"A rich, vibrant sweetie that drapes the palate in a lush swathe of steeped Earl Grey tea leaf, mango lassi and baked peach flavors, with accents of pain d'épices, grilled Macadamia nut, candied ginger, white pepper and masala spices. Lip-smacking acidity reins in this rich explosion of flavor and texture, with a pinpoint, graceful precision to the balance. Long and expressive."

“There’s no dabbling on the nose as it bursts with scents of Clementine, Japanese yuzu, quince and marmalade. Yet this being Essencia, those flavors are amplified without any loss in delineation. The palate is as unctuous as you expect, lacquering the inside of the mouth. The tastebuds tingle with glee, reveling in untrammeled sweetness, effortlessly offset by that razor-sharp acidity that renders it not cloying in the slightest. Purer than an angelic choirboy, the 2016 is armed with immense tension on the citric finish that offers Seville orange marmalade, strawberry, mandarin and quince."

"Ethereal aromas of peach nectar, apricot preserves, orange zest and candied almonds waft from the glass. Full texture and luscious flavors of caramelized pineapple, orange marmalade, honeycomb, ripe summer peach, and Turkish delight. Its extreme sweetness is held in check by vibrant but not overpowering acidity."

“First off, the texture is like nothing else in this world. The free-run juice of selected aszu berries, allowed to ferment with ambient yeasts to reach 1.8 abv, this is close to honey in texture, but not in any way cloying, just overpowering in its richness. Then the complexity of the flavors comes on, with floral apricot and fruity wild mushroom tones, “like being in the woods after rain,” as Corey Warren described it. Intense, complex, and lasting, this is crazy rich in its power and grace.”

“Presents a complex, heady, powerful wine, saturated with stone-fruit flavors, while the almond skin and vanilla influence of oak add a grace note over the sleek fruit. This carries its richness well.”

"This amber-colored late-harvest wine from Tokaj has aromas of honeycomb and white flowers, especially jasmine and freesia. In the mouth, it has nice fruit sweetness and flavors of clover honey, ripe apricot and yellow peach."

“A selection of botrytized furmint from across the estate’s 321 acres of wines, this is prodigiously sweet, yet the wine carries itself with an almost jaunty ease. Floral notes and crunchy acidity buoy the roasted peach notes, the lively balance making it exceptionally versatile."

'“Wine does not get more concentrated, dense and viscous than this Tokaji Essencia, but alongside the unctuous sweetness, it also has extraordinary freshness. The fruit aromas range from blood to quince jelly, but there’s also a slew of spices and notes of flowers and forest honey. Although it barely has 2% alcohol, it is much more vinous than that figure suggests. Titanic brulee character at the huge finish.”

"It has a surprisingly bashful nose for the first 12 hours. Whereas some burst from the glass, this chooses to unfurl and only as if toying with you, gradually reveals scents of fresh fig, Medjool dates, Seville orange marmalade and Clementines. I notice that the aromatics blossom on the second day as it deftly slips into fifth gear. The palate also meliorates, obviously unctuous and yet paradoxically weightless thanks to that acidity. Again, fig features prominently allied with marmalade, demerara and quince, more desiccated orange peel and syrup towards the harmonious finish."

This amber-colored Tokaj Aszú is made from grapes from the Betsek vineyard. It has heady aromas of intense apricot, acacia and Bartlett pear. There is elegant sweetness and flavors of apricot and canned peach. It is nicely balanced in sweetness and acidity.

This wine comes from one of Tokaji's most famous vineyards. It is light amber in color with heady aromas of honeysuckle, freesia, beeswax and honey. It has pleasant heft on the palate and there are intense flavors of tinned peach, clover honey and apricot conserves. It is a well-made and well-balanced wine that ends on a sweet note and makes you want to go in for another and another, sip.

"This medium straw-colored wine has aromas of lemon curd and gooseberry. It is well balanced in the midpalate with flavors of lemon curd and bright lemon pith. It has nice minerality and a crisp finish."

"Light amber in the glass, this Aszú has aromas of yellow peach, honeycomb and a whiff of dried fig. In the mouth are intense flavors of white peach, apricot and a touch of savory herbs in the finish."

"Dark amber in the glass, this Tokaj Aszú has aromas of honeycomb, jasmine and freesia. In the mouth are intense flavors of ripe yellow peach and dried apricot."

"This lightly mouth-coating sweetie is creamy and just off-dry, showing juicy acidity layered with flavors of baked pineapple, apple peel, crushed shortbread, candied ginger and aromatic hints of jasmine and anise."

"A waft of beeswax on the nose transitions on the palate to a pure and lovely beam of poached apricot fruit, accented by dried raspberry, candied ginger, hazelnut biscotti and honeysuckle notes. Fine and creamy on the palate, with a long, lightly mouthwatering finish."

Ginger spiced fresh apricot, orange blossom, marmalade and a hint of flint on the nose. White pepper-dusted apricot and ripe persimmon, with crystallized ginger spiciness and raisin, dried apricot complexity follow through. With the highest residual sugar level among all six 2017 Aszú releases of Royal Tokaji, Nyulászó maintained a well-lifted body, thanks to its solid varietal acidity and more layered flavour profile. Honey-glazed grapefruit gives it a moreish finish.

“The Mézes Mály ('honey pot') 'Great 1st Growth' with its loess soils presents the most distinctive nose among the six 2017 Royal Tokaji Aszús; bruised pineapple, sour citrus, crushed stone and a hint of raspberry candy over an undertone of mango and apricot. An earthy palate of ginger, acacia honey and warming yellow fruits, balanced by chalky acids and citrus peel bitterness, which follows to the finish. Salivating and morish.

The Szt.Tamás Aszú has a lifted nose of apricot jam, bruised apple and a hint of fresh sourdough. Spiced and honeyed on the palate with ginger and white pepper, grapefruit peel bitterness, marmalade and dried apricot. The acidity is more mellow than the Gold Label, although it still provide an excellent backbone. Ginger and dried fruit notes linger on.

“The Betsek site is rich in clay, dark humus soils and chalk-white mineral. Jasmine and freshly-cut ginger open up to marmalade, honeyed yellow fruits, with a touch of beeswax. Ginger and tangerine peel bitterness provide an extra dimension to the rich core of apricot and marmalade, lifted by mineral acidity. The finish is pure, honeyed and long.