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  • Fekete Bela, Harslevelu

Fekete Bela, Harslevelu

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100% Harslevelu, from Somlo, Northern Hungary. Sustainably farmed, Native Yeast, Spontaneous Fermentation.
Try with Curries, Peanut Sauce, Baba Ganush, Sushi, Thai, and Vietnamese dishes.

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100% Harslevelu, from Somlo, Northern Hungary. Sustainably farmed, Native Yeast, Spontaneous Fermentation.

REGION: Somló is Hungary’s smallest appellation and once an underwater volcano. Now dormant, its slopes of ancient sea sediment, hardened lava, and basalt are home to some of Hungary’s steepest, most densely planted vineyards. Driving up to Somló from Lake Balaton, it’s like seeing an island rise up from the ocean’s horizon – nothing else around survived the retreating ocean. The oldest writings mentioning the wine of Somló date back to 1093 and viticulture all the way back to the Romans. Hungarian Kings bought vineyards here, Maria Theresa and Queen Victoria both praised the wines, and insurgent Hungarian troops fighting against the Hapsburgs would solute the vineyards as they marched past at the end of the 17th century.

WINEMAKER: Today, “The Grand Old Man” of Somló is Fekete Béla. 32 years ago, while on a trip to buy grapes for his garage production, a farmer offered to sell his vineyards on the southern slopes. Fekete accepted and approaching 90 years old, still tends his 4 hectares of beloved Fehérvári-cru. Everything is done by hand, and much like the man, his wines are honest, engaging and highly expressive of the region.

Béla is engaged in a private dialog with his land that’s only possible after decades of working it. His vineyards are not as postcard perfect as his neighbors, nor are they planted to the newest clones. In the summer when others rush to drop fruit in pursuit of the expression and concentration that makes Béla’s wines so enigmatic, he simply smiles at his vines which instead hang heavy. Having listened to the old farmers and the council of others when we started, his vines have achieved balance.

VINIFICATION: With 4 hectares dry farmed on the southern slopes, the basalt soil retains heat and a mixture of alluvial and loam soils give just enough nutrients. The vineyards have a secret garden appeal that’s far from a monoculture. Little to no synthetic treatments are used. All wines are meant to be aged and can be fairly aggressive when young. Much like Tokaj, this is an all white appellation, so winemaking is geared for structure and strength. After careful hand harvesting and sorting, spontaneous fermentation takes place in old 1200 liter Hungarian oak casks. Without bâtonnage and never completely sealed off from oxygen, all wines are aged for 2 years before bottling.

TASTING NOTES: Literally translating to “Linden Leaf,” Hárslevelű certainly lends itself to the lime blossom teas and mild honeys that Linden trees are known for. More feminine than the Olaszrizlings and Juhfarks in the region, the texture is remarkably smooth and the acids are incredibly well balanced. Loosely bunched berries make it difficult for Botrytis to set it so the flavors are also extremely clean and lighter in body.

FOOD PAIRING: Curries, Peanut Sauce, Baba Ganush, Sushi, Thai, Vietnamese dishes, & anything that plays off of the slightly honeyed volcanic flavors that make this wine sing.

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