Kékfrankos

Do you want to taste Kékfrankos wine? Apply for our Hungarian wine tasting event which takes place on every Thursday in Budapest.

• Origin: The exact origin of Kékfrankos is still unknown but most likely to be within the area of ex-Austro-Hungarian Empire. It is the variety first mentioned in Hungary in 1890.
• Where it’s grown: Hungary most planted grape variety by far, plantings are almost all over in Hungary, it is a country wide variety. Total vineyard area in Hungary is 8011 ha in 2019.
• Climate: It has a good adaptability for the Kárpát basin’s climate, mostly prefers the continental climate, plantings are within moderate (Szekszárd) to cooler (Eger, Sopron) continental climate.   
• Soil preference: Good adaptability to the different soil types as well. Vineyards are throughout the country, lies on versatile soils, like loss (Szekszárd), sand (Kunság), marl, clay, limestone (Eger) and on gneiss (Sopron).
• Viticultural characteristics: Growers enjoy working with Kékfrankos because of its’ vigorous variety, early budding, mid-late ripening. Susceptibility to powdery mildew and downy mildew. 
• Structure: It is a medium structured wine, with crispy-high acidity, medium (silky) tannin and body, and medium flavor intensity.
• Flavor characteristic: Sour cherry, cherry, red current, raspberry, rose pepper, some herbal notes, and most of the time some tobacco, coffee and sweet spice notes due to the oak. 
• Maturing & wine styles: The traditional Hungarian Kékfrankos has been aged in an oak barrel for 6 to 12 months. Generally, the use of oak ageing in the southern regions such as Szekszárd and Villány is more significant than the North-Western regions, such as Sopron.  Kékfrankos has an especially important role in the historical, regional blend of Bikavér (Bull’s Blood) in Eger and Szekszárd regions.  Also, in terms of Hungarian Rosé, Kékfrankos is by far the most important grape variety. 
• Ageing potential: Due to high-crispy acidity and medium tannin, its aged well both in the barrel and in the bottle.The fresher style, less oaky wine suggests drinking within 2 years, the more oak matured wine can keep it up to 5-6 years.
• Market position and potential: Domestically a most well-known variety, both as a single variety red wine, in Bull’s Blood, or in local Rosé. Popular in Central-Eastern Europe, with good potential internationally among the mid-structured, indigenous varietal red wines market category.

(On the featured photo: Kékfrankos and Portugieser plantation – Source: Shutterstock.com)