Royal Tokaji, Blue Label, 5 Puttonyos, Hungary, 50cl

Description Producer: Royal Tokaji Country: Hungary Type: Sweet wine Grape variety: Furmint Vineyard: The majority of Royal Tokaji’s vineyards are in the Mád commune. These include the First Growths – Szt. Tamás, Nyulászó, Betsek, and the Second Growth Birsalmás. Royal Tokaji’s Mézes Mály vineyard – a Great First Growth – lies within the Tarcal commune. This perfectly balanced 5 puttonyos wine is now widely available throughout the world. Royal Tokaji’s 1st growth Nyulászó vineyard is the benchmark for quality. As in all aszu wines, the three grape varieties are Furmint, Hárslevelű and Muscat de Lunel.  Winemaking: There is much vintage variation, with approximately 3-4 good/plentiful Aszú vintages out of 10. Aszú grapes were historically picked from bunches into 27 litre wooden tubs called ’puttony’. The Aszú grapes are crushed, releasing their intensely sweet juice. The non-Aszú grapes are vinified to make a base wine. Bunches of grapes are harvested by hand for the base wines. Aszú berries are harvested – berry by berry – by hand. 1 kg of Aszú berries requires up to 5kg of healthy grapes to produce and each picker can collect no more than 8-10 kgs per day. Before adding to the Aszú berries the must starts to ferment in stainless steel tanks until it reaches 4 – 6% alcohol. The Aszú berries are left in containers for a period of time before pressing. A tiny quantity (perhaps 2-3 litre per 100kgs of free run juice is collected). This free run juice is the Essencia or essence. The Aszú berries are macerated with the must for approximately 48 hours. The ratio of must to Aszú berries dictates the level of sweetness. The blend, now “Tokaji Aszú” is run off into stainless steel tanks or oak casks and fermented until it reaches the final balance. The Aszú wines undergo ageing in our cellar for a minimum of 2 years. During this time the wines harmonise and develop complexity. The final blends are selected and the wines are submitted for approval as Tokaji Aszú. The wines are bottled, rested for a few months and released to the world. Tasting notes: The characteristics are a vivid gold colour with honeyed apricot and orange peel flavours which are uplifted with dramatic acidity. Food pairings: Served cool as an aperitif, with fois gras, dessert (delicious with most dessert styles, including chocolate due to intense sweetness and balancing acidity), cheese (a perfect match for blue and soft cheese), also perfect with lobster tail, or as a digestive, with cigars or petit fours. Alcohol degree: 11%