Rabigato 'Os Xistos Altos', Muxagat, Douro 2014

Muxagat Xistos Douro.jpg
Muxagat Xistos Douro.jpg

Rabigato 'Os Xistos Altos', Muxagat, Douro 2014

from 25.00

Put in simple terms, this is one of our favourite white wines. Put in complicated terms, it's a biodynamically-farmed Rabigato with a PH value of 3.3 sourced from high altitude vineyards grown on schist soil in the Douro Superior region fermented with indigenous yeasts in large oak casks, then aged in a mixture of new French oak and concrete eggs. 

There's a real sense of finesse here, with a little nod of respect to some of the great white wine appellations of France (Chablis, Burgundy, Graves) in its flinty, chipped stone minerality, but the character of the Rabigato grape is allowed to express itself, a grape that the Oxford Wine Companion describes as "adding class and acidity to Douro whites". Thanks to the 20 months spent ageing in barrels, its zesty citrus fruit is wrapped in richer layers of grilled sourdough, toasted nuts and hints of white flowers. The oak softens any angularity in the fruit, keeping it sleek while adding subtle woody and creamy notes.

As you can probably tell, we love it. It takes a lesser-known grape variety, Rabigato, and elevates it to distinguished levels, without sacrificing local character. It would work beautifully with roast chicken or a roast loin of pork with crackling. It has the weight to cope with strong flavoured fish dishes too, such as salmon, and would be a fantastic partner for coquilles Saint-Jacques or a luxury fish pie. 12% alc. Drink now – 2024. Only 3,000 bottles produced.


Press reviews:

Jancis Robinson (Tamlyn Currin - April 2018):
“Crisp as cold aluminium on the nose. Citrus, broom flower and chamomile tea, elegant and genteel despite a waxy texture. Refined cut of acidity. Spicy finish. Glitters with minerality. Begging for a Moroccan salted-lemon tagine. Drink 2016-2022” 17 points

Jancis Robinson.com (Richard Hemming): "Vanilla, lemongrass, melon, cream - reminds me of Entre-Deux-Mers; doesn't have the heat of the Douro at all. Very delicate." 16.5 points

Jancis Robinson.com (Tamlyn Currin - May 2017): "Rabigato from high-elevation, biodynamic, schist vineyards. Fermented with indigenous yeasts in large oak casks, then aged in a mixture of new French oak and concrete eggs. Bold, rich nose of brûléed pineapples and something expensive – subtle, top-class oak. Texture of brocade, golden citrus, cashew sweetness, yet sharp-cut acidity. Crystals and cream. Warm allspice on the end. Long and firm. Drink 2017-2022." 17 points

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