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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2027 (based on 74 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 92.7 pts. and median of 93 pts. in 3 notes) - hiding notes with no text | | | Tasted by burlingtonm on 12/24/2016 & rated 93 points: Peach and apricot on the nose, seems fully mature but enough acidity to balance the fruit to make this a delicious and enjoyable Tokaji (1140 views) | | | Tasted by peterchoy on 12/1/2014 & rated 92 points: Appearance: Bright and clear, it has medium golden color, with legs.
Nose: Clean, with medium (+) intensity aromas of floral notes of honeysuckle, citrus fruit of lemon, stone fruit of apricot and peach, maturity notes of honey and beeswax. The wine is developing.
Palate: Medium sweet with medium (+) acidity, the wine has medium (-) alcohol and a medium (-) body, showing medium intensity flavors of citrus fruit such as lemon and blood orange, stone fruit of apricot and peach, maturity notes of honey, green fruit of green plum. The wine has a medium finish.
Conclusion: Very good quality Tokaji, particularly impressive with the high acidity balancing so well with the sweetness that you do not have any cloying sensation, but rather a refreshing and high enjoyable palate. The nose shows the typical characters, with fairly intense and a range of different aromas. Finishing with a reasonable length, this wine is ready to drink now but can further develop for another 4-6 years. (1580 views) | | | Tasted by mikechw on 8/15/2013 & rated 93 points: My first Tokaji and I really like the style..
It tasted quite sweet with enough acidity..
Good desert wine.. (2318 views) |
| 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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