Vega Sicilia Tokaj Oremus Tokaji Aszu 5 Puttonyos 2016

Region and Vineyards

Tokaj is one of the world's great historic sweet-wine regions, its reputation built over more than four centuries on the singular marriage of noble rot, acidity and volcanic terroir. In north-eastern Hungary, the vineyards sit within a mountainous landscape where autumnal humidity, followed by sun and wind, can encourage the development of Botrytis cinerea on ripe grapes, concentrating sugars, acids and flavour compounds. Oremus lies at the geographical centre of the region, and the 2016 vintage benefited from a long cold winter, a dry spring, and an autumn that combined early ripening with rainfall that helped generate excellent Aszú berry quality.

For this cuvée, the estate reports an average vineyard age of 19 years across 98 hectares, planted at 5,660 vines per hectare around 200 metres above sea level. Yields were extremely low, just 200 to 500 kilograms per hectare, underlining the concentration expected in serious Aszú. Tokaj's soils, described by Oremus as volcanic in origin, are central to the wine's tension and longevity, giving shape to the sweetness rather than allowing it to feel opulent or diffuse.

Winemaking

This wine is made from Furmint, Hárslevelű, Zéta and Sárga Muskotály, a classic Tokaji blend in which Furmint provides the structural spine of acidity, Hárslevelű lends breadth and fragrance, Zéta contributes its aptitude for noble rot, and Sárga Muskotály can bring aromatic lift. The estate still works according to the traditional puttonyos logic: for a 5 Puttonyos Aszú, individually harvested botrytised berries are added to the base must, then macerated for 12 to 24 hours until they swell before pressing.

Fermentation takes place in new Hungarian oak barrels and proceeds slowly, taking up to a month according to the 2016 technical sheet. The wine is then matured in small 136- and 200-litre barrels for 2 to 3 years, followed by a further 2 to 3 years in bottle before release. This long élevage is essential to the style: it softens the wine's immense sweetness, deepens its saffroned, honeyed complexity, and preserves the remarkable acid line that makes top Tokaji Aszú so enduring. The 2016 analytical profile lists 11.5% alcohol, 160 g/l residual sugar and 10.2 g/l acidity.

Tasting Notes

• Color: Deep yellow to amber, with the estate noting that the 2016's amber tone reflects a high level of noble rot in the harvest.
• Aroma: Expressive and layered, showing honey, pineapple, dried apricot, orange blossom and marmalade, with nuances of sweet spice, rose petal and a gentle nutty complexity. These aromas align both with the producer's honeyed, fruity profile and Wine Enthusiast's detailed tasting note.
• Palate: Lusciously textured and mouthcoating, yet never cloying, thanks to vibrant acidity. Expect flavours of apricot tart, honeycomb, orange marmalade, almond paste and soft baking spice, finishing long, polished and ageworthy.

Did you know?

The grape Zéta, one of the permitted varieties in Tokaji blends and included in this wine, was formerly known as Oremus until it was renamed in 1999 to avoid confusion with the famous Oremus vineyard. It is especially valued in Tokaj for its early ripening, high sugar accumulation and strong suitability for botrytised sweet wines.

Wine Pairing Ideas

• Roquefort or Stilton: The wine's sweetness cushions the salt and pungency of blue cheese, while its acidity keeps the pairing lifted rather than heavy.
• Foie gras: A classic Tokaji match, where the wine's honeyed richness and freshness echo the luxurious texture of the dish while cleansing the palate.
• Apricot tart: The apricot, marmalade and honey notes in the wine mirror the dessert beautifully, creating a seamless, fruit-led pairing.
• Roast duck with orange glaze: The wine's sweet citrus and spice profile can work superbly with savoury dishes that carry a gentle fruit accent and rich texture. This is an informed pairing suggestion based on the wine's verified flavour profile.

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.