Alex Hunt: Sumptuous aromas of dried peach and apricot jam, with just enough burned-orange piquancy. Very sweet and unctuous in the mouth, but the acidity brings admirable focus, and the fruit is extremely pure. While the wine could be accused of adopting a more “international” style than many Aszú wines, it can compete in terms of quality with any classic sweet-wine region - 17.5

Andrew Jefford: Full gold, with a faint orange cast. Ripe, moist, rich, with a smell of buzzy fruit sugars and discarded autumn grape skins. Almost must-like in some ways; you feel very close to the fermentative process. Cellar fresh, despite its four years of life. Sweet, with lots of dessert apple and apricot richness; bright, ripe, fruitsaturated acidity, too. Smooth and lush, yet full of allusive detail. Assuming this will be one of the less expensive wines in the tasting, very good - 15

Mark Savage: Deep amber color and a rich botrytis nose here. There is a thrilling tension between the sweetness and the acidity, and the alcohol is mercifully low enough to keep it refreshing. Lovely dessert wine of great length and purity - 18