Mephisto Wine Merchants | Hungarian Wines | www.mephistowines.co.uk

A light-bodied dry rosé made from free run juice from Merlot grapes with just a few hours on skins.

It was fermented and aged for 6 months in 500 litre Hungarian oak with battonage to give a rosé with much more depth and complexity than usual. This is a rosé that will keep!

What the critics say:

I don’t normally like most Rosés as I feel they are wines that don’t know what they want to be when they grow up. I also am not over-fond of Merlot in any form (I won’t go as far as Miles in the movie “Sideways” – “I ain’t drinking no f*cking Merlot!” – but I’m not far from that). So it came as a surprise that one of my favourite wines was Csaba’s Merlot Rosé. This is a wine for grown-ups.
The wine is a dark rose hip colour with almost florescent highlights. Made in the saignée style with 4-5 hours of skin contact, it is brilliant and appealing to look at.
The nose is serious, full of juicy strawberry fruit and spice.
Sweet stewed strawberries with a mineral backbone on the palate, soft, creamy and rich with a long finish.
A wine with real personality
Paula Sindberg, 2009

Made from carefully selected Chardonnay from Malatinszky’s own vineyards at Siklós, recognised for producing the best whites of the region.

Malatinszky is fanatical in his attention to detail and his Chardonnay is partially fermented in new Hungarian oak and partially in second fill 500 litre barrels to ensure the fine, elegant fruit is not overwhelmed by oak.

What the critics say:

Generous nose, nutty with hints of hazelnuts, almonds and ripe citrus, distinct and dry palate, very rich with a bright freshness and mineral feeling, good length, a nice and individual wine with an approaching complexity
Andreas Larsson (Best Sommelier of The World), 2010

I was most impressed with the Chardonnay. Coming from the cooler climate of neighbouring Siklós, it displayed wonderful minerality, clean, elegant fruit, judicious use of oak and a fresh acidity. Not only would I confidently put that up against most Chardonnays from around the world, even Burgundy; I think that it represents very good value for money
Robert Giorgione, 2009

Jancis Robinson OBE, MW - 16 Points
www.jancisrobinson.com

A Malatinszky trademark, and the result of nearly a decade of experiments with Kékfrankos.

It was Csaba’s recognition that Kékfrankos needed to be treated in a more Burgundian way that led to the concept of blending with Pinot Noir and creating this unique blend. It was aged in oak for 10 months and the result is a fresh, spicy and elegant wine.

Limited Availability
(6,466 bottles made)

Jancis Robinson OBE, MW - 17.5 Points
www.jancisrobinson.com

Dr. Caroline Gilby MW - 5 / 5 Stars
Decanter, 2010

Malatinszky’s top Cabernet Franc selection made from the virgin harvest from Malatinszky’s immaculate Kövesföld vineyard. It was handpicked at very low yields, and underwent a cold soak, then fermentation at around 26-28 °C.

It underwent malolactic fermentation in new oak and was aged for 15 months in a mixture of 225 and 500 litre Hungarian oak casks, of which 60% were new.

Bottled unfiltered, this is a pure and intense wine with a complex nose, concentrated velvety fruit and amazing length.

What the critics say:

Very fine deep carmine colour, richer and deeper than (Malatinszky's) Tenkes, but not overdone; excellent Cabernet Franc nose of wild raspberries and a hint of violets, very pure, good depth of fruit; very good fleshy red/black fruit flavours, with suavity and a lightly velvety texture and lifted fruit finish; a wine of great purity and polish, fine vineyard origin, ripeness and depth of fruit and natural acidity and tannins, all in balance and almost “taffeta-like” considering the 14.5 alcohol; a wine of great charm and character, stays on the palate and on the mind, very good indeed for at least another 5 years
Steven Spurrier, 2009