1993 Chateau Pajzos Esszencia

This took three years to reach 4.8% alcohol, leaving behind 434 grams/liter of residual sugar! Peach preserve and new leather in the nose. Pure, creamy and rich in the mouth. Flavors of fresh nectarine, peach and quince jelly. A little like a cross between a great Quarts de Chaume and Scharzhofberger TBA, but very unevolved. (And future evolution might require charting by the decade rather than from year to year!) Elegant, pure and long, quite amazingly hiding its sweetness. Around 6,000 bottles were produced.