The town of Sopron, right near the western border of Hungary is where some of the best Kékfrankos (in Austria this grape is known as Blaufränkisch) comes from. Having strong cultural and viticultural ties to Burgenland as well, it makes sense that Kékfrankos is the most planted variety here.
Sopron is unique to Hungary in its climate as well it’s traditions of vinification. Instead of being in or near the vineyards, cellars are located under the houses of the families making the wine.
It is this rich historical environment where Peter Wetzer comes from; his house and cellar belonged to his family for five generations. Wetzer is striving to make wines that follow old traditions and are related to the appellation of Sopron in the closest sense possible: keeping natural flora in the vineyard, no tilling or trimming is practiced. The wine is fermented with native yeast, unfined and unfiltered. He does everything in the vineyard by hand.
This traditional approach combined with the sub-alpine climate of cooler summers and milder winters results in a wine which is rugged and elegant at the same time. The darker fruit associated with Kékfrankos is accompanied by some tartness and acidity, it is a beautifully focused example of the grape.