2002 Tokaji Aszu 6 Puttonyos

Aszú grapes 75% Furmint, 25% Zéta, macerated in base wine and must of Hárslevelű and Furmint. A hot summer with early ripening followed by October rains causing botrytis, but then lacking the warmth for drying or shrivelling. Made with Aszú berries from earlier pickings. RS 176 g/l, TA 11 g/l. Deep golden tawny. Tense and vibrant on the nose that reminds me so strongly of chenille and Edwardian drawing rooms. Excellent acidity dominates sweetness for the moment although plum skins and a little bit of richness start to intrude. Very clean and brisk but the acidity is still the dominant feature. (JR)

Tasted at the Disznoko tasting in London, the 2002 Tokaji Aszu 6 Puttonyos had an intense dried honey, lanolin and brown spice-scented bouquet that is very satisfying, later even a hint of Vervanne tea surfacing through the aromas. The palate is quite sweet on the entry (even for a 6 Puttonyos) with spice, gingerbread and lemon rind infusing the viscous texture. It is discretely moving into its secondary phase and should give another two decades of drinking pleasure without problem. This is a superb counterpart to the 5 Puttonyos this year. Tasted September 2016.

Aszú grapes 75% Furmint, 25% Zéta, macerated in base wine and must of Hárslevel ű and Furmint. A hot summer with early ripening followed by October rains causing botrytis, but then lacking the warmth for drying or shrivelling. Made with Aszú berries from earlier pickings. RS 176 g/l, TA 11 g/l. Orange colour. Snazzy, arresting nose. Extremely clean but not that sweet. Not one of the most intense wines in this collection. (JR)