Pinot Noir thrives in the relatively cool climate of Eger in northeastern Hungary, even in a warm vintage like 2016. Harvested at the end of September and beginning of October from 20-year-old vines from two different plots and two different clones of the Kis-Kocs vineyard. The very warm autumn also saw overripe and shriveled grapes making it into the picking bins alongside more acidic, just ripe grapes—and the balance between concentration and freshness in the resulting wine is perfect. Fermented in open tanks with punching down by hand. Aged for 12 months in second-fill and older 225 liter barrels. It was bottled unfiltered. Just 2,600 bottles were made by winemaker Balázs Havas. Vibrant dark cherry color of medium intensity, complex Pinot Noir aromas striking a complex balance between earthy, floral and red fruit aromas, with mushroom, truffle, violet, cranberry, strawberry, raspberry and some dark chocolate. Similar notes appear on the long palate, along with a spicy finish and Pinot’s trademark restrained tannins. Ideal with lamb, poultry and game.