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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 21 notes) - hiding notes with no text | | | Tasted by ELH on 12/8/2017 & rated 92 points: Lovely deep golden bronze color. Higher viscosity without being syrupy. Blood orange, persimmon, caramel, and honey, yet not overly sweet. Paired well with raspberries and chocolate dessert. (3076 views) | | | Tasted by rocknroller on 6/26/2016 & rated 90 points: Monthly Tasting Group: Whites at Monello (Monello, Mpls, MN): Small taste. Tart orange, blood orange, citrus, good acid and texture. 90+pts. (5215 views) | | | Tasted by Poisey on 6/30/2015 & rated 93 points: Dense balanced and fruity. Marmalade jam orchard fruits tangerine and orange peal lead to a beautifully silky smooth lingering acidic sour finish, that lasts and lasts. Fantastic. (5464 views) | | | Tasted by Motz on 12/2/2014 & rated 95 points: Beautiful gold to bronze color. Mind-bending bouquet of pumice, tropical fruits (candied, dried, and fresh) citrus, persimmon, chalk, slate, steel, beeswax, incense, and baking spices. Bracing mouthfeel, far more grip than one might expect. Harmonious, layered, balanced, and long. Drank over three days and it was stunning on the second and third days. Still showing tremendous acid that bodes well for extended aging. Stalwart and luxurious! 95-96 (6717 views) | | | Tasted by cliffkol on 6/3/2014 & rated 89 points: lots of caramel. made this slightly unbalanced; not enough acidity against the caramel. But still a totally fun evening with the wine. (6723 views) | | | Tasted by cliffkol on 5/8/2014 & rated 92 points: Funky when opened, needed 15-20 minutes to blow off. Nice acidity rounds out the semi-sweetness. Honey, caramel, licorice flavors. Not quite as sweet as a Sauternes, and other 5 Puttonyos wines have been sweeter. Very nice indeede (4645 views) | | | Tasted by Rezy13 on 3/28/2014 & rated 93 points: Bring your best you paid under $100- double blind (Norcross, GA): Tawny core with large lighter orange yellow rim; orange marmalade, white raisin, honey, botrytis, apricot; medium + viscosity, tart, sweet but great acid; in a great place now. (3976 views) | | | Tasted by Zinlady on 12/13/2013 & rated 93 points: Nice color. Not sweet. Easy to drink. Went perfect with apple tart that had currants, apricot glaze. At a very good stage. Enjoyable (2624 views) | | | Tasted by cab blends on 1/25/2013 & rated 90 points: S&E Wine Club - a night of 93+ red wines (Our House): A nice desert wine. Being a Sauternes fan, this did not have the strong thick pear, peach and apricots. The finish is moderate and returns to dry wine fairly quickly. Honey intially on the palate. Very dark yellow now - almost brown bronze. (3292 views) | | | Tasted by johnnyo on 12/8/2012 & rated 92 points: Amazing with Creme Brûlée Kim made for dessert. (2618 views) | | | Tasted by johnnyo on 9/2/2012 & rated 91 points: Delicious wine! Notes of carmel, golden raisins, candied apricots and vanilla. Clean mouthwatering finish. (2879 views) | | | Tasted by AlexHop on 5/31/2012 & rated 93 points: Good age now and really beautiful. Lasted for months in the fridge too. (3125 views) | | | Tasted by Easter Everywhere on 6/1/2010 & rated 90 points: Very nice, intense, big rich, mouth-watering acidity, not overly complex but tasty (1951 views) | | | Tasted by geneswine on 7/8/2009 & rated 89 points: This is a pretty good example of a Takaji, but not as enjoyable as some others in the same price range. (3966 views) | | | Tasted by KWC3141 on 3/30/2009 & rated 89 points: This is very enjoyable, a good entry tokaji that I got to share with a wine novice. Lots of orange apricot and a bit tropical as well. Good full body, bright acidity and some light floral notes. Good long finish. It is missing some umph and depth of a great tokaji, but this is very very good stuff. I'm sure it will continue to improve but I think that I will continue to focus on slightly higher market samples. (4003 views) | | | Tasted by Eric on 12/29/2004 & rated 88 points: Dinner at Brad Andonian's (Bellevue, WA, USA): Sweet botrytis on the nose with nice acid on the palate. Thick mouthfeel although light for a 5 Putt, quite mouthwatering. (7850 views) | | | Tasted by peternelson on 4/2/2004 & rated 90 points: Clos l’Eglise: Woody, honey, but light and nutty, but fresh w/a’s, mix w/lemon; light in bod, nuts & honey. (1682 views) |
| By David Schildknecht
Vinous, September/October 1999, IWC Issue #86
(Pajzos Megyer Chateau Megyer Tokaji Aszu 5 Puttonyos) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Chateau Megyer 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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