Kékfrankos, Hungary’s most planted grape, with its vibrant acid structure and pure red fruit, is capable of making first-class rosé, as this fine example shows. It comes from the loess soils of Nagyharsanyi’s Dobogó and Siklós’ Varoshegy vineyards, with the latter containing an especially high proportion of limestone, which helps bring the mouth-watering acidity and zesty freshness. The grapes were de-stemmed and underwent fermentation in temperature-controlled steel tanks at 17°C, and then matured in stainless steel for four months. This blend of Kékfrankos and Syrah has a deep onion skin meets pale salmon color. It is subtly elegant and refined, with red grapefruit, watermelon, sour cherry, red currants, citrus, and peach on the pure nose and balanced palate. The palate is bright, with very vibrant acidity and a dry, crispy, and long finish (for a rosé) with a refreshing sour touch. It’s quite reminiscent of Provençal rosé, but with Kékfrankos’ crunchy fruit in abundance. It’s great as an aperitif with tapas, chicken, and fish dishes, or simply by itself. The previous vintage of this wine was praised by Jancis Robinson.