(Château Pajzos Eszencia (500 ml)) Maple-syrup-to-amber coloring. Aromas of rich honey, luscious caramel, dried nectarine, apricot, and cranberry-plum preserves are blended with brown-sugar-caramelized yellow and white stone fruits, dried and fresh—from apricot and nectarine to peach—followed by distinctive notes of dried white nectarine and dried Blenheim apricots. Finishes with a whirl of caramel, butterscotch, vanilla, and nutmeg flavors. Special Report: Tokaji
By Ben Narasin
(Château Pajzos Eszencia (500 ml)) Maple-syrup-to-amber coloring. Aromas of rich honey, luscious caramel, dried nectarine, apricot, and cranberry-plum preserves are blended with brown-sugar-caramelized yellow and white stone fruits, dried and fresh—from apricot and nectarine to peach—followed by distinctive notes of dried white nectarine and dried Blenheim apricots. Finishes with a whirl of caramel, butterscotch, vanilla, and nutmeg flavors. Special Report: TokajiApril 2010, (See more on Sommelier Journal...)