This is that rare case when I taste a so called natural wine and I’m not disappointed.

The first vintage of this wine when it was made without any SO2 addition. Aged in oak and indeed it’s like a classic full-bodied red meant to be aged. It’s funky, not in a dirty “natural” way, but rather leathery like an old school Bandol. Forest floor, walnut notes, some maturity on the nose. Structured yet juicy on the palate, there is tannin here but it drinks well, too. Arguably it lacks varietal aromas, but it’s not short on intensity and flavour, really enjoyable. Very good wine, drink now. 88 points. Around 8000 HUF at the cellar door.