Over the past few years Tamás Riczu has become an iconic figure in the VIllány region. He worked as head winemaker for several Villány producers before launching his own winery. These days, along with running his own winery, he works as a consultant for several small and boutique wineries in the area. Tamás produces all of his wines from organically farmed grapes, and does not use any animal additives in the winery (so they are vegan). Kikerics is not only the name of this wine, but is also the name of the region’s symbolic flower: a small, white crocus which only grows in this region, due to its Mediterranean climate. The kikerics logo must be included on every wine label which carries the Villány wine region’s designation. This wine is a blend of Kékfrankos and Merlot. It was fermented and aged in stainless steel tanks. During the eight months of ageing, small doses of clean oxygen were added (a process called micro oxygenation). This process mimics the oxygen contact the wine would have had during oak-barrel ageing, but in a stainless steel tank. In the glass, this wine is reminiscent of a New World wine, rather than a European wine. It’s fruit forward, juicy, ripe, and easy-drinking. It’s a deliciously balanced medium-bodied wine. According to Tamás, this is the best “bistro-wine” the winery produces, meaning that it is very food-friendly and versatile. It’s a great every-day wine to open to enjoy with a great variety of meals.