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The booking of the Kopar 2017 is starting

When?

It lasts from February 14 till March 15, online and in our wine shops. The delivery of the ordered wines starts from May 15, 2020.

 

How much?

During the time of pre-purchase – 6,200 Ft/ bottle, that is altogether 74,000 Ft. We’re taking orders for wooden cases of 12. In the case of ordering 24 bottles, we give a bottle of Kopar 2017 Magnum as a gift.

Gere Kopar

A stocky 2017

 

A new grandad, a mother and a father sit at the table. That is the ‘A. Gere’ team in the new family line-up, two of them have fairly sleep-deprived eyes.

 

You have completed a very successful change in image, and not just regarding the labels, but the whole of the Gere Winery has gone through rejuvenation. Which has been the hardest moment?

Attila Gere: The label of Kopar. I felt nauseous when I first saw it. I like the rest a lot, but I handed the whole thing over to my daughter, Andi, and my son-in-law, Kristóf, so that they should struggle with Zsolt Unger and with the creative side. 

Andrea Gere: We’d been working for a year with Zsolt Unger on the new packaging design, out of which a month and a half was spent with the Kopar. An incredible amount of sketches were created, but dad didn’t like any of them. It’s one of Hungary’s best-known wines, and we all barely dared to tamper with it. But I think it turned out well.

 

Kopar for us has always been a concept: it even got a bit removed from everyday reality. Even though the recipe seems simple, as we are talking here: it’s made from grapes, made by people, it becomes a wine…

Attila Gere: For it to get where it is, to become that simple, it required a few experiments, out of which the most important was the barrel. We only use Zemplén oak, as here in Villány we have enough tannins. I’m a forester, I’ve tried all the best local trees, but the tannins of Mecsek oak appeared to be too strong in the Kopár. The further north you go, the more discreet the tannins are. The distance between the tree rings gets smaller, the tannin release more restrained – this way, the palate is more elegant and even at a young age. So we use Budapesti Kádár’s selected Petraea barrels, while my friend, Miklós Flódl at Európai Kádár, selects the staves from Zemplén oak as well. He is also a genuine Swabian man, and we understand each other.

 

Are there lots of variables?

Andrea Gere: It’s been made in the same way for years. We’ve got rid of all the variables. On the way, both winemaking and barrel use have been refined. By today, the only difference is the vintage. The wine has made a great arc in its 23 years, as its backbone was Merlot until 2006, since then it has been Villány Franc-led. The 2017 was already made from organically grown grapes. It was put into 300-litre Zemplén oak barrels, more than half of it into new barrels, the smaller than half part into second-fill ones. We had to experiment with this as well, this is what suits the blend the best. Five of us taste blind the final blend: dad, Kristóf, my brother Attila, our winemaker Balázs Forgács, and me.

 

We understand the ageing, but what about fermentation?

Andrea Gere: We use Villány yeast. There wasn’t any cultured yeast in my grandad’s tiny,100-year-old Swabian cellar, the wines always fermented spontaneously. Balázs selected yeasts from there. He refreshes them, renews them just like a leaven every month and multiplies them before harvest, then inoculates the wine meant for Kopar with it.   

 

2017?

Attila Gere: What I’ve observed is that out of ten years, there is a year that isn’t very Villány. But 2017 was very much so. It’s an outstanding experience. It’s sturdy. The spices, tannins and the fruit are exactly balanced as we like it. It was warm enough to have perfect ripeness, but not too hot. 2012 was the hottest year. The ‘16 and ‘18 were rather more elegant vintages, purer and more linear. However, 2017 and ’19 were real Villány vintages, they are among the most memorable ones.