The three most popular grapes of the Tokaj Wine Region, the Furmint, Hárslevelű and Sárgamuskotály, are all products of natural hybridization, which can be a hundred, or even a thousand year long process. The potential ancestors of these grapes can nowadays be pinpointed via the assistance of modern genetic research. The origins of Zéta, a grape type that is grown in the smaller regions, are known to us, however: Dr. Ferenc Király and his colleagues created Zéta by crossing Furmint and Bouvier in 1951, in Pécs. It’s a sort of „half-sibling” to the Zengő, Zenit and Zeusz types. The grape previously known as Oremus was later renamed in 1999 due to it having the same name as a vineyard in Sátoraljaújhely. Its new name was declared Zéta, which was inspired by a hero of a novella written by Géza Gárdonyi. The goal of the grape breeding agenda was to take the qualities of the popular, late maturing white grapes like Ezerjó and Furmint, and transfer them into early maturing and safer grape types. The early maturing is thanks to the usage of Bouvier: the french-sounding name is that of Clotar Bouvier, a grape breeder, who most likely developed the Bouvier type based on a grape discovered in current-day Slovenia in 1900, through further cross breeding.
Out of all the Zéta that was approved by the state in 1990, only 34 hectares were being tended to in the year 1999 in the Tokaj Region. At the start of the 2000s, a rapid development of growth started and today, Zéta is planted on nearly 100 hectares in the region. From a viticultural standpoint, it’s much more demanding than Furmint or Hárslevelű when it comes to the greenwork. It produces many sprouts, and its hidden buds break out frequently on the stems of the vine. The timely removal of these unnecessary parts are vital to maintaining a breezy and loose foliage.
The maturity is at least 10 days, often two whole weeks or more in relativity to the Furmint’s time of maturing. Given the potentially wild autumn weather, this can very often make or break a harvest season. Even without the presence of aszú, it can still be considered as a late harvest grape before the autumn rains arrive around here. If aszú is indeed present, however, its stuffed clusters go through the process quite evenly and in a balanced fashion, therefore, the collection of aszú berries can be rather quick. The berries attacked by Botrytis are prone to falling off the stem of the cluster, and so it so important to harvest the Zéta aszú very carefully. Both the late harvest and the Zéta aszú are quite concentrated in terms of taste, carrying a rich, honey-like palette of aroma, which of course applies to most of the sweet wines created from it. The only disadvantage of the type may be its relatively low average acid levels. It is for this reason that many recommend combining it with the much more acidic Furmint after an especially hot summer and autumn.
translated by Áron Várhelyi
Although there are more than 200 grape varieties called Muscat, a majority of them aren’t actually related to Sárgamuskotály or the Muscats of Alexandria or Ottonel. When it comes to the ancient origin, popularity and intense smell of a grape, Sárgamuskotály is and always will be the absolute winner.
„Muskotály” is one of the few words in our language. The persian word muchk, or the Greek moschos, Latin muscus, French musc, English musk and the Hungarian mósusz are referring to a material known since ancient times as an aphrodisiac, its main source being the sexual secretions of a hoofed animal called the musk deer, which makes its home in South-East Asia. Since the extreme hunting of the animal from the 1970s, the musk deer are considered a vulnerable species, therefore the material is mostly artifically produced for the perfume industry nowadays. The smell and the rare perfume-like scent of the Muscat types reminded many wine-makers and consumers of an especially valuable perfume. When it comes to Muscat, it was referred to in around 1230, later to be described in French texts. In the sense of Yellow Muscat it was first mentioned in 1304, found in an Italian source of transcripts.
One widespread – but never confirmed – theory suggests that Sárgamuskotály originates from Ancient Greece and made its way to Rome by the way of traders and merchants. The romans later brought it to the mediterranian areas of France, where it grew to be recognised as Muscat de Frontignan, Muscat (de) Lunel. Genetic research proves its relation to Greek varieties, alongside an obvious parent-offsping relation to the Muscat of Alexandria and several other Muscats. The “official” name of the grape in France is “Muscat Blanc à Petits Grains” (small-berried white muscat).
When exposed to the sun, its bulky clusters are made up of small, yellow, then rust-brown colored berries, which take place either loosely or quite close together. Yellow spikes on the edge of its older leaves separate it from other Tokaj varieties. Younger shoots and leaves also emit its familiar scent when rubbed together, making this grape type clearly special.
It’s considered one of the more difficult grapes to grow when it comes to viticulture. It creates multiple, but not as intensively growing shoots. Its hidden offshoots also break out occasionally, becoming a necessity to remove them in order to create a loose foliage. The shoots don’t grow upwards as much as Furmint or Hárslevelű, therefore it becomes vital to keep them as much inbetween the wiring as possible. It’s recommended to use the Guyot-method, one of the more popular cultivation methods of this grape, instead of the other cordon-based cultivation style. The skin of the berries can easily get “scorched” if exposed to a large amount of sunlight, creating slight amounts of scar tissue on the fruit. It’s quite susceptible to acetic rot, especially after a large amount of rainfall, making the berries blister and puff up, tightening to each other before eventually bursting. Its fruit is well-liked by hornets, wasps, deer and boar as well. Being a naturally good sugar collector, it makes for great aszú material. It is mostly used for creating products for fresh consumption and making nicely scented dry wines, although its unique taste palette can be used for producing late-harvest or even aszú wine from Sárgamuskotály.
Its flavours’ primary components are terpene compounds (monoterpenes), which are primary aroma components found in the ripe berries themselves. Due to consumers usually lacking the experience in tasting the original musk, its scent is usually associated with a “grape’s fruit scent”, or perhaps a rose’s flowery smell. Other grape varieties have also proven to emit the muscat-like scent (such as Chasselas) and the Gewürztramini’s special taste is also thanks to terpene compounds. The preservation of the primary aroma is the most challenging factor of working with this grape, since these valuable substances are quite sensitive to high temperature and oxidation. In past years, the dry, elegantly scented, relatively low-alcohol wines’ fruits are usually harvested at the end of a hot August, or an early September. During these times, an early morning picking and the cooling of the berries – before the processing of the fruit – is a great way to preserve the natural scent and taste substances.
Sárgamuskotály is the most popular muscat in terms of planted areas in the world. It’s grown on 7620 hectares in France (2009), 13280 in Italy (2010), 713 in Spain (2008), 693 in Portugal (2010) and 647 hectares in our “slightly more competitive” home country of Hungary (2008). 486 hectares of the total are to be found in the Tokaj Region, according to recent statistical data (2018, HNT). Its oldest mention is from 1570 as “Muskotal”, although, like the other types grown in the region, it regained popularity after the replantation following the phylloxera swarm. It is most likely the oldest grape type produced in the Carpathian basin, being a great base for the rich wines made around Somló, the Mátra and the Balatonboglár regions as well.
A tokaji Malomfeli-dűlő legmagasabban fekvő tábláiból szüreteltük a szépen beérett, illatos szőlőfajtát. A bort az elsődleges - fajtából eredő - illatanyagok és aromák legtökéletesebb megőrzése céljából tartályban erjesztettük. Palackozására 2021. áprilisában került sor.
Ebben a - teljesen száraz - változatban igazi ritkaság.
6-os kartonban -10% kedvezménnyel veheted meg itt!
száraz | dry / 0,75l
alkohol | alcohol: 12,87%
maradékcukor | residual sugar: 0,7 g/l
sav | acidity: 6,7 g/l
készült | bottled: 1332 palack | bottles
nébih engedélyszám: IHZE
édes késői szüret | sweet late harvest / 0,75l
alkohol | alcohol: 12,72%
maradékcukor | residual sugar: 77,2 g/l
sav | acidity: 6,14 g/l
készült | bottled: 2319 palack | bottles
Október első hetében szüreteltük az aranysárgára érett, gyönyörű fürtöket ehhez az illatos, buja borhoz.
Az erjedés nyugodtan ment végbe a tartályban, melyben további idejét is töltötte egészen a palackozásig.
Jelentős természetes maradékcukor tartalma mellé tartalmas ízvilág is társul, melyet kiemel és sokáig frissen tartanak szép savai is.
Illatában természetesen a muskotály fajtajelleg, a finoman megjelenő bodzavirág és citrusok viszik a prímet, de halványan egy kis vanília is felsejlik.
BORTESZ | Ripka Gergely-Tokaj Guide / 2020. június
"Szappanos, erős, intenzív muskotály jegyek tobzódnak illatában. Ízben szép édesség, behízelgő, nőies karakter, tiszta zamatosság, bukés jelleget áraszt minden irányból. Mégis hosszú ívű korty, tiszta utóíz, szép lecsengés. Halványabb 6"
BORTESZT | PÉCSI BOROZÓ / 2019. tél
"Virágok, rózsa és jázmin plusz némi fekete tea. Jó cukor és sav arány. Gazdag ízek, hosszasan tartó zamatosság, érett és aszalt gyömölcsök dominálnak" 88/100 pont
Vegyél egy kartonnal -10% kedvezménnyel itt!
Events in Tokaj and Hímesudvar
We have long been dreaming about a wine festival in Tokaj which doesn’t pull people into the city’s main square among wooden sheds, continuously supported by large-stage shows and concerts which all make real and authentic interaction with the guests and the winemakers almost impossible. Instead, like many other settlements (Etyek, Mád, Erdőbénye), we’d prefer to invite lovers of wine from around the world into cellars, gardens and wineries where they may taste the delicacies of the region in a friendly and, most of all, genuine environment, while enjoying the local cuisine in the middle of a more personal, smaller concert.
The decision makers here in Tokaj have yet to make this a reality.
Surprisingly, it was actually the Covid-19 situation that helped the locals open up a little bit, and in contrast to the original plans, the festival will take place in multiple locations and span across multiple events this time – almost every winery and restaurant has planned some programme or idea.
We hope that everyone can find their favourite places and their favourite tastes here – this involves musical taste as well!
Come visit, explore a bit, and above all, have a great time!
We’ve invited József Csurkulya dulcimer (cimbalon) player to treat us to a little show on Saturday afternoon of the festival. It won’t be his first time here at Hímesudvar, as he has visited us before.
Having graduated at Franz Liszt Academy of Music, he incorporates several genres into his style, becoming unique and easily enjoyable for everyone – not to mention he plays on a one-of-a-kind instrument with an extreme demonstration of skill and talent.
According to current regulations, a proof of vaccination is not needed while residing in the garden. However, if bad weather decides to greet us, we will be forced to move inside the store, therefore requiring a proof of vaccination from everyone who wishes to stay for the concert.
For the duration of Saturday – during the show as well – Kisfalucska Mansion and Bistro will provide us the gastronomic part of our day with the following: mangalica ham, salami, different sausages, local cheese types, kápia paprika, cornichon and fresh loaves of bread straight from the oven.
We look forward to seeing you!
translated by Áron Várhelyi
We often find ourselves in trouble when we wish to come up with a smart and suitable gift for one of our friends, acquaintances, family members or business partners. Our new giftcards can help you if you find yourself in a similar situation; the article below describes the two types of brand new giftcards we’ve recently introduced.
If we know – why wouldn’t we – our giftee’s likes and dislikes, a giftcard is a great choice for demonstrating our affection, since they may choose anything their eye catches according to the given selection, let that be sweets, cosmetics, entertaining electronics or wine.
We offer them fine tokaj wine, of course, waiting to be opened by curious hands and to provide a momentary or life-long tasting experience to those who try them.
Many times it’s in the last moment we realise that it’s someone’s birthday or anniversary – awkward! The store has already closed and if we order online it will never arrive in time (especially that which we haven’t even figured out yet).
For these „last minute” situations, we recommend the superfast WEBSHOP GIFT CARDS. You only need to input the correct name of the gifter, the giftee and their email, and after a successful online credit card or PayPal transaction, the giftcard will land in your acquaintance’s inbox within a matter of seconds, in the form of a neat letter. The letter includes a code which they may use to purchase anything from the webshop within the gift’s limit.
Idea: if we wish to surprise someone as a group – but separately –, this can also be done efficiently. The received giftcards’ amounts will add up into a balance, which the giftee can access via a unique link, and they may use their available currency in a single amount or in multiple, small purchases.
The other, traditional CARD can also be quite speedy, since it becomes accessible directly after your purchase completes. You can download and even print it if this option is suitable enough for you. We can also send you this version of the card in the form of a 350 gram printed paper if you’re a fan of the face-to-face method of gifting. Don’t forget to indicate this in the ’comment’ section during your purchase!
The only drawback of this card is that it cannot be used in the webshop automatically, but it can be used via email orders.
The cards aren’t exclusively for ordering wine. They also provide the same value when purchasing accessories, books, and even tasting programme or vineyard tours, which provide long lasting experiences in the Tokaj region.
Hopefully we can ease your gifting troubles or dilemmas soon with a TOKAJ giftcard.
translated by Áron Várhelyi
The most recent news regarding opening schedules, service availability and other traffic information are all included in this article, which we will update regularly. Before you start making your way here, make sure you check it out.
From 2021 May 2
Last year, Tokaj’s main bridge had begun to be renovated, mostly the pedestrian walkway and the bicycle road receiving a lot of attention. The renovation of the roundabout is also still under way, therefore, this section of the road is controlled by traffic lights, which slow down the overall speed of approaching from the other side of the bridge. We recommend heading to Tokaj from the direction of Miskolc or Sárospatak and through the town of Bodrogkeresztúr.
Based on our experiences, it’s quite smooth to approach the bridge on weekdays, but the weekends can be rather problematic in terms of traffic jams. Be sure to calculate your trip accordingly!