Oremus - Tolcsva

Tokaj 2015 vintage report

 “Winemaking without barrels? I simply can’t imagine that” – András Bacsó


It was a hot and dry year with rapid, stressful ripening. Cooler nights usually arrive after August 20 but it wasn’t like that last year. We followed the forecasts and we started the harvest on August 29.

A few years ago, the question was whether Furmint would ripen, now it’s whether the acids will remain in it. Nevertheless, the most important part of the year is autumn. Last autumn there wasn’t any wind that could have dried out the gaps between the grapes. Therefore, the fungi started to multiply but the microbiological process necessary for the shrivelling of the berries didn't start. We hardly had any aszú in 2015.


Based on this have there been any changes in grape growing?

Intrinsically, we follow a sensitive, biological approach at Oremus. Our aim is to have as many living organisms in the vineyard as possible. We put plants among the rows which, beside their protective function, create natural competition for the grapes. We’ve had to face up to problems that had only been previously known in Mediterranean countries. If it goes on like this, we will seriously have to consider drip irrigation – we’ve started the research work into how to lift water out of the River Bodrog.


Are there any changes in winemaking?

We haven’t made any changes to our winemaking philosophy and we continue to gently cut down on barrel notes. Controlled barrel ageing on fine lees and cellar hygiene. I don’t like it when fermentation happens quickly; it should proceed at a standard rate at a low temperature.