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Tokaj Nobilis, Rany Dulo Furmint Tokaj 2019
Hungary / White

Tokaj Nobilis, Rany Dulo Furmint Tokaj 2019

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Fruit

Earth

Acid

Body

Mineralilty

Rány has been classified as a 1st Class Dűlő since 1798, and in 1876 the village of Olaszliszka listed it as a “principal” Dűlő. The current planting is around 60 years old and farmed organically. 5 or so different producers make wine from here and they are all remarkable. Despite the accolades, it’s been largely neglected until recently because it’s extremely rocky and difficult to farm. It destroys most tools and takes a ton of manual labor. Tokaj isn’t short on malic acid, but this site seems to channel and shape it better than most. It’s full of energy and screams Tokaj from every angle.

Born and raised in Tokaj, Sarolta possess a strong maternal sensibility and keen awareness of the changes and challenges facing Tokaj - one of the best known yet most forgotten wine regions in the world. Beginning her career studying at the University of Horticulture in Budapest, she also took advantage of the recently fallen Iron Curtaiand spent time in France, Italy and Spain. Upon returning to Hungary, she worked at Gróf Degenfeld and soon after became the inaugural winemaker at Béres Winery in nearby Erdőbénye overseeing 45 ha of vineyards.

Preferring closer attention to detail and the total knowledge inherent in small-scale winemaking, she left and planted her own 6 ha in 1999. In 2005 she converted a traditional 19th century house into a winery and cellar in the middle of the town of Bodrogkeresztúr. In addition to dry and off dry bottlings of Furmint, Hárslevelű, Kövérszőlő, and Sarga Muskotály, she is also making incredible late harvest and Tokaji Aszú 5 and 6 Puttonyos. All her wines embrace a myriad of volcanic soils with remarkable aromatics and balanced acidity.

Country
Hungary
Sub-Region
Tokaj
Region
Tokaj
Varieties
Furmint
Farming
Organic
Soil
Humus-poor top soil over rhyolite bedrock
Winemaking
All single vineyard wines are fermented with native yeasts in 220 liter Hungarian Zemplén Oak barrels and aged on the less a minimum of 8 months until bottling. Half the barrels are new while the rest are two to three years old.