great grog

TOKAJI ASZU 5 PUTTONYOS TOKAIBOR 2016 50CL

£22.29

Hungary. Old and beautiful Tokaji, intense golden nectar of the gods. Full on dessert option (for cheese too). It may be old but still has many years keeping if you so desire.

Only 2 left in stock

SKU: 8559 Categories: ,

Description

Old and beautiful Tokaji, intense golden nectar of the gods. Full on dessert option (for cheese too). It may be old but still has many years keeping if you so desire.

The production of Tokaji Aszú and Eszencia is dependent on the development of a necrotrophic fruit fungus called gray mold, or botrytis. The mold develops on the berries in moist conditions (such as in foggy river valleys) and then dries when the sun comes out. This process of rotting and drying causes the grapes to shrivel and become sweet.

https://winefolly.com/deep-dive/the-story-of-tokaji-wine/

GRAPE Furmint/ Hárslevelü CLOSURE CORK
REGION Tokajbor-Bene VEGETARIAN Yes
VINTAGE 2016 VEGAN No
ABV 11.5% ORGANIC No

DRY    |________|________|________|________*     SWEET

LIGHT    | _______|________|_________|________* FULL BODIED

NO OAK    |________|________|_______*_________|     OAKY

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Additional information

Trentham Estate

The Murphy family arrived in Australia in 1909 from Ireland and so are numbered among the Irish ‘Winegeese’ who, from the 18th century onwards, engaged in the wine trade in the countries of their adoption and were instrumental in the viticultural development of some of the finest wine-growing areas of the world. Today the many and illustrious wines and labels of the Winegeese have become synonymous with quality on the international market.

The winemaking philosophy at Trentham Estate has always been to produce high-quality varietal wines with an emphasis on full fruit flavour while offering fantastic value for money right across the range. On trend with varietal plantings and never shy to try the untried, they recently achieved a 5* winery rating from James Halliday; the very first estate in the region to do so.
Production

Once harvested, the fruit was destemmed and pressed. The intense, thick, syrupy juice was settled cold to remove all of the heavy solids. The juice was then fermented with a very neutral yeast to allow the spectacular fruit flavours to really shine. The ferment was then halted to retain the high natural sweetness. The wine was finished, stabilized and held cold until bottling in April 2021.

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