The ultimate everyday wine, this is the perfect red for those 364 days of the year when you are just looking for something truly delicious.

This is a Bordeaux-style estate blend with a Hungarian twist from the addition of the native Kékfrankos grape. Deep ruby red in colour, with lovely fresh aromas of cherry and raspberry. The same fruitiness shines through on the palate, accompanied by notes of chocolate, mint and soft spices, creating a layered, refined experience. The sip is perfectly round, as the wines balanced acidity and smooth tannins make this a highly drinkable choice. 

Food Pairing

A perfect pairing for roast, red and game meats. Hearty vegetable dishes or flavours rich with mushroom and umami will work beautifully too.

Serving temperature: 16-18°C

Details

Grape variety: 50% Cabernet franc, 20% Merlot, 20% Cabernet sauvignon, 10% Kékfrankos

Fermentation: Spontaneous

Ageing: In oak barrel

Alcohol content: 13.5%                   

Bottle size: 0.75l

Winemaker

Gábor Kiss is at the forefront of a new approach to winemaking in Villány. This warm climate region is typically known for its for its heavy, high-alcohol red wines shrouded by a heavy cloud of oak, but through minimal intervention in both viticulture and vinification, Gábor showcases the balance and elegance inherent in his carefully cultivated grapes. The result of his fresh take on this traditional area is an unadulterated taste of the real Villány terroir in every bottle.

Slowly Braised Lamb Stew

Few dishes say comfort food like a pot of slowly braised stew, and lamb fried with aromatic smoked paprika and mangalitza bacon, then cooked with a dash of red wine, takes this beloved culinary genre to a whole new level. Perfect served on a bed of tarhonya with some tangy pickles on the side.

Lecso is an ancient dish originally from Serbia, and a great summer meal when all the ingredients are in season and you want to eat something a little lighter. Lecso is very versatile, it can be a great vegetarian dish while adding sliced Hungarian sausages (kolbasz) would make this a one pot main course. You can also serve it as a side dish to roast meats, especially pork, while any left-overs can be had for breakfast by adding a couple of eggs to the prepared Lecso.