Royal Tokaji Blue Label 5 Puttonyos Aszu 50cl

£9.9
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Royal Tokaji Blue Label 5 Puttonyos Aszu 50cl

Royal Tokaji Blue Label 5 Puttonyos Aszu 50cl

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Description

ASZÚ 5 puttonyos 2014 is a bright golden colour and has the characteristic aromas of ripe apricot, honey, andcitric nuances of grapefruit. It is complex and rich with a refreshing finish, typical of a classic sweet Tokaji wine,without forgetting the acidity perfectly balancing the sweetness.

Just like for every Tokaj Winery, Pannon Tokaj‘s most important and most valued treasure is their Tokaji Aszu. It is a blend of Furmint, Harslevelu and Zeta varieties, and their proportions and aromas represent well the volcanic slopes of the Tokaj region. Disznókö Tokaji Aszú 5 Puttonyos comes from a refreshing harvest with a lively acidity. To make this wine, the Disznókö winery harvests the grapes thoroughly from the vineyards, which they pass through two to four times a day to harvest the noble berries at their optimum ripeness. This is quite a slow process but guarantees the quality of the grapes selected to make Disznókö wines. The resulting wine ages in the barrel for a minimum of 24 months. Tokaji is Hungary’s most famous wine. Recent investment has paid dividends in re-establishing a reputation for greatness that was forged in medieval times and diluted during Communist rule when all wines were exported through a monopoly little interested in providing quality and these great sweet wines might even be pasteurised. The confluence of the river Tisza and a smaller, cooler tributary provides the conditions for the creation of the ‘Breath of God’, or morning mists, in the same way the merging of the Cerons and the Gironde do in Sauternes. This in turn encourages the formation of botrytis cinerea, a fungus that feeds on the moisture in a grape, concentrating the sugars and changing its structure. The result is some of the best and most luscious sweet wines in the world, made from the indigenous furmint, harslevelu, oremus or zeta, and koverszolo varieties, together with muscat. The Tokaj legend has grown and grown in its four-hundred years of history, but it was not until 1630, when thegreatness of Oremus vineyard was first spoken of. Today, it is the one with greatest universal acclaim.To make this Tokaji Aszu 5 puttonyos at Pannon Tokaj, Botrytised aszu berries are processed under privileged conditions, that features the world-famous Hungarian dessert wine. From careful hand selection, the botrytised aszu berries, have been soaked in most. After pressing, the rich and flavoursome juice is then fermented in wooden barrels for at least 2 years, then one year in bottle.

In early 2017 the Royal Tokaji Co. winemaking team went into the cellars to properly assess all of their Aszú wines from 1990-1999, their First Decade. Every single bottle has been opened and tasted. Every perfect bottle was saved and overall approximately 15% of the bottles were rejected. Each wine was then rebottled at the winery under new corks. Provenance is unquestionable, the wines having never left the Royal Tokaji cellars. Every wine has been tasted and approved by their winemaker and General Manager. In 2013, the term puttonyos was technically abolished for Aszú wines (as we don’t use baskets to measure sugar levels anymore), and wines labeled as Tokaji Aszú are required to have a minimum of 120 grams/liter of sugar. The Tokaj region has 5,500 hectares of vineyards and 27 towns and villages. It’s a white wine region best known for its sweet aszú wines, which are made from botrytized grapes, but more than half of the wine it produces is dry. Six grape varieties are permitted to grow in Tokaj. The superstars are the indigenous varieties Furmintand Hárslevelű, with Furmint being the high profile grape that tends to steal the show. Other varieties grown in smaller quantities are Sárga Muskotály, Kövérszölö, Zéta (a crossing of Furmint and Bouvier), and Kabar (a crossing of Hárslevelű and Bouvier). All of these varieties can be used in aszú. A few other grapes are grown in very small quantities (though they aren’t allowed to carry the name Tokaj on their label), such as Pinot Noir. CENTURIES OF HISTORY, AND THE DOM PERIGNON OF TOKAJI ASZÚ

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requires great patience and extensive know-how. It is only possible in good vintages, when nature brings rain at the end A nice marriage of spice and dried fruit flavors give depth. Shows good concentration, and tastes of raisins, dried apricots and honey ..." The production of Aszú wine (teardrop wine) is a meticulous process only possible in exceptional vintages and under particular conditions which promote the development of "Botrytis Cinérea" (noble rot). These outstanding aszú berries with good structure and perfect botrytis were macerated in fermenting must for two days. After pressing and finishing fermentation, the wines were transferred into 300 and 500 liter Hungarian Zemplen oak casks in our 13th century underground cellars to mature for over two years. The final blends were carefully crafted in the spring of 2019.

Grand Tokaj is the largest winery in the Tokaj-Hegyalia wine region and consists of 67 hectares of vineyards and a huge ancient underground cellar where Chief Oenologist Károly Áts works his magic each year. The nose is ladened with aromas of dried apricots, chamomile blossoms, dried orange peel and ripe figs. These continue on the palate with flavours of soft ginger spice, pear compote, quince jelly, orange marmalade and honey. All are deliciously balanced by an underlying natural acidity that refreshes the mouth and taste buds, ready for your next sip. The ageing process completes in 136 and 200 litre barrels for 2 to 3 years, before being aged in bottle for afurther 2 or 3 years. A puttonyo is a kind of basket where botrytis berries were collected, and it has an approximate capacity of 25 kg. The traditional production of Tokaj wines has held onto this word to specify the quantity of noble berries that are used in making the wines. The grapes affected by Botrytis cinerea are also known as Aszú and can be used in quantities ranging from 3 to 6 puttonyos, which also indicates the amount of sugar in the wines: the more puttonyos, the more sweetness.

2019

Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture.

Five Puttonyos Tokaji is mostly about the interplay between sweetness and refreshing crispness, which means they are well-matched to pâté and light cheeses. Fruit-based desserts like apple crumble, poached pears or fruit tart go well with this style too. András Bacsó from Oremus Winery explained that from one hectare of vineyards they can make two bottles of eszencia. From about 150 kilograms of grapes, they yield about one percent of that as eszencia. Not much eszencia is bottled (and in bad years none is produced). But when it is bottled, 375ml bottles sell for hundreds of dollars, mostly as novelties for collectors. In Tokaj the harvest is a long, labor-intensive process that begins at the end of August and usually ends in November (though harvesting aszú berries into January isn’t unheard of). There are essentially three types of harvests in Tokaj: the dry wine harvests, the aszú harvest, and the szamorodni harvest. The wine called Eszencia is a wine made entirely of Aszú berries. The grape must for Eszencia is so sweet, it’s practically syrup, making it very difficult for yeast to ferment sugar into alcohol. Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end.

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Eszencia is now a segment of wine on its own (no more Tokaji Aszú Eszencia), with a minimum sweetness level of 450 grams/liter (this is, btw, 4 times as much as a can of coke!). Royal Tokaji was founded in 1990 by a small group of investors, including Hugh Johnson, together with 62 small local growers. Hugh was inspired to help revive one of the world's truly original and great white wines by his research into the region for his World Atlas of Wine and by tasting a sample of Aszu produced in tiny amounts by a small producer for family and local consumption. However new wine laws enacted over the past few years have aimed to increase the quality of Tokaj wines, and to decrease the confusion on the market due to the the numerous types of Tokaj wines that were available. First the production of three and four puttonyos aszú was phased out, and now the numbers 5 and 6 will also be disappearing from bottles of aszú. The minimum residual sugar has been set at 120 grams per liter for any wine to be called an aszú, and they must be aged for a minimum of 18 months in oak. PRECIOUS ESZENCIA



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