Luis Seabra Granito Cru Alvarinho 2018
100% Alvarinho uit de regio Vinho Verde (subregio Monção e Melgaço) vergist op oud Europees eiken.
- SmaakprofielRijk & complex
- HerkomstPortugal, Minho
|Smaakprofiel||Rijk & complex|
Jancis Robinson, 18/20
25-year-old vines from three plots in the parish of Paderne of Melgaço, on sandy loam of granitic origin. The grapes were destemmed and crushed without the addition of sulphur prior to the pressing, no maceration was done, the wine decanted at low temperatures for 48 hours, fermentation and ageing took place in oval 1000-litre used oak vat and 5-year-old 2,000-litre oval vat of eastern Europe oak. The indigenous yeast alcoholic fermentation was done in less than three months and malolactic fermentation was complete. The total ageing was done with no sulphur during 12 months in the presence of the lees, but without stirring, and 5 more months in stainless steel. TA 7 g/l, pH 3.26, RS 2.4 g/l.
Pale gold. Rich, even slightly honeyed stone fruit with a touch of spice. Smells broad. On the palate, all those complex flavours plus some just-ripe apricot are pulled in tight thanks to mouth-watering acidity and precision on the finish. A rich-flavoured Alvarinho even though the alcohol is modest and the acidity high. Masterful harmony and terrific length. Outstanding Vinho Verde.
Wine Advocate, 92/100
The 2018 Alvarinho "Granito Cru" was aged for one year in used, large-format Eastern European vats (mostly Slovenian). It comes in at 12.8% alcohol, 1.9 grams of residual sugar and seven grams of total acidity, making it a solid and fresh white with relatively little wood impact. The wood shows mostly in the texture. Smooth, caressing and able to coat the palate, this is not big on energy initially but rather seems surprisingly rich, relatively speaking. Impeccably balanced and quite seductive, it is hard to resist. The next day, it is much more interesting, however, as it opens up and evolves. The acidic core lifts the fruit and lingers on the gripping finish. Don't drink this too cold. It showed its best as it warmed closer to 60 degrees Fahrenheit. This certainly explodes stereotypes of Vinho Verde—this isn't just a summer white, it's not light and airy, it shouldn't be too cold and it may do better with food. It should age well, perhaps better than indicated.