AT-HSR-32-17

Heidi Schröck Furmint

Vineyards:  Turner and Vogelsang, both loamy sand with gravel, eg.: grey quartz and slate
Age of Vines: 30 years (Turner) and 15 years (Vogelsang)
Fermentation: Natural Yeast in Acacia
Maceration: 8% of whole berries ferment with the juice
Elevage: Acacia casks of 1500 and 2000 liters for 10 Months
Residual Sugar: 1.1 g/l 
Total Acidity: 5.4 g/l
Alcohol: 12.0 %

 

Producer:
Vintage:
2017
Country:
Austria
Region:
Burgenland
Appellation:
Neusiedleree-Hugelland
Variety:
Furmint
Color:
White
Farming Practice:
Sustainable
Import Partner:
Terry Theise

Tasting Notes

“This has been leaning “natural” or in other words, aldehydic, and I’m not sure I welcome it. You may feel different if your palate is “conditioned” to these elements. I personally think Furmint is inherently exotic enough and should probably be made scrupulously. In the tulip it was like a chewy and somewhat edgy-funky Chenin, quite dense in texture, with only an inference of chamomile. Heidi won’t be surprised to read this, as I spoke with her about it. She knows I don’t want her Furmint to be modern, just on the safe side of funky.” Terry Theise

POS Resources

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