This is the fuller face of Kékfrankos, which is Hungary’s most planted grape and the same grape as Austria’s Blaufränkisch. In the warm southern Hungarian region of Villány, it can make wines that are ripe, round, well-structured, and deliciously fruity—like this gem. This concentrated and classy Kékfrankos comes from an extremely low yield of 1 kilogram per vine from loess soils from Siklós’ Városhegy and Diósvizló’s Cser hegy vineyards, with the former vineyard containing a high proportion of limestone. Limestone vineyards bring the wine lively acidity and freshness, which is often lacking in wines from Hungary’s southernmost region. It is fermented in temperature-controlled steel tanks at 26-27°C, then aged in 500-liter Hungarian barrels for 22 months. The oak is expertly integrated and adds texture and spice without impeding the fruit. It has a deep purple color with a violet rim, complex savory and fruity aromas and flavors of coffee, dark chocolate, ripe raspberry, sour cherry, strawberry, and red pepper. It is a full-bodied wine with fine-grained tannins, and the zesty acidity brings this blockbusting Kékfrankos a cool, refreshing streak that helps it slip down a treat. Great with red meat dishes, stews and all manner of spicy food.