Wines

We make Pajzos wines from the premium grapes from our Pajzos Vineyard in Bodrogolaszi and our Megyer Vineyard in Sárospatak. The wines are made with attentive work both in the vineyards and winery either with barrel aging according to Tokaj traditions or using modern reductive winemaking methods.

The premium Pajzos wines perfectly express the assets of these two superb vineyards:

Megyer Vineyard gives crisp, dynamic wines of outstanding quality that are characterised by coolness, distinctive minerality and a fresh acid structure – the premium Pajzos brand wines come from this vineyard.

Sweet wines from Pajzos Vineyard are refreshing and flavourful. Fragrances and flavours of peach and a plethora of white flowers (elderflower, chamomile) with citrus and mandarin rise from the glass, treating the wine lover with its gorgeous minerality. These wines are deservedly legendary: they retain their richness and fruit aromas for decades, losing nothing of the freshness proffered by the acid backbone.

Find out more about Pajzos wines.

Tokaj Wine Region

In 1737 the Tokaj Wine Region was declared the first closed wine region in the world; since 2002 it has belonged to the UNESCO World Heritage. The area of 6202 hectares (15,325 acres) lies in Northeastern Hungary, in a triangle between the Sátor hills of Abaújszántó and Sátoraljaújhely and the Kopasz hill in Tokaj.

Traditional Tokaj grape varieties: Furmint, Hárslevelű, Sárgamuskotály, Kövérszőlő, Zéta, Kabar – only wines from these varieties may receive the Protected Designation of Origin, Tokaji.

 

To taste and fall in love with Tokaji wines

Wines created in the Tokaj Wine Region have a unique character, a distinct minerality. They have a wonderfully taut acid structure and offer wines perfect for a light or a heavier meal or simply to enjoy during a pleasant afternoon chat with friends.

In the 16th century Tokaji wines superseded the role of Syrmian wines to become the favoured drink at the royal Hungarian court. The noble Tokaji wines soon became the favourite at the dinner table of ruling families of Europe, often the crowning glory at the end of great feasts. Louis XIVth regarded it as simply the “king of wines”.

The uniqueness of Tokaji wines is assured by the combination of several factors:

  • the uniqueness of the grape varieties established centuries ago in the wine region and their unparalleled acid-sugar balance
  • the optimal environmental assets for sweet wine production: the hills and rivers which embrace the wine region, Bodrog and Tisza, whose high humidity allow the development of Botrytis cinerea (noble rot) and thus the creation of Aszú wines
  • the minerality transferred to the wines from the volcanic soils gives sweet wines distinctive aromas and dry wines a special character
  • aging in barrels (varying degrees of toasting) made from mainly local oak grown in the forests of the nearby Zemplén mountains

Several concepts related to Tokaji wines

Dry wines

Dry wines are equivalent to the old category, Vinum Ordinarium; wines made from the pressing of destemmed clusters of healthy, perfectly ripe or shrivelled berries with or without skin contact depending on the type of wine. We usually harvest in several stages to achieve maximum wine complexity. Our dry wines are aged in stainless steel or for up to several years in oak barrels.

Late harvest wines

We harvest bunches which include botrytised berries and press them together. After fermentation in stainless steel, we age the wines for several months in steel or oak barrels.

Szamorodni

We harvest the bunches which contain grapes with Botrytis cinerea without individually selecting the aszú berries – to which the word of Polish origin Szamorodni refers, meaning: as it grew. The berries are pressed together. We mature the wines for at least one year in oak barrels and one year in the bottle.

Aszú berries

Ripe berries affected by Botrytis cinerea begin on a path of noble rot and by the end of ripening have concentrated sugar and acid content.

Aszú wine

We soak the individually, hand-picked aszú berries in high extract base wine or content must for 12 to 36 hours. Tokaji Aszú is a sweet wine that is required to be aged for minimum three years before sale. Before 2013 Aszú must be barrel-aged for 2 years and then matured in the bottle for 1 year. From 2013 it has been changed to 18 - 18 months.

Puttony number

In the early 20th century aszú berries were traditionally collected in a basket called “puttony”, from which the marker “puttonyos” originates. The puttony number can be 3, 4, 5, 6 and denotes the sugar content of the wine. Traditionally it referred to the number of puttony, that is baskets, of aszú berries added to one Gönci barrel (around 136 l) – today the puttony number refers to the sugar content of the wine, that can be between 60 and 180 g/l.

Aszú esszencia

The equivalent of a wine with higher sugar than 6 puttonyos Aszú, we made Aszúeszencia in the same way as Aszú until 2011. The only difference was the sugar level: Aszú wines with over 180 g/l sugar could be called Aszú esszencia. However, the name confused consumers so, in accordance with EU ruling, since 2011 we label wines with over 180 g/l sugar as 6 puttonyos Aszú.

Esszencia or Naturesszencia

In a favourable vintage (enough sunshine, humidity and precipitation at the right time), the aszú berries rest in vats from which we can draw Tokaji Esszencia, a pure juice pressed only by the weight of the berries themselves. The most exclusive product of the Tokaj Wine Region, Esszencia has minimal alcohol and several hundred grams of sugar per litre. Over the centuries doctors prescribed it for patients and couples wanting to conceive.

 

Other traditional categories of Tokaji wine

Fordítás

The aszú paste that has been pressed to make Aszú wines is soaked in fermenting grapemust or wine of the same vintage, and then the wine is aged for at least one year in wooden barrels and one year in the bottle. The name literally means “turn over”.

Máslás

The lees from Aszú making that remains after pressing is soaked in base wine or fermenting must of the same vintage. Thanks to the sugar content this ferments in stainless steel before one year aging in the barrel and one year in the bottle.

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Vineyards

Pajzos Vineyard

On this south-, southwest-facing land with excellent attributes, brown earth with clay strips mixes with andesite tuff. The ground has excellent heat-retaining properties so grapes ripen beautifully and become supreme aszú berries. This last feature is thanks to the microclimate and Zsadány stream bordering the south of the area which provides the humidity necessary for the development of the Botrytis. Oak forests close the area to the north.

Pajzos Vineyard is 87 hectares of which 54 are currently producing. There are 17 hectares of Hárslevelű, 17 hectares of Sárgamuskotály, 22 hecatres of Furmint, as well as experimental plantations established by the winery in recent years of Zéta, Kabar, Gohér and Kövérszőlő. The majority of Hárslevelű was planted in the 1970s; more recent plantings took place between 2000 and 2004, and these brought their first harvests in 2007.

Megyer Vineyard

Megyer Vineyard has a southern aspect, southeast-southwest facing. It has variable soils, with strongly mixed rhyolite tuff is a soft rock that weathers and is excellent for creating wines with high extract content. The microclimate is much cooler than in Pajzos Vineyard and the lower number of sunshine hours as well as lower humidity mean the grapes ripen later and aszú berry development is slower than in Pajzos. The microclimate and soil make this land primarily suited to creating dry wines.

Megyer Vineyard is 109 hectares of which 63 hectares are currently in production: 24 hectares of Furmint, 23 hectares Hárslevelű, 10 hectares Sárgamuskotály, 6 hectares Chardonnay. Most are old vines planted mainly between 19

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Introduction

Pajzos was established in 1991 by 12 investors, including Jean-Michel Arcaute (1947 - 2001), director of Château Clinet (Pomerol), La Croix du Casse (Pomerol), Beau Soleil (Pomerol) and Jonqueyres (Bordeaux). At the time of the Tokaj investment Arcaute, a charismatic, communicative and highly-respected winemaker, was at the height of his fame and also managed the renowned GAM AUDY wine merchants which traded in Bordeaux Grand Crus and leading foreign wines, in addition to those of the afore-mentioned wineries.

The other key investor was the current owner, Jean-Louis Laborde (1947 - ), agricultural engineer and owner of a 600-hectare cereal farm, a successful waste treatment company and numerous Paris properties. He was in the background of life of Pajzos until 1997. At the end of 1998 he bought Château Clinet (Pomerol) from GAN Insurance and then Megyer Winery / Pincészet from GAN at the end of 1999. Until 2000 GAN AUDY managed the trade and winemaking of both companies, Pajzos and Megyer. In 2000 Jean-Louis Laborde secured 100 % ownership of Megyer along with a majority share in Pajzos and thus assumed management of the companies from GAM AUDY. Then M. Laborde initiated the replanting of Pajzos dűlő, ensuring optimal grape production.

Since then Pajzos wines have found their place at dinner tables, in prestigious restaurants and at exclusive gala dinners in numerous countries, thus the building fame of the Tokaj Wine Region and Tokaji wines.

On the following pages we present our values:

  • a brief history of the Tokaj Wine Region and its winemaking traditions along with the explanation of some important concepts related to Tokaj winemaking,
  • the vineyards: Pajzos, which has outstanding natural assets and Megyer which has a great history,
  • and finally, our superb wines: Pajzos wines represent premium Tokaji quality. Our product range covers the spectrum from reductive and barrel-aged dry wines, sweet late harvest and outstanding quality Aszú wines.

It is our pleasure to share with you our passion for vine cultivation and winemaking through our wines. Enjoy your journey through the world of Pajzos wines!

 

 

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Subcategories

  • Pajzos hírek
  • Borok

    A Pajzos termékcsalád borait a bodrogolaszi Pajzos és sárospataki Megyer dűlők prémium terméséből készítjük. Ezeket a borokat pincészetünk a tokaji hagyományoknak megfelelően gondos szőlészeti és borászati munkával, hordós érleléssel, illetve a modern borkészítési eljárásoknak megfelelően reduktív verzióban is készíti.

    A prémium Pajzos borok tökéletesen kifejezik két nagyszerű dűlőnk különböző adottságait:

    A Megyer dűlő ropogós, lendületes, kiváló minőségű száraz alapborokat ad, melyeket hűvösség, elegancia, karakteres ásványosság, valamint friss és üde savszerkezet jellemez – ez a dűlő adja a Pajzos márka prémium minőségű száraz borait.

    A Pajzos dűlőből származó édes borok üdék, frissek és zamatosak. A pohárba illatolva őszibarack és fehér virágok sora – bodza, kamilla, citrusos -mandarinos illat- és ízjegyek, valamint szép ásványosság kényezteti a borkedvelőket. Ezek a borok méltán legendásak: évtizedek múltán is megtartják gazdag, gyümölcsös aromavilágukat, nem veszítenek a gerincet adó savak frissességéből.

    Ismerje meg a Pajzos borokat!

  • Wines