The uniqueness of Tokaji Aszú (botrytis) wines is not only due to their terroir and the indigenous Hungarian grapes used in the blend —primarily Furmint but also Hárslevelű, Muscat Blanc, Zéta and Kövérszőlő—but also the ancient method still generally used to make the wine. Grapes without any botrytis are harvested and made into a base wine. The Aszú (late harvest) grapes are picked separately and are then added to this base wine (either whole or made into a paste) in various proportions. The berries, being completely dry and shrivelled, have little or no juice, so this technique allows the berries to swell, and therefore enables effective pressing.
The blend for the 2016 was 100% Furmint, picked in six passes from the middle of September until the 24th of November. The aszú berries were gently crushed then macerated in a base wine and must of Furmint and Hárslevelű. After a long pressing, the fermentation took place in stainless steel vats until the middle of December. The wine was then aged in 225 litre oak barrels (including 17% new Hungarian oak), for two ears, and bottled with 177g/L residual sugar.
It's a glorious Tokaji full of the energy and brightness that we find in all Disznókő wines, but here it's also paired with remarkable power. It's just so hedonistic—exotically perfumed with a velvety texture and heady concentration.