Basalt rocks and sand covered by thick brown forest soil.
fermented in both tank and Hungarian oak for 8 months
Notes & Pairings
There are only about 41 hectares total of this grape in the world, and it’s all right here in Badacsony. After limited yield considerably, it’s fermented in both tank and Hungarian oak for 8 months. The grape has small berries with thick skins, is semi aromatic, and according to Péter, “tastes like frosted basalt rocks.” Typically it needs time in the bottle to come around, so we’ve been holding this back as long as possible. A very special, rare, and ageable white from the northern shores of Lake Balaton. In 2018 they decided to let some big rains pass and pick afterwards rather than pick far too early. In doing so, a little botrytis came into play adding a creaminess to the abundant salt and smoke. Slightly less acidity than usual, but since this is an acid hound’s wine to being with, we have a crowd pleasing yet distinct Kéknyelű for this year.