- Producer
- Királyudvar
- Grape variety
- Furmint, Hárslevelü
- Region
- Tokaj
- Country
- Hungary
- Vintage
- 2003
- Alcohol
- 9.5 % vol
- Volume
- 0.5 l
- Item no.
- 9910050007
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Tokaji 6 Puttonyos Aszú Lapis 2003 500ml
The Tokaji 6 Puttonyos Aszú Lapis 2003 from Királyudvar is a noble sweet wine from the Lapis single vineyard in Tokaj, crafted from 78% Furmint and 22% Hárslevelű.
CHF 168.00
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
Dark amber in the glass. The nose is dense and multifaceted: caramel, baked apple, fresh and dried apricots, honey, malt, and Peach Melba, joined by allspice, clove, cinnamon, incense, earthy and peaty tones, as well as beeswax. The botrytis reveals itself in its purest, most noble form.
Terroir and Origin
The grapes come from Lapis, the estate’s finest single vineyard. The vines grow at elevations of up to 230 metres on volcanic soils composed of grey and brown clay alongside white rhyolite tuff.
Grape Variety and Vinification
78% Furmint and 22% Hárslevelű. For a 6 Puttonyos, six hods (puttonyos) of botrytised aszú berries weighing 22 kilograms each are added to 136.5 litres of base wine. Spontaneous fermentation takes place in 500-litre Hungarian oak fermenters, followed by 28 months of maturation in 2,250-litre Hungarian oak casks. Prior to release, the wine matures for at least another six years in bottle.
On the Palate
Creamy, rich, and finely textured. Nuts, honey, apricot, and red apple meet floral nuances alongside nutmeg, black tea, ripe lemon, and bergamot. The acidity remains discreet at this early stage yet stays perceptible throughout. Opening the wine a few days before drinking to allow it to breathe reveals its true greatness already.
Food Pairings
Pairs well with foie gras parfait made from ethically raised, un-gavage goose liver. Vegetarian options include salty, bold, and slightly creamy blue cheeses such as Roquefort and Stilton.
Key Facts
Királyudvar has existed in its present form since 1997 under Anthony Hwang. István Szepsy was co-founder and the initial winemaker; since 2009, Szabolcs Juhász has been in charge of winemaking. The estate has been managed entirely biodynamically since 2008, using preparations and following lunar cycles.
