Sauska Cuvée 7 2016 pre-purchase

From íJune 17 to July 15, 2019


Solely unopened boxes of 6 Siklós, Villűny or mixed case (3 Siklós and 3 Villány)Kizárólag bontatlan 6-os dobozokban, fajtánként hatosával, valamint vegyes kartonban (3 Villány + 3 Siklós) on the webshop or at our wineshops.

For how much?

During the pre-purchase period: Ft 6,000 Ft/bottle, i.e. Ft 36,400 in total. 

Upon pre-purchasing one case, i.e. 6 bottles of Cuvée 7 2016, we will give you one Sauska Brut as a present.



The pre-purchased wines - either purchased on the internet or at our wine shops by July 15 2019 - will be delivered to you from October 2019 after previously fixing the appointment.

Youthful talents in the team

The classic formula remained for the 2016 vintage as well: Cuvée 7 from Villány is a Cabernet Sauvignon-based blend (65%), while Cuvée 7 from Siklós is a Merlot-based (80%) blend.

All of the grapes come from the winery’s own plots, from the Ördögárok, Kopár and Konkoly vineyards in Villány, and from the Makár, Zuhánya and the Csukma vineyards in Siklós.

Our latest new entrant is the south-facing Csukma, which is a wonderful spot above the Rózsa-bánya, from where Siklós Castle can even be seen. It has been organically cultivated from the very first moment. We planted in extremely thin soil, almost in marble. On the top of the hill, we had to break the layers of stone that lay under the spade-depth soil, so that we could plant the vines.

The young, first-harvest grapes that were also put into both blends, alongside the crop of the balanced, more developed plantations, colour the two new 7s in a very exciting way. From Siklós, the crop of the 13-year-old Makár met with the fresh grapes of Zuhánya and the virgin vintage of the Csukma. In Villány, the newcomers of Kopár also joined in, alongside the grapes with serious biceps.


Vinification integrale, the winery of peace

We fermented some component parts of the new Cuvée 7 base wines via the so-called vinification integrale method. The main point of it is that the grapes that arrive at the cellar are piled into special barrels directly after destemming and selection. For this job, we only use new barrels and we maximise the subtle tannin extraction from turning them. We started using this method six years ago, and by 2016 we managed to attain such a level that we assigned the parcels one by one to the task: the number one aspect of the harvest was phenolic ripeness, because we knew we were preparing for a longer, more intense extraction. These wines became the real spicy elements during the blending.

The central idea that we leave the development to the wine after having put it into the barrels and the concept that we only help the ripening processes by moving the barrels is extremely close to us. As we see it, this method leads to the aroma richness and the pure fruitiness that a modern Villány wine should reveal to us. This best expresses the beauty and the potential of the Villány vineyards and the grapes that are nurtured with love.

The use of barrel fermentation to such an extent is a milestone for us, which has not only encouraged the light elegance of the 2016 vintage but also seriously influences the life cycle and ageing potential of the two Cuvée 7s.                                                                                    


The winery

The hand-picked bunches were selected on three levels, then after gentle crushing were briefly macerated. Adjusting to the characteristics of the year, the malolactic fermentation of the whole wine happened after 30 days of fermenting on the skins. The wines were aged in 60% used and 40% new French barrels for 15 months.


What happened in the vineyard in 2016?

The unusually warm April brought along bud burst, with flowering coming at the end of May. Owing to the warmth and the lack of rain, flowering happened quickly and with good fruit set. Then, the summer’s cool and rainy first two months brought a turn, in the form of frequent, fervent downpours. We are usually happy for the rain but this time it fell in such a quantity that the water couldn’t be utilised proportionally. The result was strong growth of offshoots and during the onset of veraison at the end of July, we faced one of the highest yields of the last few years. Thus, we complemented the green harvest with the altering of the microclimates of the cluster zones with leaf removal and yield correction by bunch selection.

We acted well and we were also lucky: the growth of the berries slowed down during the cool August, which favoured the maintaining of the aroma compounds.  

Picking started at the end of August, the warm September made up for the cool period during the summer, the healthy foliage provided perfect conditions for the late-ripening red wine varieties.

We enjoyed the harvest in radiant sunshine. Despite the fact that 2016 was the wettest growing season in the last few years, we managed to harvest grapes that were rich in aroma compounds and round, ripe tannins.


One plot, one master

The program we started two years ago – namely that each of our plots has its own master from our full-time team of vineyard workers – was finalised this year. By 2016, quality differences in the plots were clearly visible: we integrated pruning and selection that showed itself the best during the green harvest. It became possible for us to accommodate to the conditions of each and every vine, to adjust the number of buds to the vines. We were anticipating the harvest with beautiful, balanced grapes.

We built a modern weather forecasting system, and this way colleagues can check the amount of rain even from home. Our water collecting system in Siklós works superbly, we solved plant protection from the rainwater catchment pond next to the vineyard. We decreased the amount of water we use, and we used substantially less fuel during the season.