Royal Tokaji has been making the 5 puttonyos style since 1990... Golden in colour, the 2016 vintage bursts with dried apricot, peach, fig honey and Osmanthus, tinted with beeswax and pepper. After aging in second or third-use Hungarian oak casks for two years, the palate displays spiced apricot and honeyed fig flavours, with Furmint’s tell-tale acidity spine (9.9g/l), followed by a lip-smacking spicy finish. Sugar level sits at 158 g/l, much higher than the 120 g/l hallmark for 5 puttonyos.

Bright gold colour. Honeyed apricots and dried peaches with accents of marmalade and exotic spices on the nose. Great concentration of fleshy stone fruits at the core, with glossy honey and sweet vanilla adding to the complexity. Sweet without any sense of stickiness, this is fresh, vibrant and lifted on a long and sumptuous finish. Very, very moreish – the perfect wine to introduce someone to Tokaji.

Brillaint gold-flecked-amber in the glass, this Hungarian stunner hails from the Szt. Tamás vineyard located on one of the Tokaj's most iconic hills. It has aromas of wildflower honey, ripe peach, honeysuckle blossom, fresh sliced apricot and acacia flowers. It is an ethereal blend of Furmint, Hårslevelü and Muscat. Silky smooth on entry, it offers enticing flavors of white peach, apricot preserves, honeycomb and acacia honey. It has beautiful heft on the palate with balanced acidity and crisp minerality. The elegant sweetness is perfectly foiled by bracing acidity and crispness in the finish.

The 2013 Tokaji Szt. Tamás 6-Puttonyos contains 175.6g/L residual sugar with 11.1g/L acidity. The Vouvray-like bouquet is slightly more resinous and petrolly compared to the Betsek. The palate is fresh and very well balanced, offering notes of orange cordial, peach and apricot. Very elegant in style, displaying more depth and poise on the finish than the Betsek and Nyulászó. Now this has real potential! Tasted at the Royal Tokaji Company tasting in London.

The 2013 Tokaji Betsek 6-Puttonyos has a complex, winsome bouquet of yellow plum, mirabelle and a touch of lemon curd. The well-balanced palate is very pure in the mouth, offering a viscous entry and a fine bead of acidity. It has a more cohesion than the Nyulászó, and the finish is elegant and poised. I cannot explain why but there is something almost South African on the finish, perhaps a (very) distant echo of a Mullineux straw wine! Tasted at the Royal Tokaji Company tasting in London.

Puttonyos Royal Tokaji’s red label (known as blue label outside the US), is a blend of furmint with a little hárslevelu gathered from across the winery’s many vineyards. While it’s sweet (with 155.7 grams per liter of residual sugar), it feels brisk and fresh, the acidity channeling the wine’s marmalade notes and ripe nectarine flavors with clarity and lift. That breeziness belies the wine’s staying power: This is the sort of sweet wine that can

Puttonyos This vineyard of ruddy red soils often produces one of Royal Tokaji’s most voluptuous wines. In 2013, its fruit ripened to a dried-mango intensity, with notes of tropical fruit, apricots and marmalade deepened by an earthy savor, hinting at smoke and white mushrooms. The acidity keeps the wine feeling plump and succulent, and refreshes the palate for another sip.

Royal Tokaji released a string of exceptional wines from 2013, including this Tokaji Aszú, from a vineyard south of Mád on black volcanic soils. The season owes its success to a wet winter followed by a warm, dry summer. Then a cold snap in September helped preserve acidity in the fruit: Although the residual sugar clocks in at 182.8 grams per liter, and acidity sends the wine’s rich, sweet flavors soaring into a heady cloud of flavor, buzzing wi

“... is golden in color, with aromas of delicate acacia flower, honeysuckle, fresh peach and tinned apricot. The flavors come alive on the palate, showing luscious apricot, floral honeycomb and fresh pear juice. The acidity is perfectly balanced..."

“Straw colored with gold reflections, ... aromas of dried pear, fresh apricot and yellow peach. Flavors of fresh Bartlett pear, acacia honey and tinned apricots unfold on the palate. The finish is sweet, with just the right amount of acidity."

“This late harvest wine from Hungary is comprised of Furmint, Hárslevelu and Muscat. It has aromas of acacia flower and pear, with flavors of apricot, pear juice and dried rosemary. The finish is pleasantly sweet without being too cloying.”

"Hungarian Tokaji is famous for its incredible sweet wines ... This bone dry style is also made from Furmint, but is a completely different proposition. ... refreshing, almost tart, acidity and delightful pink grapefruit notes on the finish."

"Full, complex and multi-layered with candied mango, papaya, honey, peach and sweet spice flavours. Very zesty, mineral finish with gentle sweetness and great length."

"Complex wine bursting with mandarin, nectarine and poached peach flavours, refreshed by juicy acidity. Soft, complex, creamy and long - delicious!"

"This is lightly sweet and zesty, with mouthwatering acidity and flavors of melon gelée, ground cardamom and candied pink grapefruit peel. Ample minerality shows on the finish."

"This is like fine silk on the palate, impeccably balanced, with a finely woven panoply of melon pâte de fruit, exotic cardamom, cumin, passion fruit coulis, toasted almond and crushed pine needle notes. Long and creamy on the mouthwatering finish."

“This is like fine silk on the palate, impeccably balanced, with a finely woven panoply of melon pâte de fruit, exotic cardamom, cumin, passion fruit coulis, toasted almond and crushed pine needle notes. Long and creamy on the mouthwatering finish.”