The estate is centred around the First Growth volcanic vineyards of Mád and Tállya, around 30 years old, and planted with Furmint, Hárslevelu and Muscat. Furmint is the grape which is particularly adept at shriveling through the actions of noble rot (as in Sauternes). Yields are miniscule – restricted to an average of one kilogram of grapes per vine!
Situated in the north-east corner of Hungary, Dobogó was founded in 1869 and it is owned by the Zwack family. They only produce 6 Puttonyos in outstanding years (the more usual measure is 5 Puttonyos). Puttonyos are the baskets of botrytis (noble rotted) grapes (of about 20-25 kg) which are mashed into paste and added to non botrytis wine to create the luxuriant and sweet dessert wine.
70% Furmint, 20% Hárslevelu and 10% Moscato/Muscat
After pressing, the wine was transferred to large 300-litre oak barrels, part new oak (10%) and part older oak (of one to three years), where it remained for nineteen months before being bottled. The wine spent two more years ageing in the Dobogó cellars before release.
Traditionally served with pâté in Hungary at the beginning of the meal, this will work equally well with any refined fruit and caramelised dessert, with cheese; or just a lovely after dinner drink to sip and savour.
Suitable for vegans and vegetarians.