2019 Bodrog Borműhely Tokaji Aszú 6 Puttonyos
Tokaj, Hungary (Toke-Eye)
2019
Blend of Furmint and Hárslevelű
Cool Continental
Volcanic rhyolite with a heavy layer of nyirok (red clay)
Southern
Individually picked Aszú berries added to a 7-8% fermenting base wine (Lapis mostly) for 6-8 hours of maceration. Aged between 12-18 months in barrel
10.1%
219 g/l
7.82 g/l
Notes & Pairings
This is perhaps the most high octane Aszú we’ve ever brought in from Bodrog Borműhely. When you consider that the top vintage of Château d'Yquem was arguably the 1945 vintage at 164 grams per liter of residual sugar, this 2019 comes in around 55 grams per liter higher. Their Aszú winemaking is also geared towards freshness and utilizes some interesting techniques. They add the individually picked Aszú berries to a 7-8% fermenting base wine (Lapis mostly) for 6-8 hours of maceration. Another trick is making a little Fordítás to be blended in later to help stabilize. Fordítás is an older, less common style in Tokaj that consists of pouring fresh wine over already pressed Aszú and essentially creating a secondary Aszú. It’s usually much lighter but also usually with 15-16% alcohol and only 30-50 g/l residual sugar. They blend these two together, age between 12-18 months in barrel and out comes an impossibly naturally sweet, high acid, aromatic and structured wine.
