Vega Sicilia Tokaj Oremus Late Harvest 2020

Region and Vineyards

Late Harvest is produced in the Tokaj region of northeast Hungary, a historic viticultural zone known for its volcanic soils and ideal climate for Botrytis cinerea development. The Oremus estate, located near Tolcsva, manages 91 hectares of vineyards at 200 metres elevation, with a vine density of 5,660 plants per hectare and an average vine age of 25 years.

The grapes - Furmint, Zéta, and Sárgamuskotály - are hand-harvested in small 12 kg crates between September 29 and October 11, after several rounds of vineyard selection. Only bunches with at least 50% botrytised berries are picked, ensuring a concentration of noble rot while retaining some freshness and varietal character. The vintage featured a wet spring and summer, followed by a warm and dry late August and September—ideal for gradual ripening and botrytis development.

Winemaking

Upon arrival at the winery, the grapes are destemmed and macerated for 4–12 hours, allowing the botrytised berries to impart their character. Fermentation takes place in stainless steel tanks over 20–30 days, preserving freshness and varietal expression.

The wine then spends three months in Hungarian oak barrels—including traditional 136-litre “Gönc” and 220-litre “Szerednye” casks—before bottling. An additional 10-month bottle aging refines the wine’s texture and aromatics. The final wine contains 94 g/L of residual sugar, balanced by a vibrant 7 g/L of acidity, resulting in a lightly sweet, silky profile.

Tasting Notes

• Color: Bright golden yellow with youthful shine.
• Aroma: Elegant and lifted, with aromas of honey, white peach, orange blossom, and hints of spice and botrytis.
• Palate: Medium-bodied and graceful, showing a silky texture and precise balance between natural sweetness and fresh acidity. Flavours of candied citrus, apricot, and acacia unfold with finesse. The finish is clean, floral, and persistent.

Did you know?

While Tokaj is famous for its legendary Aszú wines, Late Harvest offers a more contemporary and versatile interpretation of botrytised winemaking. It combines the noble richness of Aszú berries with the freshness of non-botrytised grapes, making it perfect for earlier drinking or pairing with a wide range of dishes. Only 24,486 bottles (50 cl) were produced in 2020.

Wine Pairing Ideas

• Seared foie gras with apple compote – the sweetness and acidity balance the richness of foie gras.
• Blue cheese and pear tart – the wine's freshness complements bold, salty cheese.
• Fruit-based desserts (citrus tart, poached pear) – the wine echoes and enhances stone fruit and citrus flavours.
• Spicy Asian dishes (Thai curry, duck with hoisin) – sweetness and acidity tame spice and umami notes.

History of Vega Sicilia Oremus

Oremus was born in 1993, when Vega Sicilia, Spain’s most iconic wine estate, acquired one of Tokaj’s most legendary vineyards with the mission of restoring its glory. The name Oremus, Latin for “Let us pray”, refers to the famed vineyard first mentioned in 1630, long associated with the origins of the Tokaji Aszú tradition. This site, historically revered for producing noble rot-affected wines of extraordinary complexity, became the cornerstone of a renewed Tokaj renaissance.

Vega Sicilia’s arrival in Tokaj marked a turning point for the region. Under the leadership of Pablo Álvarez and winemaker András Bacsó, the project combined centuries of Hungarian sweet winemaking with cutting-edge cellar technology, vineyard restructuring, and meticulous grape selection. Oremus became the first non-Hungarian-owned winery to fully integrate into the Tokaj appellation while respecting its strict historical codes and quality levels.

From its inaugural vintages in the mid-1990s, Oremus has elevated Tokaj’s international reputation, crafting wines that reflect both authenticity and innovation—from entry-level Late Harvest and dry Furmints to the estate’s flagship Aszú 5 and 6 Puttonyos and the exceptionally rare Eszencia.

Region and Vineyards

Oremus is located in Tolcsva, in the heart of the Tokaj-Hegyalja region in northeastern Hungary. The estate comprises 91 hectares of vineyards planted between 150 and 300 metres in altitude on volcanic, mineral-rich soils—a legacy of ancient lava flows. The Zemplén Mountains and proximity to the Tisza and Bodrog Rivers provide the misty autumn mornings essential for the development of Botrytis cinerea (noble rot), followed by dry afternoons that preserve acidity and freshness.

The vineyards are planted primarily with Furmint, the region’s most important white grape, prized for its high acidity and susceptibility to botrytis. Other key varieties include Hárslevelű, Zéta, and Sárgamuskotály (Muscat Blanc à Petits Grains). The vines average 20 to 60 years in age, with some parcels—such as the celebrated Petrács vineyard—planted over half a century ago. Yields are naturally low, particularly for Aszú production, sometimes as little as 3–5 hectolitres per hectare.

Wine Range of Vega Sicilia Oremus

• Late Harvest: A fresh, lightly botrytised sweet wine, ideal for early drinking.
• Mandolás Furmint: A dry white wine offering a modern, mineral-driven expression of Furmint.
• Petrács Furmint: A single-vineyard, oak-aged dry Furmint from old vines, built for complexity and aging.
• Tokaji Aszú 3, 5, and 6 Puttonyos: Noble sweet wines made from individually picked botrytised berries, ranked by richness and residual sugar.
• Tokaji Eszencia: A mythical nectar of unmatched concentration, made exclusively from the free-run juice of Aszú berries, fermented slowly over years.

Did you know?

Oremus was the first estate to produce Eszencia under Vega Sicilia’s ownership, reviving one of the world’s rarest and most coveted wine styles. The estate continues to ferment Eszencia for years, drop by drop, with natural sugar levels exceeding 500 g/L and alcohol content as low as 2–3%—a wine closer to elixir than to wine.