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30 January 2018 Feature, News, Videos

31 October 2016 News

In its latest issue (Oct 28, 2016), The Wine Advocate published a retrospective feature on Disznoko, with reviews of 23 different wines! See an excerpt below from Tokaji critic Neal Martin, and click here to read his full comments.

“My absolute favorite was poured after the vertical: the fabulous 2011 Tokaji 6-Puttonyos from the Kapi Vineyard. I have tasted it once before, but this earlier-picked stunner glistened with energy and seemed much more crystalline than I remember it a few months ago. Beg, borrow or steal a bottle.”

8 February 2016 News

Disznoko’s 5 Puttonyos 2006 appears in Saveur’s Top 100 issue, in an article entitled “The Perfect Case.” The author chose 12 wines to cover every occasion – special, casual or otherwise. See his comments on Disznoko below.

“Disznoko 5 Puttonyos 2006
The freshness of tokaji, from a revered winemaking area in northeastern Hungary, makes it more functional than other sweet wines. Unctuous enough to accompany cheesecake, it can also be drunk with spicy dishes.”

Click here to read the full article.


18 December 2015 News, Videos

Wine Spectator’s Video Channel features Disznókö for today’s video! Watch László Mészáros discuss the appellation, vineyard, and Disznókö vineyards while tasting through Disznókö wines with Gloria Frazee, Wine Spectator’s Diretor of Education & Video. Watch it here!

4 December 2015 News

The Community Table, an online food publication that is associated with Parade Magazine, recommends Disznoko’s 2007 5 Puttonyos with a delicious Lemon Chess Pie for the holidays. The article shares several of their favorite holiday desserts and pies each paired with a delicious wine to go with it! Satisfy your holiday sweet tooth by checking out their dessert and sweet wine pairings here!


23 November 2015 News

Munchies, the food and wine website and digital video channel of Vice Media, recently published an article by Rachel Signer titled “Tasting Communism in the Vineyards of Hungary”. Although the article focuses on challenges faced by Tokaji in the post-communist era, it is quite a positive  and powerful piece that highlights Disznoko and winemaker Laszlo Meszaros overcoming these difficulties. Click here to read the full article.

13 November 2015 News

A recent article by Tara Q. Thomas of Wine & Spirits Magazine, entitled “Sweet Advantages”, explores several different and yet delicious ways of serving sweet wines with savory foods. There are a few great recipes to follow, one of which uses Disznoko’s 5 Puttonyos with Pork. See below for the full recipe!

20 March 2015 News

Food & Wine Magazine asks MS Carlton McCoy about his suggestion for collectible bottles of wine. One of the seven he mentions is Disznókö’s 2002 6 Puttonyos!  “Every collector would love to walk into his or her celar and see a wall of Chateau d’Yquem, but not many can afford that plus their child’s education. Takji’s an excellent alternative. This one has great freshness and vibrancy, and will age almost forever.” says McCoy.


27 February 2015 News

Reuters recently dedicated a piece to exploring the Hungarian wine region of Tokaj.  Tokaji wine, after decades of mismanagement, is in the process of trying to regain its former worldwide fame and glory.  Called the “king of wines, the wine of kings” by Louis XV, the quality of Tokaji wine suffered under forty years of communist rule.  The region is currently trying to reverse the damage done to its reputation by forbidding low quality wines to bear the Aszu brand and getting rid of a complicated classification system that confused foreign buyers.  For a taste of the famed sweet wine, Reuters recommends a visit to “top producer” Disznoko.

The full article can be read here.

27 February 2015 News

Disznoko 5 Puttonyos was recently included in Newsday’s Valentine’s Day desserts write-up.  Alongside recommendations for Champagne, port, and other wines, the Hungarian wine gets lavish praise.  The write-up reads: “the gilded 2007 Disznoko Tokaji Aszu 5 Puttonyos is a little Hungarian rhapsody, with notes of honey and dried apricot.”