FurmintA new vineyard for Peter that he started leasing in the summer of 2015. 25 year old vines of Furmint from chocolate clay soil on volcanic subsoil. Whole bunches are foot stomped, crushed in vat, then basket pressed and barrel fermented on full lees in old Hungarian oak. Aged without racking and on its lees for 7 months and bottled by gravity without fining or filtration. Bottled with a slight spritz which lifts the drive through this mineral beast.