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Péter Pince Tokaji Aszú 2013



Located in Hungary’s Tokaj-Hegyalja region on the border between the villages of Tokaj and Tarcal, family owned and operated Péter Winery farms five hectares of vineyards, including Thurzó, Mézes- mály, Bige, Mogyorós, Mester-Völgy, Lónyai, and Kövesd. From these come native Hungarian varieties like Furmint, Hárslevelű, Sárgamuskotály, Kövérszőlő, Zéta, and Kabar made in a variety of styles – dry, semi-dry, semi-sweet, and sweet. “Tokaj is my region,” says Péter Ákos. “It is home. I know every nook and cranny, I select the most promising fruit with strong hands and careful care, collecting the warmth of the sun’s rays and the power of the wind, refining what nature has given us into wine.”

The base wine for this Aszú is botrytized Furmint that was macerated (cold soaked) on the must (the skins, seeds, and stems) for two days prior to pressing. The wine was then fermented in stainless steel to preserve its fruitiness and aromatics. It was aged for two years in a mix of new, second, and third- use barrels, whose wood comes from Tokaj’s Zempléni Hills.

From one of Tokaj’s best vintages comes this brilliant Aszú – aromatic and full bodied with flavours like peach compote, candied apricot, orange peel, and honey. A dash of delicate oak spice comes from 2 years of aging in a mix of new and seasoned barrels. Succulent and creamy, it has what seems like an endless finish. Pair this with rich foods like fatty foie gras, pâté, and pungent blue cheeses.


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Furmint, Hárslevelű, Kabar,






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