This wine was created to show off the true nature of Kekfrankos from Hungary. Planted on well-draining slate and luvisol, these vines are twenty-two to fifty years old. The grapes are fermented in stainless steel vats on the skins for two weeks before being pressed off into neutral puncheons. Each barrel is treated to a different SO2 regime depending on the wine's needs. After fifteen months of élevage, the wine is bottled without fining. 12% ABV.

Lots of bright and crunchy black berried fruit and an earthy leafiness. Sourced from several vineyards just outside of the town of Balf, these low yielding vines produce wines with surprising intensity for their relative youth of between 19 and 47 years old. A gentle touch in the winery and aging in stainless steel and old barrels ensure the fruit in the wine is kept fresh and vibrant. 

Weingut Weninger

Franz Weninger lives and works just south of the Neusiedlersee in Austria's Burgenland. His biodynamic estate has vineyards both in Austria and Hungary. Franz is incredibly dedicated to the land he farms. His father understood the importance of organic farming and revitalizing local grape varieties. Still, Franz has taken it to the next level by converting the entire estate to biodynamics and replanting many sites to the appropriate traditional grape varieties: Blaufrankisch and Furmint. Despite his conviction, he refuses to pull out his father’s old-vine Cabernet Sauvignon, Merlot, and Syrah – as long as Franz Sr. is alive, the vines will remain.

Their location at the southern end of the Neusiedlersee in Burgenland permitted them to purchase land across the border in Hungary. The Sopron region was once part of Burgenland and contained some of their favourite sites. Franz took over this part of the estate early in his career after graduating from Klosterneuburg and travelling the world on internships. In 2011, he took over production on the Austrian side of the border and had really fine-tuned the winemaking.