Wine Region: Tokaji

(2024) 100% Furmint, this is fully sweet Tokaji, but in a lighter style, bottled with 131g/l of residual sugar. It is made from late-harvested rather than Botrytis-affected grapes and sees a little ageing under flor. Only 15% was fermented in barrel, the rest in tank, and the blend was matured for two years in seasoned barriques. Golden coloured and lush on the nose with apricot and barley sugar, a hint of mint or bergamot in there too. In the mouth it has a flowing texture rather than the somewhat thicker Aszu style, with plenty of toffeed, spiced orange sweetness and really nicely fresh and zipping citrus acidity that cleanses and propels the finish.

(2024) Redolent of acacia honey, this is fabulous stuff with 156g/l of residual sugar. A blend of 56% Furmint and 44% Hárslevelü, it spent two years in barriques, 25% of which were new. Such glycerine-rich aromas blending barley sugar and orange with vanilla and the dry, smoky, leaf-tea character of the Botrytis. In the mouth it is unctuous and rich without being too thick, and the core of shimmering lemon acidity that runs like a spine into the long, tapering, sweet peaches and cream finish is fabulous.

(2023) 70% Furmint, 20% Harslevelu, 10% Yellow Muscat with 145g/l residual sugar. The best botrytised grapes are always used for this label - sometimes it is 100% Furmint; in 2018, it was 100% Yellow Muscat. (GD)

(2023) 200g/l residual sugar. Apricot and dried herb notes with spectacular concentration and a stunningly long finish. (GD)

(2023) 180g/l residual sugar. From one of the highest vineyards overlooking Mad on stony ground with clay topsoil, this has honeysuckle and plum aromas, with honey and minty notes as well as minerality and thrilling acidity. Complex with massive concentration and exaggerated length. Price quoted for a previous vintage. (GD)

(2023) This has 203g/l of residual sugar. One of the company’s small production special ‘By Appointment’ labels that are single varietals rather than blends. In this case, the lesser known Kabar grape is used. Authorised in the Tokaj region since 2006, it is low-yielding, can reach high sugar levels and is prone to the noble form of botrytis. It is also high in acidity. Linden-blossom honey and tart lime notes. Not in UK (GD)

(2023) Sweet with 133 g/l residual sugar. Great value blend of Furmint and Yellow Muscat (latter gives spearmint note). Tropical garden qualities of quince, apricot, pineapple and fig. Some botrytis. Excellent with spicy Asian food and cheese. (GD)

(2023) Istvan Szepsy, a legendary winemaker, has handed over vinification to his son Istvan junior. Vines planted in 1936 with lots of different Furmint clones produce a truly great wine. Harmonious, concentrated and long with all the concomitants in balance. Structure from 300-litre barrels (none new). Not made every year, but 2017 available in Hedonism with this vintage likely to be shortly. (GD)

(2023) Delightfully expressive peach and pear notes, with racy acidity and salty minerality. 50% new oak effortlessly absorbed. (GD)

(2023) Very good value traditional method sparkling made by Gabor Rakaczki in big volumes (100,000 bottles p.a.) 8g/l dosage, composed of 75% Furmint, 20% Chardonnay and 5% Pinot Noir. (GD)