Zoltán and Zoltán Jr. Heimann are father and son (fiai means “sons” in Hungarian). They, along with wife/mom Ágnes, grow and make wine in the southern Hungarian appellation of Szekszárd (pronounced SEX-hard - no joke!). Kékfrankos is the Hungarian version of blaufränkisch. If you want a refresher, check out Why We Love: Blaufränkisch/Kékfrankos. The Heimann’s vineyards are certified organic. They ferment naturally and, in general, mess with the wine as little as possible in the winery. Bati-Kereszt is a single, north-facing vineyard near the Danube River with loess (wind-blown silt) soils over red clay layers. This wine ages in a combination of stainless steel tanks and wooden barrels for eight months. It’s got a wildly expressive spicy and floral nose that’s redolent of dark berries. This is a kékfrankos with some structure, yet still fresh and refreshing. Drink it with roasted vegetables and/or braised meats… and bonus points for anything involving Hungarian paprika.
