The striking chameleon on the label of this wine has a meaning. According to the winery, the chameleon is a diverse, unique, and perfect creature—just like the wines under the chameleon label (there’s also a white and a rosé). Diverse because multiple grape varieties are used in the blend. Unique because it has a different face from vintage to vintage. And, perfect because it is made in a natural way, born from the schist terroir that the grapes were grown on. This blend is composed of Kékfrankos, Merlot, Pinot Noir, Cabernet Sauvignon, and Zweigelt. The Kékfrankos provides acidity (as well as typical cherry, black cherry, ripe cherry, tobacco, and spiciness). Merlot gives silkiness. Cabernet Sauvignon contributes spiciness. And, Pinot Noir adds some lightness. All of this results in a wine with complex and layered aromas and flavors. It’s also quite mineralic, earthy, smokey, and a bit oaky. The grapes are from eight to 20 year old vines, grown on mica schist and chalky soil. Fermentation happened in open vats for ten to 15 days, and the wine was aged in 500-liter oak barrels for ten months. With its long fruit finish and smooth tannins, this is a very food-friendly wine. It’s perfect with antipasti or a Hungarian-style cold plate (cheese, cold cuts, fresh vegetables, bread, pumpkinseed oil). It’s also a great match for all manner of Hungarian stews, chicken paprikás, and traditional dishes made with a paprika (such as the local Soproni specialty, poncrichter stew, or bean stew).