Szekszárd, Hungary (SekSard)
Cool continental with dry warm summers
Thick loess with red clay layers
Spontaneous fermentation with 25-30% whole bunches. Barrel aging for 8 months in 1000L Hungarian barrels.
Notes & Pairings
The 1 hectare Baranya-völgy is a warm southeast facing basin that looks out over the vast expanse of the Great Plains. Thick loess soils just over 200 meters above sea level, it gets warm enough here that lizards sunbathe on the clusters. Hand harvested the day after Zoltán’s wedding, it was then spontaneously fermented in open vat wood and some plastic bins with 25% percent whole cluster for 22 days with 2 punchdowns per day. Instead of using pumps, the fermented marc was gently hand shoveled into the press to preserve freshness. The wine spent 8 months in large 1000L Hungarian oak (full malo) before being bottled without filtering or fining. 2018 was a warm and tricky vintage with both shriveled clusters and late rains, but with careful selection, handled gently, the natural acidity of Kékfrankos and a relatively short time in barrel, it’s a great balance of ripe/spicy fruit and freshness. 3100 bottles produced.