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James Suckling Review
Rated 98
Spicy and earthy notes of ginseng, dried pineapple, candied citrus, fig and toffee apple. The sweetness is balanced and complemented by earthy, complex layers. Lots of spicy botrytis character. Extremely long. Complex and thought-provoking with so much dried-fruit and spicy flavor at the end. Dense and tight, yet agile. Delicious now, but if you give it another five or six years, you will see even more.
Wine Tasting Notes
This wine is lively and elegant, highly perfumed on the nose with ripe peach and apricot on the palate balanced by silky acidity. The finish is long and incredibly complex.
Serve slightly chilled (50 to 54 degrees) in a small port glass or a glass of similar size (there are approximately eight two-ounce servings per 500ml bottle). Tokaji Aszu wines are wonderful on their own as an apritif or as a digestif, with cigars and petits fours. These wines also pair well with a wide variety of foods, including foie gras, fruit tarts, chocolate desserts, and blue and soft cheeses.
James Suckling Review
Rated 98
Spicy and earthy notes of ginseng, dried pineapple, candied citrus, fig and toffee apple. The sweetness is balanced and complemented by earthy, complex layers. Lots of spicy botrytis character. Extremely long. Complex and thought-provoking with so much dried-fruit and spicy flavor at the end. Dense and tight, yet agile. Delicious now, but if you give it another five or six years, you will see even more.
Wine Tasting Notes
This wine is lively and elegant, highly perfumed on the nose with ripe peach and apricot on the palate balanced by silky acidity. The finish is long and incredibly complex.
Serve slightly chilled (50 to 54 degrees) in a small port glass or a glass of similar size (there are approximately eight two-ounce servings per 500ml bottle). Tokaji Aszu wines are wonderful on their own as an apritif or as a digestif, with cigars and petits fours. These wines also pair well with a wide variety of foods, including foie gras, fruit tarts, chocolate desserts, and blue and soft cheeses.
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