Hummel Villányi Portugieser 2020

An expected bottle variation. Again. Less smoky than other bottles I tasted, yet it shares the same vector - black currant pie mixed with VA, rosemary, and wormwood. Lovely combination, right? Yet it smells good. Bright and juicy, yet it feels heavy, especially because of lacking acidity.

A bottle variation. More smokey than the previous one. It's still a black currant pie with spices and VA, but now with added prunes and cured meat. Juicy, aggressive and bright. At least it's tasty.

Expressive black currant pie with notes of sweat, smelly cranberry, nail polish remover, and some common bakery spices. Woosh, not my grandmother's recipe for sure. At least she didn't add so many spices. On the palate, it's pretty aggressive, thanks to dry tannin, lifted acidity and flavours of VA. This Blauer Portugieser (my first one, by the way) is a typical example of low-intervention wine that nimbly surprises inexperienced people. Bright, expressive, and straightforward. Yet it has something to offer for a good value.

Villányi Portugieser

Tasting Notes

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