Furmint as a grape brings a ton of malic acidity to the party regardless of soil, farming and cellar. However, it takes a particularly unique form in the high porosity lime rich loess soils overlying the volcanic dacite and rhyolite bedrock at Kikelet. Post fermentation, this acidity is more characterized by a citric quality backed up by ripe fruit and the tell-tale salt and smoke of Tokaj. With Furmint, this also requires a little more time in barrel (6 months) and equally important, an extra year in bottle versus Hárslevelű. With little to no botrytis in this vintage, the extra year in bottle adds some needed weight and texture as well. This walks the often elusive thin line of crowd pleasing, but also extremely special to those well versed in high quality dry Tokaj.