VASKAPU | GÉZA GALÁN
HUNGARY | MOHÁCS
In 2015 Géza started making a little hobby wine in a small cellar that quickly turned into an obsession. Three years later he made a leap of faith by buying the Vaskapu Kastély (Iron Gate Castle) in Mohács that entailed a house, cellar and vineyards.
Everything on Geza’s 3 Hectares is farmed according to biodynamic principles including and spraying is kept to a minimum.
Géza has been following, visiting, tasting and gaining a lot of inspiration from the natural wine movements in both Slovakia and Austria. Organic and or Biodynamic viticulture is paramount, and in the cellar everything is done by hand. “For me winemaking is life, it is the harmony between the human and nature, the responsibility for sustainability and our smaller societies.”
This Hárslevelű is a bold and uncompromising expression of the variety, offering a completely different lens on what it can be. The nose is lifted and alive, showing lime peel, honey blossom, pineapple and a flinty wet stone character. On the palate it is round, rich and deeply textural, carried by bright acidity and a saline, mineral backbone. A whisper of volatile acidity is beautifully integrated, giving the wine extra lift and aromatic tension. Not for the faint-hearted, but deeply rewarding for those drawn to wines with character, movement and soul.
Winemaker | Géza Galán
Region | Pécs - Mohács
Vintage | 2021
Variety | Hárslevelű
Viticulture | Biodynamic
Soil | loess, clay
Altitude | 80 - 200m
Age of the vines | 30
Bottles made | 270
Vinification
The grapes were harvested by hand and direct pressed, followed by spontaneous fermentation and ageing in 228-litre old French oak barrels. All cellar work is done manually, relying on gravity with no machinery. The wine was bottled unfined and unfiltered, with no additions, allowing the structure of the fruit and the limestone-driven tension of the site to remain fully intact. Time in French oak brings shape and gentle grip rather than flavour, framing the fruit while preserving its raw, tactile energy.
“Kert” aka Garden - Gèza’s field blend a super drinkable yet complex red wine with a southern vibe. Packed with fresh red and black berries, a hint of pepper paired with earthy notes.
Winemaker | Géza Galán
Region | Pécs - Mohács
Vintage | 2020
Variety | Blaufrankisch, Cabernet Sauvignon, Merlot, Kadarka
Viticulture | Biodynamic
Soil | loess, clay
Altitude | 80 -200m
Age of the vines | 30
Bottles made | 2780
Vinification
60% Blaufrankisch whole-bunch fermented for 10 days complimented by hand de-stemmed Cabernet and Merlot and a pinch of direct pressed Kadarka and Hárslevelu. The juice ageas in large oak barrels and fibreglass for 8 months before it is bottled without fining, filtration or the addition of sulphites.
2021 was a very warm and dry year resulting wines with more colour depth and crunchy fruit.
Kadarka is probably the second most famous grape variety when it comes to indigenous Hungarian reds. In Géza’s hands it results in an elegant, delicate wine with great finesse. A complex mix of red berried fruit, forest floor, black pepper and meaty savoury flavours paired with warm spices. Round tannins and long finish.
Winemaker | Géza Galán
Region | Mohács
Vintage | 2021
Variety | Kadarka
Viticulture | Biodynamic
Soil | Loess, clay
Altitude | 80 -200m
Age of the vines | 30
Bottles made | 1955
Vinification
A mix of de-stemmed, whole clustered and direct pressed for juice ferments together with gentle extraction for 10 days. After pressing the wine ages in oak and fibre glass tanks for 11 months. Bottled unfined and unfiltered with zero additions.
One of the most elegant and Blaufrankisch we’ve every came across. Packed with red current, sour cherry paired with white pepper and forest floor. Multilayered, deep keeps on giving. Elegant and smooth tannins. Ready to drink now but will develop beautifully
Winemaker | Géza Galán
Region | Pécs - Mohács
Vintage | 2020
Variety | Blaufrankisch
Viticulture | Biodynamic
Soil | loess, clay
Altitude | 80 -200m
Age of the vines | 30
Bottles made | 400
Vinification
The crop is from a biodynamic parcel planted in the ‘90s in Bátaszék. Half is slowly direct pressed. The other half is hand de-stemmed and soaked in the juice, so the fermentation starts inside the intact berries as well (semi-carbonic). After 9 days of skin contact, it is pressed again, and then it is aged in a 500L used Hungarian oak barrel. Bottled unfiltered, unfined and without the addition of sulfur.