Királyudvar
Sec Tokaji Furmint
Tokaj, Eszak-Magyarorszag, Hungary
Trying to find this for three years. Worth the wait.
Trying to find this for three years. Worth the wait.
2 people found it helpfulSep 23rd, 2013
Soft and approachable with great balance of sweetness, acidity and minerality.
Soft and approachable with great balance of sweetness, acidity and minerality.
Mar 4th, 2015
Peachy/apricot fruit resting on a bed of rainwater flint and rocky minerals that accent the white flowers. The texture lingers on and becomes the rests of Gravenstein apples.
Peachy/apricot fruit resting on a bed of rainwater flint and rocky minerals that accent the white flowers. The texture lingers on and becomes the rests of Gravenstein apples.
Jan 6th, 2015Yes please forever. First year of sec. I LOVE SECS I WANT TO HAVE IT ALL THE TIME.
Yes please forever. First year of sec. I LOVE SECS I WANT TO HAVE IT ALL THE TIME.
Feb 14th, 2013
Dang I wish there was more of this shit. Established in 1997 by American Anthony Hwang (same owner of Dom. Huet) and restored in 1999. Consulting winemaker Noel Pinguet who left in 2011 made this exemplary dry Hungarian blend of 80% Furnint and 20% Hárslevelu from the vineyards of Percze, Henye, Becsek and Nyulászó (mixture of red and yellow clays as well as volcanic and stone strewn vineyards). Fermented in 100% Hungarian large oak barrels for 5 months. Oak is evident but not invasive, a whipping cream like smell to the nose with polished stone and kaffir lime, honey, lanolin, orange blossom, stone fruits a touch of botrytis and white mushroom. Acid reins here, and sticks to the tongue and cheeks like saline minerals and crushed quartz. Wish I hadn't finished it so quickly. Dang.
Dang I wish there was more of this shit. Established in 1997 by American Anthony Hwang (same owner of Dom. Huet) and restored in 1999. Consulting winemaker Noel Pinguet who left in 2011 made this exemplary dry Hungarian blend of 80% Furnint and 20% Hárslevelu from the vineyards of Percze, Henye, Becsek and Nyulászó (mixture of red and yellow clays as well as volcanic and stone strewn vineyards). Fermented in 100% Hungarian large oak barrels for 5 months. Oak is evident but not invasive, a whipping cream like smell to the nose with polished stone and kaffir lime, honey, lanolin, orange blossom, stone fruits a touch of botrytis and white mushroom. Acid reins here, and sticks to the tongue and cheeks like saline minerals and crushed quartz. Wish I hadn't finished it so quickly. Dang.
Feb 13th, 2013Importer Blue Danube Wines
Good lord dry Tokaj ages well. Can't wait until these kinds of wines are able to get 20 years plus on them.
Good lord dry Tokaj ages well. Can't wait until these kinds of wines are able to get 20 years plus on them.
Jan 7th, 2015
With fromage, it doesn't get much better!
With fromage, it doesn't get much better!
Aug 19th, 2015