2003 Tokaji Aszu 6 Puttonyos

RS 225 g/l, TA nearly 9. 'It's difficult to separate the ageing and fermenting periods because fermentation lasted until May 2004. Cellar temperature just 11-12 deg C. This vintage was almost perfect because spring came very early and there was enough rain, August hot and botrytis came late September. Very cold air comes from the north but if the year is hot then it keeps above freezing. If the temperature falls below minus five or six deg C, botrytis development stops. We had new Aszú berries at the of end November unusually. All Aszú wine has to be aged for at least three years in vat.' Intense apricot juice with a hint of dusty velour runner on a piano. Excellent but not obtrusive acidity. Very lovely for current drinking – dried apricots pressed and fermented... (JR)