The legendary wine critic and auctioneer Michael Broadbent MW (Master of Wine) declared in the UK’s leading wine magazine, Decanter, on visiting Hungary’s southernmost Wine region in 2000 that Cabernet Franc had “found its natural home there.” The grape has become the region’s flagship grape, and the region has successfully created the ‘Villányi Franc’ brand. This wine is named after one of the vineyards from which the grapes come—the Trinitás vineyard in the village of Vokány—though it also comprises grapes from Diosviszlo’s Nagyhegy and Siklós’ Akásztófa vineyards. All of the vineyards have loess in common, with the latter containing an especially high proportion of limestone. The limestone adds extra structure-building acidity that delivers both freshness (often missing in Villányi Franc) and longevity to this low-yield wine. It was fermented in temperature-controlled stainless-steel tanks, and then aged in 225-liter Hungarian barrels for 24 months. It has a deep ruby-purple color, and is very concentrated with blueberry, blackcurrant, and blackberry aromas with a hint of smokiness. There are ripe, full, yet round tannins on the spicy palate, with similar notes to the nose with some tobacco and peppermint. It’s in great shape now, though it will continue to pick up complexity with age. Ideal with red meat dishes and stews, it was awarded 92 points by Andreas Larsson, winner of Best Sommelier of the World, on www.blindtasted.com.