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| Drinking Windows and Values |
| Drinking window: Drink between 2026 and 2046 (based on 17 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 92 pts. in 9 notes) - hiding notes with no text | | | Tasted by Snoot Doggie Dogg on 4/25/2023 & rated 92 points: Tokaji Aszú seems to be increasing in popularity these days, and I can’t say I mind – I love this stuff!
Medium amber in color, this wine has a developing nose of moderate intensity with notes of honey, ripe peach, apricot, mandarin oranges and clementine peel with a bit of an underlying almond nuttiness. Upon sipping, one meets a sweet, medium-full-bodied wine with high acid and low alcohol. The attack features ripe peach, which is soon joined on the midpalate by pronounced flavors of apricot, honey, mandarin orange, orange marmalade, ripe yellow apple and almond. The finish is quite long, starting off with ripe peach and honey before transitioning to clementine and gradually fading away into a ripe yellow apple echo.
As usual, I include my wife’s expert opinion: “It’s like a jammy, musky mead with lots of apricots.” She didn’t spit it out and actually ASKED FOR A GLASS!! WHAT?? She hates wine! No invoking pickled lemons or toxic chemicals this time. If she actually likes it, then that’s saying something.
Utterly bursting with ripe fruity flavors, this wine offers tons to pick apart, and it makes for a GREAT after dinner drink. One can drink now, but it has potential for further ageing; it certainly has the fruit intensity, and adding some more tertiary notes could add some complexity. Lay down a bottle and this will be a real gem in a few years! (654 views) | | | Tasted by jamokebob on 11/21/2022 & rated 86 points: Not as good as #5 (763 views) | | | Tasted by tedcholl on 10/27/2022 & rated 93 points: My first Tokaji ✅❗ 6 Puttonyos. Really enjoyed it. Somewhat reminiscent of a Sauternes but less viscous and flavors more subtle. Honey, apricot, tangerine, ginger. Great acidity, body, and balance. Excellent and delicious. (756 views) | | | Tasted by Chelsea738 on 8/21/2022: Really delicious citrus flavors. Maybe even orange? But very sweet. (775 views) | | | Tasted by angelsil@hotmail.com on 6/3/2022 & rated 91 points: Excellent example of the style. Vanilla, caramel and honey are predominant. Served slightly chilled, as it warmed up the aroma becomes more pronounced. (838 views) | | | Tasted by MuddyBear on 2/2/2022 & rated 91 points: Love the viscosity. Apricots and citrus. Maybe not quite the balance of the last Megyer I had. A bit more acid would balance it out perfectly. Some age would also help. (514 views) | | | Tasted by Rtous on 1/28/2022: Tokaji, Hungary- This is oozing with orange, lemon, apricot and honey flavors with even a hint of peach, yet with so much luscious fruit there is plenty of acidity to keep the sweetness in balance. An elegant beauty with notes of tea, crystallized citrus and caramel. 17% residual sugar. (302 views) |
| 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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