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’ Városhegy 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 100 percent Kékfrankos rosé has a deep onion skin meets pale salmon color. It is subtly elegant and refined, with red grapefruit, watermelon, sour cherry, redcurrants, 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. It was selected as one of the Wines of the Week on www.jancisrobinson.com in August 2019.