The southern most wine region in Hungary, Villány has several winemakers who were pioneers to initiate quality winemaking in the 1990s, after the collapse of the communist regime. Attile Gere is one of them with inevitable merits, what’s more, he and his family are able to maintain the outstanding quality and even to increase with constant search of excellence. June is the best month to experience all this greatness!
14-15 June is the date of the next annual jazz festival organized on the premises of Gere Attila Winery. Last year’s star performer was Nicola Conte Italian guitar player, the creator of „the most danceable jazz music”, This year’s performers are not announced yet, but superb, fine jazz, outsanding food and chilled, stunning wines and relaxed atmosphere are guaranteed in the estate surrounded by vineyards.
Tickets are available now, a 2-day entrance ticket for the festival costs 24 900 HUF / person (79 euros).
Information and tickets: email@example.com
Last year at Vinisud we presented some unique varieties from Villány, and Járdovány was definitely the star of that tutored tasting. Fekete (literally black) Járdovány is a grape variety unknown for even local wine experts. It is practically not grown anywhere, however there is a tiny vineyard of this ancient grape of the Carpathian Basin owned by Attila Gere. He carried on several experiments with the research centre of Pécs, and his single varietal Fekete Járdovány is a result of this experiment. The grape extincted with phylloxera, but it came to life again in 2011, when the first vintage was made. Now 2016 vintage is available made of 100% Fekete Járdovány. The wine was aged for 10 months in used barrique, and available in limited quantity.„Raspberry, sour cherry, flowery and fine barrel marks. In its nose mostly more acrid fruits dominate, with a hint of cocoa-coffee aroma. It has nice balance when tasting, supplemented by pleasant acids and fine tannins. It is characterized by intense fruitiness and tight structure which are typical for the variety. Thanks to these it is very enjoyable even now, but after some years we can taste a very interesting item.”