Vineyards and winemaking
This Reserva Branco brings together Arinto and Fernão Pires from Quinta da Boa Esperança’s clay-limestone vineyards at Zibreira. The estate’s position north of Lisbon combines generous sunlight with Atlantic moderation, allowing aromatic ripeness to develop alongside the acidity needed for a structured white.
Most of the 2018 blend fermented in new French oak, with the remainder in stainless steel. The wine then spent six months on its lees with regular bâtonnage, followed by a further 12 months in bottle before release. The method builds richness and complexity around the citrus, floral and mineral character of the two varieties.
Tasting notes
Appearance
Deep lemon-gold, clear and luminous.
Nose
Preserved lemon, ripe pear and orange blossom meet toasted hazelnut, vanilla and a gentle beeswax note from bottle development.
Palate
Broad and creamy at first, then tightened by Arinto’s fresh acidity. Baked citrus, yellow plum and subtle toast lead into a persistent, savoury finish. This is a mature white and bottles may develop at different rates; serve cool rather than very cold and open with care.
Food pairing
Pair with roast cod and parsley sauce, chicken in a creamy mushroom sauce, crab gratin or baked cauliflower with Gruyère. Its texture and freshness also suit smoked haddock kedgeree.
Background story
Artur and Eva Gama brought Quinta da Boa Esperança into its modern era after taking on an ancestral family estate whose winemaking history stretches back generations. Their vineyards at Zibreira sit within the Atlantic-influenced Lisboa region.
This Reserva unites two complementary Portuguese grapes: Fernão Pires supplies perfume and breadth, while Arinto contributes drive and longevity. Oak fermentation and lees ageing give the 2018 the stature to show how these local varieties can develop in bottle.
