This is not the pale, delicate style of rosé that dominates supermarket shelves. Made from Kékfrankos in Hungary, it is deeper in colour, fuller in texture and has enough substance to hold its own at the table.

Created by nomadic winemaker Chris Boiling as part of the Crazy Experimental Wines project, No.8 “The Rosé” was designed to show what can happen when an overlooked grape variety meets a more ambitious approach to rosé winemaking. The wine is made at Gál Szőlőbirtok near Budapest from 100% Kékfrankos. The juice was fermented in Hungarian oak and aged for five months on its fine lees, with regular stirring to build texture and complexity.

The result is a dark pink rosé with aromas and flavours that bring strawberries and cream to mind, balanced by freshness and a savoury edge. The time in barrel and on lees gives the wine a rounded feel without taking away its energy.

This is a rosé for people who think most rosé is a bit forgettable. Serve chilled, but not ice cold.

Food Pairing

Excellent with salmon, duck and soft cheeses. Also works well with charcuterie, grilled vegetables and dishes that would overwhelm a lighter rosé.