“Mylitta” Tokaji Noble Late Harvest 2019 – Dobogó (375ml)

The grapes to produce the “Mylitta” Tokaji Noble Late Harvest Dobogó were handpicked and the botrytised bunches were pressed and macerated. The young wine was transferred to barrels, part new oak (10%) and part older oak of one year old. The 300 litre barrels were Hungarian and French oak. Mylitta remained in barrel for eight months, resulting in a slightly fresher, younger style.

The grapes for Mylitta are grown in the 40 year old vineyards of Betsek in Mad, and Palota in Tallya. The vineyards are planted with 60% Furmint, 30% Harslevelu and 10% Muscat Lunel. Yields are restricted to an average of 1 kilo of grapes per vine and soils here are volcanic. Grapes for the Mylitta were harvested late, and were affected by ‘Noble Rot’, or a botrytis which concentrates the flavours, sugars and acidity, resulting in a luscious style of wine.

Dobogó is a small, family-run winery which operates on five hectares of first-growth vineyards in the volcanic heartland of Tokaj, near the village of Mád. Dobogó is co-owned by Izabella Zwack and winemaker Attila Domokos, who share the same vision of presenting to Hungary and the world their fresh, vibrant, exciting expression of Tokaji wines – both in the “aszú” style and the drier styles – while remaining faithful to Tokaj’s historic tradition of excellence. The vineyards, planted with Furmint, Hárslevelű and Muscat Lunel atop soils of volcanic origin, are farmed using biodynamic principles. Spur pruning is used to restrict yields. The different vineyard sites, including the 30-year-old Betsek and Szent Tamás vineyards, are situated around the village of Mád and are all classified ‘First Growth‘. Dobogó are best known for their botrytised Tokaji Aszú 6 Puttonyos and “Mylitta” Noble Late Harvest, a more young and vibrant wine at around 120 g/l residual sugar. Their dry Furmint is also extraordinarily expressive and is a superb value alternative to white Burgundy, with a peach and pear fruit character and a solid backbone of acidity.