|Grapes||Hárslevelú, Zéta, Furmint|
More vinous, with intense quite aromatic peach and delicate citrus, palate is sappy and taut with nice fleshiness, macerated peach, great acid, grip & length.
L&S (Sep 2016)
*Case Price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price discount' for each bottle. Free mainland delivery for all orders over £100.
The aszú berries are so dry it is impossible to press them directly. Instead skin contact is used; aszú berries are soaked in fermenting must for 12 to 60 hours to extract the sugars, flavours and acids. The must is pumped over to increase skin contact. To finish the maceration we draw off the juice from the aszú berries leaving behind a paste. This paste is then slowly pressed (for up to 6-7 hours). The pressed juice is added back to the fermenting wine and allowed to ferment until the wine reaches the desired balance. The wine is then aged in barrel for two years. Bright, golden-yellow. Fresh in the nose with plentiful botrytis, dried fruits, orange and prune aromas with some spice (clove). On the palate it evokes almond, orange and spicy citrus. Very intense, fresh and fruity, with bright yet long acidity and good length. Pure and precise with lovely richness.
Disznókő: Full Wine List and Profile
The name Disznókő - the rock of the wild boar - was first recorded in 1413 and refers to a large rock sat atop a small hill overlooking the vineyards. Listed as a "first growth" as far back as 1732, this 150ha vineyard in the south west of the Tokaji region has long been regarded as one of the region's finest. As with much of Tokaji, Disznókő's fortunes suffered under nationalisation during the Communist era. But, in 1992, it was purchased by AXA Millésimes (owners of Château Pichon Longueville and Quinta do Noval, amongst others) who have reinvigorated Disznókő and put in the love and investment required to return it to the top rank of Tokaji estates.
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