Bátor Bikavér 2023

The Heimann family's Szekszárd Bikavér from the Porkoláb-völgy vineyard – and the first vintage of this wine. For the winemaker, a good Bikavér is above all about the finish and the balance; it should not taste like a Bordeaux blend. More than 70% refreshing Kékfrankos gives the fruity, lively core; Kadarka and the other varieties add further layers.

Harvest starts in mid-September and runs for about three weeks, with the bunches sorted by hand. 15–20% of the best whole bunches go straight into the fermentation tank; the rest is destemmed. Each variety ferments spontaneously on its own in small tanks. The wine then ages for 12 months in used 500- and 1,000-litre oak casks and is bottled unfined and unfiltered.

In the glass it is fresh and red-fruited, mostly strawberry and cherry, with discreet spice from the oak; round, elegant, juicy and dry. James Suckling (94 points) notes aromas of forest berries, candied strawberry, sandalwood and liquorice, excellent structure with tannins building in the long finish, and fine spice and minerality.

• Origin: Porkoláb-völgy, Szekszárd, Hungary
• Varieties: 73% Kékfrankos (Blaufränkisch), 13% Cabernet Franc, 6% Kadarka, 6% Pinot Noir, 2% Merlot
• Winemaking: hand-harvested, spontaneous fermentation, 15–20% whole bunches
• Ageing: 12 months in used oak casks (500 and 1,000 l)
• Unfined and unfiltered
• Alcohol: 13% vol
• Residual sugar: 1.6 g/l
• Acidity: 5.2 g/l
• Production: 10,030 bottles
• Bottled in the Szekszárd bottle
• James Suckling: 94 points
• Allergens: Contains sulphites