Villányi Franc 2017
- Tasting notes
- Meal suggestion
We are sure that the Villanyi Franc has a mission in the world. For us this wine represents the highest complexity that can be achieved from the Villany grapes.
The variety has set its roots in the Villany soil and has found its home here forever. As have we.
According to the renewed Villány appellation control system, “Villányi Franc” apellation is a carefully selected 100% cabernet franc – the flagship brand of the wine region.
As Michael Broadbent says, “Cabernet Franc has found its natural home in Villány.”
Villányi Franc is the embodiment of elegance and harmony.
From the outset we believe wine and art belong together. We asked seven contemporary Hungarian writers and poets to draw inspiration from the premium wines of Vylyan Winery. From the essence of poems and short stories the creating hand conjured up artistic drawings, and we now present the result to the world on the Vylyan bottles. The drawings reflect the soul of the wines on paper, as the artists see them.
You can read here the story of Villányi Franc.
Flavoured with beef, roasts, game dishes, stews, ripe cheese and bitter chocolate desserts.
Another year of superlatives: the coldest winter and the earliest beginning of the harvest so far!
We had the true cold winter of our childhood memories, with long-lasting sub-zero temperatures, precipitation, but contrary to our European “colleagues” we at least suffered no frost damage.
The late May bloom was followed by a steadily warm summer, with adequate precipitation, luckily. This all brought about the early harvest which commenced on 17 August, with the grapes for the Pinot Noir rosé first.
The grapes proved to be ripe and intact, with unprecedented richness of colour and excellent contents.
Dry red wine
Villány | Mandolás vineyard
The harvest was during the cooler October, so we applied cold maceration in the beginning, to enchance fruitiness. Maceration on the skin took place in closed vats and lasted for 25 days, on 26 – 28°C. For extraction first we used opened and after closed pumping over. Malolactic fermentation and maturation took place in barrels.
Barrels: 225 l made out of Hungarian oak from Zemplen and Mecsek wood. Age: 30 % new, 40% 1 – 2 year old, 30% older.
The wine was bottled after 13 months of further ageing.
ALCOHOL: 14,47 %
CONSUME AT: 16-17 °C