The Kovács Nimród vineyards are farmed organically and primarily planted with Burgundian Northern Rhone varieties. These vines feel very much at home in the Egar as it is located on a similar latitude to that of Burgundy, and thanks monks from Burgundy planting vines in this area centuries ago, the area has grown into a world class wine producing region. KNW have three vineyards including Nagy Eged (Eger) and Nyilasmár (Noszvaj) - both classified as ‘Grand Cru’ and incorporating around 10 and 8 hectares respectively, and Nagfai - 12 hectares of ‘Premier Cru’ vines also located in Noszvaj, one of the major wine growing districts of the Eger region situated just 8km outside the main town. Nagy Eged vineyard located in Eger is a steep-sloping site facing south-southwest. Its unique exposure consists of limestone-laden soils which contribute to the mineral character in the wines. Varietals planted here include Furmint, Kékfrankos, Pinot Noir, Syrah, Cabernet Franc and Merlot. The Nagfai vineyard sits on gently-undulating south facing slopes of the Bükk and is interspersed with rocks. It produces well-balanced and rounded wines and is planted mainly with Chardonnay, Pinot Gris, Pinot Noir, Syrah, Kékfrankos, Merlot and Cabernet Franc.g Kovacs’ Nyilasmár vineyard is blessed with a unique microclimate due to Lake Bogács. This site is comprised of granite/volcanic soils and has a south-southwesterly exposure. The soils are rich in minerals which result in distinctive, fine, fresh, and fruit-packed wines. The main varietals grown here include Chardonnay, Pinot Gris, Pinot Noir, Syrah and Kékfrankos. This wine is made from grapes exclusively selected from the Nagyfai and Nyilasmár Monopole terroirs. The wine undergoes a wild yeast fermentation before being aged in 30% new Hungarian oak barrels and 70% second fill French oak barrels for 22 months. Production is around 2,700 bottles only.
This Kékfrankos shows a deep ruby colour that turns violet at the edges and leads with flavours of red fruit, cherry, and red currant, violet and a subtle nuttiness. These complex flavours are combined with the salts and silky tannins of the terroir.
Pairs well with cheese, pork, lamb, and sauces made of forest fruits.