When they started their journey through the world of wine in 2001, Sandra Tavares da Silva and Jorge Serôdio Borges didn’t have any vines or wine.
But, to compensate for this, they had something much more important: the shared dream of creating wines with a soul.
2009 is the year in which wines from the old and very famous Quinta da Manoella appear.
It’s an incredible property with very old vineyard plots – they’re over one hundred years old – and younger vines, around the thirty-year mark, besides some more recent plantations.
The estate was founded in 1838 by the Serôdio Borges family, and they’ve explored it since then – five generations of unforgettable wine production.
Obvious conclusion: these people know what they’re doing.
Sandra and Jorge believe in the association between Porto Wine and the Douro region. They want to prove that the vines traditionally used for Vintage Port wines can produce gorgeous Douro wines.
As for this Manoella 2018, well… we’re at a loss for words, even if not for the fact that this wine lasts and lasts and lasts in the mouth. It just won’t let go.
The colour is hypnotising and will envelop you in a furious desire to fill up your glass again.
Besides all this, it’s such an intense and bold wine that it’ll make you immediately forget about what you had to eat.
It tastes like ripe fruit and has that special touch that only wood can give.
Now, you’ll have to taste it to believe it.
When you finish the bottle, visit our site and share your opinion on the four wines in this box.
Company: Established in 2001 by the oenologists and couple Sandra Tavares da Silva and Jorge Serôdio Borges, who have bought and invested in old vineyards and properties in the Rio Pinhão region.
“Our goal is to produce wines that express the true character of the Douro’s old vines and native varieties while seeking a balance between concentration, complexity and elegance”.
Region: Douro DOC
Sub-region: Cima Corgo, Vale do Pinhão, Vale de Mendiz
Vineyard: 38-year-old vineyard located at Quinta da Manoella with southwestern exposure.
Blend: 60% Touriga Nacional, 25% Touriga Franca, 10% Tinta Roriz and 5% Tinta Francisca.
Winemaking Process: The harvest was executed under perfect weather conditions during the third week of September. The selected and destemmed grapes were foot-trodden for 12 hours in stone lagares. After this process, fermentation took place for eight days in stainless steel tanks. Ageing occurred in used French oak barrels for 16 months.
Total production: 75 cl bottles: 34 619 units. 37.5 cl bottles: 1928 units
Tasting notes: Beautifully purple in colour, fresh blackberry, raspberry, and spice notes. Well-rounded and velvety tannins with excellent concentration and freshness in the mouth.
Total acidity: 5.6 g/L (tartaric acid)
Volatile acidity: 0.7 g/L (acetic acid)
Dry extract: 32.8 g/L
Total sugars: <0.6 g/L
Picanha with simplified Cozido*
by Chef Gigi
*Cozido is a typical Portuguese dish composed of stewed meats and vegetables.
1 beef shank
1 savoy cabbage
1 alheira (a Portuguese sausage made of various meats and bread)
1 farinheira (a Portuguese sausage made mainly of flour, meat and fat)
1 morcela (a Portuguese blood sausage)
1 marrow bone
1 small bunch of mint
2 red peppers
1 picanha (a special cut of beef for grilling)
1.Boil the shank in abundant water and a little salt for 4 hours.
2.When ready, take out the shank and reserve the cooking water in a different large pot. Place the cabbage, carrot, potato and one leek into that water and let boil.
3.When cooked, add the alheira, farinheira, morcela, cooked shank, marrow bone and mint. Your Cozido soup is ready!
4.But seeing as it’s summer, light up a barbecue.
5.After the fire and smoke have dissipated and you’re left with only the hot coals, use a high-placed grill and add the 2 leeks, 2 red peppers, 2 tomatoes, 2 onions and the eggplant. Don’t peel them; just place them on the grill in their natural state.
6.Let the vegetables grill until almost burnt. Don’t be afraid to let them char up. Take them off the grill and let cool. Peel the vegetables, taking off all the burnt skins, slice and place them on a tray.
7.Drizzle with olive oil, add the oregano and a drizzle of balsamic vinegar.
8.Get the picanha cut of meat. The coals are on point for grilling the meat. Put the picanha on the grill and turn often, so it gets evenly cooked.
9.In a warm spot next to the grill, place the tray with the grilled vegetables and cover with aluminium foil.
10.Is the picanha ready? Great!
11.Slice the meat and serve with the grilled and seasoned vegetables.
12.The Manoella should be opened and ready on the table, of course. Enjoy your meal with family and friends!