Tokaji Aszu 6 Puttonyos 2015

50 cl / 12.5% Vol

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During this vintage, grapes were ripened by the end of August..earlier than ever before! Botrytis settled quickly on the grass due to low precipitation and morning mists at the end of summer and early September. 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 aszú grapes developed. These grapes were far more botrytised, but less concentrated. What is expected of Aszú wines, lively with sparkling acids, could only be achieved by using mainly grapes first half of the harvest.

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Tokaji Aszu 6 Puttonyos 2015

€75.00

Ex Tax: €60.98

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Product Details

Tasting Notes from Celtic Whiskey Shop and Wines on the Green

Nose On the nose this shows concentrated aromas of marmalade, lemon citrus and some floral notes.

Palate Sweet and full bodied with good acidity and laser-like concentration of fruit. Nicely integrated and seamless with flavours of lemon citrus, marmalade, and acacia honey. Very good value for the money. One of our favourite dessert wines.

Colour Bright gold in colour.

Fact Sheet

Fluid 50 cl

Grape Variety Aszú grapes: 75 % Furmint, 15 % Zéta, 10 % Hárslevelű Base wine / must: 70 % Furmint, 30 % Hárslevelű

Alcohol % 12.5%

Estate/Producer Disznókő

Country Hungary

Region/AOC Tokaj

Vintage 2002

Making Techniques Each aszú berry was individually picked and then stored in stainless steel until vinification on the three or four passages through the vineyard. The aszú berries with more Botrytis character were soaked in a finished wine and macerated for 12 hours. The rest of the aszú grapes, those more dried and shrivelled, were macerated in fermenting must for 3 days. After pressing and finishing its fermentation in stainless steel, the wines were barrel aged for two and a half years, partly in new oak. Bottled October 2010.

Closure Cork

Cellaring/Ageing Potential Ready to drink but with an important ageing potential (for 20 years or more). Best served cool (11- 13°C) to enjoy the finest nuances. After opening, it retains its freshness for at least a week in the fridge.

Serving Suggestion

Serving Suggestion Can be savoured on its own, instead of dessert, at the end of the meal or chilled as a refreshing aperitif or with canapes, pates, foie gras. Also excellent with a wide range of dishes such as poultry, white meat with creamy sauces, mushroom or seafood risotto. East Asian, slightly spicy dishes such as Thai green curry chicken. With younger, not too salty blue cheeses, simply with some fruits (apricot, pears or fruit salads) or fruit-based desserts (e.g. apricot tart, fruit cake, mandarin sorbet).

Awards and/or Press Quotes

Robert Parker 93 Points "The 2002 Tokaji Aszu 6-Puttonyos is a blend of 75% Furmint and 25% zeta, the aszu added to the fermenting must and macerated for 48-60 hours. It has a dense, exotic, quite spicy bouquet with plenty of honeyed fruit, apricot jam and marmalade notes. The palate is medium- bodied with a seductive, viscous entry, well-judged acidity and a plush, honeyed finish infused with dried fig, kumquat and marmalade. It feelslong in the mouth , with a hint of spice on the aftertaste. This is a marvelous Tokaji ageing (slowly) with style. Drink now-2040+"

FAQs

What style of wine goes with dark chocolate?

Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.

Why are style wines not vegan?

Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.