This is a complex blend of Tokaj’s two leading and indigenous grapes—Furmint (90 percent) and Hárslevelű (10 percent) from 20-year-old vines from a single vineyard (Zafír). Zafír comprises a mix of loess and brown forest soil on bedrock of volcanic dacite, and is located in the commune of Tarcal. The two grapes were vinified separately, with stems intact, and gently crushed. A slow pressing with some skin contact followed. Both fledgling wines were fermented and aged in Hungarian oak from the nearby Zemplén hills, with a small percentage of new oak, but mostly second- or third-filled barrels. There was some lees stirring (battonage). The still separate wines were then aged in barrels for four to six months, and blended in the spring. There is a hint of struck match, fresh and candied pineapple, and floral notes (acacia flower and orange blossom) on the nose. This full-bodied wine has a juicy fruitiness (melon, pear, lime, and grapefruit), and a creamy palate with complex yeastiness and a briny minerality on the finish. It’s a great food wine, and pairs well with a myriad of dishes—from heavily spiced Asian foods or classic fish dishes, to cheese and charcuterie. Erzsébet Winery owns 1.4 hectares of the prime 5.6-hectare Zafír vineyard, and is one of its four owners, and one of the only two who bottle wine from the special vineyard. Planted in 1999, this Premier-Cru level plot produces Erzsébet’s the most delicate, elegant, and perfumed wines.