Photos: Furmint Photo
László Mészáros comments:
Kapi Vineyard Tokaji Aszú 6 puttonyos 2015 is typical of the very pure and transparentstyle with the acidity driven structure of the wines that we have released from Kapi before. But there is something extra: due to the very warm vegetative season we have more “sun” here.
The wine is rounder, intensely fruity, with ripe acidity. 2015 has great aromatic complexity and the wine produced from Kapi combines the beautifully charming character of the vintage with the typical vertical mineral profile of Kapi Vineyard.
2015 vintage brings a new dimension to the collection of our Kapi Vineyard Tokaji Aszú wines, after 1999, 2005 and 2011.
Only made in limited quantities, this single vineyard wine is extremely rare. In 2015, just 4.974 bottles individually numbered and signed were produced.
The site, high up in the heart of the vineyard (150/180 metres above sea level), is planted with Furmint, the noblest and most ancient Tokaj grape variety. The wine is only made when the Kapi Vineyard expresses its own, distinctive personality within the most perfectFurmint aszú berries from the site. This great terroir, with its lighter volcanic soil rich in minerals, has a special character all of its own, which is mirrored in the Furmint – and recognised by Disznókő’s winemaker. The grapes here ripen earlier than the rest of theproperty, and easily become aszú berries while retaining excellent acidity.
In 2015, we started the aszú berry picking on the 21st of September. This first passage lasted until themiddle of October and it gave us deliciously rich, shrivelled aszú berries full of flavour. The second partof the harvest was rainier, so the noble rot could develop very well and by the end of October we could select intensely botrytised, perfectly balanced aromatic aszú berries.
2015 DISZNÓKŐ Kapi Vineyard Tokaji Aszú 6 puttonyos
Kapi is a single vineyard plot situated in the upper part (150 – 180 m above sea level) of the southern slopesof Disznókő. A unique terroir with a volcanic, lighter clay soil containing a lot of rhyolite gravels. Kapi vineyard is planted with Furmint, the noblest and most ancient Tokaj variety. The Kapi vineyard has specific characteristics: the grapes ripen earlier here, the aszú berries develop very well, retaining an excellent acidity.
Aszú berries and base must: 100 % Furmint
Vintage of 2015
The vegetative season was hot and dry with heat waves during summer; the blossoming started already at the end of May and that resulted in an early ripening. We started the aszú berry picking on the 21st of September. This first passage lasted until the middle of October and it gave us deliciously rich, shrivelled aszú berries full of flavour. The second part of the harvest was rainier, so the noble rot could develop very well. This second passage ended on the 12th of November. We were able to select intensely botrytised, perfectly balanced aromatic aszú berries.
The aszú berries used for Disznókő Kapi Vineyard all came from the first passage and selection at the end of September, especially between the 23rd of September and 1st of October. These grapes were extremely rich, just slightly botrytised but fully shrivelled.
The grapes for base must were picked much later, in the first half of November.
The individually picked aszú berries were poured in stainless steel vats and stored there until the vinification.
The aszú berries were macerated uncrushed in actively fermenting must for 2 days. After a long pressing, the fermentation took place in stainless steel vats and small barrels until the middle of December. The fermentation was much longer than usual.
The wine was aged in oak barrels of 225 litres for two years with 25 % of new oak. Bottled in May 2018.
Alcohol: 11% Residual sugar: 187 g/l Total acidity: 7.65 g/l
Tasting notes (July 2018)
It has light gold colour with green reflex. The nose is beautifully floral with vanilla, white fruit notes. The mouth is intense, rich, with plenty of fruits like pineapple and mango. Mouthfilling and structured driven by ripe and round acidity and tannins.