Royal Tokaji Blue Label 5 Puttonyos Aszu 50cl

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The ageing process is completed in 136 and 200-litre barrels for two to three years and bottled for an additionalyear. András Bacsó from Oremus Winery explained that from one hectare of vineyards they can make two bottles of eszencia. From about 150 kilograms of grapes, they yield about one percent of that as eszencia. Not much eszencia is bottled (and in bad years none is produced). But when it is bottled, 375ml bottles sell for hundreds of dollars, mostly as novelties for collectors. Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. 12. Give the mixture a stir. Ageing process is completed in 136 and 200 liter barrels for 2 to 3 years and bottled for an additional year.

Description The Tokaj legend has grown and grown in its four-hundred years of history; but it was not until 1630 that the greatness of the Oremus vineyard was first spoken of. Today it is the one which receives greatest universal acclaim. Tokaji is Hungary’s most famous wine. Recent investment has paid dividends in re-establishing a reputation for greatness that was forged in medieval times and diluted during Communist rule when all wines were exported through a monopoly little interested in providing quality and these great sweet wines might even be pasteurised. The confluence of the river Tisza and a smaller, cooler tributary provides the conditions for the creation of the ‘Breath of God’, or morning mists, in the same way the merging of the Cerons and the Gironde do in Sauternes. This in turn encourages the formation of botrytis cinerea, a fungus that feeds on the moisture in a grape, concentrating the sugars and changing its structure. The result is some of the best and most luscious sweet wines in the world, made from the indigenous furmint, harslevelu, oremus or zeta, and koverszolo varieties, together with muscat.

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Tokaj has taken on increasingly legendary status throughout its four-hundred years of history. However, the firstmention of the greatness of Oremus vineyard was only in 1630; today it is universally acclaimed. To make this Tokaji Aszu 5 puttonyos at Pannon Tokaj, Botrytised aszu berries are processed under privileged conditions, that features the world-famous Hungarian dessert wine. From careful hand selection, the botrytised aszu berries, have been soaked in most. After pressing, the rich and flavoursome juice is then fermented in wooden barrels for at least 2 years, then one year in bottle. The ageing criteria has also changed from minimum 2 years barrel and 1 year bottle ageing to minimum 18 months barrel ageing. The Romans cultivated vines in Pannonia from the second century AD and despite a period of Ottoman Muslim rule in parts of Hungary during the 16th and 17th centuries and the dead hand of state control in the second half of the 20th Hungary has adapted well to the demands of a modern free market, and particularly an export driven one. Since the fall of communism in the late 1980s the Hungarian wine industry has garnered foreign and local investment and adopted modern technological and viticultural practises to improve the quality of the wines.

The production of Aszú wine (teardrop wine) is a meticulous process only possible in exceptional vintages and under particular conditions which promote the development of "Botrytis Cinérea" (noble rot). Although many international varieties such as cabernet sauvignon and franc, pinot noir, chardonnay and sauvignon blanc have been planted and are making excellent wines, the Hungarians have retained many native central European vines. Kadarka, kekfrankos (aka blaufränkisch), irsai oliver and the aforementioned furmint and harslevelu have a long history and can make characterful wines. Though Tokaji aszú is known for its perfect balance between its sweetness and acidity and its layers of abundance of flavors, one of its finest attributes is also its seemingly endless finish. You’ll still be tasting the flavors from a good glass of aszú for minutes afterwards. PAIRING ASZÚ WITH FOOD

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Concentrated and quite sweet, this rich white offers apricot, dried pineapple and honey flavors, with enough acidity to maintain freshness. A serious meditation wine. 90 points." The production of Aszú wine (teardrop wine) is a meticulous process only possible in exceptional vintages andunder unique conditions which enable the development of "Botrytis cinerea" or noble rot. Only 14 vintages of the Royal Tokaji Red Label 5 puttonyos have been produced since its premier release of the 1990 vintage. Since then, the Red Label has been made in 1991, 1993, 1995, 1996, 1999, 2000, 2003, 2005, 2006, 2007, 2008, 2009, 2013 and 2016. This wine is a blend of carefully selected grapes from several of Royal Tokaji’s first and second growth vineyards. Spray with a little water using a fine spray to just dampen the sugar – then use a blow torch to caramelise it.

For hundreds of years it has been made in the same manner, adding to a "Gönc" barrel (136 litres) of must, 5 panniers (puttonyos) with 25 kg. of noble Aszú berries. requires great patience and extensive know-how. It is only possible in good vintages, when nature brings rain at the endIn Bordeaux, the weather along the Garonne River is dank enough to produce the same noble rot essential to the wines of Sauternes. In Germany, the Mosel River provides the same conditions that affect Riesling grapes that are now part of the classification of German Riesling. This is like fine silk on the palate, impeccably balanced, with a finely woven panoply of melon pâte de fruit, exotic cardamom, cumin, passion fruit coulis, toasted almond and crushed pine needle notes. Long and creamy on the mouthwatering finish." Undeniably, there is an aura about Szepsi: he ranks among the very few persons to whom a kind of wine is attributed. He could be called the Dom Perignon of Hungary,” continues Lambert-Gócs. “From all the fanfare about him in Hungarian wine history, it can hardly be doubted that he made a major contribution of some sort, a contribution that profoundly affected the fabrication of botrytis wines in Hegyalja. But just what was his contribution? Did he actually ‘discover’ botrytis or ‘invent’ botrytis aszú wine? Not likely, since over one-hundred years had passed since the very overripe grapes were being used in Hegyalja. Was he the first person to ‘soak’ the mass of aszú-grape material before fermentation? Again, not likely, since this was a Balkan method known in Hegyalja long before his time … But, in the end, without any documentation, it seems destined always to remain guesswork.” Throughout the summer, the weather was almost perfect. In July and August, the region was hit by hail, but there was no serious damage and overall we had a successful ripening season. From the middle of August, botrytis started to spread all over the region. We harvested concentrated, intensely flavored grapes and aszú berries. The quality was exceptional in all our vineyards and we were able to produce our full range of aszú 1st and Great 1st Growths for the first time since 2008! Just like for every Tokaj Winery, Pannon Tokaj‘s most important and most valued treasure is their Tokaji Aszu. It is a blend of Furmint, Harslevelu and Zeta varieties, and their proportions and aromas represent well the volcanic slopes of the Tokaj region.

Furmint is Tokaj’s most planted grape variety, susceptible to noble rot but always with its hallmark vivid acidity. When making Tokaji it is typically supported by Hárslevelű and Muscat to add fruitiness and fragrance. The growers provided the grapes and Royal Tokaji would make and market the wine, building a new winery and taking the wine into world markets. Thus it became the first foreign company ever to invest in the region and was the catalyst for the renaissance of post-communist Tokaji, reviving the forgotten wine of Europe and restoring the fine style and quality that historically had earned Tokaji the reputation of the most desirable white wine in the world. Considerable further investment followed, particulary from French insurance companies, as the Hungarian government privatised the wine industry in search of much-needed funds. The wine called Eszencia is a wine made entirely of Aszú berries. The grape must for Eszencia is so sweet, it’s practically syrup, making it very difficult for yeast to ferment sugar into alcohol.Put the egg yolks and sugar in a mixing bowl and whisk for 1 minute with an electric hand whisk until paler in colour and a bit fluffy. From the 2013 harvest the new regulation requires minimum 120 g/L residual sugar in every Aszú wine. The producer still may use the puttonyos number on the label. Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan. Disznókö Tokaji Aszú 5 Puttonyos comes from a refreshing harvest with a lively acidity. To make this wine, the Disznókö winery harvests the grapes thoroughly from the vineyards, which they pass through two to four times a day to harvest the noble berries at their optimum ripeness. This is quite a slow process but guarantees the quality of the grapes selected to make Disznókö wines. The resulting wine ages in the barrel for a minimum of 24 months.