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

A grape that originally arrived from Germany in the eighteenth century and is now regarded as a traditional variety in the Villány area.

Simple tank fermentation at controlled temperatures has brought out the juicy, gently spicy fruit with its moderate colour and typically light tannins.

What the critics say:

Inky tannins and damsony fruit//lovely, bright fruit, nice balance of fruit and tannins, delicious. 17/20
John Radford, 2008

This Bordeaux grape is rarely found elsewhere in the world vinified as a single variety, but in Villány, it seems to have found a new home. It ripens consistently without the green herbaceous notes than can mark the variety elsewhere. It has been planted in the area for over 40 years and is no upstart newcomer.

Bock’s Cabernet Franc has been made using classic red wine fermentation techniques, and aged for 14 months in second-fill Hungarian oak barrels, which Bock seasons himself to ensure the quality of the oak. 

Produced from Syrah/Shiraz grown in Bock’s most southerly vineyard, it was aged in new oak barrels for 18 months.

This is a deep red coloured wine with an aromatic spicy nose, an intense core of black fruits and a backbone of supple tannins.

This year, the Bock Syrah won gold at the Syrah du Monde competition.

What the critics say:

Deep, dark red. Gorgeous rich raspberry bouquet with lots of fruit and supple tannins on the palate, as well as peppery notes
Brett, The Wine Maestro, 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

A fine entry-level example of this indigenous grape variety. An elegant and fruity wine, with distinctive sour cherry aromas and flavour.

Fermented in stainless steel, with a small proportion going into Hungarian oak for 6 months.

What the critics say:

For me, Takler’s wines show bright fruit and charming personality, with elegance, velvety structure and balance. I was particularly impressed with the 2007 Kékfrankos, as it represents great value
Robert Giorgione, 2009

Takler believes that Kadarka is the grape that built the reputation of Szekszárd.

This bright, fruit-forward red wine was tank fermented with a small proportion aged in 2nd and 3rd fill Hungarian oak.

What the critics say:

Light ruby. Touch of red berries and strawberries; dry, with fresh acidity completed by spicy red fruits
Brett, The Wine Maestro, 2009

The local Kékfrankos is Takler’s favourite grape and this reserve wine has been hand-picked from selected sites among the family’s own vineyards. It was made using only the ripest grapes at yields as low as 1.5kg per vine and was matured in new Hungarian oak for 16 months.

It won top red wine in 2008 at Hungary’s most highly regarded wine competition, the Pannon Bormustra.

What the critics say:

16 months in oak, spicy, soft-fruit nose//big structure with firm tannins and a long, austere but elegant finish. 17/20
John Radford, 2009