Found this in the cellar of a new home. Couldn’t find much on google about it, can anyone tell me more?
by officiate_of_silly
8 Comments
sgrapevine123
I bet it slaps.
Okoear
Tokaji aszu is extremely well known no way you googled anything.
It’ll probably still be very good as it is an incredible sweet wine. Look up Noble Rot/Sauternes for more info. It’s the same kind of wine.
JoeyShabadoo79
I’ve never tried the Hungarian “Tokaji,” but I know that some years ago (late 2000s), the EU ruled that the Italian “Tocai” had to change its name because the two had similar pronunciations. The former Italian Tocai is now called Friulano.
JuanOffhue
Dessert for six people after an outstanding meal.
sercialinho
I believe this is the first vintage of Disznókő, an estate bought/created (based on a sizeable and great eponymous historic vineyard) by AXA Millésimes, the winery-owning subsidiary of the French insurance giant.
For a bit of simplified history – Tokaji production was effectively nationalised in the form of a single forced cooperative during communism, and private production was limited to 1/3 of a hectare (effectively for own consumption). After the fall of communism the state assembled and sold a few complete estates to Western investors who brought a lot of money for the local circumstances but also a lot of knowledge. Other examples include Oremus (owned by Tempos Vega Sicilia), Királyudvar (owned by the same people as Domaine Huet), Pajzos (French collective including owners of Ch Clinet) and of course Royal Tokaji (a group around the British wine writer Hugh Johnson).
The first couple of vintages were not informed by quite the same amount of knowledge yet, though. This is why your wine looks brown. That’s normal and a consequence of winemaking methods they employed. It doesn’t mean the wine has gone off. I have tasted a wine from 1993 that was that same colour at the Disznókő estate and it was wonderful — flavours dominated by earth and overbrewed black tea. Aszú wines are incredibly long-lived with high levels of acidity and sugar, even poor storage conditions can’t kill them (except for TCA of course).
Now, value-wise. That’s very hard to say. Without proof of good storage conditions it’s probably rather low. Likely €40 or under. You can try using the [Idealwine estimate](https://www.idealwine.com/en/sell-my-wines/estimation-gratuite-vins) and potentially sell through them — the fact it’s French-owned will make it more familiar for them and more likely it sells well. But it’s unlikely to be worth selling. No rush drinking it either, and it will taste very odd even if you’re used to mature botrytised sweet wines. Best open with a wine geek, but keep my note in the previous paragraph in mind.
Thesorus
Great find.
Open it and report back.
beethovens_lover
It’s a 5 puttonyos aszu which means that the sugar content will be very high, but hopefully the furmint/harslevelu that was used will counterbalance it with some acidity or minerality, although it’s quite old so the acidity will not be there anymore I suppose.
For those of you who consider it too sweet, try a lower puttony, or go for szamorodni, which is a similar sweet wine with usually a lower sugar content (between 50-100 grams/l usually but it’s not regulated at all) and still with noble rot usually (although not neccessarily, but good producers usually do it with noble rot).
cmc589
Sweet! I just drank a 1993 disznoko 6 puttonyos last fall. This is one of the best tokaji producers and very early in their post communism production. This is still in a fairly oxidative style but will be delicious. The fill level isn’t super concerning to me while not ideal. The wines are very high acid and very high sugar.
I would open and decant off sediment then start enjoying. The 93 6 puttonyos was just about hitting its peak so I imagine that this one is right there if not starting to go over the hill.
Expect orange marmalade, ginger, lemon, honey, botrytis funk, and stone fruit on the taste. There will be a lot of sweetness so its best shared with several people however there is substantial acid in these wines to make them balances and still feel quite youthful as they age.
While a sweeter wine and a year different here is my notes on the one i recently had for you to read if you are curious.
8 Comments
I bet it slaps.
Tokaji aszu is extremely well known no way you googled anything.
It’ll probably still be very good as it is an incredible sweet wine. Look up Noble Rot/Sauternes for more info. It’s the same kind of wine.
I’ve never tried the Hungarian “Tokaji,” but I know that some years ago (late 2000s), the EU ruled that the Italian “Tocai” had to change its name because the two had similar pronunciations. The former Italian Tocai is now called Friulano.
Dessert for six people after an outstanding meal.
I believe this is the first vintage of Disznókő, an estate bought/created (based on a sizeable and great eponymous historic vineyard) by AXA Millésimes, the winery-owning subsidiary of the French insurance giant.
For a bit of simplified history – Tokaji production was effectively nationalised in the form of a single forced cooperative during communism, and private production was limited to 1/3 of a hectare (effectively for own consumption). After the fall of communism the state assembled and sold a few complete estates to Western investors who brought a lot of money for the local circumstances but also a lot of knowledge. Other examples include Oremus (owned by Tempos Vega Sicilia), Királyudvar (owned by the same people as Domaine Huet), Pajzos (French collective including owners of Ch Clinet) and of course Royal Tokaji (a group around the British wine writer Hugh Johnson).
The first couple of vintages were not informed by quite the same amount of knowledge yet, though. This is why your wine looks brown. That’s normal and a consequence of winemaking methods they employed. It doesn’t mean the wine has gone off. I have tasted a wine from 1993 that was that same colour at the Disznókő estate and it was wonderful — flavours dominated by earth and overbrewed black tea. Aszú wines are incredibly long-lived with high levels of acidity and sugar, even poor storage conditions can’t kill them (except for TCA of course).
Now, value-wise. That’s very hard to say. Without proof of good storage conditions it’s probably rather low. Likely €40 or under. You can try using the [Idealwine estimate](https://www.idealwine.com/en/sell-my-wines/estimation-gratuite-vins) and potentially sell through them — the fact it’s French-owned will make it more familiar for them and more likely it sells well. But it’s unlikely to be worth selling. No rush drinking it either, and it will taste very odd even if you’re used to mature botrytised sweet wines. Best open with a wine geek, but keep my note in the previous paragraph in mind.
Great find.
Open it and report back.
It’s a 5 puttonyos aszu which means that the sugar content will be very high, but hopefully the furmint/harslevelu that was used will counterbalance it with some acidity or minerality, although it’s quite old so the acidity will not be there anymore I suppose.
For those of you who consider it too sweet, try a lower puttony, or go for szamorodni, which is a similar sweet wine with usually a lower sugar content (between 50-100 grams/l usually but it’s not regulated at all) and still with noble rot usually (although not neccessarily, but good producers usually do it with noble rot).
Sweet! I just drank a 1993 disznoko 6 puttonyos last fall. This is one of the best tokaji producers and very early in their post communism production. This is still in a fairly oxidative style but will be delicious. The fill level isn’t super concerning to me while not ideal. The wines are very high acid and very high sugar.
I would open and decant off sediment then start enjoying. The 93 6 puttonyos was just about hitting its peak so I imagine that this one is right there if not starting to go over the hill.
Expect orange marmalade, ginger, lemon, honey, botrytis funk, and stone fruit on the taste. There will be a lot of sweetness so its best shared with several people however there is substantial acid in these wines to make them balances and still feel quite youthful as they age.
While a sweeter wine and a year different here is my notes on the one i recently had for you to read if you are curious.
[Disznoko 6 puttonyos 1993 from this weekend : r/wine](https://www.reddit.com/r/wine/comments/1gklu1v/disznoko_6_puttonyos_1993_from_this_weekend/)