Furmint : 85% – Harslevelu : 15%
Vineyard & Vinification Note
“Imagine reaching up to pick a warm, ripe peach in an orchard on a sunny afternoon. Lose yourself in the softness of the skin, gorgeous aromas and sweet juiciness. These fragrant Aszú wines of 2012 are rounded with lower acidity than usual.
It was an exceedingly hot and dry summer that brought very early ripening. Consequently, the aszú berries developed slowly, and the Botrytis along with it. We started harvesting fresh and harmonious dry wines. Then the tables turned completely: the Botrytis settled on the berries and suddenly 2012 became the vintage with the most Botrytis! The humidity was too high for the intense shrivelling we had expected so we finally selected less aszú grapes. Though still young (in oak), these rich and harmonious wines are exceedingly promising. “ László Mészáros
Each aszú berry was individually picked and then stored in stainless steel until vinification on the three or four passages through the vineyard. The 5 Puttonyos Aszú wines, called the Gold of Hungary, are vinified based on a method dating back to the seventeenth century. Two thirds of the aszú berries were macerated after gentle pressing in a finished wine of the same year. The richer and more shrivelled grapes were macerated (unpressed) in fermenting must for two, two and a half days. After pressing the fermentation of the wine was finished in stainless steel.
Ageing: In barrels for two years (25% in new oak)
Bright pale yellow colour. Intensely aromatic with white fruits aromas and floral notes. Medium richness and body, but with good weight on the palate, creamy structure, freshness though acidity is lower and rounder than usually
Wine Advocate Tasting Note
Tasted at the Disznóko vertical in London, the 2012 Tokaji Aszu 5 Puttonyos is 100% Furmint in terms of Aszu grapes. It has a more complex bouquet than the 2013 with dried honey, grilled walnut, lanolin and yellow flowers, the kind of nose that seduces you, draws you in. The palate is medium-bodied with a viscous opening, spicier than the 2013, although it does not quite deliver the same level of concentration and intensity. It gently fans out towards the finish, although I would like a little more depth to develop, so that there is more presence. 90 Points, Neal Martin, October 2016
Can be savoured on its own, instead of dessert, at the end of the meal or chilled as a refreshing aperitif or with canapés, pâtés, 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). 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.