Szekszárd, Hungary (SekSard)
Cool continental with dry warm summers
Mainly loess with iron rich red clay.
Fermented in open plastic vats, 13 days maceration, and then aged in unlined clay vessels for 8 months.
Notes & Pairings
In 2012 the Heimann family planted 2 hectares with 3 specific clones (P123, P115 and P131) on the western facing and windy part of the Porkoláb valley. The soil is the typical loess of Szekszárd with the addition of iron rich red clay. Using no more than 30% whole clusters, the wine was fermented in open plastic vats, light extraction with twice daily punchdowns, 13 days maceration, and then aged in unlined clay vessels for 8 months. Compared to the Birtok, this single vineyard bottling is impossibly elegant and layered despite having less alcohol. Aromatically, it showcases the dried flower, herbal and spiciness of Kadarka.