External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2020 and 2022 (based on 9 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 81 pts. and median of 81 pts. in 6 notes) - hiding notes with no text | | | Tasted by PDXkoru75 on 2/19/2023: Only good for cooking (180 views) | | | Tasted by Mark Bostock on 3/6/2021 & rated 75 points: For me a wine to match with food rather than enjoy on its own. A slight fizz on the tongue and light in structure like a Pinot. (510 views) | | | Tasted by Mark Bostock on 2/21/2021: This is a red Vinho Verde made from the indigenous Vinhao variety. An elegant and lifted wine reflecting its cool climate origins with aromas of crunchy strawberry, sour cherry, mint and spice. (444 views) | | | Tasted by viniferatu on 1/7/2021: Just a hint of smoky reduction, but that blows off quickly. Aromas of candied and fresh black and blue fruits, a little white flowers, and cooling herbs, as well as touches of contrasting creme brulee and petrichor. Super tart, but very smooth tannins (but not a lot of them), and tons of juicy dark fruit, so the acid doesn't end up being so marked. Exuberant and zippy, with intense pure fruit through the finish. This is so much fun and very delicious for me, but may be too acidic for some. Though it might become really interesting with time, and it will doubtless hold well for a few years, I would check up on it regularly. (714 views) | | | Tasted by GArpaia on 12/20/2020: Deep ruby, impenetrable. High acidity gives a mouthwatering wine but not a sour/acidic wine. Tannins are perfectly balanced with the intensity of the fruit. Fresh with prickly sensation on the palate. Vinous with balance between red fruit character and freshness. Sour cherry, raspberry and fresh herbs dominate the nose while the palate offers hints of crushed wild berries and menthol. Honest & gastronomic.
Set in Portugal’s Vinho Verde region, the estate specialises in biodynamic winemaking. Fermentation with maceration of the skins and pip in granite / tanks at temperatures between 20 and 22º C. Foot treading / Pressing / Malolatic Fermentation in inox vats / Aging “sur lies”/ Filtration / (565 views) | | | Tasted by tward on 8/16/2020 & rated 87 points: Great with good grilled burgers. No notes, had casually. Had a rustic edge to it. (558 views) |
|
