Luis Seabra Portugese Masterclass Pack

"No denying pedigree from scent, flavour, texture... Unreal wine."
- Mike Bennie (The Wine Front)

This is the top white wine in the Seabra stable.

It's a phenomenal wine. Seabra believes that the main variety in this blend, Rabigato, is the perfect vessel to convey the distinctive characteristics of this unique vineyard.

The vines are 70 - 80 years old. The farming is all chemical-free. The wine is made with purity at the front of mind.

It's difficult to convey the power and peristence of the Xisto Cru. It feels like you are drinking a freight-train of minerals, stones and waxy/honeyed stonefruits. There is only a very small amount available in Australia. It won't last long. And rightfully so, it's absolutely brilliant.

Where the majority of the Luis Seabra reds are blends of a myriad of varieties, the Mono C showcases a single variety, Castelão, in its purest form.

If you love the more complex, structural expressions of Cru Beaujolais, this will be right in you wheel house. It shows a similar palate weight, grapey flavours of both red and purple fruits and a cracked pepper and green herb lift that comes with the territory of 100% whole bunch ferments.

The thing that sets this apart is the tannin. Oh, the tannin.

It's firm, dry, mineral and compact - it's a wonderful mid-weight red that packs a serious punch.

Laser focus, a sense of tension and piercing length are the hallmarks of Luis Seabra's white wines.

Here is a single variety, Alvarinho, brought to bottle naturally by Sebra. It spends up to a year in large foudre before finishing off in stainless steel.

It's fresh, crisp and shows like some hybrid of the salty whites made of Palomino crossed with a crisp, dry Riesling... or something like that.

A truckload of citrus-driven acid and a lovely powdery texture brought forth by the time spent in oak, it's a complex and compelling thing to drink. It should cellar brilliantly too, if you are that way inclined.

Luis Seabra spent a decade as winemaker at Douro benchmark producer, Niepoort, crafting some of the region's most acclaimed wines.

Eventually the time came for him to step out on his own and his eponymous label was born in 2012. Since then, the acclaim has been universal for his vibrant, modern expressions of Douro table wines. He's one of the hottest names on the cutting edge of the region.

This red blend is made with traditional techniques - some whole bunch, some foot-stomping, of a bunch of different varieties from different terraced 30-60 year old vineyards across the valley.

The beauty is in the blend, where exotic spices and sweet plump fruits come together in perfect harmony. This is a belter. A wine with bucket-loads of personality.

"This is delicious, moreish and so darn excellent."
- Mike Bennie (The Wine Front)

If you want a peek at the unique and utterly delicious white wines made by Portuguese renegade Luis Seabra, this is the place to start.

The Ilimitado Branco - a field blend of local varieties Rabigato, Codega, Gouveiu and Viosinho - shows a little more flesh and ripe stonefruit than the two higher-level Seabra whites, however the seaspray/saline notes and the savoury kick that runs through the whole range shows here too in spades.

It's a wonderful thing to drink. Full of texture and energy and an exotic mix of flavours that sucks you back to the glass again and again.