1993 Château Pajzos Tokaji Esszencia (500ml)
One of the world's finest dessert wines. Sensational, ultrasweet Tokay, yet with a lovely citrus underpinning that keeps it from being heavy. Like melted honey, with lime and pineapple, this is one of those marvelous gems that makes you swoon in delight. Tempting now into the 21st century. A collector's item to drink in small portions, by itself, to celebrate life. 165 cases made.
Stephen Tanzer's International Wine Cellar
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.
"The most luxurious Tokay of all is made only from the juice that aszù berries naturally exude as they are waiting to be crushed. This Essencia is up to 60% sugar and will hardly ferment at all. Of all the essences of the grape it is the most velvety, oily, peach-like and penetrating. Its fragrance lingers in the mouth like incense. No age is too great for it. What it is like at 200 years (some of the great Polish cellars kept it that long) only the Tsars can tell." - Hugh Johnson