Grand Superior is the highest quality level an Egri Bikavér (“Bull’s Blood”) can be. The classification levels refer to the wine’s concentration and time spent ageing in oak—starting at Classicus, moving into Superior (like Áldás), and finishing with Grand Superior. At the Grand Superior level yields are low, making the fruit more concentrated. Hangács is a blend coming from several vineyards around Eger, including the Hangács vineyard that the wine is named for. Like every Bikavér, Hangács is a blend based on the Kékfrankos variety (31 percent), also with Cabernet Franc (27 percent), Merlot (24 percent), Pinot Noir (12 percent), and Kadarka (8 percent). It was aged for 16 months in 500-liter Hungarian oak barrels. This wine (14.5 percent alcohol) shows a concentrated, rich, age-worthy style of Bikavér. It is driven by cassis, blackcurrant, and plum flavors and aromas. Oak ageing gives it spiciness, with lovely nutmeg, cigar, cocoa, and leather flavors. This wine can benefit from decanting, and will continue to evolve in your cellar (if you can resist the temptation) for up to a decade or more. Hangács Bikavér shows that even a cold-climate region like Eger—in northeastern Hungary—can produce rich and opulent red wines, with the region’s typical distinctive freshness and acidity. Game meat, stews, steaks, and aged cheeses would be great options to pair with this wine.