2020 Luis Seabra 'Xisto Ilimitado' Tinto Douro, Portugal Antoine Jobard There’s umami touch

There’s umami touch

the wine is aged oxidatively in old barrels in a bodega in the heart of Chipiona

Cabernet Franc Field Blend Eola-Amity Hills

2014 Carlisle 'Carlisle Vineyard' Zinfandel

The wine is then racked into small barrels (only a minor percentage of which are new) to complete the malolactic fermentation and then are left to age in a small

2020 Luis Seabra 'Xisto Ilimitado' Tinto Douro, Portugal Antoine Jobard There’s umami touchVarietals: 30% Touriga Franca, 20% Tinta Amarela, 20% Tinta Roriz, 10% Rufete, 10% Tinta Barroca, 5% Malvasia Petra, 5% Donzelinho Tinto. Sustainably farmed vineyards planted from 1960 to 1980 in schist soil at 400 600 m (1,232 1,968 ft) elevation. VINIFICATION AND AGING: 30% fermented in stone lagar with foot pigeage; other 70% in vat, 100% whole cluster. Maceration lagar for 8 days; vat for 25 days. Racked to neutral barrel for 1 year followed by 5