Grand Tokaj

Grand Tokaj, formerly the Tokaji Kereskedóház Rt, owns 70 hectares of vineyard in Hungary’s world renowned Tokaj-Hegyyalja, Unesco World Heritage. The winery is currently undergoing significant renovation as part of its ongoing commitment to quality winemaking. Grand Tokaj is best known for its sweet Aszú wines which are made using traditional winemaking techniques dating back to the 1630’s. A base wine is made in September from healthy grapes, then from mid-October, raisin-like, sugar-rich Aszú grapes are handpicked into ‘puttony’ baskets and lightly crushed. Either 3, 4, 5 or 6 ‘puttony’ (25 kg) of Aszú grapes are added to 136 litres of base wine which then undergoes maceration and a second fermentation. The wine is then aged in small oak barrels for a minimum of 4 years and a further 9 months in bottle before release. Aszú wines are delicious drunk on their own or with nuts, foie gras, blue cheese and most desserts.

A wine with very complex, exquisite aromas. Made using botritized shrivelled aszú berries. Flavours and aromas of peach, orange peel, brittle, figs, exotic flowers with a touch of dill at the end. Sampling the wine it has a very clear fruity flavour with orange, quince, pear and apricot notes along with an appearance of white chocolate and vanilla essence. The acids keep the wine round and lengthy. The finish reveals a lime-grapefruit aroma that lingers long in the mouth with a mature coffee aftertaste due to the barrel-ageing process.

Aszú wines are delicious drunk on their own or with nuts, foie gras, blue cheese and most desserts.

Grand Tokaj is best known for its sweet Aszú wines which are made using traditional winemaking techniques dating back to the 1630’s. A base wine is made in September from healthy grapes, then from mid-October, raisin-like, sugar-rich Aszú grapes are handpicked into ‘puttony’ baskets and lightly crushed. Either 3, 4, 5 or 6 ‘puttony’ (25 kg) of Aszú grapes are added to 136 litres of base wine which then undergoes maceration and a second fermentation. The wine is then aged in small oak barrels for a minimum of 4 years and a further 9 months in bottle before release.