This is a carousel with zoom. Use the thumbnails to navigate, or jump to a slide. Use the zoom button to zoom into a image.

New

Tokaji Dry Furmint, Pajzos 2019

White Wine from Hungary
Delicately aromatic and spicy dry Hungarian furmint from Pajzos winery that's brimming with crisp green apple and pineapple with a full, spicy palate and the bright, mouthwatering acidity typical of the grape.
Price: £8.95 Bottle
Price: £107.00 Case of 12
In Stock
Code: HU1741

Wine characteristics

  • White Wine
  • 2 - Dry
  • Furmint
  • 12% Alcohol
  • Oak used but not v. noticeable
  • Now to 2023
  • 75cl
  • Screwcap
Play Video
Find out more about the dry side of this famed Hungarian region from our buyer Matthew Horsley. Video transcript

Video transcript

Hungary's Tokai region is famous for the furmint grape. But above that, it’s most well-known for its sweet aszú wines, wines which have incredible longevity. But over the last 5, 10 years the region’s become well renowned for its dry furmint and this here, the Pajzos 2019, is testament to that. The furmint grape has natural, high, brisk acidity and has flavours of orchard fruit, bruised apple and some spiced gingerbread in there as well. This bottle is starting to show a little bit of age and so it's getting that oily rich texture on the palate as well and it's the perfect wine to have this winter.

Hungary

The Romans cultivated vines in Pannonia from the second century AD and despite a period of Ottoman Muslim rule in parts of Hungary during the 16th and 17th centuries and the dead hand of state control in the second half of the 20th Hungary has adapted well to the demands of a modern free market, and particularly an export driven one. Since the fall of communism in the late 1980s the Hungarian wine industry has garnered foreign and local investment and adopted modern technological and viticultural practises to improve the quality of the wines.

The principal wine growing regions sit between 45o and 50o latitude, similar to Burgundy to the west. The continental climate of landlocked Hungary is one of extremely cold winters and long, hot summers followed by prolonged, usually sunny autumns. Lake Balaton, Europe’s largest lake, provides a moderating effect on winter and summer temperatures, as does the Tisza River that glides past the Tokaji region, the Neusiedlersee that the border...
The Romans cultivated vines in Pannonia from the second century AD and despite a period of Ottoman Muslim rule in parts of Hungary during the 16th and 17th centuries and the dead hand of state control in the second half of the 20th Hungary has adapted well to the demands of a modern free market, and particularly an export driven one. Since the fall of communism in the late 1980s the Hungarian wine industry has garnered foreign and local investment and adopted modern technological and viticultural practises to improve the quality of the wines.

The principal wine growing regions sit between 45o and 50o latitude, similar to Burgundy to the west. The continental climate of landlocked Hungary is one of extremely cold winters and long, hot summers followed by prolonged, usually sunny autumns. Lake Balaton, Europe’s largest lake, provides a moderating effect on winter and summer temperatures, as does the Tisza River that glides past the Tokaji region, the Neusiedlersee that the border region of Sopron shares with Austria, and the Danube for the winemaking areas of the north such as Transdanubia.
The vineyards are spread all over the country so soil types are not homogenous over such a large area, but one common theme is the volcanic nature of many. The Great Plain area where much of Hungary’s more generic offerings originate is mostly sand and loess.

Tokaji is Hungary’s most famous wine. Recent investment has paid dividends in re-establishing a reputation for greatness that was forged in medieval times and diluted during Communist rule when all wines were exported through a monopoly little interested in providing quality and these great sweet wines might even be pasteurised. The confluence of the river Tisza and a smaller, cooler tributary provides the conditions for the creation of the ‘Breath of God’, or morning mists, in the same way the merging of the Cerons and the Gironde do in Sauternes. This in turn encourages the formation of botrytis cinerea, a fungus that feeds on the moisture in a grape, concentrating the sugars and changing its structure. The result is some of the best and most luscious sweet wines in the world, made from the indigenous furmint, harslevelu, oremus or zeta, and koverszolo varieties, together with muscat.

In the south-west, on the border with Croatia, the Villány-Siklós region is fast developing a reputation for excellent wines, and in the north-east is the Eger region, modern home to the famous and sturdy Bull’s Blood, arguably Hungary’s second most famous wine though not necessarily the origin of the widely exported brand of the last century.

Although many international varieties such as cabernet sauvignon and franc, pinot noir, chardonnay and sauvignon blanc have been planted and are making excellent wines, the Hungarians have retained many native central European vines. Kadarka, kekfrankos (aka blaufränkisch), irsai oliver and the aforementioned furmint and harslevelu have a long history and can make characterful wines.
The Hungarian authorities have developed an appellation system modelled on the French and Austrian versions and 22 regions are currently recognised.
Read more

2019 vintage reviews

Recommended for you

Back to top