13 Hungarian medals at Decanter Asia Wine Award

September 25, 2017

13 Hungarian medals at Decanter Asia Wine Award

Tokaj and elegant red wines appreciated

The British wine magazine Decanter held its 6th Asian wine contest early September in Hong Kong. More than 50 wine experts tasted the 3235 entered wines. This year’s judging panel included experts from 11 countries, including Mainland China, Hong Kong, Macau, Japan, Singapore, India, Indonesia, Korea, and Taiwan. India’s first Master of Wine, Sonal Holland also participated in the tasting.

1 gold/Platinum, 7 silver medals

Tokaji Aszú 5 Puttonyos 2009 There was only one gold medal – and Platinum at the same time –, but we won quite a good number of silver medals, and not only with sweet Tokaj wines, but also with elegant red wines like Etyeki Kúria Pinot Noir or Csányi Kővilla Cabernet Franc. The list of gold and silver megals:
– Szent Tamás Aszú, Tokaj, 2013 (Gold/Platinum)
– Chateau Dereszla 6 puttonyos Tokaji Aszú, Tokaj, 2008
– Kővilla Villányi Franc, Csányi Winery, Villány, 2012
– Dorgó Vineyard 5 puttonyos Tokaji Aszú, Disznókő, Tokaj, 2013
– Pinot Noir, Etyeki Kúria, Etyek, 2015
– 6 puttonyos Tokaji Aszú, Grand Tokaj, Tokaj, 2013
– Vision Dry Selection, Holdvölgy, Tokaj, 2015
– Dry by Tokaj, MAD, Tokaj, 2015
Among the five bronze medals three wines are sweet Tokaj, one is a dry Furmint and one is a red cuvée.

Chateau Dereszla – golden pleasure

Chateau Dereszla is one of the oldest vineyard of Tokaj, the first written records of Dereszla Winery are dated back to as early as 1406. Now Dereszla has its 40 hectare own vineyard and they produce wines from another integrated 100 hectares – which are situated in 25 vineyards classified as first growth. The main vineyards of Dereszla: Dereszla, Lapis, Henye, Hatalos, Zsadány, Várhegy. The different types of soil of the different vineyards are crucial in creating the complexity of Dereszla wines.
The extremely complex 6 puttonyos Tokaji Aszú wine shows dried fruits, ripened apricot, citrus notes, and its sugar content is brilliantly balanced with acidity. It fits well with blue cheeses or desserts like cheesecake with apricot jelly or this very simple pear poached in sweet wine with vanilla ice cream.