Gyöngyöstarján Mátra wine district
Tradition, naturalness, and dedication – quality wines from Mátra
About the winery
The Kerekes vineyard estate and winery is located in Gyöngyöstarján, at the foot of the Mátra. Careful work and heartfelt dedication to the vines result in exceptional wines – this philosophy guides Kerekes Tamás and his family.
Their wines are made and aged in a sandstone cellar built in the late 1770s, which maintains a constant 12–14 °C year-round. They cultivate 4.4 hectares across four distinct vineyard parcels: Barnatanya, Rétföld, Lógi, and Csipkés. Both white and red varieties are grown, with strict yield control to develop concentrated aromas.
Fermentation and aging occur spontaneously with wild yeasts, in stainless steel tanks and oak barrels, reflecting the vintage, microclimate, and terroir characteristics. Each vineyard and vine is unique, and their expression in the finished wine is viewed as the finest feat of winemaking.
Grape varieties
Current range
Zöld veltelini, Rizlingszilváni
A blend of Green Veltliner and Rizlingszilváni from two vineyards with different ripening times, aged partly in oak and partly in stainless steel. The tropical fruit and honey notes of Rizlingszilváni are balanced by the acidity and minerality of Green Veltliner, creating a complete and harmonious wine.
Hárslevelű
From the Barnatanya vineyard, this wine combines high fruit and sugar content with vibrant acidity, characteristic of the andesite tuff soil. Fermented and aged in equal proportions of 500-liter oak barrels and steel tanks, it displays honeyed and floral notes with a distinctive salty minerality on the finish.
Rajnai rizling
Sourced from the Barnatanya vineyard, this wine is defined by the minerality of the andesite soil, providing excellent acidity and vibrant fruit. Fermented without oak aging, the natural fruit character of the grape shines brightly, delivering crisp and expressive flavors.
Kékfrankos
From the Csipkés vineyard, this Kékfrankos is more delicate and tense than typical examples. The cool northern exposure and mineral-rich soil produce a wine emphasizing acidity and red fruit, closer in character to Pinot Noir. Aged in used 225-liter oak barrels with spontaneous malolactic fermentation, it offers elegant red berries and spice.
Kékfrankos
This wine is produced from an Austrian Kékfrankos clone of just 500 vines. After hand-destemming and slow fermentation, it ages in 500-liter barrels for a minimum of 14 months, followed by 12 months in bottle. It displays rich red berry fruit with intense earthy aromas, balanced by the wine's round acidity.
Pinot noir
Made from the 777 Pinot Noir clone planted in the Lógi vineyard. Fermented in open vats for three weeks with twice-daily punch-downs, then aged exclusively in steel tanks before bottling at one year. The wine displays characteristic red berry fruit alongside earthy and forest floor aromas typical of the variety.
Syrah
Planted with a Northern Rhône clone in 2015 on the southwest-facing Lógi vineyard. The soil combines andesite tuff, yellow clay, and brown forest soil. Fermented spontaneously in open vats for 16 days with twice-daily punch-downs, then aged in 10-hectoliter barrels. Medium ruby in color, it displays cherry and raspberry fruit with spicy, pastry-like, and sweet herbal characteristics.
Hárslevelű, Chardonnay, Rajnai rizling, Olaszrizling, Pinot blanc, Sárgamuskotály
A field blend from the Barnatanya vineyard on andesite tuff soil, representing the terroir. Hárslevelű and Chardonnay were harvested separately, fermented spontaneously, then aged in oak. The remaining four varieties were harvested in sequence, fermented together, and aged in steel for 18 months. In 2020, it was selected as the wine of the University of Szeged in the full-bodied white wine category.
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