2009 Aphros Vinhão Yakkos Grande Reserva

Community Tasting Notes (4) Avg Score: 87.7 points

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  7/25/2022 - alessioaaa Likes this wine: 86 Points

  Very rich and still slightly tannic sparkling even afrer 10 years on lees. Leather, berries, spices, some mushrooms in aroma and nice body. Unusual but so pretty.

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  6/29/2022 - BPaff Likes this wine: 90 Points

  fresh and well balanced palate. Sweet berries, touch of RS but enough acid to keep it balanced and lively. Still vibrant, flavour profile isn’t as mature as the vintage suggests. Really interesting.

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  12/20/2021 - NoahCap wrote:

  Weird and wild stuff. A Champagne method red from the Vinho Verde region of Portugal, made from the indigenous Vinhão grape. Aged 11 years on its lees. 12% ABV. Bottle 976/2875.
  
  It pours a deep crimson with a thick pink froth that dissipates quickly leaving a wine that is surprisingly dark and youthful appearing in the glass. The rim is bright pink. The bubbles are lively and very small. The nose reminds me a bit of N Rhone Syrah. There are aromas of blue and black fruits, dark plums, and those black olives that come packed in a can.
  
  In the mouth, the body is surprisingly light, much lighter than the I expected given the nose. The mousse is very fine and fizzy in character. The fruits are fresh blueberries and tart grapes, but there is an equal (or even larger) measure of salted licorice, damp earth, and dark chocolate. Again, the flavors are reminiscent of savory Syrah, but the body/mouthfeel is very light and lively. It's a bit disconcerting actually. The finish is on the short side, and leaves a lingering flavor of cherry juice. I would recommend drinking sooner rather than later.
  
  What an interesting wine, and one that I found enjoyable. Would I want to have this kind of wine all the time? No. But it is certainly something that would be fun to have occasionally and I'm glad I tried it. I think it's a steal at $35.

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  11/2/2021 - Gregmonroe wrote:

  Certainly one of the stranger wines I’ve tasted. Deep purple in the glass. As a champagne method wine, I expected bubbles. It was really just fizz. Lots of fizz, but no lasting bubbles. No real fruit on the nose, smelled like that glass of red wine you didn’t finish the night before, then smell before washing the glass the next day. So oxidation I guess. Good acidity on the palate, and very dry. No sweetness at all. Muted fruit, some slight earthiness I guess. Doesn’t taste oxidized like it smells. It reminded me of the (probably) dolcetto wines I had in Northern Italy long ago at whatever pizza restaurant, poured out of an igloo cooler. Which is a fantastic memory, and one of my first real wine memories, so this one passes the test. Still not what I was expecting though.

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