Baranya-völgy


 

The grapes for this Kékfrankos are grown in the middle of the Baranya-valley in vineyards enjoying abundant sunshine. With a southeast exposure the valley opens to the Great Hungarian Plain so the grapes ripen early and yield consistently rich wines.

Conventional plant protection
No use of herbicides and insecticides
(certified organic conversion started in 2020)
Careful manual shoot and bunch selection

Hand harvest in 15kg boxes
September 7th, 2018
Yield 7 tons/ha

Baranya-völgy single vineyard
A4-1 clone, planted 2010
1 ha, 5000 vines
SE facing terraces
200-210m above sea level
thick loess with red clay layers

Conventional plant protection
No use of herbicides and insecticides
(certified organic conversion started in 2020)
Careful manual shoot and bunch selection

Hand harvest in 15kg boxes
September 24-25th, 2019
Yield 7,5 tons/ha

Baranya-völgy single vineyard
A4-1 clone, planted 2010
1 ha, 5000 vines
SE facing terraces
200-210m above sea level
thick loess soil

In 2018 flowering started early, at the end of May and it was followed by a warm and dry summer. In the Baranya-völgy Kékfrankos vineyard one could find shrivelled berries as early as mid-August. Harvest started right after my wedding ceremony on August 21 and we had to be quick. 2 days of heavy rains (90-100mm) at the beginning of September caused some delay. With the Baranya-völgy Kékfrankos we had to discard quite a few shrivelled bunches but the rest of the grapes showed optimal levels of ripeness, acidity, tannins and alcohol.

Retrospectively, 2018 wines are quite sharp and focused, due to the very rapid, extreme vegetation conditions. Aromatic profile is driven more by dried fruits and herbs, warm spices.

The 2018 harvest has brought whole scale changes to our winery. What started earlier as experiments have now been applied to much larger lots: whole cluster fermentation, conversion from cultured yeast to indigenous yeast (pied de cuve) and long maceration in 5000-8000 litre wood or steel fermentation vats. We wanted to transfer the post-fermentation marc containing the pips in the most gentle way to the press, so instead of using pumps we opted for manual tools: spades and big boxes.

The new way of fermenting has resulted in unprecedented freshness and intensity in our Kékfrankos and to preserve these characteristics we decided to age the wines in steel tanks and large barrels for shorter periods.

Spontaneous fermentation in a wooden fermenter
with 25-30% whole bunches
Delicate extraction with daily 2x pigeage or pump-over
Pressed without pumping after 22 days of skin contact
Spontaneous malolactic fermentation

Barrel aging for 8 months in large,
1000 liter Hungarian barrels
 
Estate bottled without fining
and with coarse filtration.

JamesSuckling.com, Stuart Pigott

There’s a touch of oak here, but the spicy notes from the grape are very pronounced on the nose, where there’s also a touch of savory character. Powerful and structured, but also polished and savory. Long, slightly grainy finish with plenty of mineral character. Drink or hold.
**** Score: 93 Points

Tamlyn Currin, JancisRobinson.com »

More directly floral than the Bati Kereszt, more open and ready to charm. Violets and Victoria plums hasped into tannins with the grip of a child’s hand, the lightness of gauze and the texture of velvet. It doesn’t have the stone spine of the Bati but it has a suppleness and acidity that is finely etched into the body of the wine, making it precise but without any sharp edges. Long and fragrant with a dryad-like connection to the earth. (TC) 12.5%
Drink 2020 – 2025
17,5 points

Dr. Jamie Goode, WineAnorak.com »

12.5% alcohol. A newer valley that was a forest until the 1960s. Single lot, 25% whole bunch in a five-ton wooden fermenter. This wine has a real smoothness and silkiness to it, allied to freshness. There’s some lushness and depth to this wine, but also it has some good structure under the fruit. Supple and bright with fresh red cherry and raspberry fruit, as well as some tarry, spicy notes. Structured, showing fresh acidity and a tapering, lively finish. Grainy and supple. This has lovely balance and poise. 93/100

Wein.Plus »

Slightly nutty and dried plant to herbaceous scent of black and a little red berries with peppery, spicy and floral nuances. Rather tart fruit with nutty and slightly woody tones, dried vegetable nuances on the palate, relatively mellow tannin, slightly fungal notes and a little pepper, smoky traces, certain persistence, good, somewhat woody finish. Very good. 86 WP

Paul Kern, Weinkenner.de »

Ein Einzellagen-Kekfrankos mit 25 Pro­zent Ganz­trau­ben ver­go­ren. Das ver­leiht ihm eine mar­kan­te Kräu­t­rig­keit, Gra­phit­tö­ne, rote Papri­ka und eine dezen­te Fruch­tig­keit, die an Sauer­kir­sche und Cran­ber­rys erin­nert.

Alder Yarrow, Vinography.com

Medium garnet purple in the glass, this wine smells of exotic flowers and mulberries. In the mouth, incredibly smooth supple tannins drape like gauze over beautifully stony fruit tinged with herbs and flowers. Somewhat tightly wound at this point but regal in disposition. A stunner. Fermented with 20-25% whole cluster and aged in large Hungarian oak. 12.5% alcohol. Score: between 9 and 9.5

Tomasz Prange-Barczynski, Ferment

„Warmer” kékfrankos, very elegant, well balanced and structured wine with straight fruity, slightly herbacious aromas, full-bodied but not to heavy, spicy and long. 92 points

Enjoy between 2020-2028
slightly chilled, preferably out of Burgundy glasses

Grape varietieskékfrankos
Alcohol12.50 %
Residual sugar1.3 g/l
Total acidity5.3 g/l
Total sulphur56 mg/l
Free sulphur22 mg/l
LicenceGSGN
Allergenscontains sulfites
ClosureDIAM 10 – guaranteed no cork taint
eCap 100% recyclable aluminium capsule
Total Production4960 bottles of 750ml

2019 started with a dry and warm March and it was followed by a cold and rainy May, slowing down the initial rapid growth of the vines. From June on, a warm and dry summer granted reliable flowering and berry development, which led us to start harvest in the first days of September.

The second vintage of our Heimann & Fiai lineup. We carried through with selective hand harvests and use of whole bunches in every fermenting lot. Our 2019 wines show a ripe, approachable, fresh-fruit driven character that’s typical for Szekszárd – and a puristic aromatic freshness that we see as hallmark of Heimann & Fiai Kékfrankos. We see 2019 as a top vintage, both in quantity and quality.

In 2019, we continued and slightly improved the winemaking processes we started a year earlier. After sorting, the grapes received were partially processed with whole bunches and fermented with our own yeast flora.

The fermented grape marc, including the stalks, was fed into the press as gently as possible, so we used a double manual operation with a shovel and a big box instead of a pump. 

The new way of fermenting has resulted in unprecedented freshness and intensity in our Kékfrankos and to preserve these characteristics we decided to age the wines in steel tanks and large barrels for shorter periods.
 
Spontaneous fermentation in a traditional wooden fermenter and some small plastic bins

Completely destemmed
Delicate extraction with daily 2x pump-over
Pressed without pumping after 24 days of skin contact
Spontaneous malolactic fermentation
 
Barrel aging for 8 months in large,
1000 liter Hungarian barrels
 
Estate bottled
without fining and with course filtration.

JamesSuckling.com, Stuart Pigott

Very deep and fine with a very wide spectrum of red and blue fruit, plus delicate fruitcake spiciness. Concentrated and structured, the generous fine tannins giving this so much drive at the finish, without giving it a sense of weight. Drink or hold.
**** Score: 94 Point

Wine.Plus »

Tart, youthful, quite firm aroma of black berries with a little dried plant and floral aromas, a hint of tobacco and some pepper. Firmly woven, tangy dark fruit, nutty, earthy and tobacco notes, dried herbs in the background, hints of pepper and juniper, lasting, medium power and very slight warmth, a hint of cocoa and coffee, very good, firm, tart finish with dark juice.
Very Good. 89 WP.
Drink between 2023–2028+

wbonkowski »

2nd vintage so now obvious it's no accident… The most sophisticated, forward-looking red wines I taste from Hungary (finally!): the ethereal single-vineyard Kékfrankos from Heimann.

Enjoy between 2021-2030
slightly chilled, preferably out of Burgundy glasses.

„Szekszárd Bottle” is a regional quality seal, that may be used only for Kadarka, Kékfrankos and Szekszárd Bikavér wines, after passing a rigorous test.

Grape varieties100% kékfrankos
Alcohol13.50 %
Residual sugar2.0 g/l
Total acidity5.6 g/l
Total sulphur67 mg/l
Free sulphur12 mg/l
Allergenscontains sulphites
ClosureDIAM 10 – guaranteed no cork taint
eCap 100% recyclable aluminium capsule
Total Production3100 bottles of 750 ml