# Pomar Do Espírito Santo Reserva (2021)

- **Producer:** ManzWine
- **Colour:** red
- **Type:** still
- **Grapes:** Touriga Nacional, Aragonez, Castelão
- **Region:** Lisboa, Portugal
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €15
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackberry, violet, black pepper, vanilla, cedar, toast, cloves, leather, tobacco, forest floor

## About this wine

Pomar do Espírito Santo Reserva is crafted by ManzWine, a boutique estate founded by André Manz in the historic village of Cheleiros, located in the Lisboa wine region. While Manz is famous for reviving the nearly extinct white grape Jampal, their red wines showcase the incredible potential of traditional Portuguese varieties grown in close proximity to the Atlantic Ocean. The name 'Pomar do Espírito Santo' (Orchard of the Holy Spirit) references a historic local agricultural parcel, reflecting the deep-rooted heritage of the Cheleiros valley.

## Interesting facts

- ManzWine is famous for single-handedly saving the rare Portuguese white grape Jampal from extinction in the Cheleiros region.
- The vineyards are planted on steep hillsides with unique clay-limestone soils rich in marine fossils.
- The name 'Pomar do Espírito Santo' pays tribute to a historic orchard parcel in Cheleiros with centuries of agricultural heritage.

## Food pairing

This Reserva red demands rich proteins and savory fats to soften its structured tannins. The vibrant acidity cuts through roasted meats, while the oak-derived spice notes complement charred, grilled, or slow-roasted dishes and mature cheeses.

## Wine making process

The grapes are hand-harvested at optimal ripeness from clay-limestone vineyards. After complete destemming, fermentation takes place in temperature-controlled stainless steel tanks with prolonged maceration to extract color, structure, and aromatics. The wine is then aged for several months in a combination of French and American oak barrels to soften the tannins and impart complex secondary characteristics, followed by further refinement in the bottle before release.