Chateau Pajzos Tokaji Aszu 6 Puttonyos 1999

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    Chateau Pajzos Tokaji Aszu 6 Puttonyos 1999 Front Label
    Chateau Pajzos Tokaji Aszu 6 Puttonyos 1999 Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    1999

    Size
    750ML

    ABV
    10.5%

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    Somm Note

    Winemaker Notes

    Chateau Pajzos

    Chateau Pajzos

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    Chateau Pajzos, Other Europe
    Chateau Pajzos Winery Image
    Located in the heart of the Tokaji region on slopes surrounding the famous wine village of Sarospatak, Chateau Pajzos "represents one of the world's great terroirs for producing exceptional white wines". The property's volcanic soils, ideal altitude of 200 meters, and South/South-West orientation rate its vineyards amongst the finest in Tokaj. Also, the vineyards' location between the Bodrog and Tisza rivers make it ideal for attaining noble rot, indispensible for making the finest sweet Aszu wines.

    The Tokaji wines are a blend of mostly Furmint, Harslevelu ("linden's leaf"), Muscat de Lunel and Zeta. A base dry white wine is first made (Chateau Pajzos uses the Dry Furmint they produce), then mixed with Aszu 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 Chateau Pajzos only selects fully botrytised -not just passerille- grapes. At Chateau Pajzos, the Tokaji are aged a minimum of 2 years in Hungarian oak (less than 20% new) and one year in bottle before release. They are only made in the best vintages. They are looking for freshness in their sweet wines, as opposed to other houses promoting a more oxidative style.

    Today, Chateau Pajzos is under the sole ownership of the Laborde family, also the owners of Chateau Clinet in Pomerol. The estates are managed by Ronan Laborde and his winemaking team at Pajzos and Pomerol.

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

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    Best known for lusciously sweet dessert wines but also home to distinctive dry whites and reds, Hungary is an exciting country at the crossroads of tradition and innovation. Mostly flat with a continental climate, Hungary is almost perfectly bisected by the Danube River (known here as the Duna), and contains central Europe’s largest lake, Balaton. Soil types vary throughout the country but some of the best vines, particularly in Tokaj, are planted on mineral-rich, volcanic soil.

    Tokaj, Hungary’s most famous wine region, is home to the venerated botrytized sweet wine, Tokaji, produced from a blend of Furmint and Hárslevelű. Dry and semi-dry wines are also made in Tokaj, using the same varieties. Other native white varieties include the relatively aromatic and floral, Irsai Olivér, Cserszegi Fűszeres and Királyleányka, as well as the distinctively smoky and savory, Juhfark. Common red varieties include velvety, Pinot Noir-like Kadarka and juicy, easy-drinking Kékfrankos (known elsewhere as Blaufränkisch).

    ZZZREFPRODUCT254548 Item# 254548

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