2019 | Chteau Pajzos | Tokaji Furmint

Introduction

White Wine: 2019 | Chteau Pajzos | Tokaji Furmint

Straw colored in the glass, this dry Hungarian Furmint has aromas of guava, pineapple and quince. In the mouth it is well balanced with flavors of lemon pith, lemon curd and white flowers. The finish has gentle florality.

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Producer: Chteau Pajzos

Ratings: WE | 90

Vintage: 2019

Size: 750ml

ABV: 13%

Varietal: Furmint

Country/Region: Hungary, Tokaj

Straw colored in the glass, this dry Hungarian Furmint has aromas of guava, pineapple and quince. In the mouth it is well balanced with flavors of lemon pith, lemon curd and white flowers. The finish has gentle florality.

Reviews:

• Wine Enthusiast: Straw colored in the glass, this dry Hungarian Furmint has aromas of guava, pineapple and quince. In the mouth it is well balanced with flavors of lemon pith, lemon curd and white flowers. The finish has gentle florality.

Producer Information

Hungarian Tokajis were historically among the most highly prized wines in the world. Long before Sauternes, they graced the tables of European elites and connoisseurs. In the summer of 1991, the late Jean-Michael Arcaute and Jean-Louis Laborde launched the Renaissance of Tokaji. They led a group of 12 wine lovers and acquired Chteau Pajzos, carrying out the same year the first private enterprise harvest and vinification. Today, the 100ha domaine (55ha of vineyards) is under the sole ownership of the Laborde family, who also owns Chteau Clinet in Pomerol. The estate is located in the heart of the Tokaji region, on slopes surrounding the famous wine village of Srospatak. It was long acknowledged for having one of the finest vineyards of the region. Its volcanic, rocky soils ensure that the native varieties Furmint, Muscat, Hrslevelu and Zta are both rich in natural acidity and concentration and the location between the Bodrog and Tisza rivers makes it ideal for attaining noble rot, indispensable for producing the sweet Asz wines. The property is managed by Ronan Laborde and his winemaking team. In recent years, they optimized the vineyard to enhance the development of botrytis, essential for Asz wines. They changed their pruning method to single guyot in order to reduce yields and advance ripening. Depending on the moisture content of the soil, it is either plowed or left un-tilled; nets are placed in the fall over the botrytis-affected grapes to prevent them from being eaten by animals. For the Tokaji Asz wines, a base dry white wine is first made (Chteau Pajzos uses the Dry Furmint they produce), then mixed with Asz berries botrytised, shriveled grapes that were originally picked from bunches into 20 liter wooden tubs called puttony. During harvest, it can take up to 30 passages in the vineyards to pick them at the perfect time, as Chteau Pajzos only selects fully botrytized -not just passerill- grapes. Traditionally, the concentration of the Tokaji was defined by the number of puttony added to the base. Nowadays, the Puttonyos is based on the content of residual sugar in the final wine. It takes about 44 pounds of Azs berries mixed with 100 liters of base wine to reach 1 Puttonyos and an experienced picker a full day to harvest that quantity. The sweet wines are aged in 1.5km of underground galleries that offer constant humidity and temperature; they are only produced in the best vintages. Since 2013, Chteau Pajzos focused its range to Azs wines from 4 to 6 Puttonyos. Their approach is to highlight freshness, when other houses promote a more oxidative style.