(2024) Redolent of acacia honey, this is fabulous stuff with 156g/l of residual sugar. A blend of 56% Furmint and 44% Hárslevelü, it spent two years in barriques, 25% of which were new. Such glycerine-rich aromas blending barley sugar and orange with vanilla and the dry, smoky, leaf-tea character of the Botrytis. In the mouth it is unctuous and rich without being too thick, and the core of shimmering lemon acidity that runs like a spine into the long, tapering, sweet peaches and cream finish is fabulous.
(2015) A blend of the three main Champagne grapes. It has a very delicate and pale salmon/peach colour, and tiny streaming bubbles. The nose is all about small red fruit delicacy too, with a gentle, authentic sour apple note and a deliciously fresh palate: savoury and dry, those red berry flavours are wrapped in stylish acidity, touches of lemon and minerals into the finish. Pretty as a picture, yet elegant to the last.
