FERMENTATION AND AGING
100% Furmint grapes were harvested from four separate vineyards. Juice was gently extracted in traditional vertical basket presses, followed by fermentation in used 225L Hungarian oak barrels. After on fermentation, the wine was racked and returned for barrel aging on oak for 5 months. Finished wines were blended in April 2016, immediately prior to bottling. 1376 bottles were produced.
Alcohol percentage: 14.0
Total acid (g/l): 7.3
C6 sugars (g/l): 6.4
SO2 at bottling:: 126 mg / 20 mg
Erzsébet Pince’s Zafír (or “Sapphire”) parcel is in the town of Tarcal, on the southwestern slope of Terézia Hill near Tokaj. A small cru of 12 acres with truly unique soil, Zafír features a mix of loess and brown forest soil on a base of perlite. It is historically classified as premier cru, and it produces wines of great elegance comparable to fine whitem Burgundies.
VINTAGE AND HARVEST
2012 was a balanced vintage for dry Furmint. Rainfall was ideal both in timing and quantity, resulting in fully ripened grapes without botrytis. Grapes were hand picked in several phases. Yield per vine was around 1 kg. Finished wines display tremendous depth and flesh, are low-pH, and boast a long aging potential. 2012 was one of the best vintages for dry Erzsébet Pince wines.
$ 21.00 $126.00 / 6 pk