Luis Seabra Dao Granito Cru Branco 2023

Name: Luis Seabra Dao Granito Cru Branco 2023
Brand: Chambers & Chambers [CAC]
SKU: SF-4-CAC--091126-52
Price: 79.99 USD
Availability: InStock

$79⁹⁹

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Luis Seabra built this white by chasing a memory: the austere, complex Dão whites of the 1960s, wines that impressed by structure rather than exuberance. It's a blend of Encruzado, Bical and Cercial, from vines planted around 1987 in granite shot through with quartz, near the village of Vila Nova da Tazem in the foothills of the Serra da Estrela — mainland Portugal's highest ground, which explains the cool nights and the nervy acidity. "Cru" means raw in Portuguese, and the winemaking stays out of the way: crushed and destemmed, then pressed into used 500L French oak, spontaneous co-fermentation on indigenous yeasts. Seabra spent a decade working under Dirk Niepoort before striking out on his own, and he has mapped the soil type of every parcel he farms — obsessive in the way that actually shows up in the glass. Slightly reductive, stony and built to age, this is a serious white from a region still badly underpriced for what it delivers. Vegan, and farmed sustainably.

Shipping

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Returns & Exchanges

We stand behind every bottle we sell.

If the wine is less than 10 years old and it is corked, you may return it to us for a full refund or exchange within 60 days of purchase. You must show us proof of purchase. We understand that you may not live near a shop and that it is difficult to ship open bottles of wine to us, so if there's any problem feel free to Contact Us and we'll work it out.
For wines older than 10 years, the consumer bears the risk of a faulty cork, but we accept returns of older bottles if the wine is faulty as a result of improper storage. Please come by the store or Contact Us if there is a problem.
We may, at our discretion and to the extent permitted by law, accept returns of unopened wines within 30 days of purchase if they were properly stored by the purchaser, subject to a 15% re-stocking fee.

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More about Luis Seabra

Luis Seabra loves, loves, loves, loves, wine. It’s a passion, bordering on obsession, but one that has turned him into Portugal’s greatest innovator and winemaker. His wines defy expectations, tasting nothing like the rich, extracted wines of his Douro neighbors, and yet clearly expressions of that place. You stop to wonder what everyone else might be doing wrong.

Maybe there’s nothing wrong with what his neighbors have been doing. But he’s doing something no one else has tried. The Douro is Europe's oldest demarcated wine region and has been world famous for their Port wines virtually that whole time. But Port wine, perfected over decades and centuries, isn't like dry wines. For instance, unlike the other ancient and famous regions (Tokaj, Burgundy, Mosel, Piedmont, etc.) no one has ever made a single soil map of the place.

So when the market for sweet Port wines started to dry up, and the locals started to make dry wines they didn't have the frames of reference most dry wine makers have. So they made dry versions of Port. These are wines that have a place. They can be delicious. But they are not transparent to the soil in the way that most great dry wines are.

Luis Seabra has changed that. After 10 years of working under Dirk Niepoort, an innovator in his own right, Luis wanted to have full control over his vision. He struck out on his own, utilized his connections with small growers and got to work.

He’s identified soil types in every parcel of every vineyard he works with. Colloquially the region is dominated by schist, but in actuality it's not schist but a menagerie of different slates with granite thrown in for good measure. Any German Riesling drinker will tell you the differences in slate soils can be stark, the same is true here. Even with tens of different grape varieties often planted to a single vineyard, when farmed and vinified for quality dry wine the variations are startling.

All of his wines share a vivaciousness, they are lithe, crisp and energetic. But each cuveé is singular in its expression and offers the adventurous wine drinker an opportunity to explore a side of this region previously unknown.

Wine Details

Grape Variety

White Blend
Vintage

2023
Size

750ml
Farming Practice

Sustainable
Style

Minerally
Sweetness

Dry
Body

Medium Bodied

Flatiron's Take

From the Importer

Tasting Notes & Food Pairings

Perfect Pairings

Grilled sardines or whole branzino, garlicky shrimp, clams with white wine and cilantro, salt cod fritters, mushroom risotto, roast chicken with lemon, or aged sheep's-milk cheese like Serra da Estrela. The acidity is also a fine counterpoint to creamy, buttery sauces.

Tasting Profile

Dry and medium-bodied, with citrus peel, white pear and a slightly reductive flinty, smoky note from the lees aging. Barrel fermentation adds a subtle nutty texture without any obvious oak. Acidity is bright and firm, the mid-palate stony and mineral, and the finish is long, dry and saline. More about structure and cut than fruit — it will reward a few years in the cellar.