Weingut Weninger Furmint Stein Bio 2020 white

Weingut Weninger Furmint Stein Bio 2020 is a striking, terroir-driven white from the historic Steiner site near Sopron, on the southwestern edge of Lake Neusiedl. Made from Furmint grafted onto over 20-year-old vines, it combines vibrant freshness with a deep, textural complexity that reflects its stony, sun-drenched origins. This is a characterful, low-intervention wine that shows just how exciting Hungarian Furmint can be beyond the famous sweet styles.

Tasting Notes
In the glass, Furmint Stein Bio 2020 shows a pale to medium lemon hue with a subtle golden shimmer, hinting at its time on lees and in large oak casks. The nose is detailed and expressive: think ripe pear and quince, green apple skin, and citrus peel layered with wet stone, smoke, and a touch of dried herbs and fennel seed. With air, more savory and nutty tones emerge, underpinned by a gentle earthiness typical of the Steiner site. On the palate, the wine is precise yet generous, with a firm, linear acidity that structures the ripe stone and orchard fruit. Flavors of lemon zest, yellow plum and crunchy pear are wrapped in a subtly creamy texture from the 17 months on full lees. There is a distinct saline, mineral drive—almost a lick of stone and shale—that carries through to a long, dry and gently spicy finish. The structure and acidity suggest very good aging potential; the wine should develop further complexity over 5–8 years from vintage, gaining more honeyed, nutty notes while retaining its mineral backbone.

Production
The Steiner vineyard in Sopron, historically considered one of the region’s finest sites, lies on stony, well-drained soils composed of gneiss and mica schist, facing gently east and benefiting from the warm, dry Pannonian climate. Here, Franz Weninger has grafted Furmint onto old vine trunks over 20 years of age, allowing the variety to tap into an established, deep root system—an advantage on these dry, heat-retaining soils. Farmed biodynamically, the grapes are selectively harvested by hand at optimal ripeness, then directly pressed to preserve purity and tension. Fermentation is spontaneous with indigenous yeasts, and the wine remains for a full 17 months on the full lees in large wooden casks, without the addition of sulfur during élevage. This long, patient maturation builds texture and complexity while keeping intervention to a minimum, resulting in a wine that is a clear, unadorned expression of place.

Food & Serving
This Furmint is highly versatile at the table, pairing beautifully with freshwater fish, roasted or grilled white meats, and vegetable-driven dishes. Think trout with brown butter and herbs, roast chicken with lemon and root vegetables, mushroom risotto, or char-grilled asparagus with hard alpine cheeses. It also complements subtly spiced Central European and modern Nordic-inspired cuisine. Serve at 10–12 °C to balance its freshness and texture; a slight chill accentuates the mineral profile without muting the aromatics. Decanting for 20–30 minutes is recommended, especially in its youth, to let the reduction blow off and the wine’s layered, savory complexity fully unfold.

Producer
Weingut Weninger is a pioneering family estate working on both sides of the Austrian–Hungarian border, with deep roots in Burgenland and a long history of farming in the Sopron region. Under the guidance of Franz Weninger, the winery has become a reference for authentic, terroir-driven wines from Central Europe, with an early and strong commitment to organic and biodynamic viticulture. Their work has been instrumental in revitalizing historic sites like Steiner and in showcasing indigenous and regionally traditional varieties in a precise, low-intervention style. Widely respected among sommeliers and wine enthusiasts, Weninger is known for pushing quality forward in the region while staying firmly grounded in tradition and a sense of place.

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