The southern Hungarian region of Szekszárd is famous for its Bikavér (Bull’s Blood), which is also made in the north-eastern region of Eger. Péter Vida takes the bull by the horns to make what is probably the most refined and elegant Bikavér in Szekszárd. It’s an exciting meeting of indigenous and international varieties, with local heroes Kékfrankos and Kadarka playing a crucial role, with the former providing the backbone and the latter bringing local spice. This is a blend of Kékfrankos (50 percent), Cabernet Franc and Cabernet Sauvignon (20 percent), Merlot (20 percent), Syrah (5 percent) and Kadarka (5 percent). Grapes were hand-harvested from six- to 100-year-old vines from the chalky loess and red clay soils of the Hidaspetre, Baranya völgy, Virághegy and Lisztes vineyards, between October 6 and October 15. It has an appealing ruby color, with very elegant aromas and flavors of both black and red fruit. The oak is barely detectable, and perfectly integrated. It’s a medium-bodied wine with lovely freshness and zesty acidity. The finish is very long—and so incredibly elegant for a warm region like Szekszárd—with subtle spiciness and juicy fruit (especially sour cherry). Kadarka is the magic ingredient here, and despite contributing just a few percent to the blend, it makes itself felt with the cool rosehip note and spicy character. It’s a fine partner for spicy dishes and various stews.