THE WINE
The perfect sweet Tokaj - candied orange and peach compote paired with vanilla and cinnamon yet light and delicate.
 
After picking the bunches are de-stemmed and pressed with a pneumatic press. Then, the juice gets fermented and aged in Hungarian oak barrels for 20 months. As 2021 was slightly cooler in Tokaj, the wine shows a little more elegance and acidity, balancing the sweetness perfectly.
 
THE PEOPLE
Tímea Éless, born and raised in Tállya, grew up surrounded by vineyards and vine grafting through her grandparents, nurturing a natural love for grapes. In 2009, she took over her grandfather’s 0.3-hectare plot and now produces exclusively single-vineyard wines from Tökösmály, Bártfai, Sípos, and Palota, all dűlő around Tállya in north-west Tokaj.
 
Her vineyards, planted on rocky rhyolitic tuff soils mixed with fertile luvisol, yield high-quality grapes with crisp acidity and complex flavors. Covering seven hectares, the vineyards feature primarily 60–80-year-old Furmint and Hárslevelű vines. From the start, Tímea has farmed organically, avoiding chemicals and synthetic pesticides, aiming for a balanced interaction between man and nature to produce pristine wines. To preserve the purity of the fruit, she ferments in porcelain eggs and stainless steel. Since first using the 12 mm-thick porcelain eggs in 2014, she has been captivated by how their constant flow creates wines with smoother texture and powerful character.
 
THE PLACE
The Tokaj region in northeastern Hungary is renowned for its historic and unique wines, most famously Tokaji Aszú, crafted from botrytised grapes affected by Botrytis cinerea, which create rich, complex wines balanced by bright natural acidity. The main grape is Furmint, known for its high acidity and late ripening, supported by Hárslevelű and other local varieties. While the region is celebrated for its traditional sweet styles, including Aszú and the rare Esszencia, modern producers also craft dry whites, late-harvest wines, and single-vineyard expressions that highlight Tokaj’s volcanic and loess soils. The long growing season and autumn morning fogs from the Bodrog and Tisza rivers promote noble rot, giving Tokaj wines their signature balance of richness, freshness, and complexity.