Loess and clay on top of a basalt base
Fermented with native yeasts and aged in Hungarian oak for 9 months
Notes & Pairings
All coming from one estate vineyard, this site has the most consistent signature across multiple vintages. Even from the notoriously difficult 2014 vintage (late rains, cold summer) and the heat of 2015, there is a unique weight and brightness. The 2016 follows suite without the alcohol of 2015. While we encounter basalt and clay about an hour north in Somló, the lake influence adds something special in the form of potpourri like aromatics, sweet fruit, and refreshing acidity that almost makes you think it is tank fermented. It is however fermented with native yeasts and aged in Hungarian oak for a total of 9 months. Dense enough for winter soups and lifted enough for just on its own.