Wines Unspecified Pfneiszl - Kékfrankos Újra Együtt - 2009

Pfneiszl’s 2009 Cuvée Kékfrankos Újra Együtt is an expressive Hungarian red, primarily showcasing the character of the native Kékfrankos grape—better known across Europe as Blaufränkisch. This vintage, now over a decade old, embodies the varietal's deep ruby hue and structure, likely enhanced by sensitive vinification aimed at maximising fruit purity and preserving vital freshness. Winemaking at Pfneiszl is rooted in organic principles, resulting in wines that retain a vibrancy and authenticity seldom found. Expect aromas of dark cherry, cranberry, and black pepper, with subtle earthy undertones brought forth by gentle ageing, most likely in a combination of tank and old oak—a method common for this style to emphasise fruit and still allow gentle evolution in bottle.

Sopron, positioned near the Austrian border, is one of Hungary’s oldest wine regions, drawing from both Pannonian and Alpine influences. The climate is moderately cool, thanks to its proximity to Lake Neusiedl, and the soils are typified by a rich amalgam of loess, clay, and mica schist. This terroir yields reds with a particularly spicy profile and notable freshness. Sopron was historically entwined with Burgenland before post-war borders shifted, and its winemaking culture is still closely related. The region’s Kékfrankos has long been celebrated for its balance, finesse, and ageing potential.

Food pairing with this Pfneiszl cuvée calls for dishes that can mirror its savoury depth and aromatic complexity. Hungarian classics like beef goulash or paprikash would resonate beautifully, their spices harmonising with the wine’s peppery lift. Alternatively, try this with duck breast served with sour cherry sauce or with grilled mushrooms and root vegetables. It’s also well suited to a charcuterie board comprising cured meats and semi-hard cheeses.

To fully appreciate its nuance and softened tannins from bottle age, serve this Kékfrankos at a cool room temperature, ideally between 16-18°C. Decanting for thirty minutes can help reveal deeper layers and harmonise the wine further. Enjoy it now, or hold for a year or two if you’d like to explore further tertiary development.