Vylyan Vineyards and Winery

Villányi Portugieser 2008

PORTUGIESER 2008 WINE-INFO download

Portugieser is the most significant grape variety in the Villany wine region. In the ‘Legend of the devil-plowed hill’ it is represented by the cat, who is proud, independent and loyal- a real helper.  It is lovely, easy going with low alcohol and velvety tannins. It’s lovely, silky and fruity. It is energetic and has a striking character. The accent is on fresh fruits (sour cherry, plum) followed by spicy notes. It is a lovely, velvety light-wine for everyday drinking. Can be good match with Hungarian and Italian cuisine. Consume fresher (12-13 °C) than heavier reds.

Villanyi Portugieser 2007

Portugieser is the most significant grape variety in the Villany wine region. After an unusually hot summer we harvested the grape earlier than ever before. The new wine was aged in traditional wooden casks of 6500 l. for a few months.
A true Portugieser is lovely, easy going with low alcohol and velvety tannins. The accent is on fresh fruits (sour cherry, plum) followed by allspice notes. Can be good match with Hungarian and Italian cuisine. Consume fresher (12-13 °C) than heavier reds.

Villanyi Portugieser 2006

Portugieser is the most-significant grape variety in the Villany wine region. An easy going wine with velvety tannins. The accent is on red fruit and sour cherry notes, complemented by the spiciness of freshly ground black pepper. It is a lovely wine for everyday and is a good match with simple meat or casserole dishes. We suggest consuming it cooler (12-13 ˚C) than heavier red wines.

Vylyan Portugieser 2005

It is a light, ruby red wine with low tannins. The dominance of red fruits and sour cherry aromas are complemented by the spiciness of freshly ground black pepper. It is a lovely wine for everyday and is a good match with simple meet or casserole dishes. We suggest consuming it cooler (12-13 ˚C) than heavier red wines.

Vylyan Portugieser 2004

It is a light, easy to drink red wine with low tannins. The dominance of ripe sour cherry aromas are complemented by the spiciness of freshly ground black pepper. It is a lovely wine, for everyday and is a good match with simple meet or vegetable casserole dishes. We suggest consuming it cooler than heavier red wines.

Vylyan Kekoporto/Portugieser 2003

Fruity light bodied red wine with low tannin content. The accent is on ripe sour cherry followed by spice of freshly ground black pepper. It is an ideal wine for every occasion matching easily with simple meat or vegetable dishes (cassarole). Best drunk a few degrees colder than heavier, mature of red wine.

Vylyan Kekoporto/Portugieser 2001

This ruby-red, vivid wine is full of life. In its jasmine bouquet we can also discover red berries, cherries and currant aromas. Short maturation in oak barrels of 225 l. It is a medium bodied wine with lively acids and light, silkish tannins. In 2000 the ripeness of the fruits, in 2001 the vibrantly vivid acids gave the essence to the wines. Great company for stews, ragouts, fried chicken and soft cheese.

Vylyan Kekoporto/Portugieser 2000

This ruby-red, vivid wine is full of life. In its jasmine bouquet we can also discover red berries, cherries and currant aromas. Short maturation in oak barrels of 225 l. It is a medium bodied wine with lively acids and light, silkish tannins. In 2000 the ripeness of the fruits, in 2001 the vibrantly vivid acids gave the essence to the wines. Great company for stews, ragouts, fried chicken and soft cheese.

Vylyan Kekoporto/Portugieser 1999

A seriously tuned version of a usual Kekoporto - an orchestrated piece instead of a light etude. Its tannins are significantly more characteristic than a Kekoporto normally provides, and because of its heavier body this vintage was matured in barrels longer than others. Grapes were collected in small quantities from an old planting - thus the unusually high concentration. Its identifying notes are red and blackberries, with a touch of tobacco and leather. Its body allows this wine to accompany roasts, steaks, mature and heavier cheeses.