A very sophisticated take on the Hungarian Furmint grape: shining with a light, bright golden color and intense aromas and layered flavors of ripe Meyer lemon, Granny Smith apple with notes of grapefruit zest, light toast and salty minerals. It is creamy in the mouth with bright, crisp acidity and a lingering finish. It will be a fine partner for veal picatta or grilled lobster. The hand harvested grapes come from the Petracs vineyard of 17-year-old bush vines on volcanic andesite soil, which apparently includes semiprecious gems. The wine is fermented in new French and Hungarian oak barrels, aged in oak barrels for three months, with weekly stirring of the lees, and an additional five more months in barrel. Then a final six months resting in stainless steel tanks before bottling. Some have called it the white Burgundy of Hungary.
Oremus, Tokaji (Hungary) Furmint 2017
By Rebecca Murphy