Royal Tokaji

Tokaj, Hungary

Szt. Tamás, 6 Puttonyos, Tokaj – 2013

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  • Vineyard Profile

    • Tokaji Vineyard Classification
      In 1700, 28 villages and their vineyards in Tokaji became the first European vineyards to be classified. This classification remains in effect today and has been verified by the Hungarian Ministry of Agriculture as the structure for Tokaji production.

      Szt. Tamás 1st growth single-vineyard
      Sharing the microclimate of Nyuslászó, Szt Tamás is one of the most expensive vineyard hills in the region. Royal Tokaji own 22 parcels totaling 11 hectares of this south facing vineyard with vine age ranging from 20 to 44 years. The earth is a rich, red tinged clay due to the high mineral content in the soil.

    • Vineyards: Royal Tokaji’s parcels of 1st Growth Szt. Tamás single-vineyard (100% Estate)
    • Appellation: Tokaj, Hungary
  • Vintage Report

    • Winter was mild and it was nice to walk outside in a t-shirt in the first half of March. However Mother Nature played a joke on us at the end of the month – we suddenly had 10-12 cm snow just a few days before Easter. Many fruit orchards got severe frost but not the Tokaj vineyards as they are located along hillsides at quite high altitude. The rest of the spring was warm again.
      Berry setting was not perfect because of the rain during blossoming, but it did not reduce the crop dramatically and there was no need for a heavy green harvest. Early rains transitioned to drought, but the weather was miraculous after veraison started. We had ideal conditions for developing aszú berries (botrytis-affected grapes resulting in noble rot). It had been several years since such a top vintage for botrytis/aszú, but it was well worth the wait.

  • Vinification

    • Excellent quality aszú berries with good structure and perfect botrytis were macerated in fermenting must for two days. After pressing and fermentation the wines were transferred into 300-liter second or third fill Hungarian oak casks for about three years maturation in Royal Tokaji’s 13th century underground cellars.

    • Bottled: September 2016
  • Technical Information

    • Varietal Composition: Furmint
    • Alcohol: 10%
    • TA: 11.1 g/L
    • RS: 175.6 g/L
  • Tasting Notes

    • This wine is concentrated with big structure, elegant and graceful with a nose of orange peel mixed with honey. Lively acidity provides backbone and balance with intense richness and depth. Superb now with the promise of great longevity. A true volcanic wine.



  • Royal Tokaji Szt. Tamás, 6 Puttonyos, Tokaj — 2013 – Wine Enthusiast – 100 Points

    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.

  • Royal Tokaji Szt. Tamás 6-Puttonyos – 2013 – Vinous – 94 Points

    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.

  • Royal Tokaji Szt. Tamás, 6 Puttonyos, Tokaj – 2013 – Wine & Spirits – 92 Points

    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.