Chateau Pajzos Tokaji Harslevelu H Late Harvest 2021

A sweet that's not a sweet. Excellent balance of acidity on a lively and silky palate

Harslevelu

$35.00

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Tropical Fruit, Tree Fruit, Pepper / Spice, and Mineral,

BODY: Medium -
DRYNESS: Sweet
ACIDITY: Medium +
TANNIN: Light
ALCOHOL (%): Moderate (9-12%)

Origin: Tokaj, Hungary

Grape Varietals:

Harslevelu

Winemaking:
Vegan Friendly
Botrytis (Noble Rot) and Late Harvest

Maturation: 0-6 Months Stainless Steel Tanks

Awards:

WESTERN FOOD PAIRING
Pear tart, soft cheeses

ASIAN FOOD PAIRING
Japanese cream cake topped with locally produced fruits, mango sago

Pajzos Tokaj

Started in 1991 by Bordeaux winemaker Jean-Michel Arcaute, whose wife owned Château Clinet. It's emerging sucess in the early years is decorated with various awards & accolades, being the first Hungarian winery to be awarded 100 pts for 2 wines

Description

Chateau Pajzos Tokaji Harslevelu H Late Harvest 2021

Chateau Pajzos Tokaji Harslevelu H Late Harvest 2017 is a rich and luscious dessert wine from the historic Tokaji region of Hungary. Made from the Harslevelu grape variety, this wine was harvested late to ensure optimal ripeness and concentration of flavors.

Taste profile: On the nose, it boasts fragrant aromas of honey, apricot, and candied citrus peel. On the palate, it is sweet and full-bodied, with notes of ripe peach, mango, and orange blossom, all balanced by refreshing acidity. The finish is long and lingering, leaving a pleasant impression of honeyed fruit and a hint of minerality. Perfect for sipping on its own or pairing with creamy desserts, this wine is a true gem of the Tokaji region.

Lush & Balanced Desserts

Many of these wines often have been touched by botrytis, and have a beautiful balance between fruit & acidity. Despite being lush, they often have some brightness or mineraility to them, and are not as thick textured as some other dessert styles. Classic notes would be honey, botrytis, apricot, peach and other stonefruit, marmalade, spice

Late Harvest

By leaving the grapes on the vines longer than usual, the grapes become naturally dehydrated, and is used to make wines that are higher in resudual sugar & potential alcohol
They do not necessarily have to have noble rot, and is probably the easiest method to achieve sweet wines