PL Award 1: SILVER - DWWA 2013
Country: Hungary Region: Tokaj
Varietal: Sweet Vintage: 2007 Category: Sweet White Colour: White
"Today, Dobogó is a small family run winery which operates on five hectares of first growth vineyards in the volcanic heartland of Tokaj, Mád. Dobogó is co-owned by Izabella Zwack and winemaker Attila Domokos who shared the same vision of presenting to Hungary and the world the fresh, vibrant, exciting expression of Tokaj wines, both in the 'aszú' style and the dry styles while remaining faithful to Tokaj's centenary tradition of excellence.
The vineyards are farmed using organic methods, with spur pruning to restrict yields and are planted with the local Furmint, Harslevelu and Muscat Lunel varieties, on soils of volcanic origin. The different vineyard sites, including the 30 year old Betsek and Szent Tamás vineyards, are situated around the villages of Mád and are all classified 'First Growth'. Dobogó is also the first and only winery to have experimented with Pinot Noir in Tokaj, further expanding their innovation in winemaking.
Dobogó are best known for their Trophy and Gold medal winning botrytised Tokaji Aszú 6 Puttonyos, Dobogó dry Furmint and 'Mylitta' wines. Extraordinarily expressive, with a peach and pear fruit character and a solid backbone of acidity, the Furmint is a superb value alternative to white Burgundy."
Product Features: Sustainable;Vegan;Vegetarian
Winemaker: Attila Domokos
Dobogó only produce 6 Puttonyos Tokaj Aszú in the best vintages. Tokaj Aszú is made from grapes affected by "noble rot", a form of botrytis which dehydrates the grapes and concentrates the sugars, aromas and acidity. The grapes are grown in the 30 year old Dobogó Pincészet, First-Growth vineyards in the volcanic subregion of Mád and Tállya. The vineyards are planted with 60% Furmint, 30% Hárslevelu and 10% Muscat Lunel. Yields for the 6 Puttonyos were restricted to an average of one kilogram of grapes per vine.
The Aszú grapes were harvested by hand into conical shaped containers called 'puttonyos'. Each one has a capacity of 20-25 kilograms of grapes. After crushing, the sticky must was added to a dry base wine, in a ratio of six puttonyos to 136 litres of base wine. After pressing, the wine was transferred to large oak barrels where it remained for three years before bottling. After bottling the wine was left to settle for further 6-12 months before release.
Lovely pale gold in colour, with a fine, persistent mousse indicative of the long period of bottle ageing. The nose is nicely developed but still fresh, with notes of hazelnuts and spice. On the palate the low dosage allows the quality of the Pinot Noir fruit to shine through, with hints of ripe pear and more hazelnuts. The finish is long, fresh and dry.
Beautiful bright gold in the glass with complex and mineral aromas from the volcanic soils on which the grapes are grown. This full-bodied wine begins with a creamy, almost oily taste, thanks to its very rich inherent compositional values and has a long, elegant finish.
Closure: Natural Cork ABV: 11% Acidity [g/l]: 7.8