Info
6.5g residual sugar 10.6g acidity 82% Furmint, 12% Harslevalü
Color
Bright lemon yellow, green reflections
Nose
An absolutely exciting nose that allows associations with Burgundy as well as Champagne. No one would think of the Furmint and Harslevalü varieties in a hurry. At first, yellow and orange fruits jump out at you. Lemons, mandarins, khaki, orange, apricot and mirabelle. Some in candied or caramelised form. There is also some apple tart and quince jelly to discover. Pecans and almonds then round off these notes. Yeast pastry and shortcrust pastry as well as cream cake let it drift discreetly into patisserie. Behind all these aromas, a chalky, linear structure is discreetly concealed, lightly underpinned with smoky accents. And with increasing oxygen, the Tokaji Furmint sec 2017 also unfolds its florality. Almond blossom, daisies, camomile and jasmine fan out.
Palate
On the palate, the ungar benefits noticeably from its extreme analysis values. The 10.6g acidity in relation to 6.5g residual sugar make it taut and lean. This is an absolutely unique selling point of Kiralyudvar and runs through their entire portfolio. The wines always have this vitalising acid kick. As a result, it appears juicy, shows edge and a lot of elegance. The aromas now seem much brighter, fresher and the finish is like biting into a ripe lemon. Incredibly good. Nevertheless, it seems dense and full. Always underpinned by minerality. A timeless giant.
Food recommendations from Marian Henß
- Fried sole with lemon sauce and kohlrabi
- Fennel from the oven with mediterranean, vegetables and Kalamata olives
- Moroccan chicken with sultanas, orange and couscous
Allergens | Contains sulfur |
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Winemaker | Királyudvar |
Country | Hungary |
Region | Tokaj |
Type | |
Vintage | |
Variety | |
Content | |
Alcohol content | |
Residual sweetness | ■□□□□ |
Acid | 6,9 g/l |
Drinking temperature | 11° |
Manufacturer | Kiralyudvar KFT, H-3915 TARCAL / Hungary |