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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.5 pts. and median of 88 pts. in 36 notes) - hiding notes with no text | | | Tasted by bkc1428 on 5/9/2018 & rated 90 points: Not quite as good as the first bottle, but still quite delicious. (1601 views) | | | Tasted by bkc1428 on 4/23/2018 & rated 93 points: Furmint can age! This wine is well worth its weight in gold. Honeyed beeswax with bruised red apples and still ripping acid. Plenty left in this bottle, but for me, it is at its peak right now. (1472 views) | | | Tasted by Paul S on 12/30/2017 & rated 92 points: End-of-year dinner (Jubilee Garden, Safra Toa Payoh): This has come along nicely over the years. Once again, no one could place it blind. It had a pleasant nose with a sweet glow of honey, apricots and kumquats leading the way into a nice fresh, detailed palate of round stone fruit notes and hints of honey lined with citrus acidity and a lovely spine of stony minerality, all with just a tiny hint of mushroomy umami at the edges. There was a lovely balance and definition to this that made it joy to drink. Very nice - this was quite a bit better than the last bottle we had 6 years ago. (1939 views) | | | Tasted by ADent on 11/5/2015 & rated 82 points: Deep gold, sweet smelling but dry. Somewhat oxidised and past it's prime, but still a good finish and crisp, red apple acidity (2302 views) | | | Tasted by rbs1 on 3/23/2014 & rated 90 points: Showing signs of oxidation. Drink up whatever bottle are left of this vintage (3293 views) | | | Tasted by Janstan on 3/10/2014 & rated 85 points: consistent with last bottle (2546 views) | | | Tasted by Janstan on 3/5/2014 & rated 85 points: Less sherry-like than last bottle, but beyond best days, Dried apple, honey (2547 views) | | | Tasted by Janstan on 2/18/2014 & rated 82 points: This bottle is over the hill. Taking on sherry like qualities. Seemed to have dried apples. 2 more bottles left, will drink soon. None of the honey flavors of first bottle. Still well balanced (2458 views) | | | Tasted by rbs1 on 2/16/2014 & rated 87 points: Life of this wine at The end. Usually a great wine, had to dispose of this bottle. (1882 views) | | | Tasted by rbs1 on 7/20/2013 & rated 91 points: Drank this 07 together with a 05 of the same wine. Unanimous that the 05 was a bit too oaky, both great wines for the price. Quite dry and pleasant, very different from the usual Tokyai wines. (1396 views) | | | Tasted by sharonandroland on 6/29/2013 & rated 87 points: Rather tired and non descript (1710 views) | | | Tasted by chatters on 11/18/2012: Medium gold coloured with medium weight tears. Aromas of herbal/mint notes, slight apple, wet stone minerality, honey, honeysuckle, slight cedar and oxidative note. In the mouth the wine is dry with medium plus acid and body and medium minus flavour intensity with flavours of green apple, white pepper and slight cinnamon spice. A slight bitter note is introduced on the medium length finish. Meh. (1658 views) | | | Tasted by sharonandroland on 11/7/2012 & rated 87 points: uninteresting and faded (2193 views) | | | Tasted by Janstan on 6/17/2012 & rated 89 points: Had with seared scallops, toasted almonds and fresh parley sprinkled on top, very good. Honey apricot. (2813 views) | | | Tasted by Goldstone on 5/26/2012 & rated 88 points: Another Dinner with Greg & Sayo (Their Place, Hong Kong): Oily white gold colour. Nose is oily, diesel, very heavy honeysuckle but not sweet and with an unusually heavy amount of oak. Palate is refreshingly bright medium acidity and not as oily as the nose suggested. The finish is dry honeycomb and quite mouth-drying on the finish. Quite heady...well balanced.....interesting.....develops a lot of flint and cut steel sharpness with extended time in the glass. Gosh, this continued to improve and cut across both quite spicy Thai Prawn Salad and very simple, bland but succulent Pan-Fried Salmon steak. This got better and better.... as Paul S has noted, it is a great food wine. (3042 views) | | | Tasted by Mingmong on 3/27/2012 & rated 90 points: Lemon, peach and savoury citrusy notes. Good balance of fruit and acid. Some asparagus, limeskins and also orange peel. (3202 views) | | | Tasted by Coollawyer on 2/10/2012 & rated 88 points: Hint of nose and frangipani. The fruit is not present anymore. Lots of acidity but taste of oak and pretty refreshing. Bit of flint at the end. (2485 views) | | | Tasted by Paul S on 11/19/2011 & rated 90 points: 100 Year Old Champagne and Other Wonders (Kingyo, Marina Square): This was surprising. Blinded, we all could not place it, but it was fair to say that everyone in the table liked it. It is hard to gauge the quality of the wine, as it was wonderfully paired with a miso-cod dish, which may have biased us, but it was certainly well-made. There was a nice nose here, with lots of minerally, chalky aromas and saline seashell notes that made some guess Chablis. There were also some rather Burg-like white fruit and lemon scents beyond that. The palate was not very Burg though - more Italian I would say. Clean, fresh, yet with a bed of powdery, chalky, seashelly mineral and some hints of lentil, it was quite impossible to place where this came from. Past that, there were very subtle, almost neutral flavours of white fruit, lime and a long, stony minerally finish touch with a slightly flowery perfume. Very nicely balanced, this was a really good food wine. (4385 views) | | | Tasted by chapinde on 11/19/2011 & rated 88 points: Really enjoyed this with scallops. Good acidity and green apple notes. (2741 views) | | | Tasted by Alex H on 11/19/2011 & rated 85 points: Mineral and schist like a Chablis. Really good bitter pith and minerality. (2552 views) | | | Tasted by Mingmong on 11/19/2011 & rated 91 points: Seashells, herb, pasley, and green grass. Lemons, soursop, fresh acidity, green apples, good depth, and vibrant finish. (2560 views) | | | Tasted by mdobro on 5/15/2011 & rated 88 points: first time furmint , in fact dry wine , I have to come back to it, but I like it, I thought it is good Pinot Grigio (2789 views) | | | Tasted by gwkozar on 11/6/2010: tasted at USQ store tasting, no previous experience with this grape: flinty, upfront fruit, clean finish, woudl be interesting with the right food. (2693 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Furmint About Furmint
Furmint is a white Hungarian wine grape variety that is most noted widely grown in the Tokaj-Hegyalja wine region where it is used to produce single-varietal dry wines as well as being the principal grape in the better known Tokaji dessert wines. It is also grown in the tiny Hungarian wine region of Somló. Furmint plays a similar role in the Slovakian wine region of Tokaj. It is also grown in Austria where it is known as Mosler. Smaller plantings are found in Slovenia where it is known as Šipon. The grape is also planted in Croatia where it is known as Moslavac. It is also found in Romania and in former republics of the Soviet Union.[1] Furmint is a late ripening variety. For dry wines the harvest starts usually in September, however sweet wine specific harvest can start in the second half of October or even later, and is often inflicted with Botrytis.[2]
The name Furmint may have been taken from the word "froment" for the wheat-gold color of the wine it produces. While it is possible that the grape was brought to Hungary in the 13th century during the reign of King Béla IV,[3][4] ampelographers believe that the grape is likely native to the region.[5]
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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