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Tokaj Hetszolo Dry Furmint 2012

Furmint from Hungary
    13.5% ABV
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    13.5% ABV

    Winemaker Notes

    There is a playful fire in this dry Furmint. The acidity is delicate and fresh, and the aromas recall delicious fresh white fruits and a bouquet of blossoms, all reflecting our terroir.

    Critical Acclaim

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    Tokaj Hetszolo

    Tokaj Hetszolo

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    Tokaj Hetszolo, Hungary
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    Tokaj Hétszölö, situated in the heart of Tokaj-Hegyalja on the southern slope of Mount Tokaj, has long been the crown jewel of Hungary. The estate was founded in 1502 as a selection of the 7 finest parcels in the region; the estate’s Hétszölö (meaning 7 parcels) and Nagysszolo vineyards were classified as premier cru in 1772. Tokaj Hétszölö was the estate of the Hapsburg Empire, and years later, after the fall of communism, Hétszölö again was the first site to attract international attention.

    In 2009, Tokaj Hétszölö was purchased by Michel Reybier, the owner of Château d’Estournel, returning Tokaj Hétszölö to its celebrated 500 year historical glory. Through organic farming and traditional vinification, the wines of Tokay Hétszölö are a benchmark for Hungarian wines and exemplify the esteemed history of the estate and the pedigree of the region.

    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).

    The fragrant, savory and spicy, 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.

    Furmint is most widely grown in Hungary and is especially subject to noble rot, aka botrytis, a desirable fungus that can grow on grapes in humid environments after extended hang times. (The same fungus produces Sauternes and some of the finer dessert Riesling of Germany). Aside from the grapes’ own interesting innate flavors and aromas, the botrytis infected grapes give ephemeral flavors reminiscent of ginger, saffron and honey.

    To make Tokaji, Furmint is usually blended with the more aromatic grape variety called Hárslevelű and Muscat blanc à Petits Grains (locally called Sárga Muskotály). The result is an incredibly sweet, meditative, delicious Tokaji Aszú or the even sweeter Tokaji Eszencia. The latter contains so much sugar that it is served in half ounce portions and has an aging capacity of 200 years!

    More recently the motivations of proud, young Hungarian winemakers have brought Furmint into a new light as a delicately crisp, savory and spicy dry white.

    HNYTKJFUR12C_2012 Item# 166025