2007 Disznókó´ "5 Puttonyos" Tokaji Aszú (500ml)
*Editors' Choice* A brilliant deep-gold color in the glass, this alluring Tokaji draws you in with heady aromas of dried pear, honeyed apricot and candied orange peel, then delivers in a big way with full-bodied roundness and flavors of dried apricot, pear compote and vanilla custard. Complex and extremely elegant, it has great balance of sweetness and acidity.
Robert Parker's Wine Advocate
The 2007 Tokaji Aszu 5-Puttonyos is a blend of 75% Furmint, 15% Zeta and 10% Harslevelu (the first and last forming the base wine.) The berries were added to both the fermenting must but mostly finished wine, depending on the level of botrytis, then aged in barrel for 30 months. It has a very pure and clean nose, perhaps one of the most Sauternes-like I have come across, with yellow plum and quince aromas. The palate is clean and fresh on the entry with effervescent Satsuma, apricot and quince notes pricked with just the right amount of acidity (7.2 grams per liter, in case you were wondering.) This very feminine, balletic Tokaji – a little ingenue – is a perfect introduction to the delights of aszu wine. Drink now-2035+. (NM)
Spicy aromas lead to candied citrus and clove flavors in this elegant dessert white. Moderately sweet, with bright acidity and fine length. Drink now through 2022. (Web Only—2014)
Compact and serious on the nose. Smoky, meadow grass, summer honey with the lightest hint of cobbler's glue. Lemon-peel zestiness shot through a palate drenched in honey, slow and languid with the weight of it. Delicate acidity lifting it to a gentle point, but not defined by acidity.
Stephen Tanzer's International Wine Cellar
Bright golden-yellow color. High-toned but reticent aromas of mandarin orange, peach, apricot, truffle and spicy oak. Round, ripe and sweet, showing good freshness and grip to the peach and mandarin flavors. Not especially deep or high in dry extract, but elegantly styled and fresh, finishing with good grip and moderate sweetness. The 2007 vintage, said managing director Laszlo Meszaros, was not typical. "It was hot and dry but with regular rainfall in October. The botrytis hit very ripe, low-acid grapes and penetrated the berries. We macerated this fruit with the finished wines." The estate did not make a 6-puttonyos wine in 2007. (ST)