Producer notes from Danch and Granger:
"Zoltán’s one-man cellar rests inside a historic house built in 1790 just a few blocks from where the Bodrog and Tisza Rivers meet in the town of Tokaj. He’s fully committed to his own race against time to rediscover the terroir of Tokaj as well as the firm belief that Tokaj is one of the most important wine cultures in the world. After working abroad in Napa (Stags Leap), Beaune to study viticulture and enology, as well as larger estates in Tokaj, he has arguably the most experience making dry Tokaj wines in Hungary next to Isvtán Szepsy, whom together are responsible for the success of the Királyudvar brand.
As of 2008 Zoltán now focuses entirely on his own 9 single vineyards spread over 7 hectares: Szerelmi vineyard in Tokaj, Veres and Becsek vineyards in Mád, Holdvölgy and Újhegy vineyards in Rátka and the Kakas and Lapis vineyards in Bodrogkeresztúr. A champion of the of the present and future of the region he is working to see that the laws governing the production of the wine respect tradition and the good taste of those who consume Tokaji. His selection of dry, Főbor (Original Hungarian word for Szamorodni), and Aszú are broadly considered benchmarks. They clearly reflect the complex geology of their site, the character of their varieties and Zoltán’s intensive cerebral nature. Multifaceted, crystalline, and enduring. According to Zoltán, “Wine is not the sound it is the instrument.”
About the cuvee:
"Despite pushing the limits on both sweet and sparkling wines with extremely long élevage (5+ years) and off the charts residual sugar to acid ratios, Zoltán has never lost sight of having a solid table wine. Case in point is the 2022 estate Furmint which mostly pulls from the old vines of the Hold-völgy vineyard up in Ratka as well as the upper levels of the Lapis Vineyard near the Bodrog River. Two long, slow and gentle presses, and then fermented and aged in stainless steel. 2022 was a warm vintage, so there’s plenty of structure, but also picked at a point where there’s still some residual sugar to tame the acidity."