Vineyards and winemaking
Syrah is grown on the clay-limestone soils of Quinta da Boa Esperança in Zibreira, where warm, sunny exposures are tempered by Atlantic influence. These conditions allow the variety to develop dark fruit and spice while preserving the freshness that distinguishes the estate’s Lisboa reds.
The 2016 fruit was hand-harvested and vinified in stainless steel. Around 10% of the wine matured in new French oak for 18 months, followed by a further 12 months in bottle before release, giving structure and smoky complexity without overwhelming the varietal character.
Tasting notes
Appearance
Dark garnet with a brick-red edge, showing clear maturity.
Nose
Blackberry and damson are layered with black olive, dried violet, pepper and a savoury hint of leather.
Palate
Structured but now mellow, with dark fruit, balsamic herbs and spice carried by resolved tannins. A fresh mineral line prevents heaviness, while cocoa and gentle smoke linger on the finish. Mature bottles can vary; stand upright before service and decant only after tasting.
Food pairing
Serve with venison pie, slow-cooked ox cheek, lamb hotpot or sausages with puy lentils. Its savoury development also makes it a fine partner for hard sheep’s cheese.
Background story
Quinta da Boa Esperança lies at Zibreira, north of Lisbon, on a property with a long history of wine production. Artur and Eva Gama revived the estate in 2014, drawing on its varied slopes, clay-limestone soils and proximity to both the Atlantic and Montejunto.
Although Syrah is international in origin, it has found a persuasive home in Lisboa’s maritime-influenced vineyards. This 2016 shows the estate’s preference for freshness and measured oak, now complemented by the savoury detail of bottle age.
