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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 92 pts. in 28 notes) - hiding notes with no text | | | Tasted by Man in Black on 3/31/2012: Clean and brilliant, light gold with honey reflections. Very intense and complex never-ending nose with clear notes of botrytis, honey, mango, some very ripe pinneaple, mandarine and a bit of white fruit, maybe apple. Intense attack in the mouth, wonderful acidity perfectly integrated, wide, long evolution. Very long and intense aftertaste. Amazing sweet wine, and a superb value for its price. (11381 views) | | | Tasted by fingers on 12/11/2011 & rated 91 points: Pretty, light gold color and the viscosity looks right for 3 Putt. The nose is gentle, with orange Julius, apricot, mango, and powdered sugar notes. Slight petrol in the bouquet blew off overnight. Fantastic finish with a modest attitude, reflecting the lower sugar but fully expressing the botrytis. Very enjoyable and will probably just keep getting better over time 5+11+17+8 = 91 (10653 views) | | | Tasted by Papies on 10/9/2011 & rated 93 points: Apricot, peach and botyritis on the nose. Very ful and long nose. ont he palate it is not as concentrated and light, but in a nice way. Yes this is not the full, lush dense style but very enjoyable none the less and drinks very nicely at the moment. Very well balanced. to Draw a parallel If Puttunyos is Auslese this is kabinet level density. Still lacks nothing on the nose. 92-93 (10818 views) | | | Tasted by boodra on 6/30/2010 & rated 93 points: Simply outstanding. Tropical nose filled with apricot, peach and spicy honey. In the mouth: Complex fruitness spicy up be intense honey flavours and the feel of noble rot. Silky and elegant. This sweetness is big but beatifully balanced by a razor sharp acid. Wish i had more. Could drink this stuff for breakfeast. (11724 views) | | | Tasted by wineshlub on 11/7/2009: Orange peel and cloves aroma. Orange, ginger, and caramel on the palate lead to a caramel orange finish. Smooth, nice balance, solid if not spectacular wine. (12133 views) | | | Tasted by Harley1199 on 10/22/2009: Fine dessert wine: apricots, honey or delicious mould aromas. As always, sweet at first and acidic at finish. For what it is, a very good Tokaji.
Un rico vino de postre: albaricoques, miel y deliciosos aromas a moho. Como siempre, dulce al principio y acido al final. Para lo que es, un Tokaji muy bueno. (4543 views) | | | Tasted by mikacz on 6/13/2009 & rated 91 points: Piekny nos. lekki, z wyrazna końcówka kwasową. Moze trochę brakuje skodkości - ale piękne wino. (3742 views) | | | Tasted by BrandrB on 12/17/2008 & rated 92 points: Outstanding! Golden color. Orange spice nose. Rich initial mouthfeel. This wine really evolves on the palate. Opens with very fruit-forward peach flavors. Over time there’s an elegant transition on the palate to orange and a robust collection of spice flavors. Long and beautiful finish. Impeccably balanced and thoroughly elegant. Not near as cloyingly sweet as some dessert wines. Simply a phenomenal dessert wine, especially for the price. (4291 views) | | | Tasted by Capt M on 9/19/2008 & rated 92 points: Very fine aromas of peaches and cream, and bee honey. Very nice transition in mouth, always subtle, sumptuous, and elegant, leaving notes of honey and spices, orange, mandarin, almond oil, all in a velvety texture and a great length. (4161 views) | | | Tasted by Capt M on 7/8/2008 & rated 93 points: Simply amazing wine. Very, very polished and integrated in its bountiful and multiple aspects and tones. Beautiful mouthfeel, great depth and density. Easier to drink than many Sauternes and late harvest wines. Very fruity and silky. Very smooth and refined. A great experience! (4268 views) | | | Tasted by losvinhos on 3/13/2008 & rated 92 points: Mesmas impressões. (4642 views) | | | Tasted by losvinhos on 2/28/2008 & rated 92 points: Dourado brilhante. Aromas profundos de mel, damasco e floral. Na boca untuoso com dulçor na medida e alta acidez. Novamente o damasco e o mel que se mesclam com casca de laranja e leve botrytis. Final longo e delicioso.
Excelente. (4678 views) | | | Tasted by TheEngineer on 2/24/2008 & rated 91 points: Very nice. darker golden in colour, sweet, honeyed but with a very refreshing acidity, great mouth feel, round but not heavy, chrysanthanum, botrytis, hints of lemon curd, pretty. (3534 views) | | | Tasted by nzoli on 2/2/2008 & rated 90 points: Nice aszú, it has complexity and balance. (4569 views) | | | Tasted by Keith M on 10/1/2007: appears deep gold, super reflective, viscous, smell strong fresh peaches, sweet, as it opens up a bit more spice and vodka-like elements, mouthfeel viscous, free flowing, very nice, taste rich deep and structured honey, wonderful deep savory spices, wonderful lurking fruit, somewhat tangy finish, long, slow and warm, significant depth to this wine with unusual flavors floating in and out, I quite liked it (4799 views) | | | Tasted by jrglm on 1/6/2007 & rated 91 points: What a gem! Mandarin orange and honey on the nose and pure delight on the palate. Had this one on New Years Eve with a little slice of rum cake. (5193 views) | | | Tasted by Harley1199 on 10/25/2006: Half case/ Very of value and tempting in any occasion. Its velvety step by the throat leaves a great pleasure to honey and fruit of bone. Excellent quality-price for this wine to its range.
Muy aprovechable y apetecible en cualquier ocasión. Su atercipelado paso por la garganta deja un gran placer a miel y fruta de hueso. Excelente calidad-precio para este vino a su nivel. (4853 views) | | | Tasted by dougsmith on 7/22/2006 & rated 92 points: Medium gold color. Intense nose of apricot, pineapple and honey with strong floral notes. On the palate it is full bodied with nice acidity and a long succulent finish. (5356 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 2000 Oremus Tokaji Aszú 3 PuttonyosGold Medal - 2009 San Francisco International Wine CompetitionHungaryHungaryTokaji On weinlagen-infoTokajiThe Tokaj lies 240 kms north-east of Budapest, Hungary, situated in the Zemplen Mountains at the confluence of the Tisza and Bodrog rivers. Currently the border between Hungary and Slovakia runs through the region, so there are Slovakian wines labeled 'Tokai'. The soil is largely clay or loess with a volcanic substratum. Tokaj enjoys long sunny summers, while dry autumns and the early morning mists, created by the meeting of the two rivers, encourage the development of noble rot on aszu berries.
The noble rot, known as Botrytis cinerea, makes the berries dry and shrivel, thus concentrating the flavor compounds and developing the Aszu berries. All of these characteristic elements give the Tokaj wineries their own distinctive and unique terroir
* Aszú: This is the formerly world-famous white wine that is proudly cited in the Hungarian national anthem. It is a naturally sweet and topaz-colored that was formerly known throughout the English-speaking world as Tokay (Tow-KAY, rhimes with WAY), which of course is an orthographic variant of the spelling 'Tokaj'('tow-KIE, rhymes with PIE).
The original meaning of the Hungarian word aszú was "dried", but the term came to be associated with the type of wine made with botrytised (i.e. "nobly rotten') grapes, so now it is thought of as meaning 'infected', or similar to the German word "Auslese", meaning 'a selection'. The process of making Aszú wine is as follows.
o Aszú berries are individually picked, then collected in huge vats and crushed into the consistency of paste (known as aszú dough).
o Through-fermented wine or unmanipulated must is poured on the aszú dough and left for 24–48 hours, being stirred occasionally.
o The wine is racked off into wooden casks or vats where fermentation is completed and the aszú wine is to mature. The casks are stored in a cool environment, and are not tightly closed, so a slow fermentation process continues in the cask, usually for several years.
The concentration of Aszú was traditionally defined by the number of puttonyos hods (containing about 30 liters) of dough added to a Gönc cask (136 liter barrel) of must. Nowadays the puttony number is based on the equivalent content of sugar and sugar-free extract in the mature wine. Aszú ranges from 3 puttonyos to 6 puttonyos, with a further category called Aszú Eszencia or Essencia (not to be confused with Tokaji Eszencia or Essencia without the Aszú) representing wines above 6 puttonyos. Unlike most other wines, potential alcohol content of Aszú typically runs quite a bit higher than 14% even though it is not fortified with alcohol or extra sugar. The sugar equivalent remaining in the wine will of course reduce the labeled alcohol content, usually something in between the ripest late-harvest dessert wines of Austria and Germany and that of dry white wines. Annual production of aszú is less than one percent of the region's total output. Tokaji Eszencia or Essencia is a different, richer product made from the pressure of Aszú grapes as they sit in containers after being collected. In this situation very concentrated juice, derived from the ripest layer of the grape fllesh immediately under the skins, collects without being pressed in the bottom of the container. This most concentrated must, often containing well over 50 percent sugars, is collected and allowed to spontaneously ferment, although it does so so reluctantly that it often contains less than the 5 percent minimum alcohol needed to call it wine. It is sold in tiny amounts, usually with a small spoon which allows sipping it in the tiny amounts that render its immense flavors and scents it possesses. This enormously expensive elixir was thought to possess very strong medicinal properties, and was thought to be kept in royal courts to allow revival of a dying monarch who had neglected to name a successor.
Because this dessert-style wine is not popular or easy to sell, is expensive to make, and whose high quality is not understood, it is not easy for producers in the region to remain in business, much less make a profit so that their vineyards and equipment can be kept in good condition. Since that is the case, dry (non-dessert)-style wines are now being made, and also wines that are made more like the simpler late-harvest wines from other areas of Europe. Such experiments are ongoing and their successfulness is unknown as of this point.
The wines of Tokaj are made from severa whitel grapes, individual or as a blend, that are indigenous to Hungary, and rarely or ever found outside this region, plus small amounts of 'tolerated' varieties. These grapes are the Furmint, the Harsevelu (Linden-leaf), and the more widely employed Muscat. edited jht
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