Bleu de Hongrie

Bleu de Hongrie means “Hungarian Blue” in French, a name chosen for Kékfrankos, also known as Blaufränkisch: the dark-skinned grape that is at home across Central and Eastern Europe. This dry red comes from organically grown grapes near Balaton, on volcanic soils that help give the wine its firm, mineral side.

The winemaking is simple and hands-on. The bunches are picked by hand; half are gently foot-stomped and half are left whole. After skin contact in an open vat, the wine is basket-pressed and aged in a large oak barrel. It is bottled by gravity, without fining, filtration, or added sulphites.

Expect dark, ripe fruit with a light smoky note, a juicy feel, and a touch of spice. Because it is unfiltered, a little sediment is natural. This is a personal, low-intervention Hungarian red with a clear sense of place.