Peter Wetzer

Peter Wetzer grew up in a winemaking family, and while he studied the world of wine he came to realize he vastly preferred the wines that were made more naturally. In 2007 he purchased five different vineyards around the town of Sopron, in the northwest part of Hungary. Sopron was formerly the capital of Burgenland, so it is not surprising that the Kékfrankos (Blaufränkisch) variety is so commonly found here. Peter works Kékfrankos on five different vineyard sites comprising 2.5 hectares and additionally has 1 hectare of furmint vines he planted himself near the Ság volcano, and another hectare of vines from a few different varieties like Pinot Noir. He works to have very healthy soil, with natural biodiversity, and minimum spraying with copper sulfate and a nettle tincture he makes. He believes in minimal intervention in the vines, never tilling the soil or trimming the leaves. All grapes are hand harvested, and the vineyards are all fermented separately.

Furmint Somló — Back to the top

Age of Vines: 20 years

Soil: Volcanic

Varieties: Furmint

Vinification Method: Grapes are harvested at the beginning of October, foot stomps and then the whole bunches are pressed in a basket press. The juice ferments in 500 liter stockinger barrels and rests in those barrels for a total of about 8 months. The wine is unfined and unfiltered, and has a small addition of sulfur at bottling.

 


Furmint Tokaj — Back to the top

Age of Vines: 30 years

Soil: Volcanic

Varieties: Furmint

Vinification Method: Grapes are harvested at the beginning of October, foot stomps and then the whole bunches are pressed in a basket press. The juice ferments in 500 liter stockinger barrels and rests in those barrels for a total of about 8 months. The wine is unfined and unfiltered, and has a small addition of sulfur at bottling.

 


Pairing: Pinot Noir — Back to the top

Age of Vines: 30 years

Soil: This Pinot Noir is a 50/50 blend of two different vineyard sites, one of which is limestone soil and the other is mica and schist.

Varieties: Pinot Noir

Vinification Method: Grapes are fermented in open topped vats, 1/3 as whole bunches, for about 3 weeks, with manual punchdowns geared toward a light extraction. After fermentation the grapes are basket pressed and aged in 300-500 liter old barrels for about 12 months, on the lees. The barrels are then racked together and bottled unfined and unfiltered, with a small addition of sulfur.

 


Kékfrankos — Back to the top

Age of Vines: 20-30 years 

Soil: loess, limestone, gravel, schist

Varieties: Kékfrankos (Blaufränkisch)

Vinification Method: Grapes are destemmed and fermented in open vats for 18-22 days on the skins, with some manual punching down. The wine is aged in 300-1000 liter used barrels with the lees. The wine is unfined and unfiltered, and has a small addition of sulfur at bottling.

 


KF Blumenthal — Back to the top

Age of Vines: 40-60 years old

Soil: loam and limestone

Varieties: Kékfrankos (Blaufränkisch)

Vinification Method: Grapes are destemmed and fermented in open vats for 18-22 days on the skins, with some manual punching down. The wine is aged in 300-1000 liter used barrels with the lees. The wine is unfined and unfiltered, and has a small addition of sulfur at bottling.

 


KF Spern Steiner — Back to the top

Spern Steiner is considered the “grand cru” vineyard of the Sopron region.

Age of Vines: 55 years 

Soil: mica, schist, and quartz

Varieties: Kékfrankos (Blaufränkisch)

Vinification Method: Grapes are destemmed and fermented in open vats for 18-22 days on the skins, with some manual punching down. The wine is aged in 300-1000 liter used barrels with the lees. The wine is unfined and unfiltered, and has a small addition of sulfur at bottling.