Tokaj, situated along the southern slopes of the Zemplén Mountains, is characterized by late springs and short growing seasons. Average temperatures are generally cool, with long, sunny summers and dry autumns. Tokaj's soil is largely clay or loess with a volcanic substrate. The confluence of the Tisza and Bodrog rivers in Tokaj creates a fog similar to that of Sauternes. This fog encourages "botrytis cinerea," or "noble rot," which dries and shrivels the grapes that make up Tokaj wines, concentrating their sugars.
The term "Aszú" means noble rot (= botrytis). The first Tokaji Aszú wine was created by chance in 1650 because, under threat of a Turkish invasion, the harvest had to be postponed. It wasn't until November that the vineyards could safely be accessed again, and as a result, all the grapes had dried and shriveled. The result was a honey-like, syrupy liquid called Eszencia. This was then blended with some wine from a previous harvest, and Tokaji Aszú was born.
The excellent quality Aszú berries, with good structure and perfect botrytis, were macerated for two days in fermenting must. After pressing and fermentation, the wines are perfectly balanced. Gold Label is filled into 300- or 500-liter second- or third-fill Hungarian oak barrels and transferred to Royal Tokaji's extensive, deep underground cellars to mature for over two years. The final blend was made in early spring 2016, and the wine was bottled in May.
This Aszu has a rich, intense nose with hints of grapefruit and spice. It's full-bodied with citrus, peach, and apricot flavors, a fine balance of sweet and sour, and a long, crisp finish. It pairs excellently with dishes featuring duck foie gras, blue cheeses, and fruit-based desserts.
