Gere Attila, Mandula Restaurant, Diófás Tér. 4.

Villány is really developing nicely! This is also impart thanks to Gere Attila. Mandula Restaurant and Wine Bar will be opening at the end of November. This was the location of our most recent wine tasting where we tasted Gere's best wines. The restaurant was completed most recently under the renovations. Next to it is the brand new hotel with 12 superior rooms, a swimming pool, wellness, and spa. Up till now, Villány did not have a hotel, visitors could only choose between pensions and bed and breakfasts. Villány was really lacking in luxurious rooms, tranquil surroundings, and lots of extras to help visitors relax. They completely renovated the old pension and built a cigar room and wine vault. ...

The restaurant, not too big, has a real homey atmosphere. Walnut tree tables, large fireplace, elegant decor, and a chandelier made of Gere wine glasses decorate the place. The kitchen is ultra-modern made with the newest technology and the food is fresh, using primarily local ingredients. So far, only restaurant guests can use the restaurant, but I can hardly wait to try it myself. Csonka Gergő, the restaurant's manager and sommelier, really peaked my curiosity with his enthusiasm about their kitchen.
Gere Attila has been in the spotlight for quite some time now, his reputation and successes are unbroken. The German Wine Gourmet magazine, named Gere Attila "Vintner of the Year" next to Spanish, German, South African, Californian, and French vintners. His bordeaux-style wines are what make him a well-known, important vintner. The award ceremony will take place in March 2009 and we'll all be rooting for him!

We began our wine tasting with a 2008 rosé and we knew we would be in for something special.

Rosé 2008

Made from a blend of early harvested Pinot Noir – Medoc – Kékfrankos varieties. Very trendy, big aromas of peach, strawberry, and banana. Nice, firm acid, moderate alcohol at 12%. Nothing similar has been made in Villány where typically rosés are low in acid and high in alcohol. A very enjoyable, fresh, crisp wine, at a great price--1290 forints at the winery.

Portugieser 2008

Bottled in honor of St. Martin's Day, this vin de primeur, or new wine, is not yet available on the market. Smooth, silky, fruity, thick with a long finish. They will bottle this wine in stages so it will be able to preserve its primeur nature.

Phonix 2006

Cabernet Sauvignon – Cabernet Franc – Kékfrankos – Portugieser. Mellow cuvée, medium body, herbal aromas, ripe tannins, notes of sour cherry lead to the finish.

Cabernet Sauvignon Barrique 2006

Deep, dark color, good varietal character, nose is a bit reserved at first. Fruity and varietal notes are in the foreground while the toasted, oaky notes linger behind. This wine spent 16 months in second- and third-use barrels. Full-body and ripe fruit best characterize this wine. Smooth, round, in perfect harmony.

Syrah 2006

This variety was planted in Villány's Ördögárok a few years ago and was first harvested in 2006. Reserved at first, this wine slowly opens up to aromas of green herbs and cofffe beans. Dry with medium body. I can picture this as a great compliment to lamb or beef (served rare of course!).

Trinitás 2006

This is a cuvée made from a second crop of grapes. Grapes continuously grow new shoots from which a newer crop of grapes are grown and it is from these grapes that this wine was made. These smaller clusters are higher on the vine than the primary clusters. Usually these shoots are broken off or simply left on the vine as they usually do not yield any grapes. 2006, however, was an exceptional year: the autumn was very dry and long causing the grapes to ripen. They harvested these on November 19th from many varieties, so it would be difficult to tell you the exact composition of this wine. Complex aromas, intense, ripe, and sweet with a full pallet of dry, marzipan, and nutty flavors. Alcohol is pretty high at 14.5%, but it balances well with the rest of the wine. A truly full-bodied wine with a long, alcohol-sweet finish.

Cédulás 2006

Blaufrankish spine blended with Pinot Noir, Medoc, and Syrah varieties. At first animal aromas dominate then yield to a sweet aromatic melange, silky texture, soft, complex flavors, with great balance and medium body. A wonderful wine.

Pinot Noir 2006

Darker color than average, aromas of apricot jam and caramel and flavors of honey and juniper tree. The low acidity nicely harmonizes with the flavors of the wine. A great Pinot, exciting and complex. As my wife said--a felicific Pinot.

Cabernet Franc Selection 2006

Dark, full-bodied wine with vanila, fruity, blueberry, prune notes and ripe tannins. Spent 19 months in toasted oak barrels. First-, second-, and third-use barrels were used and then combined. Still a bit young, almost as if it was unrefined, very dry. I'd love to see where this wine will be in one year. A big, serious wine with great potential. Complex flavors that pair nicely with the toasted oaky notes lended by the barrel.

Kopar 2006

The first Kopár cuveé was made in 1997 and its success remains undiminished. Though the accent mark has since fallen off the name due to a regulation that states a wine cannot bear the name of the production site, they found a smart way around it. 52% Cabernet Franc, 46% Merlot, and only 2% Cabernet Sauvignon. Dark ruby color, elegant, full aromas with Cabernet Franc carrying through to the end. The complex aromas are accompanied by notes of fresh mint. Great body, ripe tannins. Black berry fruits, with notes of coffee and cigars.

Solus 2006

100% Merlot. They greatly curbed the yield leaving only 70 dkg of grapes on the vine. This can be detected in the wine's concentrated aromas. Deep, dark in color, almost black. Bursting with aromas of black berried fruits, coffee, and wood char. Complex, harmonius, great finish. Its finish reminds me of a dark chocolate cake with coffee cream, drizzled with red currant and blueberry sauce spinkled lightly with vannila sugar.

In our evaluation, the Pinot Noir won hands down. It received first place with three out of the four of us. Second was the Solus and third place was divided between the Cédulás and Kopár. We didn't want to count the rosé in our evaluation, because it belongs to a totally different category, but it definately deserves separate praise. Congratulations!