I think David is right. I like them young but have a lot of Tokaji that I haven’t gotten to so I guess I’ll be having them older. But once they get to the point where they’re caramel-colored like the pic, they’re not likely to change very much. And the really sweet ones aren’t going to evolve like wine, more like honey. There’s not really a lot of history with those because they used to put the juice back into the wine. The Aszu Essencia is not pure essencia, so I think you can keep it for many years. Oldest I’ve had goes back about 70 years and it still had plenty of acidity as well as sweetness, which was a surprise because with Sauternes, the sugar tends to soften over that many years. But these wines have more sugar and more acid, so they evolve differently. You have a good bottle, so as long as the cork holds up, you’re good.