Villa Tolnay - Tenger Feher Cuvee Weiss White Blend Balaton PDO 2022 750ml (13% ABV)

WINE CLUB SELECTION APRIL 2024

On the southern slopes of the dormant volcano Csobánc lies Villa Tolnay, a historic estate formerly owned by the famous Hungarian actress Klari Tolnay. Csobánc is one of the “witness hills” that makes up the Badacsony wine region on the northern shores of Lake Balaton, and today is largely unpopulated despite its long history of winemaking. Philipp Oser purchased the property in 2004 and immediately recognized its potential for creating wines driven by the unique volcanic terroir.

Wines from Villa Tolnay are dry, deep, with a strong minerality, high acid, and long aging potential. Philipp’s wines reflect the power of the Csobánc terroir, which causes well-known varietals to take on an extraordinary and delicious character.

Tenger Cuvee = An 'estate wine' selected from the winery's top barrels. A well sculpted blend of beautifully aged Chardonnay, Riesling, Olaszrizling and Grüner Veltliner

The name refers to the remnants of the Pannonian Sea, which were discovered 12 metres beneath the layer of volcanic rock, during the construction of the new cellar. The soils are volcanic, with basalt rubble, basalt erosion, clay, and ancient Pannonian sea sedimentation sand.

White flowers, peach and pear aromas, a pleasantly salty-mineral palate with subtle toasty accents, textured and weighty without feeling heavy, complex and generous - a must for fans of volcanic whites, P. Fuisse, or the restrained side of Sonoma Chards 

region: Badacsony, Hungary

varietal: 40% Chardonnay, 25% Riesling, 25% Olaszrizling and 10% Grüner Veltliner 

style: white

farming/cellar: certified organic, sustainable, vegan, hand-picked from vines growing in brown forest soil interspersed with strips of sand. Harvest took place between late August and mid-September. The grapes were picked by
hand. After destemming and a quick press, the wine was spontaneously fermented with native yeasts in 300 L French oak (40%) and 750 L and 1800 L Stockinger oak barrels (60%). Fermentation was on the lees. The wine was then aged for an additional 12 months. Aged on the lees for 12 months in 300 L, 750 L and 1800 L French and Austrian oak barrels. Very low so2. unfined. 

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