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The Oddity Furmint Royal Tokaji 2013

Winemaker's Notes:

"The cuvee formally known simply as 'Dry Furmint,' The Oddity is especially firm and savory in 2013. It feels tightly packed and withheld, the flavors wrapped in stony layers of minerality; the energy it gives off, a rumble of furmint acidity and volcanic stone, suggests there's lots more to come. Give it another year and decant for pork trotters...91" W&S 12/14 "This 2013 vintage is the fruit of Royal Tokaji’s long love affair with Furmint. The winery thought of calling it, “A Dry Wine from a Weird Grape Made by a Great Sweet Wine Producer” but that wouldn’t fit on the label. Royal Tokaji went with “The Oddity.” To be different is to be beautiful. The Oddity is a crisp wine with lovely acidity. It is complex, elegant and balanced, exhibiting plenty of fruit on the nose and palate. The Oddity can be enjoyed by the glass with a bowl of olives; it partners well with dishes with chili and warm spices as well as cream sauces or garlic. Royal Tokaji has experimented with many tastes and finds this to be a most agreeable food wine, particularly if you are eating Asian food — perfection." -- Winemaker Notes Technical Information Varietal Composition: 100% Furmint Production: 2,100 cases (12/750ml) Alcohol: 13% Vineyard Profile Vineyards: Royal Tokaji’s first-growth vineyards in Mád Appellation: Tokaj Vinification Fermentation: 60% fermented and aged in barrel (new, second- and third-year Hungarian oak), 40% fermented and aged in stainless steel

Region: Hungary

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Color: White
Varietal: Furmint
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Royal Tokaji Wine Company:
The Royal Tokaji Wine Company, founded in Hungary in 1989, has become one of the most defining wineries in Tokaj. From the outset, Royal Tokaji decided to concentrate on producing single-vineyard wines, made from the first growth vineyards of Mezes Maly, Nyulaszo, Szt Tamas and Betsek. Acknowledged as one of the region’s top winemakers, Karoly Ats, combines traditional techniques with modern... Read more
The Royal Tokaji Wine Company, founded in Hungary in 1989, has become one of the most defining wineries in Tokaj. From the outset, Royal Tokaji decided to concentrate on producing single-vineyard wines, made from the first growth vineyards of Mezes Maly, Nyulaszo, Szt Tamas and Betsek. Acknowledged as one of the region’s top winemakers, Karoly Ats, combines traditional techniques with modern technology to create the award-winning Royal Tokaji range of wines. Royal Tokaji is the acknowledged leader of the renaissance of this legendary Hungarian wine, which, in the words of the wine author and company co-founder Hugh Johnson, is “a wine that would make angels sing out loud in praise”. Read less

"The cuvee formally known simply as 'Dry Furmint,' The Oddity is especially firm and savory in 2013. It feels tightly packed and withheld, the flavors wrapped in stony layers of minerality; the energy it gives off, a rumble of furmint acidity and volcanic stone, suggests there's lots more to come. Give it another year and decant for pork trotters...91" W&S 12/14 "This 2013 vintage is the fruit of Royal Tokaji’s long love affair with Furmint. The winery thought of calling it, “A Dry Wine from a Weird Grape Made by a Great Sweet Wine Producer” but that wouldn’t fit on the label. Royal Tokaji went with “The Oddity.” To be different is to be beautiful. The Oddity is a crisp wine with lovely acidity. It is complex, elegant and balanced, exhibiting plenty of fruit on the nose and palate. The Oddity can be enjoyed by the glass with a bowl of olives; it partners well with dishes with chili and warm spices as well as cream sauces or garlic. Royal Tokaji has experimented with many tastes and finds this to be a most agreeable food wine, particularly if you are eating Asian food — perfection." -- Winemaker Notes Technical Information Varietal Composition: 100% Furmint Production: 2,100 cases (12/750ml) Alcohol: 13% Vineyard Profile Vineyards: Royal Tokaji’s first-growth vineyards in Mád Appellation: Tokaj Vinification Fermentation: 60% fermented and aged in barrel (new, second- and third-year Hungarian oak), 40% fermented and aged in stainless steel

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