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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.6 pts. and median of 90 pts. in 35 notes) - hiding notes with no text | | | Tasted by chatters on 11/5/2022: Decanter Fine Wine Encounter (The Landmark, London): Muted, medium minus intensity aromas of a little bitter orange and dried apricot. Sweet to the point of cloying on the palate - doesn't seem to have the acidity to support the residual sugar unfortunately. (1221 views) | | | Tasted by jlgnml on 7/5/2022 & rated 90 points: Drink (1150 views) | | | Tasted by platpeeps on 7/9/2021 & rated 92 points: Super combination of freshness fruit acidity and sweetness, yet fully mature, honeyed and complex. (1648 views) | | | Tasted by MrOctoberfest on 12/25/2018 & rated 93 points: Ample acidity is balanced by the perfect amount of sweetness. Pear, apricot and honey. (2465 views) | | | Tasted by wdlohr on 6/13/2018 & rated 87 points: amber gold, syrupy and dense sweetness, hints of caramel, toffee, butterscotch. It's a different taste from my routine. (2902 views) | | | Tasted by Isaac L on 4/14/2017 & rated 90 points: Dried pear, honey and more honey. Great with aged cheese. (3860 views) | | | Tasted by rocknroller on 4/12/2017 & rated 88 points: Split a glass over dessert. Light gold color. Feels a little thin and sweet with not all that much happening, pear, subtle spice. Good, but not memorable. (3800 views) | | | Tasted by oropeza on 12/29/2016 & rated 86 points: Peach and other summer fruits; a bit over-the-top sweet (3057 views) | | | Tasted by ljonas on 12/25/2016 & rated 93 points: Combo of reviews:
Young w/ acidity. Bitingly fresh, but the appley tartness is balanced by pear & honeyed sweetness, w/ hints of white flowers & remarkable concentration & length.
Heady aromas of dried pear, honeyed apricot & candied orange peel, then delivers in a big way w/ full-bodied roundness & flavors of dried apricot, pear compote & vanilla custard. Complex & extremely elegant, it has great balance of sweetness and acidity.
Custardy oak dominates, lots of cream & ripe fruits; pear, peach & citrus. Palate w/ silky weight of honey is gorgeous, w/ toffee & cream, butterscotch richness & lots of that tea & tobacco character. Delightful acidity; burnt orange & a tough of grapefruit, & huge finish showing spice & delicious lushness, but poise.
Creamy, detailed nose. Sparky, concentrated, bright & fresh. Relatively light, very pure, w/ great finesse & a feeling of lightness & length.
Spicy aromas lead to candied citrus & clove flavors in this elegant dessert white. Moderately sweet, w/ bright acidity & fine length. (2900 views) | | | Tasted by hermesbach32 on 11/29/2016 & rated 90 points: Klares, mittleres Goldgelb;
Sauberer, ausgeprägt intensiver Duft,
Aromen von Sultaninen, likörartiges Steinobst (z.B. Aprikose), Konfitüre,
Muskatnuss, Honig, Rauch, nasser Stein;
Süß, mittlere bis hohe Säure, voller Körper, langer Abgang,
Aromen im Geschmack von Rauch, Likör, gekochte bzw. marmeladige Früchte (Aprikose, Quitte);
Sehr gute Qualität (2468 views) | | | Tasted by wineaficionado on 5/14/2016 & rated 91 points: Nose: Apricots, honey, botrytis, mango. Mouth: Quite viscous and smooth. Heavy on the apricots. Enough acidity to counterbalance the richness. There is a nice sourness in the midpalate, too. (2078 views) | | | Tasted by nzinkgraf on 2/12/2016: Lots of apricot aromas. Does show some mouth-watering acid. Medium plus perhaps. (2035 views) | | | Tasted by partylikeakennedy on 2/7/2016 & rated 92 points: Not as good as the 2008. Not as complex or nuanced. It's still fantastic and I'd bathe in it without shame, but hey... (2121 views) | | | Tasted by MC2 Wines on 5/16/2015: South or Sweet (Q2 wine party) (The Apartment): (Wine #6 - Sweet) Good acidity, nice pineapple flavors in this one, some caramel, should have tried with the coconut brigadiero I think. A nice mix-up with so many sauternes. (2830 views) | | | Tasted by jlgnml on 2/21/2015 & rated 92 points: Honey color, not to sweet, very nice, a good mouthful. (2343 views) | | | Tasted by Harley1199 on 2/3/2015: Enofusión 2015; 2/2/2015-2/4/2015 (IFEMA - Madrid): I used to love this wine in the past.
A disappointment. Very short tokaj and also in a modern style, of a very light colour.
En el pasado me solía gusta este vino.
Una desilusión. Muy corto y también de corte moderno, de color ligero. (2737 views) | | | Tasted by Benj on 12/9/2014 & rated 89 points: Apple juice, apricot, mango and quite a lot of spicy grippy botrytis. Acid is only medium at most; without the botrytis grip this would be structurally quite poor. To really compete this needs more acid. Delicious but ultimately a little light and soft around the edges. 12.5%, $40/500ml. (2160 views) | | | Tasted by Yagil on 10/1/2014 & rated 89 points: Bordeaux 2000 tasting (The Traklin - new location): lovely quality aroma and sweet honey-comb flavours with notes of apple & apricot. well balanced, not too sweet. (2450 views) | | | Tasted by startinoz on 8/27/2014: Rich, complex, sweet flavours with good acidity to balance. (2203 views) | | | Tasted by admid on 3/23/2014 & rated 91 points: Tasted at VINOSUS, Oslo, 18/3-14
Ap: Clear dark golden yellow
Ar: Apricot, honey and spices with a touch of burned sugar. Delicat use of oak. Good intensity.
Full bodied, concentrated and great sugar-acidity balance.
Good length
50+5+13+16+7 (1952 views) | | | Tasted by PanosKakaviatos on 3/3/2014 & rated 91 points: Fantastic visit and tasting with Laszlo Meszaros of Tokaj Disznoko (Disznoko Tokay Hungary): 2007 was not a superb vintage, Laszlo explained. But I loved its mineral aspects - very pure and subtle in expression - before the palate yielded spice, orange rind, custard, pear and grapefruit. It was comparatively light to the 2006, which is a superior vintage and which we tasted after this. One taster, Norwegian wine writer Roger Kolbu, commented that he could finish a bottle of the 2007 but not the 2006. It may be so. 12.5% alcohol, 132 grams of r.s. and 7.2 grams of acidity per liter. (2733 views) | | | Tasted by mark_m_owen on 12/25/2012 & rated 88 points: Very nice, good balance, fresh, many flavours going on but not clashing. Lacks a little interest after a while - not sure why but tired of it quite rapidly in a way that never happens with a top notch sticky. (2200 views) | | | Tasted by Barolo Raymond on 4/27/2011 & rated 88 points: Disznoko Tokaji wine tasting dinner (Dewa bateau, Jebel Ali Resort): Pronounced golden, very pronounced nose of honey, ginger cookies, apricot, dried stone fruits, nuts, complex. Sweet, medium acidity, white stone fruits such as peach this time, full bodied, some complexity already but noticeable less complex than 2002 vintage and yet less captivating. (3765 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Sylvia Wu
Decanter, Cellar Collection room, Decanter Fine Wine Encounter 2022 (11/5/2022)
(Disznókó, Aszú 5 Puttonyos, Furmint, Tokaji Aszu 5 Puttonyos, Tokaj, Hungary, White) Subscribe to see review text. | By Sylvia Wu
Decanter, Cellar Collection room, Decanter Fine Wine Encounter 2022 (11/5/2022)
(Disznókó, Aszú 5 Puttonyos, Furmint, Tokaji Aszu 5 Puttonyos, Tokaj, Hungary, White) Subscribe to see review text. | By Caroline Gilby MW
Decanter, Decanter.com tastings (12/12/2016)
(Disznókó, Tokaji Aszú 5 Puttonyos, Tokaji, Hungary, White) Subscribe to see review text. | The World of Fine Wine, December 2016, Issue #54
(Disznóko Tokaji Aszú 5 Puttonyos) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (9/5/2016)
(Disznók?, Aszú 5 Puttonyos Tokaj Tokaj-Hegyalja White) Subscribe to see review text. | By Tamlyn Currin
JancisRobinson.com (12/5/2015)
(Disznókö, Aszú 5 Puttonyos Tokaj Tokaj-Hegyalja White) Subscribe to see review text. | By Stephen Tanzer
Vinous, May-14, IWC Issue #10179 (5/1/2014)
(Disznoko Tokaji Aszu 5 Puttonyos (500 ml)) Subscribe to see review text. | The World of Fine Wine, June 2013, Issue #40
(Disznóko? Tokaji Aszú 5 Puttonyos) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Decanter and The World of Fine Wine and JancisRobinson.com and Vinous. (manage subscription channels) |
| Disznókő Producer websiteHungaryHungaryTokaji 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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