Peter Wetzer Kekfrankos 2021

Peter’s Kékfrankos ripens late and is often picked in late October and into November. Part of this is the way he farms and other is finding the cooler locations. The fruit is destemmed, open vat fermented, and then gets about 3 weeks maceration before being barreled down to used Hungarian Oak. It’s then bottled unfined and unfiltered. Despite the late pick, acidity is by no means compromised and the wine is impossibly bright even when carrying a few grams of residual sugar and just over 13% alcohol.

This is an expressive Kékfrankos, offering a litany of spices that includes anise and licorice alongside crunchy dark berry fruit that shows a sappy edge, medium-bodied with juicy acidity and fine tannins