Mono A Dao Tinto 2021, Luis Seabra
Region: Dão
Producer: Luis Seabra
Why we chose this wine
With the Mono series, Luis puts a single grape in the spotlight. In the Dão, Alfrocheiro is usually a blending partner; here it stands alone, with juicy red fruit, spice and the freshness of granite soils.
Robert Parker Wine Advocate: 92/100 (Luis Gutiérrez, April 2024)
| Volume | 75.0 cl. |
| Grape Variety | Alfrocheiro |
| Drinking window | 2023-2028 |
| Alc. | 13.0% |
| Vinification | in wooden casks, 40% not bruised, 30-day maceration |
| Ripening | 15 months in 3,000-litre wooden foeder, Italian-made, eastern European oak. |
Waar serveer je ’m bij?
One grape, Alfrocheiro, and thirty days on the skins — far longer than usual, with forty per cent of the bunches going in whole and uncrushed. That combination gives aroma and length without driving up the tannin: a long maceration refines the structure rather than hardening it. Fifteen months in three-thousand-litre foudres, too large for the wood to show.
Drie gerechten die werken
Grilled lamb fillet with mint
Tagliatelle with rabbit ragù
Chicken tagine with olives
Tagliatelle with rabbit ragù
Chicken tagine with olives
Vegetarisch
Red cabbage braised with apple and clove
Minder geschikt bij
Heavily spiced or chilli-hot dishes: capsaicin makes the alcohol burn and the fine Alfrocheiro aroma disappears behind it.
Voor de Portugees geïnspireerde kok
Cabrito à Serra da Estrela — kid goat with mountain herbs, the classic plate beside an old-vine Dão
Serveren op 16 °C
What the critics say
Robert Parker Wine Advocate
92/ 100
Published 04-04-2024
Drink: 2024–2028
Drink: 2024–2028
“The balsamic and minty, aromatic and medicinal 2021 Mono A is a varietal Alfrocheiro Preto (the variety known as Baboso Negro in the Canary Islands) from Dão, in the zone of the Serra da Estrela, from vineyards close to the ones used for the white Granito Cru Dão. It has lively acidity and very good freshness, developing more elegant, even floral notes with time. It has a medium to full-bodied palate after fermenting in oak and maturing in 3,000-liter Garbelotto oak vats. It has moderate ripeness and 12.5% alcohol. This fermented with only 40% to 50% full clusters, while the rest of the reds are 100% full cluster. It has abundant, slightly dusty tannins that give it a rustic twist. He does a long maceration with very little work, almost an infusion. This is not an easy grape, and the profile of the wine is very different if you pick it later. There are some 3,800 bottles.”
— Luis Gutiérrez, Robert Parker Wine Advocate
The producer
Luis Seabra
When Luis Seabra told us in 2012 about his plans to make wine under his own name, we signed up straight away. We had known him for 10 years as a winemaker at Niepoort and knew we could not miss this.
More about Luis Seabra →