Concentrated dried apricot, candied orange zest and lemon drop notes expand with layers of spice, flint and grapefruit pushing through the cream- and spice-tinged finish.
According to legend, in 1650 the manager of the Oremus estate, fearing an attack by the Turks, delayed the harvest for two months. The resulting wine, made from shriveled (Aszú) grapes, was recognized as exceptional and Tokaji became known for its sweet wines, two centuries before botrytis wines were made at Chateau d’Yquem in Sauternes. Vega Sicilia, indisputably Spain’s greatest estate, saw the exceptional potential of this area, and bought the Oremus estate located in the heart of Tokaji, in 1993.
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