Highlights from a short trip to the Tokaj region (Hungary)

Úri Borok Pincészete, Mád - thanks to Vince & Szilvia Gergely:
2000 Eszencia (from demijohn) - A majestic monster (having at least 650 g/l of residual sugar) that never started fermenting. Avalanche-like power. Perfectly harmonious, fresh and clean. Revealing creamy white-chocolate, Darjeeling tea, dried fruits, tobacco and salty minerality. Very very long on the finish.
2002 Tokaj Cuvée - Highly seductive, powerful sweet wine that went perfectly with food given its wonderful combination of richness (recalling figs and dates) and tangerine-like freshness.

Török Pincészet, Mád - thanks to Béla Török:
2009 Zéta - Late harvest free of botrytis berries, tasted from bottle after 5 days of airing. Clean and powerful nose of rockmelons, roses and green tea. Very harmonious on the palate, low acidity, long and salty on the finish. Becomes fresher with continued airing. The best Zéta I've ever had in my life.
2006 Aszúeszencia - 210 g/l of residual sugar. Delicious nose of mangoes and yellow plums. Fruity, rich and thick on the palate but the finish is dominated by classic Tokaj-like minerality.

Árvay Családi Pince, Rátka - thanks to János & Angelika Árvay:
2009 Sárgamuskotály (dry) - Made by Angelika, János Árvay's daughter. Not showing the typical nose of Muskotály that I would have expected. This is dominated by super-rich smoky minerality which nicely integrates with the fruit (recalling pears and roses).
1997 Aszú 6 puttonyos - Scent of tobacco, dried apricots and rosehip. Nice balance of rich sweetness and citric-like fresh acidity.

Pendits, Abaújszántó - thanks to Márta & Stefan Wille-Baumkauff:
I had the pleasure to taste various promising samples of Márta's new wines from 2009 with food.
2006 Aszúeszencia - Possibly the best 2006 made in the whole region and for sure one of Márta's most impressive achievements. It's acidity is drug-like, recalling top Rieslings from Egon Müller (Germany).

Szent Benedek Pincészet, Tállya - thanks to József Ádám:
2008 Furmint Szent Tamás dűlő (dry) - Very nice interpretation of this grape variety. Maybe the most elegant dry Furmint I've ever tasted.
2005 Aszú 5 puttonyos - This is the intellectual type of Aszú. It took me some time to recognise its qualities: its high complexity and very good length which is dominated by fruity acidity and minerality - somehow recalling the 1993 Aszú 5 puttonyos from Disznóko.

Disznóko, Mezozombor - thanks to László Mészáros:
Various samples of Aszú wines from 2008 & 2009 - Highly promising, complex and harmonious wines.
2009 Eszencia - About 900 g/l of residual sugar . Richness and harmony on an extraordinary level.

Hétszolo, Tokaj - thanks to Kata Ádász:
2001 Aszú 6 puttonyos - The soil at Hétszolo is typically facilitating light and subtle wines like this one: Dominated by botrytis in the nose, but there's delicious fresh fruit underneath (apricots, pears, yellow plums). Still very very young in color and taste and most likely a reliable long-distance runner.
1999 Eszencia - This is maybe the most elegant Eszencia I've ever had the pleasure to enjoy. Very nice balance of power and subtlety, now ready to drink for many many years to come.

Cheers, Rainer

[David M. Bueker]

thanks for sharing Rainer.

Sounds great, my friend. Too bad I couldn´t join you...

Greetings from Sweden / Fredrik L

Sounds great, my friend. Too bad I couldn´t join you...

Greetings from Sweden / Fredrik L

Dear Fredrik, no problem. For next time I'm confident we'll be able to arrange a joint trip (with David/Albino as well) . Best, Rainer

Chiming in: too bad I couldn't join you... And glad you enjoyed yourself! Thanks for the tasting notes! Cheers!

Greetings from Switzerland, David.
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„J'ai gâché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ – Roger Conti

I adore Tokaj wines. What an awesome tasting. I wish I could have been there. Thanks for sharing the experience with us.

-Paul W.

That must have been a very interesting trip! How did you find access to the wineries? Do you need to be ITB?

mike

That must have been a very interesting trip! How did you find access to the wineries? Do you need to be ITB?

mike

Mike, it is quite easy. I will send you a list of contacts once I am back from holidays. Cheers, Rainer

That must have been a very interesting trip! How did you find access to the wineries? Do you need to be ITB?

mike

It's hard to believe but true: Tokaj still doesn't get the attention it deserves, thus vintners/wine makers/winery owners still receive visitors with open arms. Expect an unusually (vis-à-vis e.g. Bordeaux) cordial welcome!

Greetings from Switzerland, David.
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„J'ai gâché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ – Roger Conti

I can confirm the above mentioned facts - even the charismatic István Szepsy, who officially doesn´t receive any public visitors, provides the friendly welcome to several thousands guests a year, us, insignificant winelovers from Slovakia included... As a rule, an e-mail or a telephone call is enough.

Hi Rainer -

Thank you - belatedly - for the great writeup.