Franc 2021, Classicus

Origin: Jammertal, Csillagvölgy, Dobogó
Alc: 14.5%, residual sugar: 1.5 g/l, acidity: 5 g/l
Hand-harvested and berry-selected grapes underwent controlled fermentation, followed by 12 months of ageing in 225-liter French oak barrels with medium toast. The wine was then bottle-aged for an additional 12 months, developing a complex structure and refined aromas.
Günzer has 5 hectares of Franc out of 30, and it is the first time they are in the Top 12. With this vinification the wine could have qualified for the Premium category, but, as Norman Günzer, the founder Zoltán’s son says, they use even higher quality for their Premium. For me it is slightly grippy, but there are nice black fruits, with food it can work well. As Pasi Ketolainen said, “it makes me hungry”. Retail price is around 9 EUR.
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KOCH Villányi Franc 2021, Premium

Origin: Imre-völgy
Alc: 14.5%, residual sugar: 3 g/l, acidity: 5.1 g/l
After hand harvesting and selection, fermentation and malolactic conversion took place in closed stainless-steel tanks. The wine then aged for one year in 50% Hungarian and 50% American oak barrels.
The winery has its centre in Hajós–Baja wine region, they have had their Villány plantations since 2017. At Koch Winery two generations work together. Pálma Koch, the founder’s, Csaba Koch’s daughter represented the estate at the Franc & Franc conference. She believes in the Classicus category (indeed, two years ago they were represented with super delicious Classicus), she focuses on fruitiness and elegance. Well-done, the wine is juicy, fruity with finely woven texture. Retail price is around 14 EUR.
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AGANCSOS FRANCia 2021, Premium

Origin: Remete
Alc: 14.5%, residual sugar: 0 g/l, acidity: 5.1 g/l
The wine underwent controlled fermentation in stainless-steel tanks, followed by 24 months of aging in French oak barrels. This maturation resulted in an elegant structure and refined oak aromas, giving the wine a rich and sophisticated character.
Agancsos is a small family winery, they are in the Top 12 for the third time. Out of their 8 hectares they have 1.5 hectares Franc. As Zoltán Kovács owner commented, his first Bordeaux variety was Franc, even though back then he thought he had bought Sauvignon. The name is a pun, refers to the variety, but also to origin of the three types of barrels they use from France. Abundant in black fruits, nicely matured, the oak is integrated, good body, good balance. Retail price is around 21 EUR.
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SZENDE Kopár Villányi Franc 2020, Premium

Origin: Kopár
Alc: 15%, residual sugar: 1.8 g/l, acidity: 5.3 g/l
Hand-picked grapes were gently destemmed and crushed before fermentation in temperature-controlled stainless-steel tanks with selected yeast. After malolactic conversion, the wine aged for 24 months in first-fill 500-liter Hungarian oak barrels.
Gábor Szende explained that he did not like 225-liter barrels, he finds them overpowering the wine, this is why he uses 500-liter barrels. The grape was harvested in the legendary Kopár vineyard, the hottest of all Hungary. “The plants were suffering in the extreme heat of the summer, and it was sad to see them like this. Some irrigation would be a blessing, but it is not allowed yet.” The wine is full of spices, the spiciness marches throughout the whole sensation from the nose to the aftertaste. Silky and fruity as well. Peter McCombie MW, the other invited Master of Wine commented: “Eyes popped seeing the alcohol, but the wines were stuffed. Good stuff.” Retail price is around 15 EUR.
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RUPPERT Villányi Franc 2020, Premium

Origin: Csikorgó
Alc: 15.5%, residual sugar: 2.1 g/l, acidity: 5.8 g/l
From the Diósviszló vineyard with southern exposure and low yield, the grapes were hand-selected both by cluster and berry. Fermentation took place in open vats with manual punch-downs, followed by 18 months of aging in partly new and used 225-liter Hungarian oak barrels. A full-bodied, spicy modern Villány wine, characterized by black berry aromas and a palate dominated by ripe fruit and subtle oak spices.
“We put our lives on Cabernet Franc” – said Ákos Ruppert, whose first plantation was Franc in 2002 and now more than half of the vines are Franc. He mentioned the constant fight against the high alcohol, the suffering plants, and the quest to keep fruitiness, maybe by shorter skin contact. The wine has a unique “cool” note on the nose, at least for me, some eucalypt. The palate is an enchanting fruit basket. Great structure, elegance, balance. Retail price is around 18 EUR.
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VINATUS Villányi Franc 2019, Premium

Origin: Bocor, Csicsó
Alc: 14%, residual sugar: 2.8 g/l, acidity: 5 g/l
Aged for 12 months in new Hungarian oak barrels, this wine developed rich texture and complex aromas. Its high extract content grants it long aging potential and an elegant, full-bodied character.
The relatively young family winery is also a strong supporter of Cabernet Franc, they have 7 hectares of Franc out of the 30 hectares. The wine is a bit restrained, abundant in tannins, it may work well with meals. Retail price is around 21 EUR.
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SAUSKA Villányi Franc Makár 2018, Premium

Origin: Makár
Alc: 15%, residual sugar: 2 g/l, acidity: 5.4 g/l
The incoming grapes were carefully sorted and briefly macerated. Controlled alcoholic fermentation took place in tanks, allowing the primary varietal characteristics to develop. The extraction period was 28 days. Full malolactic fermentation occurred in barrels, with the wine spending 17 months in mostly second-fill and some new French barrels.
The winery has been represented 8 times out of 10 in the Top 12, plus Makár is the most successful vineyard if we count single vineyard Cabernet Franc wines. There is serious yield control on this higher altitude vineyard of 23-year-old vines, only 3000 kilos are harvested from one hectare. Elegant, stunning wine at the highness of some great Bordeaux wines, and it clearly has a long ageing potential. Fine, chalky tannins, countless layer, complexity. Retail price is around 47 EUR.
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IPACS SZABÓ Ég és Föld között 2022, Super Premium

Origin: Középvölgy, Kövesföld
Alc: 14.5%, residual sugar: 1.2 g/l, acidity: 5.6 g/l
Grapes were hand-harvested on September 22, 2022, the whole berries underwent cold maceration and 23 days of skin contact with gentle punch-downs. After malolactic conversion, the wine aged 20 months in first- and second-fill Hungarian and French oak barrels, and was bottled in December 2024 without fining or pumping, using only gravity.
“Sometimes wonders are born from hopeless situations” – said István Ipacs Szabó, who used to be the chief winemaker of Vylyan, now he leads the wine division of Pécs University Research Centre, and in his free time he runs his own estate. “Ég és föld között” means “Between sky and earth”. The hopeless situation refers to the heat and draught of 2022, when he did not even like being in the vineyard, seeing the suffering of the plants. Yet, the wine turned out to be amazing. Gracious, elegant, harmonious with a very long finish. Retail price is around 28 EUR.
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GERE ATTILA Villányi Franc Ördögárok 2022, Super Premium

Origin: Ördögárok
Alc: 14%, residual sugar: 0.4 g/l, acidity: 4.8 g/l
Both alcoholic and malolactic fermentation took place in stainless-steel tanks, followed by 16 months of ageing in small oak barrels, 80% new and 20% second-fill. This combination produced a balanced structure and refined oak nuances.
Gere is the absolute winner of the Top 12 selection: they were represented 9 times out of the 10 years. Cabernet Franc is planted on 21 hectares out of their 75 hectares, all organic. Their favourite barrel size for Franc is 300 L – with reason, Pasi Ketolainen MW was impressed by the integration of the oak. Intense aromas and flavours of ripened and overripened fruit, plus some coffee and chocolate. Retail price is around 25 EUR.
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MOKOS Villányi Franc 2021, Super Premium

Origin: Weingarten
Alc: 15%, residual sugar: 0.9 g/l, acidity: 6.6 g/l
The wine underwent controlled fermentation in Taucher tanks at 24-27 °C with punch-downs every 3-4 hours. It was then aged for 22 months in new French (20%) and Hungarian oak barrels — Mecsek (20%) and Zemplén (60%) — with medium and medium-plus toasting, resulting in a complex structure and rich aromatics.
The grape came from a 210-230 m high vineyard, from 22-year-old wines with strong yield control (harvested 4300 kilos of a hectare). Péter Mokos gave a nice and touchy speech when presenting the wines, mentioning a star gazing nigh with his little son, whose wish was – surprisingly to the dad – to become as good winemaker as the father. It made Péter Mokos think and prioritize winemaking even though he won support in the Hungarian version of the TV programme called Shark Tank. The wine is highly fruity, abundant in juicy red fruits. Intense, yet elegant, velvety and long. Retail price is around 26 EUR, and Mokos offers half of the price of each bottle to help fellow producers with technical data empowered by AI.
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STIER Villányi Franc 2019, Super Premium

Origin: Városhegy
Alc: 14.5%, residual sugar: 2.1 g/l, acidity: 5.2 g/l
Aged for 20 months in new oak barrels, this wine developed a rich texture and refined, elegant aromas. The maturation resulted in a well-balanced structure and a long, harmonious finish.
The young Dominik Stier, a member of the family presented the wine. As Pasi Ketolainen MW commented, the barrel supports the wine nicely, it is not over oaked at all. The wine is powerful, intense and long full of ripened black fruit complemented by spicy notes and cocoa powder. Retail price is around 22 EUR.
More about the winery 

Villányi Cabernet Franc Regulation

Classicus Cabernet Franc can be made
– from grapes harvested in Villány wine region,
– with a minimum ageing of 6 months in oak barrel.
Premium Villányi Franc can be made
– from grapes harvested with a maximum yield of 60 hl/ha,
– aged in oak for at least one year and also benefits from long bottle ageing.
Super Pre­mium Villányi Franc means that
– it is made from 100% Cabernet Franc grapes
– with a maximum yield of 35 hl/ha.
– It spends a minimum of one year in oak and one year in bottle.

Must-know about Villány

(From the brochure of the 10th Franc & Franc)

Villány wine region already has a stable foundation for development: respect for tradition, the desire to improve, diligence and enthusiasm. After Hungary’s transition to the market economy, wineries of Villány were the first to realise what these changes meant and thus played a pioneering role in the development of today’s Hungarian wine culture. Winemakers Tiffány, Gere, Polgár and Bock were awarded the title “Winemaker of the Year” one after the other in the 1990s, and although much has happened since then, this fame created at that time is, in many ways, still felt today. Both experts and consumers consider Villány wines some of the highest quality in the country and the most sought-after on the domestic wine market.
Since the late 1980s, living family traditions have been given the chance to develop, based on historic viticulture traditions. This knowledge dates back to Roman times, and winemaking has always played an important role in the region, regardless of which nationality dominated in the region at that time. The Romans, Hungarians, Serbs and Germany have all contributed to this, with new varieties, new viticulture and winemaking techniques expanding on the skills and traditions of the previous centuries. This rich winemaking tradition peaked in the 18th century, when the Serbs brought Kadarka with them, and shortly after this, when ethnic German settlers brought their famed work ethic, precision and also the Portugieser variety to the region. Although the Villány terroir shows its true potential through international varieties and its top wines are generally made from these grapes, a true Villány winery will always have Portugieser on offer too.
The total area of Hungary’s southernmost wine region with its sub-Mediterranean climate is just 4,500 hectares, of which only 2,300 hectares are currently under vine. It is also one of the most densely planted wine regions. Loess and clay soils rich in organic matter and lime are typically found throughout the region. The areas around Siklós are richer in calcium, thus favouring wines higher in acidity. The Villány wine region is also a pioneer in gastronomy and related services. Every tourist’s need is catered for, from unique traditional dishes to fine dining. Moreover, the amount and quality of accommodation has also improved significantly over recent years.

And Villányi Franc was born!

If you think of Villány, think of Cabernet Franc!
If you think of Cabernet Franc, think of Villány!
Cabernet Franc has found its ideal terroir in the Villány wine region, where it accounts for 18% of all black grapes planted. The vines, rooted in loess with high lime content and warmed by plenty of sunshine, produce wines that are remarkably complex yet also lively and fresh. Villány Franc displays artistic elegance, balance and fine-tuning, yet is versatile enough to allow space for winemakers’ individuality as well as the varietal characteristics.
After a long period of cooperative thinking and collaboration, the Villány wine region announced in May 2014 that it had revised its protected designation of origin system and was creating a new brand linked to the wine region. This single-varietal wine has become Villány’s flagship product. The Cabernet Francs produced in the wine region prove time and time again in international competitions that Villány should give this type of red wine even greater attention. The premium and super premium categories are marketed under the Villányi Franc brand name. Premium Villányi Franc can be made from grapes harvested with a maximum yield of 60 hl/ha, aged in oak for at least one year and also benefits from long bottle ageing. Villány super premium means that it is made from 100% Cabernet Franc grapes with a maximum yield of 35 hl/ha. It spends a minimum of one year in oak and one year in bottle. This category was launched with wines from the 2015 vintage.

MAJOR MILESTONES
2006 Hungary’s first full-fledged protected designation of origin system was established here
1996 The Villány-Siklós Wine Route was the first bastion of wine tourism in Hungary
2014 Villányi franc appellation was born
2015 Franc & Franc Forum and Tasting Day was launched

MAJOR SLOPES AND VINEYARDS
Agancsos, Bocor, Csillagvölgy, Gombás, Jammertal, Kopár, Mandolás, Ördögárok, Pillangó, Remete

DATA
– Cultivated area: 2249,9793 ha
– Sunshine hours 2150 (h/year)
– Precipitation: 700 (mm/year)
– Mean annual temperature: 11°C
– Elevations above sea level: 140–350 m

GRAPE VARIETIES (59 WINE GRAPES)

Black grapes (1830,2612 ha / 81%)
– Cabernet sauvignon 365,1686 ha (16%)
– Cabernet franc 346,6420 ha (15%)
– Kékfrankos (Blaufrankisch) 291,1625 ha (13%)
– Merlot 277,7988 ha (12%)
– Portugieser 264,6779 ha (12%)
– Other black grapes 284,8114 ha (13%)

White grapes (419,7181 ha / 19%)
– Olaszrizling 149,6897 ha (7%)
– Chardonnay 68,2795 ha (3%)
– Irsai Olivér 38,1209 ha (2%)
– Zöldveltelini (Grüner Veltliner) 28,7453 ha (1%)
– Hárslevelű 27,1615 ha (1%)

Franc & Franc Forum

The day before, on 22 November a conference is held, at the moment 15 tickets are available. The topic of the conference this year: “On the path of sustainability”. The event takes place at Bock conference centre, registration begins at 8.30, tickets cost 29 900 HUF and it includes lunch and coffee break and the tastings during the masterclasses (more than 25 wines).
The morning session includes the presentation and tasting of the latest Top 12 Villányi Franc wines introduced by András Horkay DipWSET wine expert.
The language of the conference is Hungarian.
If you are interested, contact the organizers here.

See the previous selection of the Top 12 Cabernet franc wines

Top 12 Cabernet Franc from Villány revealed

Another award to the super-famous Gere family?

Gere name is well-known in Hungary, since Attila was one of the pioneers who reformed Hungarian winemaking after the mass production era of the Communism. His efforts were rewarded: he was one of the first to win the Winemaker of the Year title. His Kopar and Solus wines are iconic, obligatory collectors’ items, their Crocus hotel is one of the most “chic” wine hotels in the country reflecting Andrea’s refined taste, while their Mandula restaurant is a culinary pilgrimage destination. What’s the point of another award?
A lot, in my opinion, because many of those pioneers just simply “go on working”, while the Gere family is keen on the constant innovation. One of the key facts is the conversion of the estate into organic farming. “In 2022, a new 1,200-square-meter cellar was completed, specially designed for both barrel and bottle ageing. Last year, the existing interior spaces were also renovated, creating fresh experiences for new visitors and returning guests alike. Whether it’s a guest’s first visit or a return trip, there is always something new to explore.” – says the press release, and it is true. I visit the estate almost every year, and yes, I can always find something new. Last year it was the astonishing wine vault in the cellar, full of the most cherished wine treasures of the winery.

Gere wines are available in several countries, for example in the Netherlands by Global Wineries and in the United States by Boutique Wine Collection.

30 years and a generation later

Andrea Gere commenting on the award: “Thirty years ago, in 1994, my father was honoured with the Winemaker of the Year award. Today, I fully grasp that this recognition was a tribute to the intense and dynamic effort he put into establishing and elevating Attila Gere Winery to national prominence. It holds a deep symbolic meaning for me that, thirty years later, we are now receiving the Winery of the Year award as well. I see this as a reaffirmation of the commitment that has defined us every day since, now as part of the next generation. The timing of this award is even more meaningful because it reflects the collective strength of the Villány community. The fact that in 2024, all three major national awards were given to Villány winemakers is a testament to what we can achieve when we succeed together, side by side. This year, we celebrated Tamás Günzer as Winemaker of the Year in the spring, honoured József Bock with the Lifetime Achievement Award in June, and now, we have the privilege of receiving the Winery of the Year title.”

More about A. Gere Winery

Earlier award winners

(The award was not given every year.)

2023 Pannonhalma Archabbey, Pannonhalma
2019 Günzer Tamás Winery, Villány
2016 Patricius Winery, Tokaj
2015 Frittmann Winery, Kunság
2014 Koch Winery, Hajós–Baja
2013 IKON Winery, South Balaton
2012 Mészáros Wine House, Szekszárd
2011 Thummerer Winery, Eger
2010 Pannonhalma Archabbey, Pannonhalma (they won twice)
2009 Szöllősi Winery, Neszmély
2008 Vylyan Vineyard and Winery, Villány
2007 Bock Winery, Villány
2006 Garamvári Vineyards, South Balaton
2005 Disznókő, Tokaj
2004 Hilltop, Neszmély
2003 Tokaji Oremus, Tokaj
2002 Szőlőskert Rt., Mátra

Our article about Pannonhalma Archabbey Winery, last year’s winner

Winery of the Year 2023: Pannonhalma Archabbey Winery

Béres, Tokaji Eszencia, 2008, Tokaj

Quoted from Taste Hungary

Tokaji Eszencia is a wine so rich and concentrated that it’s more likely to be served in a special crystal spoonthan in a glass. It’s produced from the free-run juice of the Aszú berries. The botrytised Aszú grapes, which have been hand selected in the vineyards over numerous harvests, are piled into vats, with the weight of the beries squeezing out their sugary juice. This essence of grape—hence its name—contains an incredible amount of sugar, sometimes as much as 800 grams per liter. This juice is then fermented for years. The sugary environment means it takes a while for the yeasts to get to work, very slowly, and they are rarely able to produce more than five percent alcohol. This is one of the world’s most expensive wines, only produced ion the best vintages. “At least one hundred times more grapes are needed for Eszencia than for a bottle of table wine,” wrote British wine writer Hugh Johnson.

Order in the US
239 USD / bottle (250 ml)

More about Béres Vineyard

Gere, Kopar, 2018, Villány

Quoted from Taste Hungary

Kopar is arguably Hungary’s most iconic red wine. The first vintage of Kopar was released in 1997, and since then it has become one of Hungary’s most sought after wines. It was one of the first rich, full-bodied, age-worthy wines to get local and international recognition. Kopar is not Gere’s most expensive wine, but it is, by far, his most famous. This exceptional wine is a blend of Cabernet Franc (50 percent) and Merlot (40 percent), spiced up with some Cabernet Sauvignon (10 percent). In the glass, this wine has a deep ruby color with intense and concentrated aromas of black and blue fruit, sweet tobacco, leather, and sandalwood. It has 14.5 percent alcohol; rich and concentrated flavors of blackberry, graphite, and dark chocolate; and a firm tannin and acid structure.
Order in the US
$39.90 USD / bottle (750 ml)
More about A. Gere Winery

Ezerjó is a rare variety even in Hungary, and Generosa is even rarer. Therefore the double bottle of Frittmann Ezerjó and Generosa 2017 can be a unique gift, especially because these wines were matured in oak barrel – which is not so typical for Ezerjó, and even less typical for Generosa. Generosa is a delicate, juicy, lovely wine, while Ezerjó is more of a complex, masculine wine: “The fragrance of this lemon coloured wine shows notes of honey, butter and vanilla as well as some yellow-fleshed fruits. Aromas are nicely echoing the bouquet, and toasty notes appear along with flavours of apple, pear and mango. These latter ones provide a special creamy character to this wine, though keep its straight and vivid acidity as a primary structural element. Spicy aftertaste lingers on the palate.“

Make a bid! Auction price: 5000 HUF (14 euros)

Vylyan Vineyard and Winery is famous for its elegant wines, and Duennium is undoubtedly one of the pearls of the estate. This Bordeaux blend is only made in great vintages, and 2006 was a great one for sure. “It has an explicit, upstanding and balanced structure with ripe tannins, vital acidity and velvety texture. The aromas are intense and complex with notes of ripe fruits (dark forest fruits), star anise, cedar, cinnamon and clove. The palate is massive but fruity at the same time. The rich flavour is dominated by caramel, tobacco and creamy chocolate mousse. It has a long-lasting finish, …extension of the moment.“

Make a bid! Auction price: 60.000 HUF (170 euros)