Owned by one of the great wine Estates of Spain; Vega Sicilia, this is traditional Hungarian wine made with the best technology available to wine makers. 33 hectares is devoted to making but the lusciously sweet wines as well as powerful, dry table wines.
Dry and savoury, pear, apples, hints of melon. There is a lot of minerality in this wine as well as notes of sweet and dry spices and honey. It is truly unlike other dry white wines. I really enjoyed the weight of this wine and a long with the strong streak of acid and savouriness you can match this with a lot of mains. Baked fish, roast pork and crackling for example. There is no need to age this further.
Furmint – The most notable variety used to make Hungary’s Tokaji wines. It can be found in Slovenia, Slovakia and Austria. Generally this is 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.
Tokaj-Hegyalja – 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 determined by the 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.