Wenzel Furmint Beerenauslese 2013

A brillian gold sweet wine, softly textured and generous on the palate, with lively aromas of quince, honey and ginger.
SKU: 2446
$32.25

Details

Details

Brilliant gold. Perfumed with lively aromas of quinces and honey intermingle with a hint of ginger. This Beerenauslese is softly textured, with moderate acidity and a semi-sweet palate redolent with eastern spices. The fruit was gently crushed into bins where it remained in contact with skins for 12 hours to allow the raisin berries to leach their concentrated ingredients into the must. After pressing, the must was fermented slowly at 14 °C in a stainless steel tank over a period of 3 months achieving an alcohol of 14,2%. The wine was then racked and matured for another 3 months on fine yeast lees in a stainless steel tank prior to being bottled on 23rd May 2014.

Additional Info

Additional Info

Farming Standard biological
Winemaker Wenzel, Michael
Producer Wenzel
Alcohol 14.20
ml 375
Residual Sugar (g/L) 66.00
Acidity (g/l) 4.90
Closure Screw Cap
Cellar Potential Ready now this wine will last for many years, but will taste best when consumed in its first 10 years.
Grape Variety 100% - Furmint
Body full
Sweetness sweet
region Burgenland

Region

Burgenland


Burgenland is made up of 4 "sub-areas" and covers 19,215 hectares, which is about 48,000 acres. The dominating geographical influence here is the Neusiedler Lake (Neusiedlersee), and the 4 subdivided areas are called Southern Burgenland (Südburgenland), Central Burgenland (Mittelburgenland), Neusiedler Lake (Neusiedlersee) and the Neusiedler Lake Highlands (Neusiedlersee-Hügelland).

From the northernmost Neusiedlersee area comes full-bodied white wines, including the countries best Chardonnays. This is also an area where great red wines are produced, including those from the "Pannobile" co-operative who age their wines in oak.

Due to the vineyards proximity to the lake and their location in the hot Pannonian climate zone, their grapes more often than not develop the "noble rot" (botrytis cinerea) which creates heady dessert wines. The region stretches along the Hungarian border, right across which Tokaji is being made.

The town of Rust, in the Neusiedler Lake Highlands, is where the famous Ruster Ausbruch dessert wine is made. This is also where storks come to roost every year, building their enormous nests on the roof of every building along the main roads. They make a clicking sound which is somewhere between a woodpecker and a jackhammer, and as you sit at the Heuriger (wine garden) drinking the afternoon away, the potential cacophony becomes something of a symphony.

Subregion

Neusiedlersee-Huegelland


We are at the west side of the Neusiedler Lake.The Austrian wine establishment has now begun to call this region Leithaberg, after the local hillsides themselves, although it is hard to imagine winegrowing in this region without the beneficent influence of the lake.

The free city of Rust has been famous for its sweet wines for centuries, now producing memorable reds and dry whites as well.

The towns of St Margarethen, Donnerskirchen and Grosshöflein are all proving to be sources of excellent grapes from the varieties Blaufränkisch and St Laurent, as well as for the more surprising Sauvignon Blanc.

The major municipality Eisenstadt is the capital of Burgenland; the area has been settled since the early Iron Age, and evidence of viticulture exists in Celtic hill burials from nearly three thousand years ago.

Wenzel
Reviews
Wenzel Furmint Beerenauslese 2013
Wenzel Furmint Beerenauslese 2013
Review by Wine & Spirits
92 given by Wine & Spirits.
Although once widely cultivated in Burgenland, Furmint had nearly been forgotten when Robert Wenzel planted it in 1984. Now his son makes several styles, including this delicate sweet one version. The flavors are lightly honeyed and lemony, as restrained as the wine's pale yellow hue; the strenght of the wine lies in its structure, its savory richness countered by exuberant acidity and ginger spice. It's dynamic and poised to age well for at least another decade, although it would pair well with a pear tart right now.