The style has changed, with less aromatic fruit and more subtle layers than before. This Sauska rosé has been made to be very elegant. Already in its colour, it is a couple of shades more restrained than usual with a silvery shine, then rosehip and redcurrant on the nose and palate. one of our nicest 2018 rosés.

The Cabernet bunches that were harvested at ideal ripeness were gently destemmed without crushing the berries. Following the brief skin contact and gentle pressing, half of the must was fermented spontaneously in tanks, the other half in third-fill barrels. The elegant, almost orange colour that is typical of the rosés made from the Cabernet Sauvignon variety, with ripe, spicy, black-fruit character, lots of substance, several layers and lingering flavours on the palate.

A vintage that was full of challenges but also excellent. Seven per cent of the wine was aged in large French barrels at a warmer temperature. Flowers and refreshing lime on the nose. good acidity, rich fruit flavours of passion fruit and peach.

An olaszrizling (62%), Furmint (22%) and Hárslevelű (16%) blend harvested from old vines, from basalt- based vineyards. Following the destemming and brief skin contact, it was spontaneously fermented, then aged for eight months in Hungarian and French barrels. Cool minerality, stone fruit and yellow flowers on the nose, followed by deep flavours, complex acidity, mint and citrus fruit on the palate.

restrained and layered aromas. round and balanced palate with refreshing acidity – a bit livelier than the ‘16 vintage. Apple, peach and citrus fruit, delicious salt and brioche feel on the finish. gentle pressing, spontaneous fermentation and malolactic fermentation in small tanks. A bit of keeping on fine lees, while altogether the wine rested 8-10 months in tanks before bottling.

It comes from an extremely early harvest at the end of August, which was typical of the 2018 vintage, and was selected from several vineyards. The result is a light wine with good drinkability that focuses on Furmint’s friendly notes, with zesty acids, good substance and long flavours. The tank fermented must was aged for four months on fine lees.

An ideal vintage, harvesting at night, destemmed bunches. Explosive aromas of cut grass, wild flowers and elderflower. Vibrant acidity, mango, pineapple, citrus aromas and a juicy palate.

The four ingredients, Cabernet Franc, Merlot, Sauvignon – and for the first time this year, Kékfrankos, blended from several pickings. It was aged in 225- and 500-litre French barrels, but only to the extent that the barrel should leave enough room for the explosive fruitiness. The Kékfrankos was put into it partly for its spiciness but more importantly for its rich and complex acidity – in order to add another little twist to this everyday wine.

A full and juicy Merlot from the gesztenyés vineyard in Szőlősgyörök, from limestone-rich soil. The hand-harvested bunches were destemmed, then the fruit was put into vats, where it was spontaneously fermented with punching down. The Merlot’s soft fruity character is complemented with barrel spices, the palate closes with a delicious tannin feel.

Cool climate, ripe fruits, serious substance, good acidity, lots of vineyards and even more varieties: Kékfrankos, Cabernet Franc, Pinot noir, Merlot, Cabernet Sauvignon, Menoir and Kadarka. The 2017 Áldás was selected from volcanic soil and large barrels. Besides sour cherry, the explosive aromas are led by subtle barrel notes throughout. juicy and round palate, with a long, mineral and dusty finish.

The usual great quality in a new guise: a barrel-made, thick, extremely rich, pure, mature and layered wine. It’s not Burgundian but rather full-bodied and deep.

A classic variety that was harvested from basalt, pressed in whole bunches, then fermented in temperature-controlled tanks. The harmony of the variety and the soil gives it a unique character: white-fleshed fruit and citrus fruit with some almond and Somló’s typical salty-mineral notes. A silky, nicely balanced wine with vibrant acidity.

Eight clones of riesling are grown at the foot of the hill, on thesoutheast-facing Váradi vineyard, in pebbly basalt. The crop of theyoung vines was selected in several steps, and four separate wineswere made before the final blend was created. Two were made with yeast intanks, while the other two were fermented spontaneously, then it was aged on fine leesuntil blending. An aromatic wine with vibrant acidity and delicious volcanic minerality.

A fresh, varietally pure white wine from the small Sopron winery of the orosz brothers and Samu linzer. Pale greenish-yellow character, intense green apple, peppery and grassy nose. refreshingly fresh, crispy palate, taut-acidity on the finish.

ostoros, Kutyahegy, rhyolite tuff. The larger part in this vintage is Sauvignon Blanc, which is joined by olaszrizling, leányka and a tiny amount of the detectable Muscat ottonel. It was fermented and aged in tanks. A very rich, highly dynamic, multi-flavoured Csillag with elderflower, grapes, grape must flavours, subtle white flowers and peach.

Alongside the full flavours, it has the variety’s typical notes and the rich acidity typical of the wine region. The must from the selected bunches was fermented in cooled tanks, then 30% of it was put into barrels where it finished fermenting to dry. lemon peel and toast on the nose with the aromas of butter biscuits in the background. on the palate, the lively acid structure from the limestone soil also appears alongside the full flavours.

The aim of the estate wine at the Heimanns’ is to show the perfect footprint of the vintage, the plots and the style of the cellar. In 2016, the Syrah of the Bati-kereszt was given even more of a role in the wine, almost twice the amount was put into it, alongside the Cabernet Franc, Merlot and Kékfrankos. A spicy, vibrant, substantial blend that’s full of power with an emphasis on fruit.

The blend of three barrels in delicious balance, from the Konkoly, the ördögárok and the iconic Kopár vineyard. deep ruby colour, ripe, warm, earthy, spicy nose. lively palate of cherry, rosehip jam and clove notes. owing to the vintage, it’s not going to have robust body, high alcohol or a serious tannin structure. rather, it’s defined by optimal ripeness, fine barrel use and good balance. The ageing lasted for 15 months in 225 barrique barrels.

A classic blend from the iconic Villány winery. An unusual blend of Cabernet Sauvignon, Pinot noir, Cabernet Franc and Merlot fermented in tanks, then aged in small oak barrels for two years. deep, carmine red colour, sweet spices, leatheriness, almost overripe fruit and chocolate, vanilla aromas on the nose and palate.

Although it has remained the usual Bordeaux-style blend, this is the first vintage when there is more of the ripe Merlot in it. Half of it was aged in new, the other half in second-fill barrels for a year. “It was a truly excellent year for red wines: it’s deep and rich, subtly oaky with sour cherry and blackberry. I’m certain dad planted the grapes on the Kishegy so that wine like this could be born from it,” says dániel Konyári.

A substantial, flavoursome, thick Balaton Cabernet Franc made from the selected, ripe raw material from the dióstető, located above the winery. To retain the fruitiness and exciting liveliness, it was fermented in tanks, then aged in 225-litre Hungarian oak barrels by Bori Konyári. That’s how it could become one of lake Balaton’s most classic Cab Francs.

The 2013 was a balanced vintage that was also rich in aszú berries, which is how this 6 Puttonyos aszú was made purely from Furmint. Citrus and dried apricot on the explosive nose. on the palate, the pronounced acidity balances out the 197 grams of residual sugar. long finish, great ageing potential.

A szamorodni in the oremus style. The light fruity aromas of peach and citrus take the leading role. The bunches and the berries were selected in several batches, it has 85 grams of residual sugar and it was aged for 18 months in new oak. light, slender and smooth.

It’s one of our favourite wines from the cellar that’s currently in very good form. lively nose of mulberry and tobacco, with lots of layers on the palate and good proportions. It’s long and rich with complex flavours, subtle acids and a chiselled tannin structure. A defining Villány Merlot that was inspired by Masseto.