(2023) Botrytis-affected Chenin Blanc, this is luscious and fully sweet with 200g/l of residual sugar. After being fermented and aged in all new 400-litre French oak barrels the nose does show some toast and creamy, nutty warmth, but its mostly about honeyed apricot and butterscotch. Gorgeous palate, thick and luxurious, fruit moving into a tropical spectrum, but the key here is the limey intensity of the acidity to balance. Price for a half bottle.
(2023) Another Grand Cru, this from Sonnenglanz, a south-east slope of limestone at 220 to 270 mtres. This comes from 30- to 50-year-old vines and has 55g/l of residual sugar so a sweet wine. The age of this obvious in the golden colour. Hugely different aromatically to the Misha's version of course, with honey and lime, a hint of butterscotch and plenty of lifted spice and rose petal notes. In the mouth fully sweet, viscous, with a mouth-coating layer of luxurious candied fruit and honey again. Nice, bright zesty lemon verbena to the finish.
(2023) 70% Furmint, 20% Harslevelu, 10% Yellow Muscat with 145g/l residual sugar. The best botrytised grapes are always used for this label - sometimes it is 100% Furmint; in 2018, it was 100% Yellow Muscat. (GD)
(2023) 200g/l residual sugar. Apricot and dried herb notes with spectacular concentration and a stunningly long finish. (GD)
(2023) 180g/l residual sugar. From one of the highest vineyards overlooking Mad on stony ground with clay topsoil, this has honeysuckle and plum aromas, with honey and minty notes as well as minerality and thrilling acidity. Complex with massive concentration and exaggerated length. Price quoted for a previous vintage. (GD)
(2023) This has 203g/l of residual sugar. One of the company’s small production special ‘By Appointment’ labels that are single varietals rather than blends. In this case, the lesser known Kabar grape is used. Authorised in the Tokaj region since 2006, it is low-yielding, can reach high sugar levels and is prone to the noble form of botrytis. It is also high in acidity. Linden-blossom honey and tart lime notes. Not in UK (GD)
(2023) Sweet with 133 g/l residual sugar. Great value blend of Furmint and Yellow Muscat (latter gives spearmint note). Tropical garden qualities of quince, apricot, pineapple and fig. Some botrytis. Excellent with spicy Asian food and cheese. (GD)
(2023) An interesting wine this, a classic Tokaji blend of 93% Furmint with 7% Hárslevelű, but representing a new, slightly lighter facet of the Tokaji Aszú story. It is comprised of some fully-botrytised grapes, and some that are late harvested, for a still very sweet (153g/l residual sugar), but fresher style. It spent 12 months ageing in two and three-year-old barrels. The nose is laden with honey and light lime marmalade aromas, plenty of sweet nectarine a nuances of Bergamot and tobacco. In the mouth it is unctuous and rich, fully sweet and so much exotic fruit and honey, with the acid singing clearly above the rich fruit and oak spice. A terrific new style of Tokaji. Price for a 50cl bottle. Watch the video for more information and food matching ideas.
(2023) There are 74 grams of residual sugar in this late-harvested version of the Grand Cru Zinnkoepflé, adding a definite layer of honey and delicate bergamot to the aromas. That sweetness bursts with a vivid Mandarin orange brightness on the palate that really lifts this wine. Acidity is dry and pithy, beautifully pitched against the sweetness.
(2023) A blend of Chardonnay, Savagnin and Poulsard, this is a Vin de Paille or 'straw wine', the ripe grapes dried on straw mats to desiccate and slightly and concentrate the flavours. Pouring a deep amber, the nose is laden with fig and honey, some interesting herbal notes too, a touch of aromatic tobacco. In the mouth it is thick and unctuous, a wave of rich apricot fruit flowing across the tongue, but mineral, stony core and thrust of orange acidity that gives it great tension and precision. A delight. Price for a half bottle, and how wonderful this would be with tarte tatin.