2006 Tokaji Aszú 5 Puttonyos, Tokaj Oremus

2006 Tokaji Aszú 5 Puttonyos, Tokaj Oremus

Product: 20061133303
Prices start from £295.00 per case Buying options
2006 Tokaji Aszú 5 Puttonyos, Tokaj Oremus

Description

The 2006 Tokaji Aszu 5-Puttonyos will be released on the market in 2014. It manages to translate two styles of aszu: the sharp citric-driven Tokaji, thanks to its almost 12 grams per liter total acidity, and the fruit-driven style associated with a warm year. There is a little more residual sugar compared to previous vintages at 160 grams per liter and it was raised in oak for 30 months. It has a seductive, pure aszu bouquet with tropical fruit, dried honey, syrup of fig and orange zest that is very well-defined and already intense. The palate is medium-bodied with a very effervescent entry, Satsuma, grapefruit and mango all vying for attention. It is tight at the moment, even after four years in bottle, but it displays laser-like precision on the mineral finish. Excellent. Drink 2015-2035+
Neal Martin - 30/12/2013

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6 x 50cl half litre bottle
BBX marketplace BBX 1 case £295.00
BBX marketplace BBX 1 case £300.00

About this WINE

Oremus

Oremus

The Oremus wine estate has a long and colourful history and Tokaji was being produced there as early as 1620 by a Calvinist priest called Mate Szepsy Lacko. In 1993 the 33 hectare estate was bought by a Spanish consortium headed by David Álvarez, owner of Vega Sicilia.

The vineyards are centred around 3 hills, Mandulas, Kupatka and Losce, where Furmint and Harslevu are planted. A new winery has been built in Tolcsva. The aim at Oremus is to produce Tokaji wines of elegance and balance with perfect harmony between the sweet fruit and natural acidity.

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Tokaj

Tokaj

The Tokaj wine region lies 240 kms north-east of Budapest in Hungary, at the confluence of the Tisza and Bodrog rivers. 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 grapes. The Botrytis Cinerea makes the berries dry and shrivel, thus concentrating the compounds and developing the Aszú grapes.

Furmint is the dominant grape in Tokaji, and Aszú in the name refers simply to the dried, nobly-rotted grapes, which are hand-picked from the vines. The number of puttonyos is an indication of sweetness, with 2 the driest and 6 the sweetest. A 3-Puttonyos Tokaji indicates at least 60g of residual sugar, 4 indicates at least 90g, 5 at least 120g and 6 at least 150g. From 2015 the new minimum is set to 130g of residual sugar per litre,and  the 3 and 4 ‘Puttonyos’ categories are eliminated.

A wine of 7 puttonyos is known as Aszú Essencia and is only produced in the very best years. Aszú Essencia is incredibly sweet and is one of the greatest dessert wines in the world.

By the end of the 17th century, Tokaji aszu wines were so well regarded throughout the Royal Courts of Europe, that Prince Rakoczi was urged to classify all the finest vineyards around the 28 villages in the region. Thus, the Tokaji wine region has the distinction of being Europe’s first classified wine region.

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Furmint

Furmint

A white grape variety grown in Hungary and Slovakia and the main ingredient of Tokaji Aszú. It is an early budding late ripening variety and and is particularly susceptible to botrytis.

Its wines are characterised by their high alcohol levels (sometimes as much as 14%) and their high acidity - it is the latter which gives Tokaji wines their longevity. It is most commonly planted in the Tokaj-Hegyalja region and is usually blended with Harslevelu and sometimes Muscat to produce Tokaji Aszú. The grape is also grown widely to produce acidic but sturdy dry white wine.

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Reviews

Customer reviews

Wine Advocate95/100

Critic reviews

Wine Advocate95/100
The 2006 Tokaji Aszu 5-Puttonyos will be released on the market in 2014. It manages to translate two styles of aszu: the sharp citric-driven Tokaji, thanks to its almost 12 grams per liter total acidity, and the fruit-driven style associated with a warm year. There is a little more residual sugar compared to previous vintages at 160 grams per liter and it was raised in oak for 30 months. It has a seductive, pure aszu bouquet with tropical fruit, dried honey, syrup of fig and orange zest that is very well-defined and already intense. The palate is medium-bodied with a very effervescent entry, Satsuma, grapefruit and mango all vying for attention. It is tight at the moment, even after four years in bottle, but it displays laser-like precision on the mineral finish. Excellent. Drink 2015-2035+
Neal Martin - 30/12/2013 Read more