There isn’t any more Brent - the designation of Aszú-essenzcia is gone. That was a designation created because of the wine’s debasement under communism. The top wine was always the 6 Puttonyos, but since the Soviets wanted more than could be produced, they sold lower-tier stuff as 6 P, and consequently wanted another tier for the “best” and that’s where they came up with that designation. It was about sugar, not vineyards, but it’s gone now and once again the 6P is the top bottling.
Have you tried other Esszencia or just the Pajzos 1993? I have never tried one but know that the 93 was much cheaper for some reason, and some people say that it’s not as concentrated as real esszencia.
Not sure what that means. The reason it was cheaper is because at the time it was made, the growers in the region didn’t really have the capacity to take advantage of what nature gave them. Don’t forget, it had only been three years since the change of government and they were only just starting to undo some of the horrors of the past forty-odd years. So Pajzos was able to buy a lot of grapes from growers. They can’t do that any more, because they’re supposed to use their own vineyards so those 1993s are kind of historic in a way, but they’re also still “real”. I’ve talked to the guy who made the wine and asked him about it - just finished a bottle of his own wine last night actually. Not in the same league unfortunately, although he’s one of the nicest people you’d ever want to meet.
The whole idea of bottling the essenzcia is kind of a new thing too, mostly done for Americans who think that if some is good, more is better. So with sugar, the more the better, although that’s far from the truth. In years past, that essenzcia was put back into the aszú wines - taking it out was stealing the soul of the aszú wines. Most of it gets lost in filtering too - you have to filter because it’s so full of other material that might spoil. If you’ve decanted a vintage Port and still have a bit of wine at the bottom with all the sediment, that’s what it’s like before filtering. So a lot gets lost.
It’s interesting to taste at least once and the Pajzos wasn’t as thick or rich as some I’ve had, but in general it’s not really enjoyable in amounts of more than a spoonful because it’s so sweet. You wouldn’t eat honey by the spoonful either, and that’s a close comparison. OTOH, a good 6P or even a 5P is one of the finest wines made on this earth.
PX is very different and for me, often undrinkable. Bruce has it right - far less acidity and very thick. OK in small amounts. As compared to the essenzcia, it’s thicker, sweeter, more obvious by far and less complex. In comparison to a good aszú it’s very clumsy and rough.