Kapcsandy Family Winery is best known for its tiny-production, Bordeaux-inspired reds from its State Lane Vineyard in Yountville, but the estate also makes one of Napa Valley’s most unusual whites: Furmint, the historic Hungarian grape more commonly associated with Tokaji. The Furmint vines at State Lane were planted in 2006, and the wine is made in a deliberately bright, non-oaky style—fermented in stainless steel and kept on its lees for additional texture. Production is typically very small (often around 100–125 cases per year), adding to its cult appeal.

In 2019, reviewers found a wine that leans into freshness and clarity rather than weight. Robert Parker’s Wine Advocate (91 points) calls it “a crisp, pure, unoaked, dry styled white,” noting it “leaps from the glass” with “ripe yellow apples, spiced pears and marzipan,” plus accents of “lemongrass, dill seed and honeysuckle.” That note also emphasizes balance and drinkability, describing a “medium-bodied and wonderfully refreshing” palate that is “beautifully harmonious” and finishes “long and spicy.”

Jeb Dunnuck was even more enthusiastic, awarding an excellent 93 points and calling the 2019 “beautiful,” with a “Riesling-like bouquet of honeyed minerality, white flowers, melon, and green citrus.” Dunnuck highlights “terrific purity,” “medium-bodied richness,” and “nicely integrated acidity,” concluding that “it’s one classy white” with “a great finish.”

Taken together, the reviews frame the 2019 Kapcsandy Furmint as a focused, aromatic Napa white that prioritizes precision—fruit, floral lift, and spice—over overt oak or heaviness. While it’s clearly positioned for near-term enjoyment, Dunnuck suggests it can be enjoyed over “the coming 2–3 years” and potentially “cellared for even longer,” making it a rare Napa curiosity with real critical credibility.