"Lovely fresh mamalade nose. Rich and full. Utterly delicious. It has a lovely acidity on the finish and after, which gives it life and vivacity."
94 Points
andrewstevenson.com


The summer of 1998 was moderately hot which resulted in an Aszú with a good acidity and body. However, October was colder and more humid than expected, therefore the botrytisation started earlier but also lasted longer. The wines fermented for quite a long time in the 220 litres, 1 to 2years old, Hungarian oak barrels. The level of evolution of the wines is medium, the aromas will need another 6 to 8 years before reaching their plenitude. The 1998 aszú has a great body with a very pleasant acidity, it is richer in tannins then most years. Much Botrytis, good acidity, medium body, a lot of fruits. `Traditional` aromas with a lot of caramel, coffee, chocolate, tobacco, mushrooms, plum jam. Now it became rounded, the aftertaste is more refined, but still needs some time to develop. It is very good with goose liver, blue cheese, cigar or simply alone in itself after dinner.
(winery info)