At the VinCE we have received positive feedback from different well-known wine specialists regarding our wines. Steven Spurrier, Decanter as well as Caro Maurer (Germany), MW and David Bird (UK), MW liked our wines.

At the Decanter World Wine Awards (DWWA) 2011 two of our wines were awarded a gold and a silver medal respectively.

Gold: Heumann / Heimann U&I 2008, Pannon Borregio

This is a joint venture wine of two friends; the owners of the Heumann winery (Villany) and the owners of the Heimann winery (Szekszard). For the name U&I the only difference in the names was used. For this wine both brought in 500 liters of the best Kékfrankos (Blaufraenkisch) and blended.

Silver: Heumann Cabernet Franc 2008, Villany

Jancis Robinson regards Villany as the region with the best single varietal Cabernet Francs worldwide. Basis for this is a terroir that allows this grape variety to fully ripen. Our Cabernet Franc is at least on the awards received one of the best examples in Villany.

At the 2011 wine competition VinAgora we won a gold medal for our 2008 Terra Tartaro.

VinAgora is an international wine competition in Hungary under the patronage of OIV and UIOE.

We will attend LIWF and exhibit at the stand of the Hungarian Agrar Marketing Center (AMC), stand I20/J25.

 The wine year 2011 is slowly coming to an end. Unlike in Western Europe where the spring was very warm, the vegetation here in Hungary has developed normally. This however changed with the beginning of the summer. From June to early October, with the exception of a few rainy days the sun was shining, some days with temperatures up to 40 degrees.

Currently we are amidst the harvest. Wonderful ripe and healthy grapes let again expect excellent wines. Merlot, Kékfrankos (Blaufränkisch) and our “virgin” Syrah are currently fermenting. The Cabernets (Franc and Sauvignon) will be picked next week. All in all, we expect alcohol levels between 14 and 15%, lower than expected due to the warm weather. This year the white grapes (Chardonnay, Riesling and Gewurztraminer) were harvested and fermented together. This was possible because the three varieties were ripe at the same time. We have deliberately chosen an earlier harvest time to obtain the fruit of the varieties.  Nevertheless with 13% alcohol there is enough body. Fermentation was carried out in steel tanks at controlled temperatures. The Rosé will be based on Blaufränkisch nourished with international varieties - as a full-bodied dry and fruity version.

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