This wine comes from the northern Portuguese vineyards of Luis Seabra and is made from a field blend of Rabigato, Códega, Gouveio, Vioshino and other indigenous varietals.  The vines range between 30-60 years old, and are grown at 400-500m.

After picking, the fruit is pressed as a field blend and left to co-ferment with native yeasts.  The wine ages 7 months in French oak but there’s no MLF or battonage, so the wine produced has super minerality and fruity clarity.

Lemon colour on the eyes, the nose shows verbena, sparkly minerality, seagrass, lemon balm and high acidity.

The palate is a delicious combination of more lemon verbena, lemon balm and lemongrass, light oak, white peach and refreshing salinity.

We drank (nay, guzzled) this with roast pork and veggies, and toasted the gift givers, Moni and DJ who brought it to me from a specialty store in Bend, Oregon.  For any intrepid drinkers out there, it’s available in BC at some private wineshops and I recommend it highly.