NZ
Australia
-
94 Points
Oremus preserves the historic Aszu method, Europe's first botrytised sweet wine style.
Crafted from Furmint, Harslevelu, Zeta and Sargamuskotaly, the blend captures Tokaj's aromatic range and structural depth.
A base wine is macerated with three puttonyos of Aszu berries, then aged for two years in traditional 136 L Gonc oak casks to balance sweetness and acidity.
-
Description
The Tokaj Oremus Aszu 3 Puttonyos 2017 is a benchmark expression of Hungary’s great sweet wine tradition, combining opulence, freshness and ageworthy structure. Crafted by Vega Sicilia’s Tokaj estate, it is made from a blend of Furmint, Harslevelu, Zeta and Sargamuskotaly, with botrytised Aszu berries hand-harvested and macerated into a base wine before a slow, natural fermentation. The wine matures for around two years in Hungarian oak and a further year in bottle before release. Bottled at 12% ABV with around 125 g/L residual sugar and 8.2 g/L total acidity, it balances luscious sweetness with vibrant lift. Aromas of dried apricot, mango, orange peel and crème brûlée are layered with hints of walnut and melon skin. The palate is medium-bodied, silky and richly textured, yet driven by precise acidity and a distinctive chalky minerality that keeps the sweetness in check. Flavours of candied citrus, stone fruit and honey unfold across a long, complex finish. Elegant and gastronomic, it pairs beautifully with foie gras, blue cheeses, fruit tarts or nut-based desserts and will continue to evolve gracefully for decades under proper cellaring.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Aroma:Acacia Blossom, Citrus, Orange Blossom
Palate:Apricot, Lemon Curd, Mandarin
Food Pairings:
Cheese
Dessert
Poultry
Description
The Tokaj Oremus Aszu 3 Puttonyos 2017 is a benchmark expression of Hungary’s great sweet wine tradition, combining opulence, freshness and ageworthy structure. Crafted by Vega Sicilia’s Tokaj estate, it is made from a blend of Furmint, Harslevelu, Zeta and Sargamuskotaly, with botrytised Aszu berries hand-harvested and macerated into a base wine before a slow, natural fermentation. The wine matures for around two years in Hungarian oak and a further year in bottle before release. Bottled at 12% ABV with around 125 g/L residual sugar and 8.2 g/L total acidity, it balances luscious sweetness with vibrant lift. Aromas of dried apricot, mango, orange peel and crème brûlée are layered with hints of walnut and melon skin. The palate is medium-bodied, silky and richly textured, yet driven by precise acidity and a distinctive chalky minerality that keeps the sweetness in check. Flavours of candied citrus, stone fruit and honey unfold across a long, complex finish. Elegant and gastronomic, it pairs beautifully with foie gras, blue cheeses, fruit tarts or nut-based desserts and will continue to evolve gracefully for decades under proper cellaring.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Aroma:
Acacia Blossom, Citrus, Orange Blossom
Palate:
Apricot, Lemon Curd, Mandarin
Food Pairings:
Cheese
Dessert
Poultry
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Acacia Blossom, Citrus, Orange Blossom
Apricot, Lemon Curd, Mandarin
Cheese
Dessert
Poultry