| Region | |
|---|---|
| Subregion | Hungary |
| Colour | Sweet White |
| Type | Still |
A hot, dry vintage that yielded very high sugars but also great acidity. TA 14.1 g/l, RS 635 g/l. 2,408 bottles.
Copper-mahogany colour. There is a noticeable shift in aromas compared with the 2007, the top notes moving to old library books, varnish and dried fruit. There is a gravitas and maturity to this wine. Retaining a thick, glossy texture and intense sweetness, the marvel to this wine is that racy acid backbone, promoted by the leathery spice of maturity. In some ways it feels like a hypothetical 2016–2017 blend. It is utterly delicious. Unfurling with air to give blood orange, quince paste, honeysuckle and more, there is a saline, lip-smacking character that runs throughout. The sugars feel almost caramelised, giving a bittersweet tang. A brilliant wine, mature but so full of energy. From spoon, this simplifies to candied orange peel, salt and acid tang with generous texture. But from glass this is magnificent. (TP)
The 2003 Essencia has a fabulous bouquet with profound scents of lemon curd, frangipane, apple crumble, dandelion, wild mushroom and a slight adhesive note. The palate is extraordinarily pure with perfect acidity. It is perfectly focused with a crescendo of honey, quince, and Seville orange marmalade with lemon peel. This is out of this world.
