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Huntington Beach, CA est.1993
Huntington Beach, CA est.1993
The wines which make up this traditional blend are the result of many years of shared experience from my father and grandfather. I am fortunate to have this pool of knowledge and access to aged material to draw on.
To make this style I blend a number of vintages. The older material provides weight and depth of flavour – the younger wine adds freshness and lightness.
Cellaring recommendations: Fully matured when released and ready for immediate consumption.
$19.99
95 pts Robert Parker, Jr.’s The Wine Advocate
The N.V. Fine Tokay is amber colored with flavors of honey, fig, citrus fruits, and orange marmalade. It is well balanced and has a long, pure finish. R. L. Buller & Son was started in 1921 by the grandfather of Andrew Buller, the current winemaker.
92 pts The International Wine Review June 2011
This very special, distinctive fortified, solera style wine has a sumptuous, powerful bouquet and rich, creamy palate. Roasted nuts, caramel, dried plum, cherries and sherry like notes all put in an appearance in a complex and delicious brew. Serve in a brandy snifter to further concentrate the aromas, and it can easily serve as a substitute for dessert at the end of the meal. Made from the Muscadelle grape.
92 pts James Suckling
A classic sweet Australian wine with wonderful complexity. Full body, very sweet with almond, brunt lemon and light toffee character. This is from solera aged tokay with about 15 to 20 years in barrel.
91 pts Stephen Tanzer’s International Wine Cellar Sept. 2011 (JR)
Medium amber. Spicy aromas of raspberry, orange zest and toffee. Tangy and sharply focused, with sweet red fruit and quince paste flavors leavened by a jolt of zesty acidity. This sweet but lively wine finishes with good cut and a refreshingly bitter note of orange pith.
91 pts Wine Spectator
90 pts Wine Enthusiast
These Tokay grapes are harvested between 16-18 Baumé when raisining has just started to occur. Once harvested, the grapes arecrushed and destemmed to tank. The grapes are allowed to ferment on skins for 24 hours and are then fortified with a high quality grape brandy spirit. After being fortified on skins, the grapes are pressed, stabilized, racked then filtered. The wine then begins the maturation process. It is aged in oak vats and barrels which range in size from 25,000 liters to 125 liters. They use a modified solera system for their fortifieds that allows them to blend a complex of wines from bases of varying ages. The average age of this Tokay is 10-12 years. The younger material adds freshness and lightness whereas the older material provides weight and depth of flavor. During the maturation process, up to 8% of wine is lost per year through evaporation which concentrates the sugars and flavors. This evaporation contributes to the concentration and complexity of these amazing wines.
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