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Luis Seabra, superstar Portuguese winemaker, typically works in all stainless, but this Rabigato-based field blend is done in 90% used oak, and 10% stainless, and has a year of lees contact (no battonage). It has a buttery, toasted nut and sweet tarragon aroma, followed by clean mineral notes. It still finishes with ample acidity, make no mistake. I’d love to cut this into a white Burg tasting as a ringer-this can follow on the heels of the Chablis wines and will feel just a bit more plump but not too shockingly different given the ample acidity that makes it so refreshing, and the slightly herbal dry finish..
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