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The story goes that the manager of the Oremus estate in Hungary feared an attack from the Turks in 1650, allegedly he left the grapes on the vines for two months because of this. He then harvested the shrivelled grapes and made a wine from them. This would make Oremus one of the earliest sweet wines. A great story and a great wine.
Honey and caramel on the nose, leading to passion fruit and apricot in a syrupy palate with enough acidity to carry the residual sugar. The finish is zesty with notes of orange and grapefruit.
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