Hello! Welcome to As Drunk by Exotic Wine Travel, a weekly column where we feature interesting wines that we encourage you to seek out. The reviews featured in this series may be written by either one or the both of us. The featured wines can be from obscure or well-known wine regions. We hope that these wine recommendations will keep you gastronomically curious and your palate invigorated!

Cotnari Grasă de Cotnari Vinoteca 2000

The wines of Cotnari (Romania) used to be among the greatest wines in the world. They were coveted alongside the great sweet wines of Tokaj (Hungary), Commandaria (Cyprus), and Constantia (South Africa). In Jancis Robinson’s The Oxford Companion To Wine, Dr. Caroline Gilby states that Cotnari, “At one time rivaled Hungarian Tokaji as an elixir of fashion sought after in the courts of northern Europe. It was still fashionable in Paris at the end of the 19th century.”

After the World Wars and communism in Romania, the wine quality of Cotnari suffered. Not many producers make this classic wine anymore, Cotnari is an exception. The winery was a state-owned producer during communist times but is now privatized. They have an extensive collection of these wines dating back several decades.

Cotnari winery releases a few old bottles of Cotnari under their Vinoteca Vin de Collectie series. They sell some of these wines dating back to the 1950’s. A walk through their vinoteca, where they store these wines, is impressive. During an evening dinner at the cellar, the winery was kind enough to open a few bottles from the 2000 vintage.

The Cotnari Grasă de Cotnari Vinoteca 2000 is made from the grape Graša de Cotnari, also known as Kövérszölö in Tokaj (Hungary). This is a botrytized sweet wine that isn’t overly rich or sappy. There are notes of honey, dried apricots, mushroom, and lemon peel. However, the fresh acidity, low alcohol, and relatively low body keep this wine light on its feet. There are no tech specs available, but we believe that this wine has under 100 g/L of residual sugar.

It’s a honeyed sweet wine that won’t overpower your senses like a Sauternes or a Tokaji but will give you the flavors that we wine nerds crave about botrytis-infected wines. Just be careful, it’s dangerously easy to drink and a bottle can disappear in no time.

90/100 (You can find out more about our scoring system on the WINE RATING page.)

You can find this wine on the Cotnari Online Shop

* We visited the Cotnari Winery while judging at the IWCB Romania.

Please note that the opinions expressed are our own and have not been paid for in any way. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. On occasion, we extend the option of purchasing the wines we review or/and the products we spotlight. Some of these product links are set up through affiliate programs, which means Exotic Wine Travel gets referral credits if you choose to purchase these items via the links we provide.

The post Cotnari Grasă de Cotnari Vinoteca 2000 appeared first on Wine Travel.

Tokaj is one of the world’s legendary wines, known as the wine of kings and king of wines. When it comes to sweet Tokaji, the Tokaji Aszú 6 Puttonyos is often the crown jewel in most producers’ portfolios (in addition to Tokaji Eszencia). These wines are so intense and unique, they feel almost medicinal when drinking them.

This type of wine is made by using grapes infected with botrytis, which are shriveled and intensely sweet. The sweetness level of Tokaji was traditionally measured by how many baskets (puttony) of botrytized berries were added to the base wine. A Tokaji Aszú 6 puttonyos traditionally took six puttony of grapes to achieve the proper level of sweetness. The botrytized grapes aka Aszú berries are picked by hand, making these wines labor-intensive.

Most people associate Tokaj with Hungary and for good reason. If you’ve ever had the chance to sip on a sweet Tokaji, it was most likely from Hungary. A little-known fact is that this luscious sweet wine is also made across the border in Slovakia, where it’s known as Tokajský Výber 6 Putñový.

Slovak Tokaj

A small part of Tokaj falls within the borders of modern-day Slovakia. The existence of Slovak Tokaj is highly controversial and Hungarians have disputed Slovakia’s use of the name to the EU. Pushing politics aside, both sides of Tokaj show similarities.

The first and foremost is the volcanic soil. Slovak Tokaj producers possess long cellars that tunnel through the volcanic tuft. These cellars are humid and have the perfect conditions for the black cellar fungus Racodium cellare, which feeds off evaporated alcohol and keeps the air free of musty smells.

Many of the grapes are used on both sides of the border (Furmint, Hárslevelü/ Lipovina, and Sárgamuskotály/Yellow Muscat/Muškát žltý). The Hungarian side also has unique grapes like Kabar, Kövérszőlő, and Zetá. We haven’t come across these in Slovak Tokaj, although there could be small isolated plantings.

Info poster by WineSofa.eu

There are over 900 registered hectares of vineyard space in Slovak Tokaj but many claim that less than 50% of that is actually planted. Slovak Tokaj consists of seven villages as opposed to 27 in Hungarian Tokaj. There are seven larger producers in Slovak Tokaj in addition to several small, garage wineries.

Slovak Tokaj Nomenclature

WineSofa has put together an info poster to explain the different styles of wine in Tokaj. Winemaking laws are very similar in both parts of Tokaj. The nomenclature in both sides is different, which should be no surprise because the Slovak and Hungarian languages bear no resemblance to each other.

Here are terms that appear on Slovak Tokaj labels.

• Tokajský = A wine from Slovak Tokaj. A wine from the Hungarian side is called Tokaji.
• Suché/Sladké = Dry/Sweet
• Samorodné = The same name as Szamorodni in Hungarian Tokaj
• Výber = Aszú, the dried grape berry affected by botrytis
• Putňový = Analogous to Puttonyos in Hungary, which are the traditional wood baskets used to collect Výber/Aszú berries
• Forditáš = Analogous to Forditas in Hungarian Tokaj. A style of wine where Výber/Aszú skins are reused to make a second batch of sweet wines. Similar to the ripasso method in Italy.
• Výberová Esencia = Analogous to Aszú Eszencia, which is a style that was officially discontinued in Hungarian Tokaj. It’s sweeter than Výber Putñovy wines, yet lighter than an Esencia wine.
• Esencia = Eszencia, the free run juice from Výber/Aszú berries. It runs strictly from the weight of the grapes and is collected via a tap at the bottom of a tank.

Tokaj: Differences in Style

Hungarian Tokaji might be more user-friendly to most of the wine drinking public. Wine geeks will probably be intrigued by the sweet wines from Slovak Tokaj, aside from the uniqueness factor. Among the wines of Slovak Tokaj, the Tokajský Výber 6 Putñový is sure to peak interest. 

There are some obvious differences in the styles between sweet Hungarian Tokaji and Slovak Tokajský. In general, the sweet Tokajský wines from Slovakia are more oxidative and “old-school” in style compared to Hungarian Tokaji. The sweet Slovak Tokajské wines are nuttier with toffee-like notes, similar to Tawny Port. What the wines share with their Hungarian counterparts is the fiery acidity that wipes the palate clean.

Slovak Tokajský Výber 6 Putňový 

We have included all producers of 6 Putñový wines in Slovak Tokaj with the exception of Chateau Vecsey – who chose not to show their wines. Chateau Grand Bari is another new project in the region but they have yet to release a Tokajský Výber 6 Putñový to the market. Unfortunately, these wines are not heavily exported, which means you will have to visit Slovakia to pick them up. 

• Chateau Viničky Tokajský Výber 6 Putñový 2009

The Chateau Viničky Tokajský Výber 6 Putñový 2009 is widely available in Tesco outlets throughout Slovakia. This wine has notes of dried apricot, walnuts, almonds, and lime skin. Very sherry-like on the nose. Concentrated on the palate. It’s rich with nutty flavors. The acidity isn’t searing like normal Tokaj but it is high. Natural gas and citrus-like finish. It isn’t the most complex wine in this style but it is delicious. Score: 88/100

• J&J Ostrožović  Tokajský Výber 6 Putňový 2003

J&J Ostrožović is one of the biggest names in Slovak Tokaj. It’s still owned by the founder, Jaroslav Ostrožović. Jaroslav produces many different wines, including a reductive fresh style of sweet Tokaj, but he still prefers to make the traditional Tokaj wines.

The J&J Ostrožović Tokajský Výber 6 Putňový 2003 has a golden amber color. With 160 g/L of RS and 13 g/L of acidity, it’s aged for five years in the barrel. Layers of fall leaves, apricots, orange peel, and tobacco make up the complex flavors. The wine is rich on the palate with fiery acidity and a spicy finish. Score: 93/100

• Tokaj & Co. Tokajský Výber 6 Putñovy 2006

Tokaj & Co. is another one of the big boys on the market. Their wines can also be found easily in Tesco outlets throughout Slovakia. The Tokaj & Co. Tokajský Výber 6 Putñovy 2006 is a blend of 65% Furmint, 25% Lipovina, and 10% Yellow Muscat. This was aged for eight years in the barrel and 180 g/L of RS. Wax, fall leaves, lemon, and apricot notes dominate the flavor profile. It’s rich and luscious on the palate, which includes lots of aged notes. Fiery acidity and a long finish. Score: 90/100

• Tokaj Macik Tokajský Výber 6 Putňový 2006

Jaroslav Macik is a traveling man. He can be seen judging at various competitions over Europe. His wines are also the only Slovak wines currently displayed at La Cité du Vin in Bordeaux. The Tokaj Macik Tokajský Výber 6 Putňový 2006 is made with a base of Samorodné wine, unlike most other sweet Tokaj wines that use fresh, dry wine as a base.

It has flavors of pumpkin spice, orange peel, and dried apricot with a touch of fall leaves. This is aged under a thin film of bacteria called flor. This is a unique style, it isn’t as full bodied as normal 6 Putñový wines. The wine is lighter on its feet with a lovely freshness. Score: 90/100

• Zlatý Strapec Tokajský Výber 6 Putňový 2009

Zlatý Strapec is a gem of a producer. Their wines aren’t present much on the market and most of their business comes from selling bulk wine from the tap to the locals. However, their Tokajský Výber wines can be stunning.

The Zlatý Strapec Tokajský Výber 6 Putňový 2009 is orange and amber in color. Charred wood, orange peel, nuts, and dried apricot dominate the palate. With 160 g/L of RS, it’s rich and concentrated. This has many layers of flavors. It’s chewy and has an impeccable balance for a wine of this sweetness. Fiery acidity and a long finish, both staples for the sweet wines of Tokaj. Score: 92/100

You may also enjoy:

Slovak Tokaj: A Forgotten Region
Hungarian Wine: The Legendary Tokaj Region
Return To Tokaj

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Make no mistake about it, we’re crazy about Tokaj.

Although it’s only a three-hour drive east of Budapest, Tokaj feels a world apart. The Zemplen Mountains provide a stark contrast to the great plains of Hungary. The south slopes are covered in vineyards and engulf 27 small villages.

Tokaj is a UNESCO World Heritage Cultural Historical Landscape and for good reason. It is a romantic and quiet slice of Hungary. We first visited Tokaj in the Fall of 2017 and instantly fell in love. You can see some photos and videos of the landscape in that previous article.

How Tokaji Wines Are Made

Tokaji wines are unique and can be confusing to understand for those new to the region. Our friends at WineSofa has produced a series of info posters to make understanding Tokaji wines easier. Here’s how Tokaji Aszú wines are made.

And the different types of Tokaji wines.

Second and Third Impressions of Tokaj

During the summer of 2018, we had the chance to visit the region on three separate occasions. Each time we visited a few cellars. We also tasted dozens of Tokaji wines in Budapest as we continue to build our knowledge of the region. All in all, over the summer we managed to taste over 100 Tokaji wines.

Since sweet wines are a tough sell, many producers have put a heavy focus on dry wines – some of which can be stunning. It will be interesting to see how all the producers come along with their dry wines. All too often, the dry wines tend to be neutral with searingly high acidity. However, when they’re good, they’re outstanding.

Exotic Wine Travel’s Picks

You can find out more about our scoring system on the Wine Rating page.

Dry Tokaji

• Abraham Pince, Kölevés Tokaji Furmint 2013

Abraham Pince is a tiny producer in the village of Erdőbénye. The Kölevés is his entry-level dry wine but for my palate, maybe the best. There are flavors of white fruit, iced sugar topping, and smoke. This is full bodied with high acidity and snappy, peppery acidity. It has a snappy, peppery finish like Grüner Veltliner. Piercing acidity with a ton of minerals on the finish ironically Kölevés translates to “stone soup.”  Score: 90/100

• ÁTS, Szent Tamás Furmint 2015

Szent Tamás is one of Tokaj’s legendary vineyards, located in Mád. The Szepsy Szent Tamás is the most expensive dry Tokaji and can set you back 100 USD or so. The ÁTS Szent Tamás Furmint can be had at a fraction of this price.

This hasn’t aged prematurely like many dry Furmints do after a year or two, showing that the fruit is fantastic. The wine has an explosive nose with flavors of sweet peach, lemon, and flint, flint, flint! This is concentrated and full of minerals. Acidity is under control on this big bodied wine. Full of texture and good oak integration with a long finish. A pleasure to drink.   Score: 90/100

• Erzsébet Pince, Király Dülö 2012

For our money, the Erzsébet Pince Király Dülö label is the finest dry Tokaji we have tasted. During our visit to the cellar, we got the chance to taste this older vintage. Although it’s not available, the current releases of 2015 and 2016 are highly recommended.

This wine has aged beautifully. It’s loaded with sweet peach, flint, spice, and sweet-tart notes. It’s full and round. It hasn’t aged as much as normal Furmints and the finish is long and mineral. Master of Wine and Master Sommelier, Ronn Weigand is part of the winemaking family and together they have all pulled an extraordinary amount of flavor out of this relatively neutral grape (Furmint).  Score: 94/100

Dry Szamorodni

• Hudácskö, Tokaji Szamorodni Szaráz 2007

Hudácskö is a small family winery that sells almost all of their production from the cellar. I was very pleased to see that they produce dry Szamorodni, somewhat of a dying art in Tokaj. The Hudácskö Tokaji Szamorodni Szaráz is aged in oak for three years. It has lemon, sherry-like flavors with honey, nuts, and a touch of lime. It’s old-school and delicious. Think of it as a dry Fino Sherry with more acidity and a tangy finish.  Score: 90/100

• Berés, Szamorodni Szaraz 2006

Most of the new wineries in Tokaj are from foreign investment. However, the Berés estate is Hungarian owned. While the estate does produce sweet Tokaji, their focus is on dry wines. The Berés Szamorodni Szaraz is aged under the flor. Bright notes of lemon, pineapple, apricot, and almond make up the flavor profile. Beautiful notes of pine and oxidative notes with a nutty finish. Tart but not overlying coying.  Score: 89/100

Find or buy on Wine-Searcher.

• Megyer, Szamorodni Szaraz 2011

Megyer is the second label of Chateau Pajzos but don’t let that fool you. The wines in the Megyer lineup are still serious. The Megyer Szamordoni Szaraz is 100% Yellow Muscat four years in the barrel under the floor. Notes of honey, tangerine, and almond notes with some dried apricots and fall leaves emerge from the glass. The wine is smoky and bone dry. This has a smooth and oxidative finish.   Score: 90/100

Sweet Tokaji

• Erzsébet Pince, Tokaji Aszú 6 Puttonyos 2013

The Erzsébet Pince Tokaji Aszú 6 Puttonyos 2013 is aged for 24 months in Hungarian oak. It’s very complex with honey, lemon, sweet peach, and fall leaves notes with a touch of dried pineapple. The wine feels so fresh despite the 224 g/L of residual sugar. It’s layered and complex with a long finish. Score: 96/100

• Chateau Pajzos, Tokaji Aszú 5 Puttonyos 2006

Chateau Pajzos has focused on the 5 Puttonyos as their flagship sweet wine (as opposed to the 6 Puttonyos). This vintage is a masterpiece, there are beautiful notes of white flower, caramel, lemon, natural gas, tangerine, and apricots. Extremely complex, it’s floral, fruity, concentrated, and rich. Luscious mouthfeel with brilliant acidity and a long finish.   Score: 95+/100

Find or buy on Wine-Searcher.

• Chateau Dereszla, Tokaji Aszú 5 Puttonyos 2009

The Chateau Derezsla Tokaji Aszú 5 Puttonyos 2009 has the typical, textbook flavors of a sweet Tokaji – which is not a bad thing! There are notes of honey, fall leaves, apricot, lemon, and baking spice. Full and luscious on the palate with fiery acidity. The finish on this is spicy and long with over 150 g/L of residual sugar.  Score: 92/100

Find or buy on Wine-Searcher.

• Oremus, Tokaji Aszú 6 Puttonyos 1999

This was the first bottled vintage that Oremus made in its new cellar. The Oremus Tokaji Aszú 6 Puttonyos 1999 has 240 g/L of residual sugar. It’s very complex and ethereal on the palate. A myriad of flavors include nuts, honey, marzipan, white chocolate, lemon, and fall leaves notes. Fiery acidity with tight structure and a long finish.   Score: 97/100

Find or buy on Wine-Searcher.

• Szepsy, Szamorodni Edés 2012

No article on Tokaj would be complete without a wine from Istvan Szepsy, the most legendary producer in the region. This Szamorodni has the concentration of a Tokaji Aszú wine, impressive in itself. The Szepsy Szamorodni Edés 2012 may be the most concentrated sweet Szamorodni that we’ve come across.

It’s very floral with lemon, marmalade, honey, and cotton candy notes. It’s rich for this style of wine but still has many layers of flavor and a slightly spicy finish. A touch more acidity would have pushed it to ethereal levels.  Score: 93+/100

Find or buy on Wine-Searcher.

Tokaji Eszencia

• Chateau Pajzos, Tokaji Eszencia 2000

The mother of all Tokaji wines. The Chateau Pajzos Eszencia 1999 scored a perfect 100 points in Robert Parker’s The Wine Advocate. The 2000 isn’t a slouch either with over 500 g/L of residual sugar and 4% alcohol. Notes of lemon, dandelion, toffee, and taffy notes with mushrooms and forest floor cover the palate. The wine is rich and long with a healing mouthfeel. It’s like a magic potion on the palate. Good acidity with a long finish.  Score: 97/100

Find or buy on Wine-Searcher.

• Oremus, Tokaji Eszencia 2008

Although I prefer the 2007 to this vintage, it’s still a helluva wine. The Oremus Tokaji Eszencia 2008 has over 500 g/L of residual sugar. It’s very complex with notes of lemon, fall leaves, apricot, orange peel, cotton candy, and natural gas notes. It’s very sweet with a long finish and the fiery acidity. It’s not as tight as the 2007 but it’s fantastic none the less.   Score: 96+/100

Find or buy on Wine-Searcher.

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Thank you to Taste Hungary for providing a day trip to Tokaj and Hungarian Wines.eu for a visit to Tokaj during their study trip. Please note that the opinions expressed are our own and have not been paid for in any way. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. On occasion, we extend the option of purchasing the wines we review or/and the products we spotlight. Some of these product links are set up through affiliate programs, which means Exotic Wine Travel gets referral credits if you choose to purchase these items via the links we provide.

The post Return to Tokaj appeared first on Wine Travel.

Hello! Welcome to As Drunk by Exotic Wine Travel, a weekly column where we feature interesting wines that we encourage you to seek out. The reviews featured in this series may be written by either one or the both of us. The featured wines can be from obscure or well-known wine regions. We hope that these wine recommendations will keep you gastronomically curious and your palate invigorated!

Corcova Dessert 2013

During an evening in August 2018, we made our way to the Transylvanian city of Oradea. We were recovering from a whirlwind two weeks of nonstop tasting and travel in Sardinia (Italy) and Slovakia. We planted ourselves in Romania for a week to finish up some work and see a fellow #winelover and friend.

Our friend Serban Sincai is a wine enthusiast and member of Millésime, a Romanian group dedicated to culture and wine. The group does wine tastings a few times a month in the old fortress of Oradea. Even though most of the members were away on holiday, Serban called an impromptu meeting in our honor.

We tasted several international and Romanian wines blind during the evening. The wines that stood above the rest were the Château Montrose 2008 and Quinterelli Giuseppe Amarone Della Valpolicella Classico 2003. The Montrose is still a baby with ripe fruit and chewy tannins, we would prefer to drink it in another ten years. The Quintarelli Amarone is drinking exceptionally well now, it’s a wine for meditation and long evenings by the fire.

Serban also mixed in several Romanian wines blind. We were pleased with the Davino Flamboyant 2012 (a blend of Cabernet Sauvignon, Merlot, and Feteasca Neagra) in addition to the Corcova Cuvée Boheme 2009 (a blend of Cabernet Sauvignon and Merlot). Both wines are plush and ripe with good structure. They’re massive wines that will appease even the most critical of palates.

It was the last sweet wine that was the biggest surprise. The wine was served blind like the rest and it followed the Château Montrose and Quinterelli Giuseppe Amarone Della Valpolicella Classico. We thought that the wine was a Sauternes. When the wine was unveiled, we were shocked.

The Corcova Dessert 2013 is a blend of 85% Sauvignon Blanc and 15% Chardonnay aged in stainless steel. Around 90% of the Sauvignon Blanc was infected with botrytis in this vintage. Notes of honey, stone fruit, and tropical fruit flavors. It’s rich and luxurious on the palate with balancing acidity. Fantastic value for money as it can be found in Romania for under 8 Euros. It’s one of the few Romanian wines at the La Cité du Vin in Bordeaux and for good reason. 

4.2/5 (You can find out more about our scoring system on the WINE RATING page.)

Find or buy on Wine-Searcher.

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Romanian Wine From Dealu Mare
Romanian Wine From Drăgăşani

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In the Spring of 2018, we set out on a re-tour of Croatia to bring our book Cracking Croatian Wine: A Visitor Friendly-Guide to life. There was so much to share about Istria that we ended up shooting four episodes there. This is part 3 of 4 about Istria.

Istrian Gastronomy

In part 1 of Cracking Croatian Wine in Istria, we offer an overview of the wine grape-growing condition and a peek at what Istrian cuisine has to offer. In part 2, we shift the focus to Malvazija Istarska, the most widely planted grape in the region. In this episode, we continue to explore the wines of Istria, but what’s slightly different from our usual videos is the focus on gastronomy.

Istria is a wine region full of culinary delights. The red wines of Istria are generally more acidic and juicier compared to its counterparts from the rest of Croatia. This style of wine goes exceptionally well with food. The white wines of Istria range from the comfortably aromatic and summery fresh style to oaked and age-worthy, both of which can be paired well with seafood, pasta, and cheese.

Istrian Truffles

What visitors shouldn’t miss is the Istarski Tartuf, which means “Istrian Truffle”. It is usually shaved and sprinkled over pasta, steak, scrambled egg, and seafood. White truffles grow in only a few places in the world, including small pockets of Slovenia, Italy, France, and Croatia. Unlike their black counterparts, white truffles grow during specific times of the year. In Istria, the white truffle season is October to February. It is not uncommon to see this white rarity sell for over €2,000 per kilogram.

Istria is arguably the only wine region in Croatia that has managed to marry—in a sustainable, happily-ever-after way—its gastronomic and viticulture traditions and package this marriage in a modern and accessible way to create the ultimate gastronomy experience.

Watch “Cracking Croatian Wine in Istria, Part 3 of 4” on Exotic Wine Travel YouTube:

Timestamps: Cracking Croatian Wine in Istria, Part 3/4

(0:57) Explore a medieval hilltop town called Grožnjan.

(1:22) Meet Ivan Damjanić of Damjanić Winery (Poreč town). Ivan makes one of our favorite Croatian red wines: the Damjanić Clemente.

(2:40) Check out the wine bar ItIstria in the town of Umag. It’s a one-stop place owned by several restaurant owners and wineries like Coronica, Cuj, Degrassi, and Kozlović.

(2:53) Meet Moreno Coronica of Coronica Winery (Umag town). He produces some of Croatia’s greatest white and red wines.

(3:20) Meet Moreno Degrassi of Degrassi Winery (in the coastal town Savudrija). He produces juicy, Italian-style wines that always offer great value for money.

(4:08) We head to the picturesque town of Rovinj and pop by Villa Dobravac for a wine-and-tapas pairing lunch.

(6:08) Come with us to the hilltop town of Buzet. The Prodan Tartufi family helps us hunt for some delicious Istrian truffles for dinner.

(9:04) Check out the different dishes that can be made with Istrian truffles.

(10:22) At the gala dinner of the 25th annual VinIstra, we meet with renowned wine personality Steven Spurrier, Decanter Magazine‘s consultant editor and the organizer of the 1976 Judgment of Paris. We also get a chance to taste his English sparkling wine, the Bride Valley’s Blanc de Blancs 2014.

(10:48) More Istrian culinary delights and a sweet ending from Benvenuti Winery.

(11:36) Preview of the next episode, Cracking Croatian Wine in Istria (Part 4 of 4).

View, like, share the full episode on our Facebook Page:

The finest selection of

Croatian wines available at:

Shipping is available EU-wide and to the UK.

Check out Croatian Wines Available in the USA.

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    Do you want to try Croatian wines?    

If you’re looking to savor the exquisite flavor of Croatian wines, look no further than wineandmore.com. With an abundance of options from different winemakers, it’s easy to find exactly what your palate desires. Not sure which bottle is best for you? Try out one of their curated wine cases and discover the perfect vintage for any occasion!

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Want to learn more about wine?

Are you ready to discover the wonderful world of wines? Come join us at wineandmore.com and let’s explore the incredible selection of delicious wines together! We can’t wait to share our passion for wine with you!

You May Also Enjoy Making Cracking Croatian Wine

Please note that the opinions expressed in this article are unsolicited and have not been paid for in any way by governmental bodies, enterprises, or individuals. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. On occasion, we extend the option of purchasing the wines we review or/and the products we spotlight. Some of these product links are set up through affiliate programs, which means Exotic Wine Travel gets referral credits if you choose to purchase these items via the links we provide.

The post Cracking Croatian Wine in Istria (Part 3/4) appeared first on Wine Travel.

The villages of Collioure and Banyuls Sur Mer are two picturesque villages on the coast of southern France. They sit on the border with Spain. Both villages sit in natural coves and are backed by steep, terraced vineyards.

The vineyards here are reputable some of the lowest yielding in Europe. Yields in Collioure during the 2016 harvest were 29.5 hectoliters/hectare (according to Roussillon CIVR). Vines on these terraces are bush trained, meaning that all vineyard work in manual. I can’t imagine pruning and harvesting these vines in the hot Mediterranean sun, just look at how extreme these vineyards are below.

These hills give birth to grapes that can be made into Collioure (Blanc, Rosé, Rouge) or Banyuls Vin doux naturel (fortified sweet wine). The AOC laws state that these wines must be blends (often at dizzying proportions). Here are the grapes that are permitted.

The vintage makes a difference on what the winemakers will make. The winemaker from Domaine Madeloc told me that during the hot vintage of 2015, “a few of us got together and decided that we needed to make more Banyuls instead of dry wines because of the grape quality.”

Banyuls VDN wines are naturally sweet, fortified wines that opened my eyes. I am now a huge fan of these wines (this coming from the only wine geek who doesn’t fancy Port). These wines are complex and fascinating with well-integrated alcohol (which is what bothers me about Port). They are rich and pair beautifully with chocolate.

There are a number of grapes allowed in the blend but most producers use Grenache Noir, Grenache Blanc, and Grenache Gris. Strong brandy is added when the wines reach around 6% ABV, stopping the fermentation process and leaving the residual sugar behind. These wines can be red or white and made as a vintage wine, a non-vintage (Hors d’Age), and oxidative in style (Rancio).

During my visit to the region, these wines stood out the most.

Exotic Wine Travel’s Picks

(You can find out more about our scoring system on the WINE RATING page.)

Collioure Blanc

• Domaine Madeloc (Pierre Gaillard), Cuvée Tremadoc Collioure Blanc 2016

Find or buy on Wine-Searcher.

The Domaine Madeloc (Pierre Gaillard), Cuvée Tremadoc Collioure Blanc 2016 is a fun blend of Grenache Gris, Rolle (Vermentino), and Roussanne. It’s a barrel fermented wine with stellar wood integration. Tangy, mineral, and shiny with white stone fruit flavors and a touch of guava are followed by a long finish.   4.3/5

• Domaine Augustin, Adéodat Collioure Blanc 2016

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The Domaine Augustin Adéodat Collioure Blanc is made with Grenache Gris aged for a short time in barriques. Full of lime and green apple flavors with a touch of yogurt. It has bite in the mid palate and a long finish.   4.2/5

• M. Chapoutier, Domaine del Bila Haut Chrysopée Collioure Blanc 2016

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The Chapoutier, Domaine del Bila Haut Chrysopée is a cuvée of Grenache Gris and Grenache Blanc aged on the lees in large oak casks. The flavors from the lees dominate this big-bodied wine. Other flavors include lime, green mango, and yogurt. It has palate presence, being huge in the mouth with a medium finish.   4.1/5

• Cave De L’Abbérous, Cornet & Cie Collioure Blanc 2016

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This wine is a blend of Grenache Blanc, Grenache Gris, Vermentino, Roussanne, and Marsanne left on the lees. The Cave De L’Abbérous, Cornet & Cie is ripe and highly phenolic on the palate. It has lime, green apple, yogurt, and tangy flavors. It’s also tannic for a white that has saw no barrel aging.   4.1/5

• Mas Siempre, Pujol Collioure Blanc 2016

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This is a crazy white wine made with Grenache Blanc and Grenache Gris. The Mas Siempre Pujol smells like it is tired and oxidized, yet it is bright and vibrant on the palate. The flavors include bright green apple, guava, stone fruit, and mineral flavors. 4.0/5

• Clos Saint Sébastien, Inspiration Minérale Collioure Blanc 2016

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While nearly every offering I tasted from Clos Saint Sébastien was impressive, this stood out the most. The Inspiration Minérale is aged one year in large oak casks. It’s a blend of Grenache Blanc and Grenache Gris. The wine is oaky but well integrated. Full of ripe white peach, citrus, green apple, and mineral flavors with a complex and long finish.   4.3/5

Banyuls

Cave L’Étoile, Banyuls Grand Cru Cuvée Réservée 1995

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What a wine! The Cave L’Étoile, Banyuls Grand Cru Cuvée Réservée 1995 was aged for ten years in oak. It’s full of raspberry, coffee, toffee, pepper, and leather flavors. It has a savory mouthfeel, almost like a great, mature dry red wine. Long finish and beautiful integration of alcohol. It’s a blend of Grenache Noir, Grenache Gris, and Carignan.   4.7/5

Domaine Madeloc (Pierre Gaillard), Banyuls Solera NV

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The Domaine Madeloc Banyuls Solera was made using the Solera methode (think Sherry). The oldest wine in this blend is from 1921! It’s a blend of Grenache Noir and Grenache Blanc. Full of chocolate, caramel, lemon, and fig flavors. Great acidity cleans off the palate, never making the wine feel too sappy. Comes in at 18.5% ABV but the alcohol integration is fantastic.   4.4/5

Domaine Pietri Geraud, Banyuls Blanc 2015

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This is made from 100% Grenache Blanc. The Domaine Pietri Geraud Banyuls Blanc is such a fun sweet wine. It smells like a dry wine but the palate and finish take you off guard. Aged one year in barriques. Flavors of flint, lime, mango, white peach, and pineapple dominate. It’s a medium bodied wine with a fiery acidity that wipes the palate clean.   4.3/5

Domaine Tambour, Banyuls Hors d’ Age

This is a non-vintage wine made from 100% Grenache Noir. The Domaine Tambour Banyuls Hors d’ Age was aged for 40 months in oak before release. Don’t let the label fool you, this is serious juice. Full of red fruit, coffee, caramel, and toffee flavors. There is a tart berry pie-like acidity on the finish.   4.1/5

Domaine Vial-Magneres, ‘Al Trago’ Banyuls Rancio 1990

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Made from 100% Grenache Noir, the Domaine Vial-Magneres Banyuls Rancio 1990 was aged for over 20 years before being bottled. The wine was constantly in contact with air during this time, hence the Rancio designation. It’s got a lot of sherry-like notes including almond, chocolate, baked prune, fig, and lime notes. The age has added layers of complexity like leather and mushroom. Rich and chewy, it begs for dark chocolate.   4.2/5

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The opinions expressed in this article are unsolicited and have not been paid for in any way by governmental bodies, enterprises, or individuals. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers

The post Crazy About Collioure & Banyuls appeared first on Wine Travel.

Tokaj is one of the world’s great wine regions. It’s a name that is synonymous with great sweet wines (although more and more excellent dry wines come from the region). Nearly everyone associates Tokaj with Hungary. However, there is a small sliver of this region that sits in Slovakia.

Slovak Tokaj is a point of contention in the Hungarian community. Our friend Daniel Ercséy has tackled the dispute between ownership of the name Tokaj. He has written a terrific (and lengthy) article on the history of Slovak Tokaj to help clarify any issues. In general, the Tokaj terminology is the same with some subtle language differences: tokaji = tokajské, puttonyos = putñovy, etc.

We spent a few days tasting and visiting cellars in Hungarian Tokaj during the Fall of 2017 and came away enchanted. The wines lived up to the lofty expectations. Less than one month later, we found ourselves tasting and visiting producers on the Slovak side. Would these wines be of the same quality as those across the border? We had a great time finding out as you can see in the video below.

Traditional Tokaj

Officially there are 900 hectares of registered vineyards in the region although many told us that less than half are actually planted with vines. There a handful of producers making traditional wines in Slovak Tokaj: Chateau Grand Bari, Chateau Vescesy, Chateau Viničky, Ostrožovič, Tokaj & Co., and Tokaj Macik. We visited the latter two on this trip and tasted several others at the Furmint Forum. There were several outstanding wines being made but the sweet wines are a distinctly different style than those across the border in Hungary. We found the Slovak Sweet Tokaj wines to be more oxidative in style than those from the Hungarian side, which is neither good or bad, it’s just different.

Tokaj Macik is an ambitious producer and his wines are the most modern and precise from all we have tasted in Slovak Tokaj. Jaro Macik is a young and ambitious winemaker who owns about 35 hectares of vineyards. He walked us through his estate which includes a restaurant, guesthouse, spa, and cellar. We started with a tour of the facilities and were worried that it was all smoke and mirrors… until we tasted the wine.

The wines of Tokaj Macik show consistency across the board. The Tokaj Macik Grand Furmint is our favorite dry Tokaj in Slovakia and the sweet (Vyber) wines can be shockingly beautiful. Again, the sweet wines are more oxidative (think nutty and toffee) in style but it works with the refreshing acidity. This is a can’t miss producer if you plan on visiting the region.

Tokaj & Co. used to be the state-run co-operative during the period of communism in Slovakia. Many of the modern day producers in Slovak Tokaj have some sort of family connection with Tokaj &Co. The old cellars are across the street from Tokaj Macik.

The winemaker at Tokaj & Co. has been with the company since the early 1980’s. He made the wines during communist times and continues on today. The company also has the largest vineyard holdings in the region – close to 100 hectares. Their cellars stretch out over 2.5 kilometers and some sections date back to the 15th century.

The company makes a large range of wines including low-cost supermarket wines that are simple and well made. The exception is their outstanding Tokajské Samarodné dry wine that packs a big punch for a low price (see below). However, Tokaj & Co. shines when it comes to sweet (Vyber) wines.

We tasted through the entire sweet wine portfolio and came away impressed. Again, these wines are old school in style, think nutty, coffee, and toffee flavors. Tokaj & Co. has recently released a few archive vintages for the public and these wines are profound. We tasted two available vintages from 1990 and one from 1993, they left us at loss for words.

Experimental Tokaj

Matuš Vdovjak (Vdovjak Winery) and Marián Takáč (Vinarstvo u Koña) are two men producing minimal intervention wines in the villages of Vel’ka Trña and Čerhov respectively. We spent one long afternoon and evening with them and had a blast (although our heads hurt the next morning). Just look at these two (turn sound on).

These two jokesters traveled to Georgia with several winemakers and writers (several of whom are our mutual friends) a few years ago. They were enchanted by the wines and people of Georgia. A few months after returning home, they paid a visit to Tomac Winery in Croatia and were blown away by his wines made in Georgian qvevri (amphora). Matuš and Marián made the decision to purchase several Georgian qvevris and began experimenting with them immediately.

We tasted several of their wines which range from edgy to profound. Marián uses no sulfites and his wines show no hint of mousiness, which makes them even more impressive. During our last day in Slovak Tokaj, we tasted a 2017 wine directly from Marián’s qvevri. The wine’s flavors and texture were spellbinding for such a young wine.

Both producers have loyal fans and their wines cause a stir on the local market. Matuš Vdovjak has one of the few accommodation options in the area (he also cooks up a mean pork neck). They also produce sweet wines and both plan on purchasing more Georgian qvevris with every passing vintage.

Our Thoughts On Slovak Tokaj

For those that prefer to watch videos rather than read, you can check out our thoughts below (6 mins):

Exotic Wine Travel’s Picks

You can find out more about our scoring system on the WINE RATING page.

Dry Slovak Tokaj

• Tokaj Macik Grand Furmint 2015

This is late-harvest, dry Furmint on the lees for nine months. The Tokaj Macik Grand Furmint is partially aged in the barrel and part in stainless steel. Honey, smoke, green apple, and mineral notes with a touch of wood. It’s more serious white wine with a fiery finish and good length.   4.0/5

• Tokaj & Co. Tokajské Samarodné Suché (dry) 2009

The Tokaj & Co. Tokajskeé Samarodné Suché wine is a blend of 65% Furmint, 25% Lipovina (Hárslevelü), and 10% Yellow Muscat. The wine is aged for two years in oak and has 9 g/L of RS. Apricot, lemon, pine, and green apple flavors dominate the palate. It’s a medium bodied wine and the acidity makes it feel drier than the sugar level suggests. Smokey and piney finish.    3.8/5

• Vdovjak Furmint Amphora 2015

This wine is oxidative in style and is left on the skins for six months and then eight months in wood. The Vdovjak Furmint Amphora is full of apricot, almonds, and nuts. It smells like any other amber wine but the palate is definitively Furmint with a fiery, citrus finish. Tannins need some time to soften but this is delicious.   3.8/5

• Vinarstvo u Koña Furmint z Amfory 2015

The Vinarstvo u Koña Furmint Z Amforya is a golden color and macerated for six months in Georgian qvevri (amphora). This has a meaty and savory nose with fall leaves, tobacco, and tangerine notes. This has high acidity which keeps the wine fresh with a tangerine peel finish.   3.9/5

• Vinarstvo u Koña 3/3 z Amfory 2016

The Vinarstvo u Koña 3/3 z Amforya is a blend of Furmint, Lipovina, and Yellow Muscat macerated for six months in Georgian qvevri. The Muscat comes out strong in this wine with yellow flower, ginger, and tangerine peel flavors. It’s a medium bodied amber wine with a spicy, citrus finish. This is bottled without additional sulfites but is very clean.   3.9/5

Sweet Slovak Tokaj

• Tokaj & Co. Tokajské Vyber 5 Putñovy 1990

The Tokaj & Co. Tokajské Vyber 5 Putñovy 1990 is a blend of 65% Furmint, 25% Lipovina, and 10% Yellow Muscat. It’s aged in oak for seven years and contains 120 g/L of RS. Natural gas, fall leaves, apricot, and tobacco flavors dominate the palate. It’s layered and complex yet easy to drink at the same time. The finish is citrusy, fiery, and powerful. A great wine, period.   4.6/5

• Tokaj Macik Tokajské Vyber 5 Putñovy 2006

The Tokaj Macik Tokajské Vyber 5 Putñovy is a blend of Furmint, Lipovina, and Yellow Muscat. Deep orange-brown in color with 147 g/L of RS. Flavors include cedar, mushroom, ginger, tangerine peel, dried apricots. Powerful finish with a petrol, fiery note. It’s a long and structured wine.   4.5/5

• Vdovjak Tokaj Ordinárium 2011

Ordinárium is an old name for samarodné (szamorodni), a traditional style of Tokaji. This is a beautiful sweet wine by Matuš. The Vdovjak Tokaj Ordinárium has orange peel, apricot, and pork stew flavors. It’s savory on the palate and beautiful in its elegance. It isn’t overly powerful like many Slovak Tokajské wines. It’s more elegant and refined with a long finish.   4.2/5

Thanks to the village of Mala Trña for providing accommodation at their apartment above the town hall. The ideas expressed in this article are personal opinions and are not associated with any sponsors or business promotions.

The post Slovak Tokaj: A Forgotten Region appeared first on Wine Travel.

Tokaj, Hungary is a place that Charine and I have been longing to visit. Thanks to our friends from WineSofa and Wine a’More Travel, our wish became a reality. The minute we stepped off the train it was obvious to us that Tokaj is all it is cracked up to be (that’s before we even tasted a drop of wine).

Tokaj Vineyards

The region is beautiful, it feels like a true Old World wine region. There are 27 wine villages spread out through the region containing a little over 5000 hectares of vineyards. Tokaj is one of the oldest appellations in the world and the sweet Tokaji wines are legendary. They have been coveted by royalty for centuries. Volcanic soil is the name of the game here (see the photo below). Most vines are planted on south facing slopes. The region is far enough north (in latitude) to be considered a cool region but hot air does come in from the great plains to the south, which aids the ripening process.

The typical volcanic soil of the Tokaj region. 

Vineyards in Tokaj have a romantic feel to them. The villages of Mád and Tokaj are the southernmost in the region. While Tolcsva is a premier area about 30 kilometers to the north. (If you make it to the village of Mád, don’t pass up the chance to eat some Mangalica at Elsó Mádi.)

*Watch the video below with the audio on!

Here are some shots from around the village of Mád, which is a top site of Tokaj vineyards.

Here are a few shots from the village of Tolcsva, another premier site.

And finally a shot of vineyards from the village of Tokaj itself.

Exotic Wine Travel’s Visit To Tokaj

With a limited amount of time, we were only able to visit four producers in the region: Holdvölgy, Paulay Borhaz, Oremus, and Hétzölö. We tasted a few other wines in the Elsó Mádi restaurant and the Prés Wine Bar in the village of Tokaj. You can check out our thoughts on the producers and the region in the video below (10 minutes running time).

Paulay Borház Guesthouse

One of the highlights of the trip for us was meeting Mr. Péter Hudák. He owns a guesthouse in the village of Tokaj and makes about 3000 bottles of wine per year. Péter was nice enough to provide accommodation for one evening for us. He’s a fun and pleasant guy to be around, Charine put it best in the post below.

Dry Tokaj/ Furmint

The worldwide market for sweet wine isn’t huge. Producers are aware of this and many told us that close to half of their production is dry wine now. Because sweet Tokaj is so difficult and risky to make (grapes must be left on the vine well into the late Autumn) many have turned to dry wines as a way of cash flow. This is especially true amongst smaller producers.

We are the first to admit that we aren’t experts in Tokaj. There was no way that we are able to taste all the producers and vintages from the region. However, we were fortunate to taste many top-level dry Furmint wines. They are wines that are very exciting and offer unique flavors and nuances with searing acidity. These wines are already very good and producers have the potential to make exceptional great white wines if they keep pushing the bar for quality. Dry Tokaji style of wine that we will be keeping our eyes on.

*One thing we noticed was that Tokaj develops tertiary notes very quickly – within one year. After that initial phase of development, the wines resist further aging for a number of years, probably due to the high acidity.

Exotic Wine Travel’s Picks

(You can find out more about our scoring system on the START HERE page.)

Dry Wines

• Holdvölgy Meditation 2015

The Holdvölgy Meditation is a single vineyard dry Furmint. Great flavors of white-fleshed fruit, minerals, smoke, and a kiss of oak. The oak integration is nice and the acidity is dazzling. Long finish and this wine needs a little more time to show its best.    4.1/5

• Hétszölö Tokaji Furmint Selection 2012

The group that owns Hétszölö also has a stake in Cos d’Estournel from Bordeaux. Hétszölö is a certified Bio producer. The Hétszölö Tokaji Furmint Selection is aged for six months in the barrel. Smoke, wood, petrol, white pear, and a touch of yogurt are the flavors that jump out. It’s a medium-bodied white wine but the high acidity makes it feel fresher than it is. Mouth cleansing acidity with a medium finish.    3.8/5

• Szepsy Úrágya 2015

Szepsy is THE name in the Tokaj region. The Szepsy Úrágya Tokaji Furmint is a single vineyard dry wine. The flavors include natural gas, mineral, peach, and petrol. The palate is round at first and big at first but then gives way to mouth-cleansing acidity. It has tertiary notes but the high acidity wipes the palate clean.    4.1/5

• Demeter Zoltán Furmint 2016

Demeter Zoltán is another premier name in the region. This dry Tokaji has a brilliant nose of yogurt, smoke, white pear, and green apple. The wine has high acidity combined with brilliant fruit intensity and a long finish. Excellent dry Furmint that doesn’t feel angular.    4.2/5

Sweet Wines

• Holdvölgy Culture Aszú 2008

The Holdvölgy Culture Aszú is a Tokaji 6 Puttonyos sweet wine. The 2008 vintage is one of a high amount of botrytis. Flavors include caramel, leather, dried apricot, brown spice, and honey. Acidity is lower as previous vintages but the finish is full of honey and botrytis. Spicy and long finish.    4.4/5

• Holdvölgy Intuition No. 1 2008

The Holdvölgy Intuition No. 1 is made from Zéta and has 134 g/L of sugar. This has petrol, white flower, dried apricot, and caramel with a touch of toffee. Viscous and rich on the palate yet refreshing. A fantastic sensation on the palate leaves you wanting another sip.    4.3/5

• Hétszóló Tokaji Aszú 6 Puttonyos 2010

Aged for two years in the barrel, the Hétszóló Tokaji Aszú 6 Puttonyos 2010 has 178 g/L of sugar and 12 g/L of acidity. Fire, petrol, mineral, dried apricots, and figs dominate the palate. It’s lusciously sweet with a fiery finish. Tart on the mid palate and the sugar doesn’t weigh the palate down. Acidity is fresh and refreshing.    4.4/5

• Paulay Tokaji Aszú 2013

The Paulay Tokaji Aszuú 2013 is a 6 Puttonyos sweet wine. Residual sugar is 158 g/L of sugar. Wood, petrol, lemon, grass, and green mango. Rich on the palate with a touch of wood. This is not very nutty, it’s fresh and fruity with a citrus and biscuit finish. For sweet wine drinkers who don’t want nutty flavors.    3.7/5

• Oremus Tokaji Aszú 5 Puttonyos 2007

The Oremus Tokaji Aszú 5 Puttonyos 2007 has flavors of white flower, apricot, marzipan, almond, and dried pineapple. With 145 g/L of RS. Luscious on palate without being overly sappy. Nice blend of freshness with just a slight touch of tertiary notes. Tangerine peel acidity and a long finish. Delicious stuff, this is a baby.    4.5/5

• Oremus Tokaji Eszencia 2007

The creme-de-la-creme of Oremus. Thier Tokaji Eszencia 2007 has a whopping 515 g/L of RS with 15 g/L of acid. Aged for two years in the two years in 68 L barrels. Nut, fall leaves, lemon, apricot, raisin, and earthy tones linger on the palate. This is really thick and viscous on the glass. Like maple syrup with high amount of tanginess from the finish. A truly unique drinking experience with tingling acidity.    4.8/5

Special thanks to Piroska Koltai of Wine a’More Travel and Daniel Ercsey of WineSofa for setting us up for the visits and arranging accommodation. Additional thanks to Paulay Borház for hosting us. The ideas expressed in this article are personal opinions and are not associated with any sponsors or business promotions.

The post Hungarian Wine: The Legendary Tokaj Region appeared first on Wine Travel.

Hello! Welcome to As Drunk By Exotic Wine Travel, a weekly column where we feature wines that are worth noting. The reviews featured in this series may be written by either one or the both of us. The featured wines can be from obscure or well-known wine regions. We hope that these wine recommendations will keep you gastronomically curious and your palate invigorated!

Barta Öreg Király Dülo Mád 6 Puttonyos

In the winter of 2017, we were invited to attend the second installment of the Furmint Forum in Košice, Slovakia. It’s a festival and tasting showcasing both dry and sweet Furmints from Slovakia and Hungary. The morning before the event, Daniel Ercséy of WineSofa invited us for a blind tasting of Tokaji wines.

The tasting took place in Villa Cassa, the top wine bar & shop in Košice. Daniel invited a group of writers and enthusiasts from the Czech Republic, Hungary, Poland, and Slovakia to taste the wines. He pulled the wines from his own cellar and served them to us blind.

All of the wines showed well. We tasted one dry and five sweet wines in the tasting flight. There was not a bad effort in the bunch and the room was silent during the tasting. Everyone took their time to focus on these thought-provoking wines.

At the end of the tasting, Daniel revealed the wines which all came from the same producer and the same vineyard.

Barta is a winery in the village of Mád within Tokaj – the most famous and arguably most renowned area for Tokaji wines. Barta owns ten hectares of vines in the Öreg Király Dülo which translates to the Old King’s vineyard. All the wines were superb but these two sweet Tokaji stood out above the rest.

• Barta, Öreg Király Dülo Mád 6 Puttonyos 2010

The 2010 vintage was not regarded as a great vintage in Tokaj. Daniel explained that many of the wines in this vintage suffer from extremely high levels of acidity (even by Tokaj standards). Ironically, the racing acidity is what makes this wine so delightful. The wine is a golden dandelion color. Flavors include gas, green apple, white pear, white flower, and mineral notes with a touch of honey. The fiery, powerful acidity raises the flavor profile from the mid-palate to finish. The Barta, Öreg Kiraly Dülo Mád 6 Puttonyos 2010 has crystalline flavors and a citrusy finish.

4.4/5

• Barta, Öreg Király Dülo Mád 6 Puttonyos 2008

The Barta, Öreg Kiraly Dülo Mád 6 Puttonyos 2008 left everyone breathless. There were lots of “ooohs” and “aaahs” once this wine started hitting everyone’s palates. The wines is golden in color with beautiful notes of fall leaves, dried apricots, and citrus notes. This has a good mix of dried fruit, fresh fruit, and aged notes. This has layers of flavor and a long finish. The acidity isn’t overly powerful next to the 2010 but it’s still uber complex and brilliant. This wine is what makes great Tokaji so enjoyable and hair-raising. 

4.7/5

(You can find out more about our scoring system on the START HERE page.)

The ideas expressed in this article are personal opinions and are not associated with any sponsors or business promotions. Thanks to Villa Cassa for hosting the tasting. 

The post Barta, Öreg Király Dülo Mád 6 Puttonyos 2008 & 2010 appeared first on Wine Travel.

Hello! Welcome to As Drunk by Exotic Wine Travel, a weekly column where we feature interesting wines that we encourage you to seek out. The reviews featured in this series may be written by either one or the both of us. The featured wines can be from obscure or well-known wine regions. We hope that these wine recommendations will keep you gastronomically curious and your palate invigorated!

Matyšák Wine

Matyšák is one of the largest wine producers in Slovakia. It’s a brand that you are sure to come across if you visit the country. The winemaking facilities are located in the Lesser Carpathian wine region, where they source grapes from the area in addition to South Slovakia. Matyšák also owns a hotel/restaurant in downtown Bratislava.

Tibor Vittek, the founder of Vinko.sk, took us to the restaurant for dinner. During the evening we sampled the reserve wines of Matyšák. Dining at the restaurant was the perfect finish to our two-week stint through the wine regions of Slovakia.

Three of the five wines that we tasted were based on Sylvaner. The grape was brought to the Small Carpathian region by Germans where it has found a second home. After tasting the wines, we became believers too. For such a neutral grape, Matyšák has done a wonderful job coaxing the flavors out of Sylvaner, making for expressive whites. Matyšák Sylvaner wines are exciting, full of flavor, and food-friendly.

• Matyšák Prestige Gold Silvánske Zelené 2015

The Matyšák Prestige Gold Silvánske Zelené is made with Sylvaner from the Small Carpathian region. It’s full of lemon, baked apple, and yogurt flavors. The body is round, full, and full of flavors. Rich fruit with bright acidity. For such a neutral grape, this wine really shines.   4.0/5

• Matyšák Sylvaner Limited Edition 2013 

The Matyšák Sylvaner Limited edition is made from grapes infected with noble rot and aged in large oak casks. Notes of honey, slate, white peach, lemon, and minerals emerge from the glass. It’s full-bodied and round on the palate. The noble rot and mineral interplay adds to the complexity on the finish. An extraordinary effort for such a neutral grape.   4.3/5 

• Matyšák Silvánske Zelené Slamové Vino (Straw Wine) 2015

The Matyšák Silvánske Zelené is a straw wine (dried berries). It’s rich sweet wine with white raisin, dried apricot, lemon, and fig flavors. This is luscious and velvety on the palate where dried fruits take center stage. The acidity cleans off the palate and keeps the wine fresh. With years in the bottle, this should continue to develop layers of complexity.   4.2/5

• Matyšák Sekt Brut 2012

The Matyšák Sekt Brut 2012 is a méthode traditionelle vintage sparkler. It is a blend of Chardonnay, Pinot Blanc, and Pinot Meunier with green apple, white pear, and smoke flavors. The wine has a nice amount of toast flavors, high acidity, and nice mouthfeel. It’s not creamy and full, like Champagne but it’s still very enjoyable with a fine bead of bubbles. This is the best sparkling wine we tasted during our two weeks in Slovakia.   4.2/5

• Matyšák Cabernet Franc Limited Edition 2011

This is rich and dense Cabernet Franc. The Matyšák Cabernet Franc Limited Edition is made of fruit sourced from the South Slovakia wine region. The wine has flavors of black olive, black cherry, violets, sweet cedar, and tobacco. The wine is bigger bodied for Cabernet Franc but never feels overly jammy/fruity. It’s round and silky on the palate with chewy tannins.   4.2/5

(You can find out more about our scoring system on the START HERE page.)

The opinions expressed in this article are unsolicited and have not been paid for in any way by governmental bodies, enterprises, or individuals. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. 

The post Matyšák Winery appeared first on Wine Travel.