2016 Bott Csontos Furmint

Tokaj, Hungary



Teleki is located near the top of Tokaj Hill’s Southern slope. Planted around 70 years ago and cultivated by hand, their plot only totals around 0.5 hectares. 80% is Furmint and the rest is Hárslevelű. The dominant soil is loess, but this surface layer has been heavily eroded, so roots must dig their way into volcanic tuffa in order to survive. Another key attribute is the low occurrence of Botytis due to more wind at the more exposed higher elevation. Coupled with naturally high acidity and the lower yielding older vines, quality is ensured even in particularly difficult vintages.


As is common among some of the best vignerons in Tokaj, Judit and her family personally harvest the fruit ensuring the strictest of sorting. The newly built winery is still small and the equipment consists of relics like an antique wooden press and a medieval looking bladder press from the 60’s. Despite looking less than ideal Judit contends that this equipment forces her to be especially attentive, which ultimately benefits her wines. Wines are fermented slowly in mostly used 220 liter oak barrels with native yeast over a period of 6-8 weeks.

2016 Bott Csontos Furmint

This protracted fermentation enhances the elegance and texture of Bott wines. Wines remain in barrel between 7-10 months depending on the vineyard and vintage and are topped regularly. Depending on the vintage and character of a particular vineyard, wines may have residual sugar as Judit lets every barrel finish fermentation without intervention.


Furmint has the triple threat of balancing incredibly high acidity, the weight of residual sugar, and being highly susceptible to Botrytis. The mixture of clay and volcanic soils also imparts a chalk-like texture coupled with dried fruit, honey, spice and a mineral backbone. Fermented slowly with native yeasts at uncontrolled temperatures, it’s remarkable how true to place it remains. Judit and Jószef prepared roasted goat on our last visit and the Csontos came alive when paired with the strong gamey flavors of the meat and the sweetness of the caramelized vegetables.


APPELLATION: Tokaj ((Toke-Eye))
CLIMATE: Cool Continental
SOILS: red clay (nyirok) and obsidian
EXPOSURE: Southern
MACERATION & AGING: 220L Hungarian Oak
ALCOHOL: 12.4%
ACIDITY: 5.1 g/l