Months ago, we marked the arrival date of Robert Gilvesy’s new wine in our calendars. Back then, we tasted it half-finished, as a cloudy tank sample, and voted it one of the best Furmints we’ve ever known. In the November tasting, it showed the same vibrancy, purity and balance as it does now in its final form. It has everything we love about the variety, but the lean, mineral notes never overpower — it remains round, thirst-quenching and juicy throughout. On the palate, it reveals citrus and white-fleshed fruits, as well as restrained spiciness, with subtle saline minerality in the background. More than just a new wine from the estate, it’s also the perfect introduction for anyone discovering the Gilvesy range.

The Furmint was harvested from the estate’s organically cultivated vineyards, then fermented and aged in steel tanks without any intervention, allowing the purest expression of both the variety and the distinctive character of Szent György-hegy to shine through. The result is a wine embossed by the renowned minerality and long finish that make the wines from this region so beloved.