"Tokajban él és dolgozik az egyik legelkötelezettebb család, igazán ütős családtagokkal. Prácser Miklós, Hajni, a férje Ronn Wiegand, ifjabbik Miklós és persze a névadó Erzsébet, az édesanya. Ez az Erzsébet Pince. Évtizedek óta követhetem boraik fejlődését, ami példaértékű nem csak tokaji értelemben véve. Most pezsgővel is előrukkoltak. Eleven, intelligens, remek savakra építő ital. Az ízlésnek és mértéktartásnak tökéletes példája, kitűnő arányokkal és könnyedséggel. Bravó." Mészáros Gabriella borszakíró

This wine is a Frumint Frizzante from some of our best vineyards including Zafir dűlő that gives us the elegant style perfect for this kind of wine. Beautiful fruity, citrusy fragrances in the nose, nice structure, long, crisp finish. This wine was made to be enjoyed on a daily basis with our without food.

This wine is 100% Furmint from Tokaj, a blend of four wonderful crus (Betsek, Király, Zafír, and Pécsi). The great character of this wine, the rich aroma, minerality, and structure are contributed by the volcanic rockiness of Betsek dűlő, the strong savory character of Király dűlő, the old vines of Pécsi, and the loess-perlite soil of Zafír. Not to forget the vintage of 2015 which is one of the greatest dry-wine years in the past decades. We used traditional vertical presses to gently press the juice, then fermented and aged the components for this wine in used Hungarian oak barrels (225 l) for 6 months. Notes of peach, pear, citrus fruit, hints of tropical fruit. Long finish, great balance.

The wines from the Zafir vineyard are about elegance, nuance, and finesse. They are generally lighter bodied and less intense than those from Kiraly and Betsek, but sometimes equal—or surpass—them in terms of refinement. Zafir produces wines with characteristic floral-fruity aromas and flavors that are reminiscent of orange blossom and white peach, with overtones of pear, honeydew melon, lime, and grapefruit. Our 2012 Zafír dűlő was selected Best Furmint at the San Francisco International Wine Competition in 2015, and won a double gold. Our family planted the vineyard in 1999, mostly Furmint and Hárslevelű. The soil is a mix of loess and brown forest soil on perlit

This wines is special for several reasons. The terroir is a beautiful historical grand cru with a heavily rocky clay soil. And this wine is made from a grape that the wine region has very little of: Kabar. 100% Kabar. Kabar is a cross of Hárslevelű and Bouvier. The aromas of this wine are reminiscent of the Hárslevelű grape, strong floral notes, honey, and some tropical fruit. The structure and the richness comes from Furmint daddy. A traditional vertical pressing was followed by fermentation in barrel, and a 6-month long barrel-aging.
We made one barrel of this wine.

Our parcel in this wonderful historical Grand Cru that used to belong to the king is a southern slope with rhyolite bed rock and a red clay soil. This high-lying parcel gives depth, structure, and strong character to our single-vineyard Király dűlő. The family owns exactly 1 hectare here, 0.75 ha planted in 1992, and 0.25 hectare planted in the spring of 2012. 100% Furmint. This wine is a complex, rich, ageable wine that expresses the exceptional terroir so well. Aromas of pear, fresh apple, white peach, vanilla, subtle oak. Beautiful balance on the palate, crisp, long-lasting finish that suggests a long aging potential. When to drink it? As soon as possible as it will sell out!

A very special lot. Besides our normal bottling of around 900 bottles of 750 ml of our historical grand cru single-vineyard Király dűlő, in 2016 we have bottled a 100 magnums as well. A vintage that will age, in a form that will help this aging even further. Limited availability

Three historical vineyards, three vineyard-selected dry wines in a wooden box: Zafír dűlő, Tarcal, Betsek és Király dűlők, Mád.

Intense floral character: clean, well-defined aromas of pineapple, white peach, ripe pear. Also a little bit of sage, lemongrass, white pepper, and the flavor of ripe rosehip berries. The wine lingers for a long time in the mouth and ends with a nice, crisp finish. You can enjoy it on its own, also goes great with cheeses, venison dishes, ham. Traditional press, stainless steel fermentation and aging, bottled with screw cap

This wine when tasted blind tastes like an aszú. It has the concentration of a 5 puttonyos aszú bordering on a 6 puttonyos. Rich, concentrated, voluptuous, jammy, but with a nice level of acidity making it very drinkable. Peach and apricot jam, dried mango, dried pineapple, linden honey. Layered with great, long aftertaste.

Vintage: a great vintage for rich and concentrated, ageable aszú wines. A vintage to look for. To make this wine, we selected the botrytised berries berry by berry, one by one. An extremely labor-intensive process but yielding superb quality at the end. We macerated the aszú berries in a late harvest fermenting base wine for about 15 hours, then put them in small French oak barrels for 2 years. The result is a super-concentrated yet balanced botrytis sweet wine with a long aging potential but also ready to be enjoyed now. These wines are time-capsules, you can drink them now or put them aside and give it to your grandchildren to recall the year 2013 through the aromas and flavors of this extraordinary wine.
Aging potential: through 2060 or on

Decanter Gold London 2009

Aroma profile: 2003 was a great vintage and this wine nicely highlights this with its intense nose of fresh, ripe figs, peach, quince and a nice fresh cream character, with some spiciness (ginger, rose, pepper). The acidity of the wine is very lively; a solid backbone that supports the wine’s high residual sugar content. The complex finish lingers on forever in the mouth. This wine has exceptional aging potential (see below) and received a gold medal at the Decanter World Wine Awards this year (2009).
Vintage: Vintage 2003 was exceptionally warm and dry in the Tokaj Foothills, as it was throughout most of Europe. Grapes ripened early and healthily; botrytis came relatively late. October was quite rainy and accelerated the development of botrytis cinerea. Harvest was looking great, but early frosts and snow delayed the conclusion and gave a little headache to growers and producers. All in all, this vintage gave wonderful botrytis berries all around the Tokaj Wine Region, and complex, exciting wines were made, with excellent aging potential.
Optimal Drinking: The 2003 is a great wine, and still extremely young. From this point, it will develop for at least the next 10-20 years (through 2030), and will likely hold for 10-20 years after.