affinitas wines

Affinitas and its little brother Evolucio is a project conceived by our good friend Bryce MacNamee of the Boutique Wine Collection. Working with indigenous grape varieties from sources in several of Hungary’s main viticultural regions, Bryce has created a line of varietal wines that are classic representations of their unique styles. The related brand name Orom (“Joy” is used for a few of the higher-end reserve wines.

Bryce works harder than anyone in this part of the wine world, and has deep knowledge and great relationships with a variety of growers and winemakers who have helped bring this project to fruition. We’re pleased to offer a selection of the Affinitas wines.

THE EVOLUCIO WINES

Furmint: A light dry style of Furmint blended with a touch of Harslevelu from the Tokaj region in eastern Hungary. Fermented and aged in stainless steel. Bright and fresh with an intense floral nose and good acidity. Stolvin closure.

Olazrisling: Aka Welschsriesling, or sometimes Italian Riesling. Unrelated to true (Rhine) Riesling. Grown throughout Central Europe. From the rich loamy soils of the Balaton region in the west-central part of the country. Vinification in stainless. Midweight and bright with notes of apple, pear and citrus.

Blaufrankisch: A clean, fresh example of Blaufrankisch actually sourced from vineyards located in Hortischon, Mittelburgenland, in eastern Austria, near the Hungarian border. The area produces some of the best Blaufränkischin Austria, it is locally known as Blaufränkischland.

Furmint Late Harvest: Ripe and honeyed, a great introduction to the classic Tokaj dessert wines. Hand-harvested and vinified in stainless to preserve freshness. 11% alcohol and 88g/l residual sugar provide the sweetness, the 7g/l acidity provides balance and lift. A lovely example of what makes Tokaji Furmint dessert wines so great, at an incredible price.

The AFFINITAS wines

Harslevelu: From the indigenous Harslevelu grape. Grown on volcanic soils in the Tokaj region of northeast Hungary. All-stainless vinification. Super crisp and vibrant with notes of melon and underripe peach.

Sarga Moskotaly: The local name for Yellow (Golden) Muscat, a closely related descendent of Muscat a Petits Grains, grown throughout Central Europe and into the Mediterranean basin. More concentrated and structured than it’s larger-fruited cousin Muscat of Alexandria used for many sweet wines. Also from volcanic soils in the Tokaj region. Vinified in stainless. Bright and highly aromatic with notes of pine, pineapple and grapefruit.

Furmint: The wine behind the famed dessert wines of Tokaj, here made as a dry wine with lush fruit and body along the lines of a Viognier. Volcanic soils in Tokaj, vinified in stainless. Peach, apricot and pear notes… this example is 85% Furmint, with the remainder a blend of Sargamoskataly Harslevelu and Kabar.

Juhfark: Another indigenous variety found in Hungary, the Czech republic and Slovakia The name translates to Sheepstail in reference to the elongate shape of the clusters. Produced from the volcanic soils on the flanks of the ancient Somlo volcano just northwest of Balaton. Vinified in stainless. Rich and mineral driven with herbal and wet stone notes.

Kekfrankos: Aka Blaufrankisch on the Austrian side of the border. From the Sopron district in the far northwest, right on the Austrian border. Biodynamic. Loamy soils on top of decomposed schist. Vinification in 2nd-4th year French barrique. Intense blue/black fruit notes, excellent acidity, notes of beetroot and fallen leaf underlain with plum and dried cherry.

The Orom Wines

This label is used only for Aszu wines.

Tokaji Aszu 5-Puttonyos: A fabulous example of the “Wine of Kings” - the rare dessert Tokaj wines made largely of the Furmint grape grown on volcanic soils in Hungary’s far northeast.

Orom Tokaji Essenzia: This has to be tasted to be believed. 100% raisins, gently pressed to yield a precious few drops of unctious, intensely rich nectar. The sugar content is so high that it retards the fermentation, and the wines reach 5-8% ABV after literally a couple years of fermentation. Pouring like maple syrup, and clocking in at a whopping 620g/l (ie 62%!!) residual sugar, this rarity is only available in 250ml bottles.