Disznókö Dorgó Vineyard
Tokaji Aszú 5 Puttonyos, 2012

The Tokaj Dorgó Vineyard is a selection specifically made for Champagnes and Châteaux by Disznókö’s team led by winemaker László Mészáros. Dorgó vineyard is located in a beautiful setting at the southern approaches of the Tokaj wine region,in the South-West facing slopes. Mostly planted by furmint grapes on volcanic soil between 150 and 200 metres of elevation. Dorgó has volcanic clay soil, on rhyolite bed rock. In the upper zones the soils are mixed with the rocks.

Grape

Furmint : 85% – Harslevelu : 15%

Vineyard & Vinification Note

Vintage 2012:

“Imagine reaching up to pick a warm, ripe peach in an orchard on a sunny afternoon. Lose yourself in the softness of the skin, gorgeous aromas and sweet juiciness. These fragrant Aszú wines of 2012 are rounded with lower acidity than usual.

It was an exceedingly hot and dry summer that brought very early ripening. Consequently, the aszú berries developed slowly, and the Botrytis along with it. We started harvesting fresh and harmonious dry wines. Then the tables turned completely: the Botrytis settled on the berries and suddenly 2012 became the vintage with the most Botrytis! The humidity was too high for the intense shrivelling we had expected so we finally selected less aszú grapes. Though still young (in oak), these rich and harmonious wines are exceedingly promising. “ László Mészáros

Tasting Note

Bright pale yellow colour. Intensely aromatic with white fruits aromas and floral notes. Medium richness and body, but with good weight on the palate, creamy structure, freshness though acidity is lower and rounder than usually

Wine Advocate Tasting Note

Tasted at the Disznóko vertical in London, the 2012 Tokaji Aszu 5 Puttonyos is 100% Furmint in terms of Aszu grapes. It has a more complex bouquet than the 2013 with dried honey, grilled walnut, lanolin and yellow flowers, the kind of nose that seduces you, draws you in. The palate is medium-bodied with a viscous opening, spicier than the 2013, although it does not quite deliver the same level of concentration and intensity. It gently fans out towards the finish, although I would like a little more depth to develop, so that there is more presence. 90 Points, Neal Martin, October 2016

Food Pairing

Can be savoured on its own, instead of dessert, at the end of the meal or chilled as a refreshing aperitif or with canapés, pâtés, foie gras. Also excellent with a wide range of dishes such as poultry, white meat with creamy sauces, mushroom or seafood risotto. East Asian, slightly spicy dishes such as Thai green curry chicken. With younger, not too salty blue cheeses, simply with some fruits (apricot, pears or fruit salads) or fruit-based desserts (e.g. apricot tart, fruit cake, mandarin sorbet). Ready to drink but with an important ageing potential (for 20 years or more). Best served cool (11-13°C) to enjoy the finest nuances. After opening, it retains its freshness for at least a week in the fridge.