Disznoko Tokaj - 1413 2021 | Monsieur Touton Selection

Tasting notes

Pale to rich gold. When young you will discover wild flowers, fresh and candied fruits (apricot, citrus, tropical notes) as well as almonds and woody spices. As it ages in the bottle, Disznóko 1413 Tokaji develops notes of honey and dried fruits while the crisp acidity gently softens. This is a wine with finesse and balance. The barrel-ageing gives balance and complexity to the fruit of this deliciously fresh wine, giving it marvelous flexibility for pairing with many dishes. An outstanding aperitif, this wine also pairs perfectly with seafood dishes made with creamy sauces or lemon, duck dishes with fruits and slightly spicy foods.

Ageing

The wine was aged for 12 months in the traditional underground cellar of Tokaj, in oak barrels of two-three wines, with a capacity of 225 litres. Bottled in September 2023.

Estate

The name Disznoko meaning "the rock of the wild boar" was first recorded in 1413 and refers to a large rock atop a small hill overlooking the vineyards. Listed as a "first growth" as far back as 1732, this 150ha vineyard in the south west of the Tokaji region has long been regarded as one of the region's finest. As with much of Tokaji, Disznoko's fortunes suffered under nationalization during the Communist era. But, in 1992, it was purchased by AXA Millesimes (owners of Chateau Pichon Longueville and Quinta do Noval, amongst others) who have reinvigorated Disznoko and put in the love and investment required to return it to the top rank of Tokaji estates.

Food pairing

Outstanding aperitif. Perfect accompaniment to foie gras. Also excellent with sea-fish dishes made with creamy sauce and lemon, duck dishes with fruit, and not so sweet desserts, fruits and cheeses. Ready to drink from the moment it is bottled. Thanks to the barrel ageing, it will develop in complexity during the next ten to fifteen years. To enjoy to its fullest, serve cool (11-13 degrees celcius). After opening, it can be kept in the fridge for two weeks.

Vinification

For about half of the lots composing the final blend the clusters were destemmed, followed by a short skin contact before pressing. In the case of the other lots, the grapes were full bunch pressed without destemming. 90% of the lots fermented in stainless steel vats and 10% fermented in barrels of two-three wines.

Hungary

Tokaj