Gábor and Zsófi are close friends of mine, and I've now tasted through their full lineup enough times to say with confidence that this is one of the most compelling small estates in all of Hungary.
They work 4 hectares on the volcanic slopes of Somló, farming dry, using only ambient yeast, and aging every wine for years in old Hungarian oak before it ever leaves the cellar.
Hárslevelű is their most-planted variety, covering 38% of the farm, and it's easy to see why they love it: generous and aromatic on the nose, stony and bracingly fresh on the palate. The 2016 vintage is worth knowing about.
Over 65% of the crop was lost to a massive hailstorm that year, and the wine that survived needed every bit of those 36 months in tank to pull itself together. It did.
