Delicate hints of rose water in the bouquet. Ripe, juicy fruit. Creamy appearance. Mild acidity and fine mineral structure create lively expression and harmony.
AV 13.45% TE 21.3 g/l RS 1.3 g/l TS 53 mg/l
Creamy, with the typical Hárslevelü aspects of honey and linden flowers, all wrapped up in wonderful yeasty umami. Of course, again unfined and unfiltered and only "sulfurized" with homeopathically diluted and dynamized sulfur. In other words, a wine that "only" consists of grapes. One could think of whatever else. Clear. Unfortunately still too rare to find. Our Hárslevelü 2018 shows that it works and how beautifully serene wine can be.
AV 13.47% RS 0,5 g/l A 5,7 g/l TS 0 mg/l
Fermented spontaneously. 5 months aging on fine lees in used Burgundy barriques. Unsophisticated, unfiltered and unsulfurized. Warm, fruity nose, creamy with aromas of ripe apricots, honey and linden blossom tea. Dense structure, juicy, animating character. Nice balance and harmony.
AV 13.5% A 5.5 g/l RS 1,7 g/l TS 0 g/l
3 weeks on the skin. Spontaneous fermentation, unfined, unfiltered and without sulfur. 5 months in used Burgundy barriques. Bright orange. Full body, fruit and structure in the most beautiful balance. Hummel GÓRÉ 2018 tells the next chapter in the love story between Hárslevelü and skin fermentation.
VA 12.73% RZ 1.8 g / l S 5.8 g / l GS 0 mg / l
The nicest things are often the things that should not happen. Such a thing is a Furmint from Villány. According to Hungarian understanding, and who knows what else from Furmint, Furmint is the significant grape variety from Tokaj, where together with the Hárslevelü it is processed to the fascinating Aszu wines and now also to great dry wines. And then maybe Furmint may come from Somló. But from Villány? Well, reality is usually a bit more complex than the idea one has of it. And so it is with the Furmint, especially with the Furmint in Villány. In fact, Furmint was widespread until the Phylloxeraplage end of the 19th century in the Villány-Sikloser wine region and was only then replaced by Olaszrizling and other varieties grown to this day. The reasons are in the dark. Since the Swabians had their hands on the game, one can not rule out that pragmatic reasons were the deciding factor and not necessarily the ability of the grape variety to turn the Villány Terroir into beauty. Well, who knows. After a long search, I was finally able to buy the Furmint grapes in 2016 from a small vineyard in Siklos, which gave me great pleasure. This was retained throughout the whole process of vinification of the Furmint 2016. There was, from my point of view, not a moment's doubt that Villány is predestinated for Furmint. We will see. Anyway, it's in the bottle now. Since the grapes were harvested with relatively much Botrytis and I wanted to save its invigorating malic acid, the wine was conventionally processed: reductive with fining and filtration. The wine is full-bodied and creamy, has a fine structure, with delicate mellifluousness, invigorating acidity and lovely play, supported by ripe fruit.
VA 14.14% TE 23.9 g/l RS 1.6 g/l A 6.40 g/l