Luis Seabra Xisto Cru Douro Branco 2017


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6 bottle(s) at £32.35 per bottle.
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Luis Seabra Xisto Cru Douro Branco 2017

A very insinuating wine with dancing, mineral acidity which, with a bit of time in glass, unravels subtly smoky, nutty layers to its very textural, vegetal white asparagus palate.  Like the Alvarinho, it has very distinctive soft, pillowy lees. 

Luis Seabra Xisto Cru Douro Branco 2017


70% Rabigato, remaining balance field blend of Codega (10%) , Gouveio (10%) and Viosinho Dozelino Branco (10%) . Sustainably farmed vineyards planted from 1920-1933. Tended in mica schist soil from 650-700 m (2,133-2,297 ft) elevation. This is a vegan wine.


This mineral wine begs for bivalves of all sorts, particularly raw. Oysters, clams, mussels. Also makes a terrific pair with bright cheese like chevre.


Spontaneously fermented in used tonneaux using indigenous yeast present on the fruit. 9 months on the lees. 12 months in French oak used barrels , no battonage, no malolactic ferementation.


Vineyards located in southern part of Douro Superior, in eastern Douro near the Spanish border. This is a subregion that experiences extreme highs and lows from a temperature standpoint, with some of the greatest day-night temperature delta in Portugal. As such the fruit experiences terrific hangtime. Vines planted exclusively in mica schist soil at 650-700m elevation.


Brilliant straw. On the nose, high toned and mineral driven aromas of sour peach, flowers, fresh fennel bulb and savory. On the palate, more peach, citrus zest and fennel, with white pepper and floral tones rounding out the finish.



Jancis Robinson: "70% Rabigato, 30% Códega, Gouveio, Viosinho e Donzelinho Branco at 650-700 m. Before pressing the grapes were crushed and de-stemmed, no prior maceration was done, the wine was decanted at low temperature for 24 hours, indigenous yeast fermentation and 12 months’ ageing took place in used French oak barrels of 228 litres. The alcoholic fermentation lasted 35 days and malolactic fermentation was not done. The total ageing was 12 months in barrel with the presence of the fermentation lees without stirring. TA 6.6 g/l, pH 3.09. 

First impression is not oak but mineral, stony purity, supported by a creamy oak texture. Deep and chewy with really bright acidity and the fruit giving depth but not really specific fruit flavours. A hint of cedar, some spicy citrus and pear. Lovely contrast of deep texture and very crisp structuring acidity. Very very long. 13% alc. Drink 2017- 2025. (JH)." 18 points

More Information
Bottles Per Case 6
Vintage 2017
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