97-Points by Wine Enthusiast.
This golden-colored Tokaji has aromas of raw honey, apricot blossom, pear and baked apple tart. Silky smooth upon entry, it offers flavors of baked apples, wildflower honey, canned pears and apricot. The acidity is nicely balanced so as not to be too cloyingly sweet. Only 1,950 cases made, 100 cases imported.
Blend: 75% Furmint & 25% Zeta.
 
Tokaj is thought to be the first vineyard region in the world to have adopted a classification system. The Disznóko estate consists of a single tract of land, four of the approved noble grape varieties are planted in this single vineyard – Furmint, Harslevelu, Zeta and Sagamuskotaly. The estate is a hill of volcanic clay soil with perlite pebbles at the top of the hill is the boar-shaped rock from which the estate takes its name, and the vineyards are arranged down the southern slope, with the winery at the bottom of the slopes. The vineyard is protected by the cold northern winds by the Zemplén hills right behind it and draws light and heat from its southerly exposure. Acclaimed as one of the three most favorable sites of Aszu in Tokaj. Morning autumn mists and warm breezes ensure optimal conditions for noble rot. The Botrytis develops, concentrating the natural sugars, flavors and acids in the grapes. The wines gain their complexity from the mineral-rich volcanic land, rhyolite-tuff with clay soils. In 1992, the vineyards were rehabilitated and replanted, old buildings were refurbished, and new state-of-the-art wine making facilities were constructed. The new winery pays homage to the nearby old winery.
Vinification
The methods and traditions of producing Tokaji wines have changed little since the 17th century when aszú berries were individually harvested from bunches and collected in 20-liter (55-pound) wooden tubs called puttonyos or hods. The number of puttonyos added to each barrel of base wine made from grapes unaffected by botrytis determined the puttonyos level of the wine. On a scale of one to six, the more puttonyos the sweeter, richer and rarer the Tokaji. Today, a wine’s puttonyos level is determined by the amount of residual sugar in the finished wine, thus the key factor in the production of Tokaji Aszú wines is the proportion of aszú berries to base wine.