Vineyards and winemaking
Quinta da Boa Esperança’s Alicante Bouschet grows at the family estate in Zibreira, north of Lisbon. The vineyards sit around 90–150 metres above sea level on clay-limestone soils, with Atlantic influence moderating the region’s sunshine and helping this naturally powerful variety retain freshness.
The 2018 fruit was hand-picked into 15kg boxes, fully destemmed and given a 48-hour pre-fermentation maceration at 8°C before fermentation at 24°C. Around 10% of the wine matured in new French oak for 18 months, followed by a further 12 months in bottle, bringing polish and savoury complexity to the dense fruit.
Tasting notes
Appearance
Intense garnet, almost opaque, with a gently evolved rim.
Nose
Blackberry and black plum are layered with balsamic herbs, liquorice, cocoa and a restrained smoky spice.
Palate
Voluminous and firmly structured, with concentrated black fruit, fresh acidity and tannins that have begun to soften with age. Dark chocolate, spice and an earthy savoury note extend the finish. Bottle development may vary; stand upright before opening and decant gently if needed.
Food pairing
Match with braised beef cheeks, venison casserole, roast lamb shoulder or a rich mushroom and chestnut pie. Its depth also works well with mature farmhouse Cheddar.
Background story
Artur and Eva Gama established Quinta da Boa Esperança in its modern form after acquiring an ancestral family property in Zibreira. Wine had long been made at the estate, and the couple set out to restore its vineyards and express this cooler, Atlantic-influenced part of the Lisboa region.
The estate combines Portuguese varieties such as Arinto, Fernão Pires and Touriga Nacional with grapes that have become deeply established in Portugal, including Alicante Bouschet and Syrah. Hand harvesting and careful cellar work underpin a range defined by freshness as much as ripeness.
