$85.00 inc. GST
AROMA: A bouquet with mineral notes, lemon peel, green apple, lemongrass, and seashells.
PALATE: Flavors of lemon, white peach, green apple, and green mango are at the core, with a lingering mineral and saline quality. Impressive weight, laser-focused, electrifying acidity and notable minerality.
FOOD MATCH: Seafood risotto or bacalao fritters
Grape Variety: 100% Alvarinho.
Drinking window: 2021-2030
Alc. 13,00%
158 in stock
After a decade as winemaker at Niepoort, where he was responsible for some of the best known and highest rated wines to come out of the famed Douro and Porto producer, Luis Seabra decided that he no longer wanted to make wines to someone else’s tastes and specifications. Thus, he began his eponymous winery, and set about shattering preconceptions of what Douro wines represent. The Xisto Cru Branco is one of a series of wines that Luis makes that exemplify and express the intensely terroir-driven style in which he operates. He is a particularly gifted winemaker, one who sees wine as a medium through which a piece of land can speak. “Cru” translates as “raw” in Portuguese, and the transmission of terroir here is unadulterated and singular. This series of wines is one in which he removes every variable but that of the land itself, and the stark expression of the soil that results is extraordinary. He works exclusively with spontaneous fermentation, native yeasts, and large format tight-grained oak for all the wines in this series.
The Granito Cru Alvarinho is one of a series of wines that Luis makes that exemplify and express the intensely terroir-driven style in which Luis operates. He is a particularly gifted winemaker, one who sees wine as a medium through which a piece of land can speak. “Cru” translates as “raw” in Portuguese, and the transmission of terroir here is unadulterated and singular. This series of wines is one in which he removes every variable but that of the land itself, and the stark expression of the soil that results is extraordinary. He works exclusively with spontaneous fermentation, native yeasts, and large format tight-grained oak for all the wines in this series.
The pressing of destemmed and crushed grapes was done with no added sulfur and without maceration. The wine was decanted cold for 48 hours. The fermentation and aging took place in two used, oval vats of 1000 liters and a new oval vat of 2000 liters, all made from Eastern Europe Forrest oak. Fermentation was carried out during 4 months with full malolactic fermentation. Total ageing in the barrels took 9 months in the presence of lees without stirring them.
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| vintage | 2021 |
This shows aromas of citrus, poached orchard fruit and stones. The palate is intense and concentrated, with great energy and fruit, yet linear and focused. Medium- to full- bodied. Long and persistent. This has no sulphur added until after malolactic. Really love the oxidative character of this Alvarinho. Drink now.
– Jacobo Garcia-Andrade Llamas – Senior Editor
Golden with a spicy, dried apricot and beeswax nose. The palate is bone dry, but powerful, with a slow, textural delivery and complex layers of dried fruit, baked quince, beeswax, chamomile and peach kernel tea, cinnamon and cardamom. Long, with mineral, stony acidity, this blend of three Melgaço plots was fermented (with full malolactic fermentation) and lees-aged in a 1,000-litre, 2,000-litre and new 3,000-litre oval eastern Europe oak vat. Drinking Window: 2023 – 2028.
– Sarah Ahmed