Domaine Hétszölö : Tokaji Aszú 5 Puttonyos 2010

Tasting characteristics and advice for the Tokaji Aszú 5 Puttonyos 2010 from Domaine Hétszölö

Tasting

Color

The wine displays a bright golden hue with luminous highlights.

Nose

The nose reveals great aromatic complexity, with notes of apricot, citrus fruit and dried melon. Tropical fruit aromas such as pineapple and banana mingle with hints of honey and beeswax. Spicy touches of cinnamon and subtle smoky notes complete this generous bouquet.

Palate

On the palate, this 2010 Tokaji seduces with its remarkable balance between sweetness and freshness. The attack unveils a rich, silky texture, carried by flavors of apricot, citrus and honey. The vibrant, notably high acidity gives structure and brings a mineral tension that runs through the entire tasting. The long, complex finish lingers elegantly on fruity and spicy notes.

Food and wine pairings

This wine pairs perfectly with foie gras, whose richness is enhanced by the wine’s sweetness and balanced by its acidity. It also accompanies blue cheeses and desserts featuring caramelized fruit or apricots with elegance. This Tokaji can also be enjoyed as an aperitif.

Serving and cellaring

This Tokaji Aszú 5 Puttonyos 2010 is best enjoyed at a temperature between 10 and 13°C. Thanks to its structure and remarkable acidity, this wine has exceptional aging potential, reaching around 40 years under optimal cellaring conditions.

An exceptional Tokaji Aszú from Domaine Hétszölö

The estate

Domaine Hétszölö, whose name dates back to 1502, was recreated in 1991 by the French company Grands Millésimes de France, which completely replanted the vineyard and restored the historic facilities. Since 2009, the estate has belonged to Michel Reybier, a French entrepreneur who also owns Château Cos d'Estournel in Bordeaux. Today, the estate spans 55 hectares of vines, farmed under certified organic agriculture since 2015 for dry wines and 2017 for sweet wines. Located in the Tokaj region of Hungary, the estate benefits from a Premier Grand Cru classification dating back to 1772 and is part of the UNESCO World Heritage. Under the direction of Gergely Makai, Domaine Hétszölö produces outstanding wines that reflect the richness of this historic terroir.

The vineyard

This Tokaji comes from plots on the southern slopes of Mount Tokaj, between 120 and 300 meters above sea level. The vineyard benefits from optimal exposure and an exceptional terroir made up of a thick layer of loess over a volcanic subsoil of dacitic rock. This unique combination gives the wines a distinctive silky texture and great aromatic complexity. The Hétszölö and Nagyszőlő parcels, classified Premier Cru since 1772, total 31 hectares and form the heart of the estate. The specific climate, influenced by the confluence of the Tisza and Bodrog rivers, encourages the development of botrytis cinerea, the noble fungus essential to the production of Aszú wines.

The vintage

The year 2010 proved particularly challenging in the Tokaj region. Summer was marked by record rainfall and below-average sunshine, creating cool, humid conditions that were not conducive to the development of botrytis. However, in October, the arrival of favorable conditions allowed noble rot to develop on the remaining grapes. Paradoxically, this difficult year gave rise to wines with exceptionally high acidity, a guarantee of freshness and remarkable longevity.

Vinification and aging

The production of this Tokaji Aszú 5 Puttonyos 2010 required several passes of hand harvesting between mid-September and early November, selecting botrytized berries one by one. These Aszú berries were then macerated in fresh must for a period of two to two and a half years in oak barrels, a duration well above legal requirements. This gentle maceration, lasting around 12 hours to one day, enabled optimal extraction while preserving the wine’s freshness. Aging then continued for two and a half years in 136- and 200-liter Hungarian oak barrels.

Grape varieties

Furmint, hárslevelű and botrytized muscat blanc à petits grains.