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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 91 pts. in 13 notes) - hiding notes with no text | | | Tasted by MC2 Wines on 1/22/2022: 80's Bordeaux (Friend's house): Nice and sweet and more of the carmelized style and drinking very well. We missed the real dessert but this worked incredibly well drinking on its own. (1406 views) | | | Tasted by Ricky99 on 10/30/2017 & rated 91 points: Beautiful, nutty, cinnamon flavors.. butterscotch like finish (2398 views) | | | Tasted by cortoncharlie on 5/1/2017 & rated 94 points: Beautiful wine. Such lovely acidity to balance the sugar. Sweet without being heavy. (3012 views) | | | Tasted by don_quichotte on 2/12/2012 & rated 92 points: really lovely now... No need to wait... I actually found more acidity in this than in the previous bottle. Nice. (5801 views) | | | Tasted by don_quichotte on 4/10/2011 & rated 89 points: Brown color. Nose is very strong and very tokaji. Brown sugar and hazelnut on the palate. Lacking a bit in acidity. (6039 views) | | | Tasted by timbuk2 on 12/26/2009 & rated 96 points: LOVED this - others in the group didn't get it - luscious caramel and apricots and hint of botrytis, thick without being cloying (6437 views) | | | Tasted by wineismylife on 11/24/2006 & rated 91 points: Dallas Offline with Winetex (Amici's in Carrollton, TX): WIML91,NOWA,WS94
Tasted November 24, 2006 at an offline. Opened and served immediately in a Riedel Vinum Cuvee Prestige glass. Amber color in the glass, clear hue throughout. Nose of almonds, molasses and burnt sugar. Flavors of almonds, apricots and an unusal citrus flavor I couldn’t quite place. Drink over the short to medium term. NOTE: This was a gift from Pinot Envy so I decided to share it with the group. Thank you very much to Pinot Envy! (7330 views) | | | Tasted by Winetex on 11/24/2006 & rated 91 points: Amber color with almond and citrus aromas and flavors. Quite good and ready to drink. May I have some more? (5980 views) | | | Tasted by carlwhat on 9/29/2006: absolutely f-in delicious.... (3998 views) | | | Tasted by SacredCow on 5/21/2005 & rated 91 points: Tasted (not blind) at Resurrection Cup I, 5/21/2005.
This was a beautiful sweet wine. On the night of the tasting, it showed excellent balance, with moderate sweetness, but there was a slight astringency on the finish. This wine showed much better on the next night, when the finish lengthened and the harshness on the finish had disappeared.
I just decided to pour myself another small glass as I type this, after it has been refrigerated for four days. It shows some cinnamon on the nose, with a bit of alcohol peeking through. On the palate, this has a full body, with apricots, oranges and Grand Marnier, and maybe a hint of honey (though it could be the texture more than the actual flavor). The alcohol does peek through on the finish, which is a little bit shorter than I remember from Sunday.
Still a very nice wine, and holding up well after four days. (4100 views) | | | Tasted by futronic on 11/6/2004 & rated 88 points: From 500mL. Dark amber/orange colour. Aromas of orange rind and caramel. Medium-bodied with orange rind and Grand Marnier. Moderate finish, ~20-25s. A little harsh on the finish. Needs more cellar time. Hold for 3+ years. (3952 views) | | | Tasted by rjonwine@gmail.com on 3/4/2004 & rated 97 points: Intense, sexy, spicy, dulce de leche, lime and vanilla nose that changes to caramel apple; beautiful sensual entry, caramel palate with lime and citrus notes; long key lime finish (2981 views) | | | Tasted by Vino Me on 1/6/2004 & rated 95 points: 1993 was a superb vintage in Tokaji on the whole. Royal TWC makes several single vineyard Tokaji's including the Nyulaszo which we tried. It was low in alcohol (11%) which resulted in a delicate wine compared to say Port or Sherry. Sweet with primary notes of orange peel which is typical for Tokaji. I also noted apricot, peach and honey nuances as well as botrytis characteristics. Very light and refreshing. Just excellent. Better than the 1995 RTWC Red Label 5 Put I had in March or Dr.T's 1993 Disznoko 5 Put I had over a year ago (I rated each of those 92 points). This wine gets 95 points from me. (5349 views) |
| By Neal Martin
Vinous, Mád Idea: Royal Tokaji 1990-2013 (Jul 2019) (7/1/2019)
(Royal Tokaji Wine Company Tokaji Nyulászó 6-puttonyos (the First Decade Release) Sweet White) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (9/13/2017)
(Royal Tokaji, Nyulázsó Aszú 6 Puttonyos Tokaj Tokaj-Hegyalja White) Subscribe to see review text. | By David Schildknecht
Vinous, September/October 1999, IWC Issue #86
(Royal Tokaji Wine Co. Tokaji Aszu 6 Puttonyos Nyulaszo (500 ml)) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (manage subscription channels) |
| Royal Tokaji Wine Co. Producer website
U.S. Importer (source of add'l info)
The Royal Tokaji Wine Company, founded in Hungary in 1989, has become one of the most defining wineries in Tokaj. From the outset, Royal Tokaji decided to concentrate on producing single-vineyard wines, made from the first growth vineyards of Mezes Maly, Nyulaszo, Szent Tamas and Betsek.
Acknowledged as one of the region’s top winemakers, Karoly Ats, combines traditional techniques with modern technology to create the award-winning Royal Tokaji range of wines. Royal Tokaji is the acknowledged leader of the renaissance of this legendary Hungarian wine, which, in the words of the wine author and company co-founder Hugh Johnson, is “a wine that would make angels sing out loud in praise”.
This perfectly balanced 5 puttonyos wine is the bechmark for Tokaji. As in all aszu wines, the three grape varieties are Furmint, Harslevelu and Muscat de Lunel. The characteristics are a vivid gold color with honeyed apricot and orange peel flavors which are uplifted with dramatic acidity.
Nyulászó On weinlagen-infoHungaryHungaryTokaji 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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