Szürke & Feher 2018
A Wine That
shows some funk - but the James Brown kinda funk rather than the gone-too-far kinda funk. This wine is a playful orange wine packed full of spicy, citrus flavours. Without being too over-the-top, it finds the ideal harmony between concentration and freshness. It is the first time that Franz made this blend of Pinot Gris and Pinot Blanc and wow, did he hit a home run already!
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Franz Weninger
Where and How?
From Sopron, Hungary, this is biodynamically farmed Pinot Gris and Pinot Blanc, planted on chalk soils. The proximity to the forest gives the vineyard a cool breeze, which both Pinot Gris and Pinot Blanc love. The wine was naturally fermented on the skins for ten days, in amphorae and stainless steel, and aged in two old 500L barrels. A tiny addition of sulphur at bottling. Only 1,200 bottles made. This is a rarity in the stable of Weninger wines: Franz says,
"If you grow up in a winery with a lot of red wine and only a small amount of white wine, you’re so happy to make white wine and not the more tannic orange wine, but every few years I like to make some orange and skin fermented whites... to see what it brings."
Franz is a winemaker who follows his nose. His winemaking and farming methods are modified and adapted every year and evolve continuously, in tandem with the development of his thoughts and mindset. He emphasises that the end to his agricultural and vinous education is nowhere in sight. This is part of what Franz loves about winemaking: the cultural journey. Franz is from a long line of many generations of farmers in the Burgenland, Austria. His grandfather, and those before him, had worked in polyculture: they had four or five hectares of vineyards, but also farmed wheat and beans and raised cows for milk and meat. His father was the first to focus on wine, buying more vineyards in Austria and in Hungary, after the iron curtain fell.
Franz's own journey thus far has involved defending the indigenous varieties of the regions in which he works, exploring many different winemaking techniques, and a switching to biodynamics. For the future, he is starting to contemplate how to work with a nod to poylculture again, through the idea of harvesting and selling his cover crops.