The vintage of 2012 at Disznókő – Tokaj

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Start of botrytisation, September 17th

Here in Bordeaux harvest has just begun. We will speak further about the potential of the reds next week. The subject today is the great “vins liquoreux” of Sauternes and Tokaj. At Château Suduiraut we are waiting for the arrival of the Botrytis, with an excellent quality potential on the vines. The absence of Botrytis so far is actually quite positive in Bordeaux: it means we have been able to take our time with the reds and give them some extra days ripening before beginning the harvest. So I am sure the team at Château Suduiraut will understand if I say that we can still wait a few more days before Botrytis conditions arrive, so that we can bring in what looks like an excellent red wine harvest before beginning in Sauternes.

However, in Tokaj, they have already begun, and have harvested some seriously good aszú berries. László Mészáros, the talented Director of Disznókő, has matters well in hand, and sent me over the attached analysis of the harvest until today, which I hope will give you a picture of how the year has been in Tokaj, and how things are going so far. All the signs are encouraging!

Christian Seely

The situation for the vintage 2012 is, at the moment, very similar to that of 2011. There has been:

- an extremely hot and dry summer

- early ripening, but a very slow settling of Botrytis and development of botrytised berries.

Winter was mild but it lasted for a relatively long time. Bud break was late, starting on 23rd April but, because of the hot and dry late spring, blossoming was earlier than usual, at the end of May.

The summer was extremely hot and dry, reaching nearly 40 ˚C several times.
By the end of August the grapes were almost already ripe.

The first day of the harvest for Dry Furmint, September 10th

The grapes for dry wines were harvested from the 10th to the 13th of September, earlier than ever. We picked very ripe and healthy grapes, with still remarkably fresh acidity. Most have just completed their fermentation, producing well-balanced and fresh wines with good acidity.

The Botrytis arrived very slowly on the Furmint grapes and resulted in the first aszú grapes being ready to pick by the 11th of September.

Furmint Aszu grapes, September 13th

These bunches are the result of a particularly fine botrysation along with intense shriveling, or passerillage, of the Furmint grapes.

Zéta on 28th August

Oddly, the Zeta vines, always the first to provide remarkable quantity of aszú grapes, have remained healthy till today (beginning of October).

Botrytisation develops, September 27th

The rains that arrived in mid-September have intensified the development of Botrytis on the Furmint.

Aszu grape picking, September 13th

The harvesting of aszú grapes is underway. We are collecting aszú berries that are particularly fine and concentrated in the central slopes on the west side.

László Mészáros

Muscat aszu grapes, September 11thFurmint aszu grapes, September  11th


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