PETER WETZER

PAST WINES

2016 SOMLO FURMINT

The grapes for this cuvée come from the eastern side of the Somló volcano. Soils here are Basalt, Tuffeau, and Loam as one might expect. The grapes are crushed by foot and then whole cluster pressed in an ancient and tiny hand cranked basket-press. The wine then ferments in neutral puncheon over the fall and winter. Once the wine is dry it gets racked into stainless steel for five months. A small amount of Sulphur is added at bottling.

(70 Cases Produced) 797087

2016 KEKFRANKOS

This wine is made from parcels all around the ancient town of Sopron on the Austrian border. The vines are all well over thirty years old and are planted on a variety of soils including schist, loam, limestone and loess. The grapes are fermented in open top wooden vats with 5% remaining whole-clusters. It then ages in old neutral barrels on lees without stirring.

(420 Cases Produced) 797085

2016 SILBERBERG KEKFRANKOS

This is one of the most spectacular vineyards I’ve ever seen: Silberberg really is a Silver Mountain. Sadly, it is sparsely planted anymore, most grape growers long abandoned the steep low-yielding hill in favor of flatter, easier to farm sites. The vines that are still there are well over fifty years old and have their roots deep in schist and quartz. Higher density plantings keep yields perfectly in check. The wine is fermented in open-top wooden vats with 5% whole-clusters. After being pressed off the wine ages in neutral barrels until the following summer.

(70 Cases Produced) 797088

2016 PINOT NOIR

Two vineyards in Sopron are used for this cuvée. Krafter features thirty-five-year-old vines planted on limestone. Kogl has forty-five-year-old vines planted on iron rich schist. Each vineyard has its own clonal selection, but sadly that information has been lost. Each vineyard contributes equal quantity to the final wine. The wine was fermented in open-top wooden vats with a third of the grapes as whole-clusters. After three weeks on the skins the wine is pressed off into barrel until it is racked for bottling the next year.

(85 Cases Produced) 797086

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2017 BLUMENTHAL KEKFRANKOS

This brand-new cuvée comes from a small plot in Sopron called Blumenthal. The vines are 50-60 years old and were planted with old massal selection. Soils here are slightly richer loam with gravel and limestone. The grapes are nearly all destemmed before being fermented in open-top wooden vats. After a couple weeks of maceration, the wine is pressed off into neutral barrel.

812146

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2016 SPERN STEINER KEKFRANKOS

Steiner Vineyard has been called western Hungary’s grand-cru since the 15th Century. This east facing site features primary mica schist and gneiss dragged across Austria from the alps by glacial migrations. This site is warm and dry, but low yielding due to extremely low levels of soil nutrients. This wine was fermented in open top wood vats with a tiny amount of stem inclusion. After several weeks on the skins, the wine is pressed off into neutral barrel. It is released later than the rest of their red cuvées. 12.5% ABV

804826