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The Royal Tokaji Wine Company Dry Furmint Tokaj-Hegyalja 2011
Savings of $13
FREE SHIPPING ON 4 OR MORE
**Now Any Order that has a Combination of 4 Bottles, Featured or Past, Will Receive Free Shipping!!**
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(winesearcher pro version)
Wine & Spirits Magazine 94 Points
"Don’t be fooled by the price: This may be a fraction of the cost of one of Royal Tokaji’s Aszú wines, but it’s just as carefully made. Sourced from the company’s first-growth vineyards in Mad and Tarcal, this furmint positively glows with flavor, moving from apricot into a red fruit realm, like great riesling sometimes does. The variety’s fiery acidity belts it, drawing attention back to the stony flavor at the wine’s center. Half the blend spent time in oak, an element that grows in impression over the course of several days; put it away for a year to let it better integrate, as it should be worth the wait."
Wine Spectator 90 Points
"Elegant and finely detailed, with a waft of smoke behind the white grapefruit and melon rind notes, lingering with traces of spice and chalk. Fine length."
Tasting Notes On the nose, the 2011 Furmint displays charming grape flower, gooseberry and lime aromas with a hint of nuts. On the palate, the wine is dry and sleek. The barrel-fermented portion of the blend gently rounds it out, keeping it fresh with a long finish. What is Furmint? Furmint (FOOR-mint) is a white varietal grown in Hungary and is the main ingredient of Tokaji Aszú 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. Vintage Report After a mild, dry winter, budding started on April 10 and both blossoming and berry set were very good. In July, there was nearly as much rain in one month as in the entire six months before. By late August, the berries looked nice and sugar levels were normal. Sugar levels stopped increasing in early September, allowing the winery to produce lovely, dry Furmint wines with moderate alcohol and perfect balance. 50% of the wine was fermented in tank, 50% in barrel.