2000 Tokaji Aszu 5 Puttonyos

The 2000 Tokaji Aszu 5-Puttonyos has slightly less acidity than the 2001 due to the warm summer. It has a perfumed bouquet with scents of candied orange peel, apricot jam and a touch of caramel that is well-defined, hints of Earl Grey developing with time. The palate is medium-bodied with a nicely balanced viscous opening and fine minerality. The acidity is well-judged as it fans out with touches of marmalade, dried quince and spices toward the elegant finish. This is a very fine Tokaji for the vintage. Drink now-2030. Hetszolo is one of the oldest estates in Tokaji, having been founded in 1502. The name means “seven vineyards,” since it originated so and they were one of the main sources for the famous ancient Tokajis of the Royal Imperial Estate. This was mainly because of its propensity to produce a high quantity of high quality botrytized fruit, i.e. aszu. One need only glance at the vineyard to see why. The 55 hectares of vine are located in a single block on one steep south-facing incline facing the Great Plain. The soil is different from the volcanic earth around Mad. Here it is mainly loess, approximately 15 centimeters deep at the bottom and becoming shallower toward the top at around 310 meters altitude. The vineyard is populated by around 80% Furmint, with Harslevelu planted at the bottom of the hill, since it needs more water. Unfortunately, all the vines were grubbed up after World War II, and so in 1991 they inaugurated a ten-year re-planting program. In 2008, the estate was acquired by the Reybier family, proprietors of Chateau Cos d’Estournel. “We produce more perfumed, elegant wines,” their winemaker informed me. “They tend to be lighter style, sometimes with a little less acidity.” The focus here is squarely upon Aszu 5-Puttonyos wines. What is slightly different here is that the aszu berries are added before the fermentation has started, followed by a maceration of around 12 hours to one day. “We think this is the most gentle way to do the maceration and preserve the primary aromas. It enhances the elegance of the loess soils. We have to be careful with oxidation due to the longer maceration time.” Importer: Domaine Select Wine Estates 105 Madison Avenue, 13th Floor, New York, NY; tel. (212) 279-0799; fax (212) 279-0499; and through Eminent Wines (UK) www.eminentwines.com