Cabernet Franc & Cabernet Sauvignon, Balaton, Hungary

A juicy, earthy and lifted zero-zero red blend here for the first time! Grand vin de Barnag winemaker Bence Szilágyi makes wonderfully exciting, low-intervention wine in a 200-year-old stone barn-turned-winery in the western Hungarian village of Barnag, close to the volcanic hills of Lake Balaton. Buying land in the area is near impossible (due to tourism trends), and so Bence works with five limestone-stuffed hectares, half being rentals he farms himself, the other half being purchased grapes from a local negociant farmer. Whole bunch fermented (aka the grapes ferment within themselves) in open vats for two weeks before pressing, and left sur-lie for one year in barrels collecting textural strength. Lemon burst VA (volatile acidity) lift, dirt-stained n’ sweaty human skin, rich and mouth-filling cherry syrup, pomegranate cotton candy & waterfall mist minerality. Enjoy while watching Cabaret (1972) and crunching on a pickle and cured meat plate.