Pajzos
Summary
Pajzos is a 70-hectare Tokaj estate established in 1991 following communism's fall, producing traditional Hungarian wines from Furmint-dominated vineyards on the volcanic southern slopes of Tokaj-Hegyalja. Their production balances traditional methods for sweet Aszú wines, including labor-intensive hand-harvesting of botrytized berries and aging in Hungarian oak barrels, with modern temperature-controlled fermentation for their expanding portfolio of dry wines that showcase the region's mineral complexity.
Heritage & Leadership
Pajzos was established in 1991 in the Tokaj-Hegyalja region of Hungary, marking a significant milestone as the first foreign investment in the Hungarian wine industry following the fall of communism. The winery was initially acquired by the Laborde family from Bordeaux, who recognized the potential of this historic wine region. In 2000, ownership transferred to Chateau Megyer, bringing the estate under Hungarian management once again. Since 2013, Pajzos has operated under the ownership of Tokaj Trading House (Tokaj Kereskedőház), one of the largest wine producers in the Tokaj region.
The winery's name derives from its location on Pajzos Hill, a site with documented winemaking history dating back several centuries. Under the current ownership, Pajzos maintains a dual focus on preserving traditional Tokaji winemaking methods while implementing modern techniques for its dry wine portfolio. The estate represents an important chapter in the post-communist revival of Hungary's wine industry, helping to reintroduce Tokaji wines to international markets after decades of production focused primarily on quantity rather than quality during the Soviet era.
Vineyards & Wines
Pajzos manages approximately 70 hectares of vineyards spread across the southern slopes of the Tokaj-Hegyalja region. The vineyards are primarily situated on Pajzos Hill near the village of Sárospatak, with additional parcels in nearby Megyer. These sites benefit from south and southwest-facing exposures that maximize sun exposure in this cool continental climate.
The vineyard soils consist of volcanic rhyolite and andesite bedrock overlaid with clay and loess, creating the mineral-rich foundation that characterizes Tokaji wines. Elevation ranges from 150 to 250 meters above sea level, providing optimal drainage and temperature variation that contributes to aromatic complexity in the grapes.
Pajzos focuses on the traditional grape varieties of Tokaj: Furmint comprises approximately 60% of plantings, followed by Hárslevelű at 30%, with the remainder dedicated to Yellow Muscat (Sárgamuskotály) and small amounts of Zéta. Vine age varies across the estate, with some parcels containing vines over 50 years old, particularly in their Megyer vineyard.
The winery produces a complete range of Tokaji wines, from dry Furmint to the sweet late-harvest styles, including Szamorodni and the legendary Aszú wines made from botrytized grapes. Their portfolio also includes Esszencia, the rarest and most concentrated Tokaji wine type, produced only in exceptional vintages.
Philosophy & Practice
Pajzos adheres to a winemaking philosophy that balances respect for Tokaj's centuries-old traditions with modern precision. For their sweet wines, they follow the classic Tokaji method: hand-harvesting botrytized berries (aszú) individually, then macerating these berries in base wine or fermenting must. The resulting wines age in small Hungarian oak barrels in their underground cellars, where the consistent temperature and humidity create ideal conditions for the slow oxidative development that defines traditional Tokaji.
For dry wines, particularly their Furmint and Hárslevelű bottlings, Pajzos employs temperature-controlled fermentation in stainless steel tanks to preserve freshness and varietal character. Select premium dry wines receive barrel aging in used Hungarian oak, which imparts subtle complexity without overwhelming the fruit characteristics.
Harvest at Pajzos is conducted entirely by hand, with multiple passes through the vineyards to select grapes at optimal ripeness for each wine style. For Aszú wines, pickers may return to the same vines up to six times, selecting only perfectly botrytized berries. This labor-intensive process reflects the winery's commitment to quality over quantity.
In the cellar, Pajzos combines traditional elements like their historic underground tunnels with modern equipment that allows precise temperature control and gentle handling of the grapes. This technical approach helps maintain consistency while honoring the distinctive character that has made Tokaji one of the world's great wine styles for centuries.