Appellation: Balaton-felvidék, Hungary
Vintage: 2022
Composition: 60% Kékfrankos, 15% Zweigelt, 15% Cabernet Sauvignon, 10% Cabernet Franc

"This is ripe, volcanic, lakeside fruit that, despite being refreshing and light, still has grip, length, and color."

Method of harvesting: Hand harvested and sorted
Method of processing: Skin-fermented and maceration
Fermentation: Spontaneous, in 500-, 400-, 300-, and 225 l oak barrels.
Aging time: 12 months

NOTES & PAIRINGS This comes from the volcanic basaltic tuff soils of the Dörgicse vineyard in the Balatonfured-Csopak region along the northern shore of Lake Balaton. The name translates to “Crimson” which covers both the color and the way we get a little flushed with color – crimsoned. It’s mostly Kékfrankos with lesser parts Zweigelt, Cabernet Franc and Cabernet Sauvignon. As with the barrel fermented free run only whites from Gyula, this of course has a few weeks of maceration, but acidity, levity and aromatics hint at the same kind of freshness.

In the Balaton Uplands, the village of Köveskál sits more or less at the center of the Káli Basin, surrounded by Basalt buttes, thick forests (Linden, Oak, Sumac), and rich rolling farmland littered with spiral-shaped horned Racka sheep, wooly Magalica pigs, and iconic Grey Cattle. There is a palpable and vibrant biodiversity here. Starting in 2006, Gyula Szabó decided to continue what his grandparents and father did in the same family house but instead take it commercial starting in 2009 with just 1.5 hectares. At first glance, Gyula is an imposing figure somewhere between a rugby player and barbarian warrior. His handshake did not disappoint and he immediately proved to be an incredibly warm, funny and thoughtful man. With Iron Maiden playing in the background he also let us know that he learned English mostly from watching ‘Beavis and Butthead’ and ‘South Park.’ Immediate approval.