Bati Kereszt Kékfrankos 2021

From Zoltán Heimann Jr's Heimann & Fiai line. Bati Kereszt is the family's most sheltered Kékfrankos site: north-facing and shaded on two sides by strips of forest, it warms up more slowly in the morning. It is always the last to be picked, usually in early October – two to three weeks after the other sites. The name refers to a nearby wayside cross (“kereszt” = cross).

The long ripening gives a more delicate structure than usual, fine aromatics and a lighter body: flowers, refreshing fruit, lightness. Very floral, cool and playful – the 2021 vintage is decidedly youthful and vibrant. Fruit-led on the nose, mostly sour cherry; soft, round and smooth on the palate.

It ferments spontaneously with native yeasts in stainless steel, with pump-overs twice a day and 27 days on the skins; malolactic fermentation happens naturally. The wine then ages for 8 months in large 1,000-litre Hungarian casks and is bottled unfined and unfiltered.

In the soil, a 20–30 cm layer of red clay sits above the loess. It puts the roots under stress, which promotes anthocyanin production.

Pairs with suckling pig, pork, lamb, game, poultry, duck and goose – and with dishes featuring fruit, beetroot, red cabbage or sweet potato.

• Origin: Bati Kereszt, Szekszárd, Hungary
• Variety: 100% Kékfrankos (Blaufränkisch), clone A4-1, planted 2002
• Site: 0.94 ha, sheltered north-facing slope, 275–278 m above sea level
• Soil: loess with a 20–30 cm layer of red clay
• Winemaking: spontaneous fermentation in stainless steel, 27 days on the skins
• Ageing: 8 months in 1,000-litre wooden casks
• Unfined and unfiltered
• Alcohol: 13% vol
• Residual sugar: 2.1 g/l
• Acidity: 5.1 g/l
• Serving temperature: 16 °C
• Production: 3,720 bottles
• James Suckling: 92 points · JancisRobinson.com: 17.5/20 · Wine Anorak: 94 points
• Allergens: Contains sulphites