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Our Notes: 2007 was a killer vintage for Aszú. After a very long and mild winter, steady rain fell from Spring into early Summer. September was cool and delayed ripening which is important heading into Tokaj’s Indian Summer. The Indian summer was perhaps the best since 2002 and helped create the humidity off of the Bodrog River and marshlands responsible for incubating Botrytis. Healthy fruit well set fruit and botrytis all came together. With 201 g/l of residual sugar and nearly 7.3 g/l of total acidity and 11% alcohol, this is is not simply a dessert wine, but rather something to throw at anything pungent. Great with fatty fish, heavy umami flavors and caramelized fruits and nuts. This kind of balance between high sugar, fresh acidity and low alcohol are what make Tokaj magical.