Owned by one of the great wine Estates of Spain; Vega Sicilia. Therefore, this is traditional Hungarian wine made with the best technology available to winemakers. 33 hectares devoted to making the lusciously sweet wines of Tokaji as well as powerful, dry table wines.
Intensity plus! Dried apricot, passion fruit and candied citrus. There is also hints of sweet spice, honey and vanilla pod. There is a lot going on in this wine. The palate is rich and luscious with a fair amount of sweetness. But, the art of this wine is keeping it from getting cloying and Oremus has nailed it. You only need a small glass to sit on for a long time to get the full experience. It is rewarding though and a myriad of flavours will unfold over time. These wines will age for the very long haul, drying out and becoming more savoury. Keep the food matches pretty simple, like fresh fruits, to enjoy the complexity but it could easily stand up to richer creamy desserts like crème brulee.
The most notable variety used to make Hungary’s Tokaji wines. It is in Slovenia, Slovakia and Austria. Generally made into a complex and extremely sweet white/gold wine. But on occasion, you can find it as a dry table wine. High acid and phenolics really shape this wine.
Located in northeastern Hungary and southeastern Slovakia. It is also one of the seven larger wine regions of Hungary. The region consists of 28 named villages and 11,149 hectares of classified vineyards. The Tokaj terroir consists of clay or loess soil on volcanic subsoil. The microclimate is sunny, south-facing slopes and the proximity of the Tisza and Bodrog rivers, and is conducive to the proliferation of Botrytis (noble rot) and the subsequent desiccation of the grapes.
Literally meaning dried. It refers to the wine made from grapes that are so heavily botrytis affected they are completely dehydrated. The berries are then crushed into a paste with must (unfermented wine) added and fermented slowly over many years.
Historically this was a measure of Aszu pulp. A puttony was a standard-sized basket of 27 litres added to a 136-litre barrel. In modern terms, it is a measure of sugar concentration of the final wine.