We all hollered at the same time; tasting the latest Páva, the Konyári estate’s ‘big wine’, was such an experience. Compared to the other members of the selection, it’s a limited release, and furthermore, there are only a few vintages that are so great that it’s made. At the estate on Kis-hegy, almost everything has been about Bordeaux varieties for 20 years. Great classics have been born, it’s easy to stop at Loliense, for example, but there’s even more: Páva also has the flavours that collectors look for in the wines of Rioja bodegas or Bordeaux châteaus with their nice-sounding names. Since 2009, it has been built on unchanged foundations: two Cabernet varieties in a 2/3-1/3 ratio, in favour of the Sauvignon. Destemming follows the manual harvest, then it is moved by gravity and undergoes a four-week fermentation with maceration. The fresh wine is poured without pumping into Hungarian barrique barrels, where the wine is aged for 15 months. Graphite, blackberry, paprika, oriental spices, amazingly good proportions and long-lasting flavours.