Biodynamic Wines – Tastig Notes from Tokaj

It is a month ago now that I was in Tokaj last. As ever, I was fortunate to have plenty of wines to taste, however, this last piece of writing in my series on biodynamic viticulture (see previous articles on Alsace and Bordeaux) will focus on one particular visit: Királyudvar. More precisely, I will share my tasting notes only, because I was tasked with interpreting from Hungarian into English and as such, I was out of action for taking notes most of the visit. These short notes will hopefully awaken interest in the sweet wine series that is to follow on these pages in the coming days.

Királyudvar Sec 2009
70-80% Furmint, 20-30% Hárslevelű every year.
Light golden core, lemon rim with a green hue. Lime, pears and white pepper in the nose. Off-dry, very fresh, lemon grapefruit and apples. A good leesy finish. 16.1

Királyudvar Sec 2009
Light gold, lemon rim. Medium intense, very ripe quince and pear, acacia and floral tones. Quite a low level of sugar giving it a moderate sweetness, crisp freshness followed by honey, peach, quince and balanced by citrus of lime and grapefruit. Rich minerals on the back-palate, very good balance, medium finish. 16.5

Királyudvar Ilona Cuvee 2008
Orange golden. Highly intense savoury nose with seaweed, apricot, cabbage, dried mushrooms, acacia and orange peel with a twist of botrytis. Prickly, sweet, restrained acids, orange, apricot, almonds and seaweed. Very rich in minerals, good concentration and medium finish. 16.4

Királyudvar 6 Puttonyos Aszú 2006
Honey golden. Very good intensity in the nose with generous and sharp botrytis. Apricot, tangerine peel, ripe and fleshy fruits with some gentle almonds and citrus on the finish. Extremely good acid and sugar balance with a complexity of flavours, long finish. 17.8


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