Nose
Beautiful text-book Cabernet Sauvignon aromas of blackcurrant, cassis, and graphite. Eucalyptus-like freshness next to beautifully integrated oak aromas of sweet tobacco leaves and sandalwood.
Palate
On the palate, it has the contrapuntal tension of a great, young wine: creamy and soft mouthfeel next to upfront fresh acidity and rich tannin structure. Flavors of crunchy blueberries, ripe blackcurrants, and cigar box. It is an endlessly layered and complex wine with a long life ahead. If you will enjoy this wine while still young, pour it into your largest wine glass and even decant it if you can.
Growing Conditions
Lean, elegant, and balanced wines were produced from the 2020 vintage. The late bud-break given by the unusually long winter next to a colder-than-usual summer and an extraordinarily warm September created the perfect balance between freshness and ripeness.
Blend of three estate-grown vineyards: Ördögárok, Kopár and Konkoly. The backbone of this wine is given by the Cabernet Sauvignon grown in Ördögárok vineyard. Its name (Devil’s Ditch) is given by its shape: a V-shaped vineyard where the warm air gets trapped, creating an especially warm microclimate that suits perfectly the late-ripening Cabernet Sauvignon. Kopár is the most famous vineyard in the region. With a due-south exposure and a southern location, it is believed that it is the warmest vineyard in Hungary, creating wines that are rich and concentrated. Konkoly is located behind the hill where the Kopár vineyard is (Sárszomlyó Hill). Since it is protected by the hill, it never suffers from excess heat. On the contrary, the forest on the northern side of the Sárszomlyó hill offers cooling breezes to the vineyard. These three iconic -and very different- locations combined create the flagship wine of the Sauska winery: Cuvée 7 Villány.
Bottling
Available formats: 0,75 L, Magnum.
Winemaking
After a 3-tier thorough selection of hand-picked clusters, the grapes were de-stemmed and after a couple of hours of pre-fermentative cold soak, the fermentation started. Fermentation happened in stainless steel tanks. After 35 days of skin contact, the wine was gently pressed.
Aging
Aged for 15 months in 225-liter French barrels. 30% new oak was used. Bottle aging: 2 years.