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Single-Vineyard Nyulászó Furmint, Royal Tokaji 2018
Nyulászó is a First Growth vineyard in the village of Mád, Tokaji, where the clay-rich soils provide wines of power and breadth. It’s here where furmint’s naturally racy acidity and orchard-fruit flavours are complemented by maturation in Hungarian oak barrels, providing a full, rich and spicy white that retains elegance and freshness.
Original price: £20.00 Sale price: £18.00 Bottle
Original price: £120.00 Sale price: £108.00 Case of 6
- White Wine
- 2 - Dry
- Now to 2026
- 13.5% Alcohol
- oak used but not v. noticeable
- Cork, natural
Humming, tangy, throaty dry Furmint. Very intense and powerful – almost painfully pungent on the end. Just a bit too concentrated perhaps? Less chewy in a while? 16+/20
Very well crafted dry Furmint, with Burgundian poise but plenty of varietal character. The deep citrus notes are cut through by hay, thyme and roasted almonds. On the palate, broad flavours of lemon curd, ...Very well crafted dry Furmint, with Burgundian poise but plenty of varietal character. The deep citrus notes are cut through by hay, thyme and roasted almonds. On the palate, broad flavours of lemon curd, yellow apple and quince are lined by cedar and hazelnut. The assertive acidity drives it to the long finish. 92/100
… a dry single-vineyard Furmint whose Burgundian elegance and textural complexity speak a lot about the region’s potential beyond the sweet styles that have made it famous.
If ever there was a wine that shouted terroir, it's this single-vineyard dry white Furmint from Nyulászó, one of Tokaji's First Growths in the enduring formal classification that dates from the late 18th...If ever there was a wine that shouted terroir, it's this single-vineyard dry white Furmint from Nyulászó, one of Tokaji's First Growths in the enduring formal classification that dates from the late 18th century. Actually, shout is not the word: rather, it sings of its hillside volcanic bedrock and rich clay soils. How does that show itself in the wine? To me, in the arresting, tangy smoke aroma and mouthwatering tang on the palate that I think of as a volcanic character. It’s there throughout – from start to long, lingering, bone-dry finish – giving steely but elegant grip to the quince, lime, honey and deft Hungarian oak spice and to the apricot that takes over from quince as the wine opens up in the glass. It's really worth giving it time to unfold. You could even decant it. As for food, it's an exhilarating aperitif, but also thrives on fish, chicken and green veg spiced with smoked paprika or rose harissa. In time, I would add pork to the list, too. Finally – you never know when this might come in useful – the name Nyulászó means a good place to catch hares; hence the hare and archer on the label.