Full bodied but approacheable at almost 6 years of age. Tannins are still present but do not stand out. Black fruit, spices, with great acidity. Great value.
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After a successful decade as winemaker at Niepoort, Luis Seabra decided to break out on his own, leaving his name on the wines of Douro. It blends tinta roriz, touriga franca, tinta amarela, tinta barroca, rufete, touriga brasileira, donzelinho tinto, malvasia preta and touriga femea, from a sustainably farmed, blue schist soiled single vineyard planted since 1950 and at 510m elevation. Native fermented, this spent 22 months in French oak barrels and saw very low sulphur additions throughout. It is a serious, structural, sharply savoury red, with crushed leaves, stones, thorns, clad in darker shades of blue and purple fruit. Grippy with white and black peppercorns and mineral salts.
Very nice bottle. Extremely fragrant, strong nose of bergamot, black tea, eucalyptus, cinnamon, sandalwood, cedar. Palate is refined, and subtle, notes of black fruits, fresh blackberry, bramble, earth, cedar, cigar box.
First Wednesday Wine Club (Napoli in Bocca, Haberfield): Served blind. Jubey, slightly sour aromas, muted blackberry, quite earthy. Sourly juicy, chalky, grippy, drying tannins close down the palate, sour black fruits. I guessed that it was young - no older than 2016 - new world, not Australian...
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So good. Rich and deep without heaviness. A ping of minerality with light-toned (but still Douro) fruit. Slight green coffee bean and a little umami. Closes with sheer negligee elegance and promise of more. Lovely.
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4/23/2022 - Jabor Likes this wine: 89 Points
Full bodied but approacheable at almost 6 years of age. Tannins are still present but do not stand out. Black fruit, spices, with great acidity. Great value.
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10/17/2021 - vancouvermatt wrote: 90 Points
After a successful decade as winemaker at Niepoort, Luis Seabra decided to break out on his own, leaving his name on the wines of Douro. It blends tinta roriz, touriga franca, tinta amarela, tinta barroca, rufete, touriga brasileira, donzelinho tinto, malvasia preta and touriga femea, from a sustainably farmed, blue schist soiled single vineyard planted since 1950 and at 510m elevation. Native fermented, this spent 22 months in French oak barrels and saw very low sulphur additions throughout. It is a serious, structural, sharply savoury red, with crushed leaves, stones, thorns, clad in darker shades of blue and purple fruit. Grippy with white and black peppercorns and mineral salts.
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12/11/2020 - PT insurgent wrote:
Very nice bottle. Extremely fragrant, strong nose of bergamot, black tea, eucalyptus, cinnamon, sandalwood, cedar. Palate is refined, and subtle, notes of black fruits, fresh blackberry, bramble, earth, cedar, cigar box.
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9/2/2020 - chatters wrote:
First Wednesday Wine Club (Napoli in Bocca, Haberfield): Served blind.
Jubey, slightly sour aromas, muted blackberry, quite earthy. Sourly juicy, chalky, grippy, drying tannins close down the palate, sour black fruits.
I guessed that it was young - no older than 2016 - new world, not Australian...
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12/22/2018 - AndrewSGHall wrote:
So good. Rich and deep without heaviness. A ping of minerality with light-toned (but still Douro) fruit. Slight green coffee bean and a little umami. Closes with sheer negligee elegance and promise of more. Lovely.
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