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Tokaji Pajzos 5 Putts 2000

The Experience

Drink When...
Trecking in the hills
Listen To...
Walking Away by The Egg
Think About...
A stream made of honey, how lovely!
Drink With...
Gorgonzola on oat biscuits

The Oddbins Take

Tokaji has a place in the hearts of the Hungarians just as much as Yorkshire Pudding does in the hearts of the English. As we pen this, we’re kind of wishing we were Hungarian. Talk about short...

The Vital Statistics

Bottle Size
Residual Sugar
145 g/l
To be updated
Alcohol Units

Out of stock

Now £25.20

Was £28.00


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The Style

Light Full bodied
Dry Sweet

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In 1991, the late Jean-Michael Arcaute and Jean-Louis Laborde, of Château Climens, Bordeaux, led a group of wine lovers in the acquisition of Château Pajzos, which had long been considered among the finest vineyards in Tokaji. Today, Château Pajzos is under the sole ownership and direction of Jean-Louis Laborde, with the help of his son Ronan. Château Pajzos is located in the heart of the Tokaji region on the slopes surrounding the famous wine village of Sarospatak. With volcanic soils, an ideal altitude of 200 meters and a south/southwest orientation, Chateau Pajzos has an enviable terroir. The vineyards' location between the Bodrog and Tisza rivers also makes it ideal for attaining noble rot – an indispensable tool for making the finest sweet Aszu wines. The Château Climens team’s aim when acquiring the estate was to bring state of the art modern dessert wine making to Hungary and in so doing produce the finest wines in the region. 100pts from Robert Parker for the Essencia 1993 shows that they really mean business. Frédéric Neville has been the Technical director at Château Climens since 1988 and is regarded as one of the finest winemakers in the world. He overseas everything at Château Pajzos and his knowledge, expertise and meticulous attention to detail is helping to move Tokaj into new arenas of excellence. The production process is complicated. Individual, shrivelled, botryised berries are picked (these are known as Azsu). At the same time healthy bunches of grapes are also harvested and pressed, forming the base wine. The Aszu grapes are stored for several days in a vat, during which time the very sweet joice, known as Eszencia, is run off in tiny quantities helping to further dry out the Aszu grapes. These grapes are mashed and added to the fermenting base wine. After fermentation the wines go into barrel, into deep, damp underground cellars for around 2 or 3 years.
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