TOKAJI ASZÚ ESSZENCIA

The Vintage 2003 in Tokaj was a hot and beautiful year, a really amazing year that offered us such beautiful grapes and aszú berries that we could produce this wonderful Aszú Esszencia that we make in only exceptional years like 2000 and 2003. 2003 was a hot and 'easy' vintage with great weather during the harvest. The maturities were very good, giving enough sugar and acidity to balance the wines. The 2003 are absolutely gorgeous, full of suavity and deliciousness. Tokaji Aszú Esszencia 2003 Samuel Tinon Its an outstanding wine, made without racking and with stirring of the lees during one year. It’s very close to the Esszencia, this juice that pours out from the berries themselves when we stock them in a barrel or in an open tank. Those wines we make only in very early-flowering years. The berries have to be full of sugar and sun. Tasting notes: It’s just an amazing wine… Intense golden colour. A lot a freshness and power in the first nose, apricot and orange, grapefruit… The mouth is thin and delicate, it opens with a full range of spices and honey flavours. It remains and sweeps through your whole body. Strong feeling of well-being, of happiness and love. How to drink the Tokaji Aszú Esszencia 2003 Samuel Tinon:- It should be served very cold, around 10°C. Big glasses should be chosen to enjoy the complexity of the aromas. Wait until the wine has found its right balance and comes to 14°C. You should choose a glass that matches with the moment: a big glass to impress, a little one for oncentration. First tasting:- To celebrate an important event that everybody should remember. To go deeper:- A good friend to have next to you when you read a book on Central Europe and Oriental countries, with appropriate music. To conclude:- In strictest privacy. Technical Sheet Soils : volcanic basis with clay (15 million years old). Varieties : 90 % Furmint, 10 % Harslevelő. Winemaking : Berries are picked one by one. It’s the first wine we make with the Aszù berries. This result will be between Tokaji Aszù wines and the Esszencia. This wine is a “no” wine : no fermentation, no pressing, no sulphuring, no racking. Wines remain in barrels during 4 or 5 years depending on the vintage. The 2003 was bottled in 2008. Oxygen contact until bottling. No sulphur added. No free sulphur. Alcohol containt : 7,80 % Total acidity : 9,6 g/l Residual sugar : 330 g/l Sulphur (fixed) : 79 mg/l Sulphur (free) : 0 mg/l Dry extract without sugar : 58,1 g/l Final note at the Hungarian State control : 10/10Winemaker's notes