Kopar

Kopar is the wine that put Villány firmly on the world wine map. First released in 1997, this Bordeaux‑inspired blend marries Cabernet Franc, Merlot and Cabernet Sauvignon sourced from the sun‑drenched Kopár plateau. The vineyards sit on loess and limestone soils that lend the wine its trademark freshness and finely etched tannins. After harvest, grapes are destemmed, fermented in open vats and then aged for up to eighteen months in Hungarian oak barrels.

In the glass, Kopar is a study in balance: ripe black cherry, blackcurrant and plum mingle with cedar, cocoa powder and dried Mediterranean herbs. A subtle graphite and mineral thread runs through the wine, a testament to the limestone subsoils of Villány. Kopar is built to age; early releases quickly sold out en primeur and helped establish Gere Attila’s international reputation. Today, it remains one of Hungary’s most sought‑after red wines, offering both immediate pleasure and long‑term cellaring potential.

Pair Kopar with roast duck, braised beef or mature cheeses. For those exploring Hungary’s red wine scene, it serves as a benchmark example of what careful viticulture and sensitive barrel ageing can achieve.