The Wine Advocate | RP 93
Published: Oct 28, 2016

Tasted at the Disznóko vertical in London, the 2013 Tokaji Aszu 5 Puttonyos is an (Aszú) blend of 75% Furmint, 15% Zéta and 10% Hárslevelu that was picked between September 23 and November 11 over four passages through the vineyard. It has an elegant, laid-back, almost Sauternes-like bouquet, nicely defined if not quite as complex as other vintages. The palate is crisp and fresh, a dash of stem of ginger on the entry, creamy in texture with the Azsu character more dominant here than on the nose. There is a lovely touch of mandarin and orange rind that comes through with aeration and enhances this young Tokaji that is full of potential. It just needs a little more persistence, but the focus and intensity are superb. Tasted September 2016. Drink Date: 2019-2040.

Jamessuckling.com | JS 95
Published: Apr 03, 2022

This is a great introduction to Tokaji Aszu at the beginning of its (very long) ideal drinking window. Stunning nose of lemon curd, dried peach and candied pineapple. Rich and creamy with a touch of marzipan character, but more importantly bright acidity and fine tannins that makes this so invigorating. Spot-on balance through the very long and bright finish. A blend of 75% furmint, 15% zeta and 10% harslevelu. Sustainable. Drink or hold.

Disznoko.hu

Characteristics of the vintage
Long winter, late bud break and flowering, hot summer followed by a cooler and rainy September. The grapes started to ripen late and we had to wait for the appearance of the botrytis. From the end of September the botrytis developed continuously on the grapes and brought plenty of great quality and very rich aszú berries.

The Terroir
The aszú berries were selected between the 23rd of September and the 11th of November, through 3 passages in the Furmint vines, 2 passages respectively in the Hárslevelű and Zéta vines. The grapes destined for base musts and base wines were picked at the end of October.

Vinification
The most concentrated, mostly shrivelled aszú berries, representing about a quarter of the total volume, were incorporated in a fermenting must. The rest of the aszú berries - intensely botrytised - were macerated in a wine endind its fermentation. After maceration and long pressing, the wines finished their fermentationin stainless steel vats and in small part, in oak barrels.

Grape varieties
Aszú grapes: 75% Furmint, 15% Zéta, 10% Hárslevelű
Base wine and must: 50% Furmint, 50% Hárslevelű

Maturing
The wine was aged for 20 months in oak barrels of 225 litres, in the traditional Tokaj underground cellar.
Bottled in June 2016.

Tasting notes
Golden colour. Intense floral nose with notes of apricot, plum, nectarine. Its structure is ample with good ripe acidity. Fresh fruits and citrus aromas.
(September 2017)

Serving
With the vivacious acidity balancing the sweetness, Disznókő Tokaji Aszú 5 puttonyos can be savoured on its own, instead of dessert, at the end of the meal or chilled as a refreshing aperitif or with canapés, pâtés, or foie gras. Also excellent with a wide range of dishes such as poultry, white meat with cream-based sauces, mushroom or seafood risotto. East Asian, slightly spicy dishes such as Thai green curry chicken. With younger, not too salty blue cheeses, or simply with fruit (apricot, pears or fruit salads) or fruit-based desserts (e.g. apricot tart, fruit cake, mandarin sorbet). Ready to drink but with significant ageing potential (20 years or more). To enjoy the finest nuances, Disznókő Tokaji Aszú 5 puttonyos is best served cool (11-13°C). After opening, it retains its freshness for more than a week when refrigerated.

Analysis
Alcohol: 12%
Residual sugar: 156 g/l
Total acidity: 7.6 g/l