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

A unique blend of Pinot Noir and two indigenous grape varietals; Kadarka and Kékfrankos, picked early for maximum freshness.

It was fermented in stainless steel and bottled immediately for maximum freshness.

A distinctive and characterful example of a grape that is famous for its vinification in the Tokaj region.

Bock picked both ripe and over-ripe grapes together as late as November and December, destemmed the bunches then left the juice with the skins for up to 24 hours. It was then pressed and fermented at 16-18 °C in stainless steel.

What the critics say:

We tasted the Hárslevelu 2007, a delicious example of a dry fresh crisp white wine made from a grape that is traditionally grown in Tokaji for sweet wine production
Vivienne Franks (The Wine Education Service), 2010

Mid gold in colour with a touch of shrubbery and linden leaf on the nose. Dry, with gentle acidity, silky, creamy lemon tea fruit
Brett, The Wine Maestro, 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

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

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.

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