Tokaj Pezsgő — Erzsébet
$33.90
In stock
In 1700 Tokaj developed one of the world’s earliest vineyard classification systems, and Tokaj is most famous for being the birthplace of Tokaji Aszú—one of the world’s oldest sweet wines.
Located in northeastern Hungary—which historically has been the crossroads of Central Europe—the region is framed by natural borders: the town of Tokaj in the southwest corner where the Bodrog and the Tisza rivers meet, the Bodrog river to the southeast, and the Zemplén hills to the northwest. The Tokaj region has 5,500 hectares of vineyards and 27 towns and villages. Wines from the different vineyards can all be quite different, and winemakers here love to experiment with single vineyard wines.
On top of its long and fascinating history, the Tokaj region has so much for wine-lover’s to discover. It is rich in a variety of volcanic soils; has a microclimate ideal for bringing on noble rot (botrytis); grows some really interesting indigenous grape varieties; and has a truly enchanting subterranean labyrinth of mould-covered cellars where the wines age. Though Tokaj is best known for its sweet Aszú wines, which are made from botrytized grapes, more than half of the wine it produces is dry.
Six official grape varieties grow in Tokaj. The superstars are the indigenous varieties Furmint and Hárslevelű, with Furmint being the high profile grape that tends to steal the show. Other varieties grown in smaller quantities are Sárga Muskotály, Kövérszölö, Zéta (a crossing of Furmint and Bouvier), and Kabar (a crossing of Hárslevelű and Bouvier). All of these wines are being increasingly made in dry styles, which winemakers are embracing because they are more marketable.
But it’s the sweet wines which make the region so unlike any other. They rely on the development of botrytis, which comes with the right weather conditions. The harvest here is a long, labor-intensive process which starts with the dry wine harvests, and continues with the harvesting of the botrytized grapes, which is done by hand.
In addition to Aszú (which is made with botryized grapes which are selectively harvested by hand, one berry at a time), other styles include late harvest wines, sweet and dry versions of Szamorodni (made with whole clusters of grapes containing a mixture of both botrytized and healthy grapes), Forditás (made from the second pressing after Aszú is made), Máslás (made from the second pressing after Aszú is made), and Eszencia (made from the free-run juice of Aszú berries, so thick and concentrated that it only reaches about four percent alcohol).
The Erzsébet Winery is one of Tokaj’s leading small wineries. It’s a true family-affair, run by siblings Hajnalka and Miklós Prácser and their parents. While Hajni sells the wine (and educates visitors on Tokaj), Miki is busy in the mould-covered cellar making the wine, and their parents (Miklós Sr. and Erzsébet) reign over the vineyards, which are located on some of the best grand cru vineyard sites in the region.
Both siblings are well-traveled, but decided to remain in their hometown to focus on making top-notch wine and build the family business. Erzsébet Pince is located in the center of Tokaj, in an 18th century building which once belonged to a Russian wine merchant. Erzsébet makes the full range of Tokaj wines, from sparkling wine and easy-drinking aperitif-style wines, to top-notch dry single vineyard Furmints and some of the best Aszú in the region.
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