Dzsúz has an ongoing place among Bence’s wines and although it varies year to year, the concept remains the same: a fresh and fruit-forward red wine. The grapes for the 2024 vintage came from the cooler Monoszló area; an early harvest of young Kékfrankos that were fermented mostly as whole bunches with a small amount direct pressed, balanced by riper fruit from a warmer Cabernet Franc vineyard around 20 km east in Aszófő, at the foot of the Tihany peninsula. The different vineyards offer a mix of terroir; micro-climates influenced by Lake Balaton and by varying elevations, and soils ranging from predominantly limestone to volcanic rock. A vibrant wine with low tannins and high energy, Dzsúz ’24 is lightly spicy with redcurrants, blackcurrants and rosehip. Great paired with spicy pepperoni pizza and best enjoyed slightly chilled.

In keeping with the rest of Péter’s white wines, Perm ’24 was crushed underfoot before the whole bunches were pressed slowly, left to settle in the tank over night and transferred to barrel the following day. After fermentation, it rested on full lees for 11 months, ageing in 225l French oak, with a total of 15mg sulphur at bottling. Creamy, floral and lightly reductive, it’s a great match for asparagus with brown butter, hazelnuts and rocket.

Although his focus was initially red wines, Horst began producing whites early on, starting with Chardonnay and allowing a curious mind to lead the way to other varieties. After tasting Hárslevelü for the first time, he instantly fell for the depth of flavour and floral nature of the variety, named ‘linden leaf’ and often carrying the aroma of the linden tree. He purchased grapes the following year, but the fresh, direct press wine he produced was missing something, and he had almost given up when a friend advised that Hárslevelü needs skins, that it is ‘the red variety among the whites’. Skin maceration gave the result Horst had been looking for: a creamy, smooth and serious wine, and over the years he has experimented with varying ratios. The 2024 vintage was made with whole bunches, half direct press and half 5 day skin contact; a balance which gives a satisfying structure and complexity. Drink slightly chilled.