Vineyard and winemaking
Handcrafted Tinto combines Touriga Nacional and Syrah from Quinta da Boa Esperança’s organically worked vineyards at Zibreira. Clay-limestone soils, varied sunny slopes and the moderating effect of the nearby Atlantic give the two varieties ripe flavour while maintaining the freshness needed for a food-focused red.
The 2018 grapes were hand-picked into 15kg cases, fully destemmed and cold-macerated for 48 hours at 8°C before fermentation at 24°C. A small proportion matured in second-use French oak, adding subtle structure without masking the fruit, followed by bottle ageing to bring the blend together.
Tasting notes
Appearance
Deep garnet with a softly evolved ruby rim.
Nose
Violet and blackberry are joined by plum skin, cracked pepper, cedar and a quiet earthy note.
Palate
Generous yet composed, with dark berry fruit, mellow spice and polished tannins. Touriga Nacional provides floral lift and shape, while Syrah brings savoury depth; the finish is long, fresh and gently smoky. Bottle variation is possible at this stage of maturity, so stand upright and open carefully.
Food pairing
Created with steak in mind, the 2018 is particularly good with ribeye, rump or a peppered sirloin. It also suits slow-roasted lamb, beef Wellington or grilled portobello mushrooms with blue cheese.
Background story
Handcrafted Tinto was developed in collaboration with the sommelier and chef team of a fine-dining restaurant group specialising in steak. That purpose shaped a red with enough depth for richly flavoured cuts, but sufficient acidity and restraint to support rather than dominate the dish.
The wine is made at Quinta da Boa Esperança, the historic Zibreira estate revived by Artur and Eva Gama in 2014. Its blend of Portugal’s flagship Touriga Nacional with Syrah reflects the property’s meeting of local identity and an outward-looking approach.
