Hárslevelü has become synonymous with Lemberg Wine Estate – Alternative methods in the making of this wine, including natural fermentation, carbonic maceration and orange winemaking, allowed for an ultra-premium blend of components. It’s delicate citrus and honeysuckle aromas on the nose, with layers of peach, marmalade and almond on the palate.

Inspiration through fermentation. This wine combines the best of both old world and new world winemaking techniques to achieve maximum complexity from a single site vineyard. True to Lemberg tradition, 80% of the wine was oxidatively vinified by natural fermentation in older 500L FO (french oak) wine barrels. A further 15% was vinified by carbonic maceration after which the wine was fermented in a second fill 300L Hungarian oak barrel. Lastly, a minor 5% component of orange wine fermented in a Flex-cube brought the final touches of complexity to this wine. Individual components were aged on the gross lees for 8 months before blending and bottling.

Tasting Notes: Dried peach, nectarine, orange peel, and bay leaf. Delicate fruit, quince-like texture, and a "pithy" or slightly phenolic, structural length.  Dry, with a rich, and slightly tannic, or "grippy" mouthfeel that is often enhanced by oak.

Food Pairing: Asian Cuisine and Spicy Dishes. Thai Green Curry or Spicy Thai Salad: The wine's aromatic profile and slight honeyed notes perfectly complement the heat of chili and the complexity of Thai herbs. Sushi and Sashimi: Specifically, salmon donburi or white fish sushi pairs well, with the wine's citrus notes complementing the fresh fish. Ginger-based Dishes: Dishes containing ginger, lime, or lemongrass