In 2016, after 10 years at the family winery, Marcell Bukolyi, along with his wife Lillia, purchased their first tract of land and launched their own winery. Their Kisfiam, meaning “my boy”, is a blend of 60% Kékfrankos, 25% Syrah, 10% Pinot Noir, and 5% Cabernet Franc grown on rich sedimentary limestone soil with volcanic subsoil from the Nagy-Eged vineyard. Hand-harvested and gently destemmed, the grapes ferment spontaneously in open vats with manual punchdowns. Skin contact lasts 2-3 weeks before the wine is racked off and aged for about a year in neutral Hungarian oak barrels. The result is a muscular yet lively red with moderate tannins and bright acidity. Brambly forest berries, baked cherry, and green and black pepper notes give way to a long, dry, earthy finish. Great alongside beef-ghoulash or Körözött, a paprika-spiced sheep’s milk cheese spread.