Name: Oremus Tokaji Aszu 3 Puttonyos 2015 500ml
Brand: Oremus
SKU: 897910
Price: 73.33 USD
Availability: InStock
Rating: 91 (1 reviews)

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Winery Oremus

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Varietal Furmint

Furmint is Hungary’s most renowned white grape variety, primarily associated with Tokaji Aszú, one of the world’s most famous sweet wines. Indigenous to Hungary, Furmint thrives in the volcanic soils of the Tokaj region, where its naturally high acidity and susceptibility to botrytis (noble rot) make it ideal for producing both sweet and dry wines. What makes Furmint unique is its versatility, structure, and aging potential. Dry Furmint wines are crisp and mineral-driven, featuring flavors of green apple, pear, quince, citrus, and white flowers, often with a touch of smokiness from oak aging. With time, they develop honeyed, nutty, and waxy characteristics. Tokaji Aszú, made from botrytized grapes, showcases intense notes of apricot, orange peel, caramel, and spice, balanced by vibrant acidity. Furmint pairs well with a wide range of foods, including seafood, poultry, spicy dishes, and blue cheese, making it a fascinating choice for both dry wine lovers and sweet wine enthusiasts.

Country Hungary

Hungary was once considered one of the world's leading wine countries, with their distinctive and flavorful wines being the favorites of Europe's royal families until the early 20th century and the fall of the dual monarchy of Austria-Hungary. The Soviet Union all but obliterated Hungary's wine traditions, replacing their unique produce with the sweet and characterless red wines the country is still often associated with, yet thankfully, the past twenty five years has seen an impressive return to form. All over the historic Tokaj region, craftsmen and master vintners are using the grape varietals which thrive on the hillsides in the hot summers and long autumns to once again produce the amazingly flavored Tokaji wines – a wine made by allowing the grapes to wither on the vine, thus concentrating the sugars and producing remarkable flavors and aromas of marzipan, dried fruits, pear and candied peel.

Region Tokaj

Tokaj is a prestigious wine appellation nestled in Hungary, renowned for its exceptional sweet wines crafted from Furmint, Hárslevelű, and Muscat grapes. What sets Tokaj apart is its legendary production method, dating back to the 16th century, known as "noble rot." This natural occurrence, where grapes are infected by a specific mold, Botrytis cinerea, concentrates sugars, imparting Tokaj wines with their distinct sweetness and complex flavors of apricot, honey, and spice. Moreover, Tokaj's terroir, characterized by volcanic soils and a unique microclimate along the Tisza and Bodrog rivers, contributes to the wines' unparalleled character and aging potential. The region's classification system, based on the level of sweetness and botrytis concentration, further underscores Tokaj's sophistication and diversity. Whether you're a novice or a seasoned oenophile, exploring Tokaj wines offers a fascinating journey into centuries-old traditions, exceptional craftsmanship, and the exquisite beauty of Hungarian winemaking.

WS 91pts

Wine Spectator

Soft and creamy in texture, with flavors of pomegranate puree, candied kumquat, lanolin and a touch of salted almond buoyed by lightly tangy, orange peel acidity. Furmint, Hárslevelü, Zéta and Sárga Muskotály. Drink now through 2026. 1,360 cases made, 20 cases imported.

Winery Notes

The Aszú wines are the differentiating factor of this family of great wines. They combine tradition, innovation and excellence, and become sublime wines with their roots in a unique terroir. Oremus is the symbol and example of the rewarding of time, experience and knowledge, of the real expertise in the art of wine. The production of the Aszú wine (wine of tears) is a meticulous process, which requires great patience and extensive know-how. It is only possible in good vintages, when nature brings rain at the end of the summer and sun and wind in early autumn, which are the essential conditions for the process for noble berries to from. The berries swollen due to the humidity split and the "Botrytis cinérea" establishes in its skin and creates the noble rot. The same formulas are used to make the wines as have been used for hundreds of years. To the must in a Gönc barrel, that is 136-litres, 3, 5 or 6 23-kg panniers ("puttony" in Hungarian) of Aszú noble berries. The Aszú noble berries are macerated with the must and we then wait for one day or two for the berries to swell and they are then pressed. The fermentation of the Aszú must is a slow process that can sometimes last up to two months. It is then put into wood barrels and is left in a protected wine press, waiting for the fermentation to stop by itself. We then add a little Eszencia, which has been collected drop by drop from the Aszú berries. We thus symbolically return its soul, which is embodied in the Eszencia. The Aszú wines are aged in 136-litre (called "Gönc") and 220-litre ("Szerednye") small barrels. Oak from the mountains that border the winemaking region is used to manufacture the barrels. The Aszú ageing takes place in underground wineries dug out in the volcanic soil. The wine is left to age here for 2 to 3 years, at a constant temperature and degree of humidity. After being bottled, the Oremus Aszú is left to continue ageing in the bottle for a year, which is the opportunity for it to embark on a journey of development that can even last several decades.