clay, red gravel, limestone, and loess
open vat fermentation, 3 weeks maceration then aged in Hungarian oak barrels
Notes & Pairings
Peter’s Kékfrankos ripens late and is often picked in late October and into November. Acidity is by no means compromised and this wine is impossibly bright and put together thanks to over a year on the lees. While perfumed, tart, and earthy like other serious Kékfrankos/Blaufränkisch can be, there is a remarkable texture to this wine. This is the kind of Hungarian red we’d pour for someone looking for an old world Pinot Noir in terms of weight, acid and structure while certainly being open to the spicier and tarter fruit flavors unique to Hungary. Destemmed, open vat fermentation, and about 3 weeks maceration before being barreled down to Hungarian Oak.