Tokaji Aszu 6 Puttonyos 2002

50 cl

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.
 
  • €59.50
Tokaji Aszu 6 Puttonyos 2002
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.
 
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+"

Tags: Hungarian Wine, Tokaji