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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2035 (based on 8 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 27 notes) - hiding notes with no text | | | Tasted by jannevaro on 7/2/2022 & rated 94 points: Lovely aszu! (465 views) | | | Tasted by forceberry on 5/21/2022 & rated 94 points: A blend of Furmint (70 %) and Hárslevelű (30 %). Aged for 24 months in oak barrels. 10,5% alcohol, 160 g/l residual sugar and 8,9 g/l acidity.
Luminous and quite pale coppery-orange color. Sweet, concentrated nose with intense aromas of caramel and orange marmalade, light honeyed tones, a little bit of dried pineapple, light sultana nuances, fruity hints of canned apricots and dried exotic fruits and a touch of mushroomy funk. The wine feels firm, lively and wonderfully crunchy on the palate with a medium body and very intense flavors of ripe lemony citrus fruits and grapefruit preserve, some honeyed tones, a little bit of canned pineapple, light orange marmalade tones, a hint of beeswax and a touch of pear jam. The overall feel is sweet, yet still remarkably structure-driven and light on its feet. The finish is sweet yet crisp, lively and zippy with intense flavors of lemony citrus fruits and honey, some apple jam, a little bit of steely minerality, light exotic notes of pineapple and dried apricots, a hint of Sultana raisins and a touch of caramel.
A beautiful, harmonious and wonderfully zippy Tokaji that is remarkably crisp and acid-driven despite being so sweet in taste. Although the wine was wonderfully harmonious already when I previously tasted it (more than ten years ago!), it has evolved in the right direction and is still on its way up. Although there are some signs of evolution, the wine is still far from being mature - and fortunately there is still a lot of room for further improvement. This is super delicious already now, but I can see the wine improving easily for another decade or even more. At just 18,09€ for a half-liter bottle, this has been a screaming bargain. (985 views) | | | Tasted by Henda on 6/15/2019 & rated 86 points: Denne var overraskende utviklet, ikke den helt store intensiteten heller. En helt grei Tokaji som ikke nřdvendigvis er blitt noe sćrlig bedre siden release. (1378 views) | | | Tasted by Osiris021 on 9/30/2018 & rated 91 points: Honey, cloudberry, peach, nice acidity and balance. (1650 views) | | | Tasted by maxima on 1/19/2018 & rated 92 points: Bu lors du Souper du mois de janvier 2018 au resto AVV La Suite de Sherbrooke avec les FOUDUVIN.CA
Wow, quel beau nez. Des fleurs, de la pęche, de la marmelade et du miel.
En bouche, superbe équilibre. De belles saveurs d’oranges et de miel avec des abricots et d’ananas.
C’est onctueux mais avec l’acidité présente tout est en harmonie.
Long et tout simplement délicieux. EXCELLENT.
Merci René (Bulle)
Infos supplémentaires : Ce vin est composé de raisins aszu botrytisés (atteints de pourriture noble)
triés ŕ la main et pesés ŕ l’aide de hottes (les « puttonyos »).
Plus le nombre de « puttonyos » est élévé, plus la cuvée sera liquoreuse. (2579 views) | | | Tasted by daniellobo on 12/4/2016 & rated 91 points: Very nice wine: fresh, aromatic and showing some evolved notes. Still a long way to go. Always nice, but if I had another bottle I'd wait 5 years to try again. (2665 views) | | | Tasted by sembefu on 11/1/2015: Beautiful, balanced Tokaji, which has subtle nose of caramelized sugar, ripe peach, honey and buttery smell. The taste followed the nose, the good acidity hold the package well and was really tasty. (3240 views) | | | Tasted by Mirrina on 10/11/2014 & rated 90 points: Золотисто-янтарный цвет, чудесный абрикосово-цветочный свежий аромат. Во вкусе встречает медовой сладостью, при этом легкое, текучее, свежее, с чуть заметной горчинкой в финале. Вдохновляет живым, практически бесконечным медово-ананасовым послевкусием. (3666 views) | | | Tasted by dron_ap on 1/2/2013 & rated 90 points: Good, but not a great wine. Lacks a bit complexity closer to the finish. Doubt of community drinking range till 2028. Drink 2015-2018 latest (5209 views) | | | Tasted by igaf on 12/24/2012: No formal notes. Very pleasant, fresh, youthful Tokaji, rather light for 5 Putt. Not much complexity, but good value. (4679 views) | | | Tasted by Frank&Steph on 11/19/2012 & rated 90 points: trčs spécial, citron, abricot au nez et en bouche
belle bouteille (4376 views) | | | Tasted by godx on 3/3/2012 & rated 89 points: No formal notes. Tight on nose, palate concentrated, apricot and tropical fruits, weighty in the mouth. Not as much acid as the '03 but still very nice. Needs a few years for sure. Very good. 89+ (5091 views) | | | Tasted by forceberry on 1/27/2012 & rated 93 points: A blend of Furmint (70 %) and Hárslevelű (30 %). Aged for 24 months in oak barrels. 10,5% alcohol, 160 g/l residual sugar and 8,9 g/l acidity.
Light amber color. Lots of white flowers in the nose, followed by notes of apricot jam, overripe pineapples, honeyed nuances of Botrytis, understated vanilla oak tones and - yes - a faint touch of cabbage in the nose. At first the palate feels almost cloyingly sweet, but as the wine spreads all over the mouth, the acidity kicks in and the sweetness suddenly just fades away, turning all the rich, sugary notes into pleasant notes of ripe pineapple and honey. Nice notes of peppery spice and woody oak work in the background as an aromatic fire support. The wine finishes with a long, spicy, fruity and noticeably acid-driven aftertaste that makes your mouth water.
This is a still very young and concentrated yet also very balanced, complex and nuanced Tokaji with impeccable sense of harmony. Due to its zingy acidity it pairs very well with creamy cheeses, cakes and pastries, but works really well simply on its own. Cellarworthy - had to buy another one just to age it more. Absolutely worth the 20,69€ I paid for it. (3139 views) | | | Tasted by Mige on 1/21/2012 & rated 90 points: Lucious citrus and ripe apricot on the nose. Good acidity to balance that overhelming sweetnes. Very good expression what fresh tokaji can be. (2879 views) | | | Tasted by Omar Khayyam on 12/25/2011 & rated 87 points: Very citrusy is the first thing that comes to mind. A syrupy sweetness and bitter herbal quality which feels like lemon balm (melissa). Still, I agree with previous notes that perhaps this is one-dimensional. (3097 views) | | | Tasted by mukden on 12/24/2011 & rated 90 points: Yes-ish. A good sweet wine rather than one to shout from the rooftops. Deep golden colour with a very mandarin orange zesty taste, excellent acidity combined with creamy texture (odd as you usually get one or the other of these properties but not both). I guess I would mark it down on complexity; to me it seemed too one dimensional. But a very pleasant drink. (2943 views) | | | Tasted by bons vinhos on 9/4/2011 & rated 92 points: At first,I thought this was a 2003,when I opened I realized it was a 2005.Not much to say on day one,very good but not that complex and a little tight.It sat in the fridge for almost 10 days,and it became better each and every time I went back to check up on it.Very distinctive,with layers of fruit,orange peel,herbs,resinous,really good,great body yet very gentle....It will last for a long,long time... (3443 views) | | | Tasted by Capt Cutlass on 2/5/2011 & rated 92 points: From memory. Blind tasted. This was excellent! Low in alcohol (10.5%) with rich but not too rich residual sugar, bright acidity. Outstanding with foie gras. My only criticism is that it tasted similar to a Sauternes and did not show me something I had not already tasted before. (3713 views) | | | Tasted by vhild on 1/26/2011 & rated 95 points: Absolutely fantastic, palate panorama equivalent to Sauternes but with the added acidity which refreshes the experience. (3768 views) | | | Tasted by quaglia on 9/10/2010 & rated 87 points: Budapest Wine festival (29 TN inside!!) (Budapest (H)): Light Amber yellow, consistent. Good nose with aromas of dried fruits (apricot and orange above all) and honey. Very well balanced between sweetness and acidity/minerality, with a nice (also if not longest) mineral finish. 75% Furmint, 25% Harslevelu. 24 months in oak barrels. WS: 93 [2010] (4440 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Chateau Dereszla Producer website
Producer (Edonia) website. The exceptional Tokaj vineyard covers 5 000 hectares that are located around the little village of Tokaj at the East of Hungary. In the heart of this legendary vineyard, Château Dereszla has a rich diversity of terroirs at the centre of the classified great growths area. The very beautiful and historical cellars, dug out of the rock were renovated in 2003. The wines can therefore develop in the traditional way with ideal temperature and hygrometric conditions. The property is managed by an enthusiastic Hungarian team with a long-established expertise sharing the same philosophy for wine dedication : perfection, conviviality and pleasure. The white grape varieties Furmint, Harshlevelü and Muscat produce dry and lively wines. However when climatic conditions are joined the wind dries/raisin the grapes and the botrytis coats them with its white veil. It is the Aszu grapes that gave their name to the high-class wine of Tokaj. These Aszu concentrate the aromas of dry fruit, honey and sometimes citrus fruit or banana that give the exceptionnel character to the Tokaj wine. Tradition wants these grapes are hand-picked one by one and transported in small crates; the puttonyos. Following the quality of the harvest and the more or less important presence of raisining and botrytis, one will vinify different wines : the great sweet wines, the dries, half dries, late harvest etc.....2005 Chateau Dereszla Tokaji Aszú 5 PuttonyosVery good balance and complexity to this sweet wine. Deep, roasted fruit notes are complemented by lively fresh apricot and quince and the wine is at once luscious yet sprightly with a beautiful blossomy scent with a fresh finish. Glazed peach and honey overflow from the nose, conterbalanced by lovely earthy nuances. HungaryHungaryTokaji 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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