Royal Tokaji Dry Furmint 2011
Furmint (FOOR-mint) is a white varietal grown in Hungary and is the main ingredient of Tokaji Aszu wines. This yellowish-green grape displays a bouquet reminiscent of ripe apples in youth. After aging in wood, Furmint develops aromas of honey and walnuts. Rich in extract, it makes a heady, robust wine with pronounced acid. It is an early-budding, late-ripening variety and is particularly susceptible to botrytis. Often characterized by its high alcohol levels, Furmint's high acidity gives the wine longevity.
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Royal Tokaji was founded in 1990 by well-known author Hugh Johnson and a small group of investors who were inspired to restore and preserve Hungary’s precious wine legacy after the fall of Communism. Tokaji is the world’s original sweet white wine – the “cult wine” of the 18th and 19th centuries – and the Tokaj wine region was the first to have classified vineyards. At the end of the 17th century, Prince Rakoczi classified the finest vineyards into: great first growths, first growths, second growths and third growths. Royal Tokaji owns five of those first and second growth vineyards, including one of Hungary’s two great first growths: Mézes Mály. The winery produces a range of exceptional wines from dry to sweet, including several single-vineyard aszú (botrytis-affected) wines and Essencia, the free-run juice of botrytised “raisins.” The wines’ distinct character results from the varied volcanic soils of the classified vineyards, indigenous grapes and yeast, traditional winemaking methods and barrel-aging in the winery’s 13th-century underground cellars. Richness with vibrant acidity is the hallmark of all the Royal Tokaji wines.
Best known for lusciously sweet dessert wines but also home to distinctive dry whites and reds, Hungary is an exciting country at the crossroads of tradition and innovation. Mostly flat with a continental climate, Hungary is almost perfectly bisected by the Danube River (known here as the Duna), and contains central Europe’s largest lake, Balaton. Soil types vary throughout the country but some of the best vines, particularly in Tokaj, are planted on mineral-rich, volcanic soil.
Tokaj, Hungary’s most famous wine region, is home to the venerated botrytized sweet wine, Tokaji, produced from a blend of Furmint and Hárslevelű. Dry and semi-dry wines are also made in Tokaj, using the same varieties. Other native white varieties include the relatively aromatic and floral, Irsai Olivér, Cserszegi Fűszeres and Királyleányka, as well as the distinctively smoky and savory, Juhfark. Common red varieties include velvety, Pinot Noir-like Kadarka and juicy, easy-drinking Kékfrankos (known elsewhere as Blaufränkisch).
Native to Hungary, Furmint is the white grape variety principally responsible for the highly desired, historically important and lusciously sweet, elixir called Tokaji. The wine called Tokaji is named after the Hungarian region from which it comes: Tokaj. More recently the motivations of proud, young Hungarian winemakers have brought Furmint into a new light as a delicately crisp and dry white. Somm Secret—The sweetest version, Tokaji Eszencia, contains so much sugar that it has an aging capacity of 200 years!