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Citrus Fruit, Tree Fruit, Stone Fruit, and Mineral, Creamy / Buttery and Sweet Spice
BODY: Medium
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Light
ALCOHOL (%): Pronounced (12-14%)
Origin: Douro Valley, Portugal
Grape Varietals:
Godello (Verdelho, Gouveio), Rabiagato, Codega do Larinho, and Viosinho
Winemaking:
Wild yeast and On Lees Ageing
Maturation: 7-12 Months Oak Barrels
Awards:
WESTERN FOOD PAIRING
white fish, soft cheese or a selection of olives
ASIAN FOOD PAIRING
Hokkien Mee, Oyster Omelette, Sichuan Fish
For nearly two decades, Luis Seabra has been at the center of a cultural shift in Portuguese winemaking, reclaiming historical vineyards, grape varieties, and techniques. He works with 8 hectares across Douro, Vinho Verde and Dao
Grape Varietals & Region: Field blend of 60% Rabigato, 15% Gouveio, 15% Codega, 10% Viosinho. The fruit comes from a vineyard with average age of 50 years from Douro, Portugal
Taste Profile: On the nose, stone and orchard fruit dominate with flinty wet stone and white pepper laid over the dominant aromatics. On the palate the wine is impressively bright and mineral driven, with flavours of lemon, green apple and pear with a touch of floral notes and minerality.
Winemaking Process: Aged on lees in French oak for 7 months, undergoing full malolactic fermentation
Succulent stonefruit with a citrus backbone characterises these wines. Typically, they have notes of tropical fruit, and come from warmer climates. A touch of oak during the winemaking process also helps to give some softness to the wine.
Expect notes of peach, apricot, pineapples, melon & a buttery texture
WINES FROM UNIQUE REGIONS & BOUTIQUE WINERIES
Founded in 2019, we were bored with the typical Cabernet Sauvignon, Merlot, Chardonnay, Amarone & Moscato offerings at most bars & restaurants, and were inspired to dive deeper into the wine world!