Richer than 3 puttonyos

I was at a wine fair organized by a premium supermarket when I was offered a taste of the Henye Tokay Aszu 3 puttonyos 2006. Now although the number of puttonyos will determine the sweetness of the resultant wine, the residual sugar is now designated by the number of puttonyos, with 3 corresponding to 60g/L. Yet this wine tastes much richer than 3 puttonyos, more like 5! Now I wonder if there are other criteria used in determining the puttonyos level. Look at German Pradikat wines todat. They exceed minimal Oeschle levels by a great margin, in fact sometimes by a couple of categories, eg a Kabinett wines has a ripeness level above the minimum for Auslese. This is in part the result of global warming. With higher Pradikats, some vignerons will declassify to a lower designation for their own reasons.

Back to this wine, it was a nice golden orange colour with a sweet acid orangey apricot (fresh) nose. The palate was sweet with a dried apricot acidity, which followed through with slight prune notes to the finish forming a nice backbone to the wine. Nice!