JDR

WINE OF THE WEEK #049

Hi Tumblrs,

it’s crazy how time flies. Every month I buy my four bottles and when I take the “group picture” I always believe I’ll have tons of time to do some good research on the specific theme. However, I have to say that this month just flew by like a fighter jet and we are already tasting the last wine of Hungary. A pity on one hand, but as my appreciation is going crescendo, we might just have a blast with the last wine.

TAKLER - DHC Szekszard - KADARKA 2008

Euhm, ok , I am looking on the internet for some time now, trying to find some information about the Takler winery. They have a website, but it’s all written in Hungarian, so no way I understand a word they are saying.The one thing I did extract from their website are some pictures (see below) and the information that this wine is a single vineyard Kadarka.

THE WINERY
On another website, I did found some info in english:

The Takler family settled in the Szekszárd region about 300 years ago and has been making wine ever since, maintaining the tradition handed down from father to son. The current winery, established in 1987, is run by the ‘Takler Trio’, Ferenc Takler and his two sons András and Ferenc Jr. The winery’s portfolio consists of local and international varieties. Kadarka, Kékfrankos and Merlot are the three dominant grapes for the Takler Winery as well as for the Szekszárd wine region. One of Takler’s signature wines, ‘Trio’, is also made from a blend of these three types of grapes. The winery also makes Pinot Noir, Syrah and Bikavér (a cuvée known famously as Bull’s Blood), along with Cabernet Sauvignon, and Cabernet Franc.

The 63-hectare winery produces approximately 500,000 bottles of wine each year. Takler wines have excellent reputation winning awards in numerous national and international competitions. Ferenc Takler was named the national ‘Winemaker of the year’ in 2004 by the Hungarian Wine Academy.

The winemakers

The vineyards

The caves

THE REGION

n° 13 : Szekszard

Famous for its full-bodied and spicy reds, the Szekszárd wine region is one of the oldest red-wine-growing areas in Hungary. The Celts were the first to establish vine growing in the region more than 2000 years ago. The best-known grape of the Szekszárd region is Kadarka and even though it’s not the most planted grape, it became the flagship of the region. Kadarka’s role is most notable in the ‘Bull’s Blood of Szekszárd’ (Szekszárdi Bikavér), the southern version of the famous Bull’s Blood of Eger. The blend made in Szekszárd is spicier, thanks to Kadarka grapes. Szekszárd, similar to the Villany region, is located in the southern part of Hungary with long hot summers and mild winters favoring red grapes.

Over the past years Szekszárd has produced many quality red wines winning numerous awards in both national and international competitions. Wines from the Szekszárd region may not be well known internationally, but vine growing and wine making in the region has traditions dating back thousands of years. For example, did you know that red wines from Szekszárd inspired the likes of Schubert, Franz Liszt, Zoltán Kodály and Pope Pius IX?
http://visitbudapest.travel/wine-regions/szekszard-wine-region/

I guess it’s clear what we are tasting here, so let’s pop&pour!

Appearance
When I pour the wine in the glass, I get a very bright colour, almost tones of soft red and pink like a flamingo. I love the colour, but it’s confusing to read that Kadarka gives body and structure to a wine… This does not look at all a big boy.

Nose
Oh my, I can sniff this wine all day.
There is a fantastic mix of fruit and flames.
The fruit = strawberry and black cherry
The flames = coffee beans, ashes, burnt wood from a wet forest and dark chocolate.
And again, the “weight” of the nose comes across as a nice beaujolais cru, so rather light and spicy.

It’s crazy how this wine/this nose connects with me at this moment, I love it.

Taste
The structure of the wine is great. The initial attack is juicy and wet, but then all of a sudden the wine gets a little thicker, coating your mouth nicely and leaving behind a soft and elegant feeling.
The juicy attack is dominated by black cherry, hints of violet and very gentle tannins, and as the wine gets thicker a beautiful layer of rose petal appears.
Amazing balance, awesome!

Finish
The finish is going more towards the top layer of a crème brulée. A hint of sweetness, burnt caramel but without losing the fruit of the mouthfeel and the overall balance.

I gave the last wine a gold medal because I love the light style and the terroir, but I believe this wine is even better. That transition from a light, spicy and juicy wine towards a thicker more concentrated wine with more developed flavours is just fantastic. No doubt about it, this one is a gold wine.