Winery MayerKopár
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef and lamb.
The Kopár of the Winery Mayer is in the top 10 of wines of Villány.
Taste structure of the Kopár from the Winery Mayer
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kopár of Winery Mayer in the region of Dél-Pannónia is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Kopár of Winery Mayer in the region of Dél-Pannónia often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Kopár
Pairings that work perfectly with Kopár
Original food and wine pairings with Kopár
The Kopár of Winery Mayer matches generally quite well with dishes of beef or lamb such as recipes of spaghetti with beef balls or grilled leg of lamb marinated in aromatic oil.
Details and technical informations about Winery Mayer's Kopár.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Kopár from Winery Mayer are 2011, 2007, 2016, 2012 and 2009.
Informations about the Winery Mayer
The Winery Mayer is one of of the world's greatest estates. It offers 18 wines for sale in the of Villány to come and discover on site or to buy online.
The wine region of Villány
Hungary's hottest region, kingdom of powerful reds in the south. Signature Cabernet Franc ("Villányi Franc"): deep and refined with notes of ripe blackcurrant, black pepper, violet, graphite and tobacco, firm tannins and great ageing potential. Also fleshy, spicy Kékfrankos (Blaufränkisch), supple, fruity Portugieser, round Merlot and dense Cabernet Sauvignon. Successful Bordeaux blends.
The wine region of Dél-Pannónia
Southern Hungary (Pécs, Szekszárd, Villány, Tolna), ~7,800 ha on loess and limestone, continental climate with Mediterranean influences — bastion of great Hungarian reds. Kékfrankos and Kadarka signatures as native red kings: spiced and structured with black cherry, blackberry, plum, paprika, pepper and smoky hint, firm tannins. Ripe Cabernet Franc and Sauvignon in Bordeaux blends at Villány. Specialities Szekszárdi Bikavér and unique Cirfandli white at Pécs (spiced, honeyed).
The word of the wine: Traditional method
Also known as the Champagne method, this is the elaboration of sparkling wines according to the second fermentation method in the bottle.
