László Mészáros makes this late harvest wine from mainly botrytised Furmint grapes (along with 6% Zéta and 6% Hárslevelu), which have shrivelled to around half of their original volume. Termed Késói Szüretelésú in Hungarian, there was no berry-by-berry selection here as there is for Aszú wines. Instead, selected bunches of botrytised clusters and part-clusters were harvested then macerated for a short period before being pressed. The wine was then racked into used French oak (including barrels from Disznóko’s sister property, Château Suduiraut in Sauternes), where it matured for six months.
On the palate, there is a fine balance of candied fruit and tangerine sweetness, racy acidity and gentle grip. This wine finishes with a residual sugar level of around 130 g/L, which is well-balanced by punchy acidity, leaving us with a vibrant and modern expression of Tokaji.