The Tokaj wine region is arguably the most famous in Hungary, so much so that it is mentioned in the Hungarian National Anthem. Tokaj has been hailed as the liquid gold of Hungary, quoted in the national anthem, its praises sung by kings, queens, popes, poets, musicians and philosophers.

The Holdvolgy estate is situated on twenty-seven parcels within seven different vineyards in the best areas of the Mád basin. It is one of the oldest cellars in the region, with some sections dating back as far as the 16th century. It is also one of the longest, measuring 1.8 kilometres of tunnels. 

This is a sweet Tokaj, and a combination of different winemaking techniques used for Tokaji wines. blend of late harvest blend of Furmint, Hárslevelű, and Zeta. 

"The Holdvölgy’s liquid signature. It’s elaboration can be compared to a free style excercise of figure skating. The target: choosing from the historical Tokaj wine-making techniques (Fordítás, Máslás, Szamorodni, Aszú, Eszencia) and preparing the most beautiful wine of the vintage, according to Holdvölgy style. Reaching the most dynamic structure possible, with the complexity of an Aszú 5 puttonyos. Fresh and rich Botrytis aromas, lush flavors of honey flowing in it, an excellent sugar-acidity balance, youthful freshness and unforgettable richness of flavours. Its high sugar content accompanied by such acidity is only able to offer so many fruits and aftertaste. It has decades to live!" A very complex wine, featuring burnt orange, bitter grapefruit, grilled pineapple, mango, with a rich smoky mid palate and a long but clean finish.

The four techniques used tor this wine are as follows:

Szamorodni - from a Polish word 'samorodno' meaning "as it comes" - a wine that is made from bunches of grapes that are picked, mixing both normal and botrytis influenced grapes (not just the Aszú heavily botrytis ones). The wine is pressed and ferments under a 'flor' of yeast, that stops oxygen from reaching the wine. It must be aged in oak for 6 months or more, and typically semi-sweet 45g/L.

Aszú - only very botrytis influenced grapes are picked in the vineyard, leaving behind partial bunches of 'healthy' grapes (in the hopes that they will develop more botrytis later!). These are then soaked in must, fermenting must, or fully fermented wine. After resting together, the combined must is then pressed and fermented, and aged a minimum of 18 months in barrel. These wines have a minimum sweetness of 120 g/L. 

Forditas - this is an old fashioned style rarely made in Tokaj, and comes from a desire to get the most use out of the treasured Aszu berries. After the making of Aszu wine, the leftover pulp/dough is added to wine, and pressed again. This makes it more tannic and less sweet than Aszú wine. 

Eszencia - this comes exclusively from juice that that drips out of Aszú berries under the pressure of their own weight.  The sheer amount of sweetness in this this juice makes it difficult for yeast to ferment, often only reaching a few percent alcohol and leaving behind an intensely sweet wine.

2007 was an exceptional year for both dry and botrytis styles of wine in Tokaj. This wine is drinking superbly now, but will age happily for decades to come. 

Read more about the different winemaking styles using the botrytis 'Aszú' grapes here: https://winesofhungary.hu/magazine/tokaji-szamorodni-aszu-maslas-forditas-natureszencia-whats-what