2013
Egri Kékfrankos Superior 2013 Tornyos
Suggestive deep ruby colour, not to mention the way it runs sluggishly down the sides of the glass. The crown shows a great deal of the wine’s body. Its discreetly leathery aromas quickly fade away to reveal a chocolatey, cherry-cherry, strawberry and cognac character, with a pleasant clove note lurking in the background. The flavour is intensely cherry-cherry with an exciting chocolate overtone. Full, velvety tannins, still a little drying, but still delicious. Fully rounded acidity. The high alcohol sensation is fortunately only in the liqueur character and not in the astringency. Its warming effect makes it a real winter evening wine, its character almost crying out for chocolate.
In stock · 10% off for Club members
TASTING NOTE
Suggestive deep ruby colour, not to mention the way it runs sluggishly down the sides of the glass. The crown shows a great deal of the wine’s body. Its discreetly leathery aromas quickly fade away to reveal a chocolatey, cherry-cherry, strawberry and cognac character, with a pleasant clove note lurking in the background. The flavour is intensely cherry-cherry with an exciting chocolate overtone. Full, velvety tannins, still a little drying, but still delicious. Fully rounded acidity. The high alcohol sensation is fortunately only in the liqueur character and not in the astringency. Its warming effect makes it a real winter evening wine, its character almost crying out for chocolate.
AWARDS
Super 12 – Circle of Wine Writers
TECHNICAL SHEET
WINEMAKING
In 2013, a dry, warm spring was followed by an equally warm, rainless summer. There was a two-week rainfall in late August, but autumn was also dry, long and warm, allowing us to harvest beautiful, perfectly ripened grapes. Thanks to the favourable weather, the grapes started to shrivel. On 21st October, we picked 170 kg of raisins from our 25 rows of Weisberg Kékfrankos. The next day we started the harvest. The grapes were 100% healthy, perfectly ripe, sugar must degree 22, acid 6.7 g/l. After crushing and destemming, we fermented part of the must in a 10 hl vat with the shrivelled berries. Maceration for three weeks then half-sweet fermented tmash was pressed out. After pressing and settled, the wine was racked into a 5 hl second-filled barrel after a basic fining. The wine spent four years in the barrel. The result is a full-bodied, extract-rich, complex wine with cognac and chocolate aromas alongside the barrel notes that developed during ageing.
