Winery - Gere Attila
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* Expert NoteJanuary 12, 2012
A bright, spicy, appetizing nose recommends this, and on the tongue, the wine continues to impress. Balanced flavors of deep berry, mocha and warming spice offer heft without heaviness, and the finish is both long and full of character. The wine has a friendly nature that lends it to food pairing.
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* Expert NoteJanuary 12, 2012
A good introduction to the better reds of Hungary, this Cabernet Sauvignon shows ripe berry character on the nose and notes of plums and stewed fruit in the mouth. What it lacks in freshness, it makes up for in concentration and ambition. Try with beef stew. Best now but will last a few years.
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* Expert NoteJanuary 12, 2012
The black pepper and anise qualities lead the way, offering a combination of brood and kick that’s unique. The wine tends toward a tartness but a dry finish gives it a food-friendly advantage. Not terribly impressive but good overall.
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* Expert NoteJanuary 12, 2012
All of the hallmarks of a good Bordeaux blend are here—earthy, wooded spice, rich fruit flavors, a hearty character. The wine is elegant and assertive, but a slight red berry tartness, oak sweetness and heat throw its balance off just slightly. The overall impression, though, is good. Pair with beef stew or grilled lamb for a real treat.
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* Expert NoteJanuary 12, 2012
This blend of Cabernet Franc and Merlot is rich, complex and brawny, with strawberry on the nose, raspberry on the tongue, and a firm structure of fresh acidity and dense tannins. Best after a few years in the cellar.
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* Expert NoteJanuary 12, 2012
A spicy, gamy nose of cloves and red berry lead on this impressive Merlot, and on the palate, it’s assertive but smooth, with spicy smoke and clove waves and a slightly tart berry character. Substantial tannin means it can age and be paired with more robust meat dishes.
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* Expert NoteJanuary 12, 2012
Soft and integrated aromas and taut flavors of blackberry, blackcurrant and smoke give this French-style wine class and poise. Its dry, clean quality, good structure and flavorful fruit means it will age well, but drink now and you will not be disappointed. Another thumbs up for Hungarian winemaking.
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* Expert NoteJanuary 12, 2012
The Solus Merlot is unabashedly ambitious, with upfront vanilla from toasty new oak, a high level of extraction and a dense, black core of ripe fruit. It’s full bodied, with steely tannins and a long finish of fig and char. Try with a pan-seared steak.
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* Expert NoteJanuary 12, 2012
This red is appealing for its honesty, with scents of fresh grapes and wet black earth. It turns a bit perfumed in the mouth but has a solid finish, supported by good acidity and gentle tannins. Drink now.
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* Expert NoteJanuary 12, 2012
Hungarian red wines continue to impress, and this selection from Villany is no exception. Soft and elegant fruit aromas are followed by restrained pepper and spice on the palate. The wine is a touch angular in its tautness but with food, will be a hit.
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