|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)
Currently out of stock in our warehouse.
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|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
Or, check the related products below for different vintages or wines of a similar style. You can also send an email to: email@example.com.
Sweet with lightening zing like apricot jam hurled in a thunderbolt. Olly Smith, The Mail on Sunday (Dec 2017)
Aszú grapes 75% Furmint, 15% Zéta, 10% Hárslevelű. Current vintage. Especially good for savoury dishes. Lots of light rain so lots of botrytis and very soft berries requiring very gentle skin contact. RS 132 g/l, TA 7.2 g/l. Dark gold. Very round and nicely balanced already. Lovely now. Lime marmalade. No excess sugar or acid. Precocious. Satin texture. Very flattering. Drinking range: 2015 - 2030 Rating: 17++ Jancis Robinson MW OBE - www.JancisRobinson.com (Dec 2016)
Tasted at the Disznóko vertical in London, the 2007 Tokaji Aszu 5 Puttonyos is a blend of 75% Furmint, 15% Zéta and 10% Hárslevelu. It delivers 132 grams per liter of residual sugar. It had a difficult task following the superlative 2008, consequently the aromatics felt a little flatter at first and needed more encouragement from the glass. There is a touch of dried honey, custard, yellow flowers and honeysuckle. The palate is crisp and fresh on the entry, nicely structure with lemon peel, honey and dried orange peel, however, it just lacks some persistence on the finish and leaves you wanting more. Give this another 2-3 years in bottle. Tasted September 2016. Drinking range: 2018 - 2038 Rating: 90-90 Neal Martin, www.robertparker.com (Oct 2016)
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. Winemaker's notes
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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