Moreish Dão Branco '23

Moreish Dão Branco '23Lus Lopes is one of Portugals very best oenologists. He studied in Portugal and then had the chance to travel the world, working in Burgundy, Germany, and New Zealand. He eventually returned home and worked at Quinta da Pellada in the Do, one of Portugals most heralded producers. It was at Pellada, in 2013, that he made his own wine: the first vintage of what is now called Moreish. Eventually, he left Quinta da Pellada, and in 2019 he was able to use

Luís Lopes is one of Portugal’s very best oenologists. He studied in Portugal and then had the chance to travel the world, working in Burgundy, Germany, and New Zealand. He eventually returned home and worked at Quinta da Pellada in the Dão, one of Portugal’s most heralded producers. It was at Pellada, in 2013, that he made his own wine: the first vintage of what is now called Moreish. Eventually, he left Quinta da Pellada, and in 2019 he was able to use a friend’s cellar to begin the Moreish project again.

Today, Luís is a very busy guy. His main job is as the head oenologist of Domínio do Açor, a new superstar property in the Dão. He also still consults with another producer in the Dão, as well as with estates in Bairrada and even Spain. When he has the chance to purchase small quantities of grapes from these estates, he does, producing them under the Moreish label. So this is not a winery dedicated to one terroir or one region, but rather a project that gives Luís the freedom to be creative, work with great vineyards, and make fun “experiments.”

This is an incredible new white wine from Luís, using fruit from a top Dão estate. While the region may be better known for red wines, great whites like this showcase the combination of freshness and texture that makes Dão whites so fun to drink and so versatile with food.

The 2023 Branco is a beautifully composed white from Portugal’s Dão region, made from equal parts Arinto and Bical grown on young vines rooted in granite soils. Each variety was vinified separately in 500-liter barrels and aged on its full lees for 17 months, before being blended and given an additional six months in stainless steel prior to bottling.

Beautiful aromas of apple skin, white peach, spice, and toasted hazelnut. The palate is both fresh and textural, with medium weight, mineral notes, and a leesy quality. This is one of the smallest-production wines we have ever featured in a wine club, with just 1,300 bottles produced and only 72 bottles imported into the United States. Pair this alongside grilled sea bass or with a lobster roll.