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.
Vineyard & Vinification Note
Soil Rocks, Clay
Age of vines (avg.) 20 years
Area 150 ha
Eszencia is unequaled. It is a real concentration of aromas coming from the aszu grapes. The juice runs off naturally by gravity at the bottom of the vat. This nectar produces Eszencia. The fermentation of this juice in large vats is extremely long given the very high sugar level. It is a concentrated the juice of azsu which flows by gravity to the bottom of containers during storage. The fermentation of the juice is extremely long because the density of sugar is very high
Ageing For many years in cellared-glass barrels.
A deep gold colour with a lot of finesse and elegance on the nose: toffee, green tea, herbal aromas, wildflower honey, candied fruits. The palate is super rich, with caramel, honey, toffee notes, amazingly creamy and mouth-filling texture. Very pure. The after taste gives the reminiscence of herbal tea, candies, fine aged cognac and cafe latte.
Wine Spectator Tasting Note
This unctuous dessert wine melts in your mouth like cotton candy, rippling with flavors of pineapple upside-down cake, rhubarb pie filling, marmalade, and accents of toffee and cumin, a minerally tang of iodine echoing on the long, lasting finish. Drink now through 2030. 76 cases made. 95 Points, Alison Napjus, web only 2018
Far more than a simple dessert wine. Enjoyable on its own of course, but with a surprising range of dishes too. Great paired with white meat with creamy sauces, venison with almond sauce, poultry with orange/cranberry sauces. Also excellent with fish, like smoked salmon marinated in red pepper, with seafood and with refined spicy and fusion dishes. A superb accompaniment to mature salty hard or blue cheeses – like Roquefort. Simply with fruits (apricot, pears or fruit salads) or fruit-based dessert (e.g. apricot tart). A natural choice instead of a dessert or to sip next to a quality cigar. Ideally enjoyed cool (11- 13°C). After opening, it retains its freshness for at least a week in the fridge