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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.9 pts. and median of 93 pts. in 66 notes) - hiding notes with no text | | | Tasted by jmoore431 on 8/24/2022 & rated 93 points: Served as a wrap to a great tasting. Classic Tokaji, golden raisins, honeyed, some citrus notes; bright acidity keeps it from being treacly sweet. Very utilitarian closer in such times of warm weather! (1399 views) | | | Tasted by Jeffminard on 3/14/2020 & rated 90 points: Floral infused honey on the nose and palate. First tokaji I’ve tasted. Not as complex as a Sauternes- perhaps not quite as acidic. Quite sweet and luscious. (2514 views) | | | Tasted by Vino Me on 3/31/2019 & rated 94 points: Opened at Granor Farms. Deep brownish yellow color. Beatufully aged Tokaji. Notes of orange marmalade, honey and candied peaches. Very viscous. The sweetness was balanced by solid acidity. 94 points. (3411 views) | | | Tasted by SARED on 2/18/2019 & rated 91 points: Expected notes of honey, apricot, nuts.... a little more lime/acidity and I'd give this a 93 versus the 91/93 that I give it today. (3180 views) | | | Tasted by JohnSh on 12/31/2018 & rated 91 points: Same impressions as the first bottle I had in 2005, but I thought this was starting to get a little long in the tooth. But this was still very tasteful, with lots of botrytis, a nice texture, honey, tobacco, etc. on a drier finish than I remember from 2005 (A-). (3174 views) | | | Tasted by premiercru1973 on 9/21/2018 & rated 93 points: Great bottle. Beautiful classic aromas of of dried figs and such. Lovely acidity making it not cloying at all. Not much botrytis, if any. Well balanced alcohol. Will last many years. (2760 views) | | | Tasted by Fractalage on 7/15/2018 & rated 94 points: Incredible!
Golden orange yellow color.
Aroma of pungent honey, honeycomb, citrus, delicious fruit, ripe apricot, yellow peach, ripe melon.
Palate of godly elixir of melon extract, holy perfectly ripe peach, backyard summer grandma's ripe apricot, juice of fresh bottled apricots, honey, and wow - I can't believe I have a bottle from the oldest operating winery on earth.
Yeah, 1409 and still going.
Tokaji is also the first governmental recognized viticultural area for wine.
2000 was pre-bought out SLASH modernization of this Chateau, so maybe it's better than current production.
It certainly is fantastically delish!
9/10 (2056 views) | | | Tasted by johnnyo on 12/23/2017 & rated 93 points: Consistent with previous tasting notes. Fabulous! (1879 views) | | | Tasted by Zed57 on 8/16/2015 & rated 94 points: An amazing wine. It's steely structure is rock solid but it has an elegance that overcomes the sweetness giving it an amazing complexity. It can last but it is a joy now (5282 views) | | | Tasted by Wine Poor on 7/26/2015 & rated 93 points: With the Hungarian GP being run today I thought we should serve this with our Hungarian style pork chops. Good race, good wine, good chops. (5057 views) | | | Tasted by Roughl on 6/22/2015 & rated 94 points: can't believe I only paid 16 EUR for this... great bottle. Fully mature (5127 views) | | | Tasted by neilemc on 11/29/2014 & rated 94 points: Typical sweet wine marmalade scents. On the palate it is more subtle than a Sauternes but has a floral quality on top of the dried apricot flavors that makes it both enticing and intoxicating. Really delicious and sweet but not too sweet. My first ever Tokaji is a huge success and a uniquely excellent wine. (5643 views) | | | Tasted by vancouvermatt on 8/8/2014 & rated 94 points: Golden in color. Honeyed, but with great acidity. (5841 views) | | | Tasted by Panda58 on 3/25/2014 & rated 94 points: Dark gold, awesome wine. Very ripe and dried apricots,honey, very nice acidity, great balance, incredible length for this level, in mouth developing complex spices, tobacco. Very complex and long with nice dry spicy finish. Not too sweet. Brilliant wine (3536 views) | | | Tasted by Uglypinga on 11/29/2013: A nose of apricots and lemon curd. The palate has some sweetness but it is quickly overrun by delicious citrusy acidity. Just a touch of hollowness in the middle and the finish seems to clip a bit but the delicious honey, stone fruits and citrusy flavors makes this a hell of a bargain. (3721 views) | | | Tasted by Korolev_mv on 5/10/2013 & rated 93 points: Хорошое медовое вино с нотками абрикоса и инжира. Тяжело оценивать сладкие вина, особенно такие, которые пьются как настоящий нектар. Маслянистое, сбалансированное, с продолжительным послевкусием. И отдельно хочу выделить: данное вино очень приятное и реально вкусное! (4522 views) | | | Tasted by vanpe003 on 11/27/2012 & rated 94 points: Pop/pour into a small bowl, narrow top white wine glass. Deep golden in color. Deep notes of orange on the nose augmented by a sense of a woody background, with apricot coming around the longer it's in the glass. On the palate, honey with orange, apricot and wood accents. Acidity keeps this fresh without getting in the way. A long finish that invites one to savor the last sip as opposed to reaching for another. A very nice wine that seems to be coming into its own. For me, at least on Day 1, this is most alluring immediately after the pop, as it seems to lose just a touch of weight and lushness the more air it gets. Will try to check back in on Day 2 impressions. Should continue to hold / develop for quite some time given underlying acidic structure. (4912 views) | | | Tasted by johnnyo on 9/2/2012 & rated 93 points: Exquisite! Beautiful dark gold color, notes of apricot, orange marmalade, dark honey. Elegent mouthfeel with racey acidity. Very nice. (4519 views) | | | Tasted by J Pas on 8/12/2012 & rated 93 points: dark golden almost caramel color with wonderful apricot/prune fruit flavors that worked so wonderfully with a pavlova topped with peaches and berries (4330 views) | | | Tasted by Racer117 on 7/15/2012 & rated 97 points: Another fabulous showing. Possibly the prettiest color of any wine I've ever had; deep copper and golden. Intense apple flavors (Martinelli's cider again) along with a complimentary creamy note. Pears, molasses, and spice flavors. Superb texture yet again. (4302 views) | | | Tasted by Javachip on 7/15/2012 & rated 95 points: San Diego WineSpectator.com Offline, 7/15/2012 (Casa Red Guy): Clear bright yellow color. Extravagant aromas and flavors of honey, orange marmalade, and apricot. Whine-oh raved about the "butterscotch and orange" while Spo was wowed by the "peaches and caramel." Amazing structure, freshness, definition, and endless finish. My #3 tonight. (4350 views) | | | Tasted by John McCabe on 10/3/2011 & rated 96 points: Pretty amazing stuff. Dark, deep, expressive, good acidity. Not quite as sweet as a Sauternes, which is a good thing, and not so 'sticky' like some other dessert wines. Really lovely stuff this. (4940 views) | | | Tasted by Genghis88 on 6/28/2011 & rated 91 points: Color: golden, caramel, amber
Nose: caramel, old apricot, dried fruit-prunes
Palate: prunes -dried apricots, caramelized maple syrup
-medium bodied, good finish (4967 views) | | | Tasted by Racer117 on 2/12/2011 & rated 97 points: The color of this wine is just stunning, it emits a golden glow from the glass. Aromas of apples, pears, and a hint of spice. The bold apple and citrus flavors get carried along with the light and acidic and oily and heavy feel of this wine. Amazing texture. The long finish guarantees the extraordinary rating. (5689 views) | | | Tasted by tairanosaurus on 11/24/2010 & rated 95 points: Just wonderful. On the nose great mix of peach, cinnamon apple sauce, ginger, cinder chips and wet bear cub (i mean that in a good way). Unctuous in the mouth with a great balanced acidity (this is a particularly distinctive element of this wine). Flavors in the mouth of applesauce, japanese ginger, pineapple and peach in waves. Very pleasant lingering finish and mouth feel. Aromas persist strongly in an almost empty glass. Acidity made it fine with my fish and chips at dinner on the second night, and it certainly drank fine in its traditional dessert drink role the previous evening. (5784 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.....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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