This is a quintessential table red for the appellation (Szekszárd, in southern Hungary) in the best way possible.
This estate grown Kékfrankos is sourced from younger vines in the Baranya-völgy. Fermentation was in large (5000-8000 liter) wooden and stainless steel open vats (25% whole bunches), 20-25 days of maceration, twice daily foot trodden and/or pumped over, then aged 8 months (full malo) in used oak. Long maceration contributes to texture and grip along with more fruit and earthiness to balance.
The 2018 vintage marks the beginning of a dual Heimann family approach. Heimann and Fiai (Heimann and Sons) and Heimann Családi (Heimann Family). The Heimann family has been pioneering in bringing many clones of Kadarka (and some Kékfrankos as well) back to life from the verge of extinction during Communism. This is a grape that once covered over 60,000 hectares in Hungary was less than 400 hectares in the early 1990s.
With 20+ years of lessons learned about which clones work best and where they should be planted, it’s finally become time for Heimann & Fiai to focus exclusively on Kadarka and Kékfrankos. Along with conversion to organic farming, the winemaking also reflects a different approach geared towards freshness and aromatics. Multiple passes for picking, using more whole clusters, open vat fermentation, less extraction, and moving the wine manually in lieu of pumps. All fermentation are spontaneous, zero fining, coarsely filtered if at all, and a minimal use of SO2 at bottling. They are also aging wines in clay in addition to Hungarian oak and stainless steel.