There is so much to say about this wine that it's hard to decide where to begin. So, we’ll start simple: This wine is lip smacking delicious!
It’s important to set the record straight at the outset, because Southern Slovakia is likely a new wine frontier for most: And if this is the first wine you'll try from this region — this is a great one to start with.
Although the Kékfrankos grape is familiar—more so because of its Austrian name, Blaufränkisch—the Južnoslovenská growing zone, home of Bott Frigyes, is not. Running up to the southern border of Slovakia, following a stretch of the Danube River just before it turns south towards Budapest, the Južnoslovenská (“southern Slovak”) region is well-represented by this Bott Frigyes red.
Had we tasted it blind, we might have guessed top-level Oregon Pinot or possibly Cru Beaujolais from Morgon. But as it was we broke out our wine maps and hunted down Južnoslovenská in a fit of inspiration. This wine is so good it makes us wonder: 'What other revelations might we be currently missing in this great wide world of wine?'
If you try one bottle outside your comfort zone this year, let this be it. It is that good!
Why You'll Love It:
Farmed on 10 hectares of vineyards on the southern slopes of the Mužsla Hills, where the Danube, Garam, and Ipoly Rivers converge. The soils here are a mix of clay with some limestone over a volcanic basalt base, with modest elevations of about 250 meters.
Aged briefly in used oak casks before bottling, this is more perfumed and elegant than most Blaufränkisch drinkers may be accustomed to.
A linear, floral, silken take on the variety, with delicate tannins and lots of aromatic persistence. In the glass it’s a deep purple-ruby with perfumed aromas of black cherry, huckleberry, goji berry, black plum, sandalwood, lavender, dark chocolate, and leather.
Medium-bodied and exceedingly refined with a delicious wave or purple and black fruits that linger on the finish along with a note of fresh violet. There’s plenty of vibrancy and freshness and it’s drinking beautifully now.
How To Serve It:
Decant it 30 minutes before serving in Burgundy stems at 60-65 degrees.
Confidently cellar and revisit periodically over the next 3-5 years.
Serve with grilled or roasted lamb or pork. Also, traditional Hungarian dishes with paprika, such as chicken paprikash, will be a fantastic pairing!
