Disznoko - Tokaji Aszu - 6 Puttonyos2016
WHITE WINE
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Producer
Disznoko
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Blend
75% Furmint
25% Zeta
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Country
Hungary
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Region
Tokaj
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UPC
0 15643 70996 8
Reviews
James Suckling 94
Perfumed and complex nose of dried apricot, white nectarine, white truffle, bergamot, white pepper and jasmine. Dense and sweet, yet balanced. Focused and layered. Spicy character on the finish.
by JS, James Suckling , 2022
Wine Enthusiast 97
This golden-colored Tokaji has aromas of raw honey, apricot blossom, pear and baked apple tart. Silky smooth upon entry, it offers flavors of baked apples, wildflower honey, canned pears and apricot. The acidity is nicely balanced so as not to be too cloyingly sweet.
by JJ, Wine Enthusiast , 2021
Wine Spectator 96
Well-spiced and minerally on the nose, showing hints of petrol and slate, with a brilliant backbone of acidity creating a mouthwatering frame for the silky flavors of apricot pate de fruit, clover honey, passion fruit coulis and lanolin that expand on the palate. This is an explosion of flavor and texture, yet remains light on its feet and graceful throughout. A beauty.
by AN, Wine Spectator , 2022
Technical Details
Tasting notes
Bright, deeper golden colour. Apricot, spices, vanilla and fine botrytis nose. Soft attack, then very fresh, long acidity, perfectly balanced, classic Tokaj taste. Simply sublime.
Vinification
Individual, berry by berry aszu grape selection was carried out several times in the vineyard. Storage of aszu berries in stainless steel containers until vinification in early November. The perfect quality aszu grapes (unpressed) were macerated in fermenting must for 48-60 hours, then pressed. After fermentation in stainless steel, the wine was aged in barrel for two and a half years, partly in new oak. Bottled in January 2006.
Vintage
This vintage matured earlier than any previously; by late August our grapes were already ripe. Low precipitation and morning mists at the end of summer and early September allowed the Botrytis to settle on ripened grapes. They were finely touched by Botrytis, and the dry, sunny weather of September resulted in perfect shrivelling. From early October to early November, the weather became rainy and changeable, and few dried aszu grapes developed. These grapes were far more botrytised, but less concentrated. Our great Aszu wines, lively with sparkling acids, were mostly made from grapes of the first half of the harvest.