A broad swath of Viognier grows on the hill behind Quinta do Gradil We look forward to seeing more from Vieira as his projects continue, and as the quinta regains its former glory.

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From cushions on 18th-century walls to bars scattered around the estate to high-spirited performers, the team seemed to have thought of just about everything.

Viogner grows close behind the tanks on a hill with an eastern perspective. Syrah grows in another valley closer to ocean. These variances in the land lend themselves to the wide variety of grapes that thrive here.

A couple of weeks ago, Tom and I took a break from all the Port Wine Day goings-on in Porto and the Douro and headed south. We had been invited to join the vindimas—wine grape harvest—at Quinta do Gradil, in Cadaval, not far from Lisbon. There are countless opportunities to experience harvest season in Portugal, but this one seemed especially fitting.

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Internal restaurant: fixed menu, local products, home cooking. Available upon reservation. It is required to book the restaurant service at least 24 hours before the day of arrival.

Ah, the morning after the wedding… We clearly missed breakfast, but work up earlier and less hungover than I expected! When we finally got ourselves together and down to the pool, most of our wedding guests were arriving, too.

Though it lies within 90 minutes’ drive from our house, Quinta do Gradil first came on our radar as a quinta to know through a company in California called Naked Wines. A unique outfit, Naked Wines serves to connect educated consumers directly with small wine producers around the world. The customers act as “angels,” providing a monthly stipend that is offset by discounted purchases when the wines come to market.

With sunset, came time for everyone to gather at long tables under a big tent in the courtyard of the Marquis of Pombal’s palace. We poured our choice of wine from the bottles on ice at every table and enjoyed a simple first course of olives and bread with pepper spread.

Then, the reds go into the cement tanks, and the whites into stainless steel. Trucks lining the courtyard outside wait to take finished wine to another facility for bottling.

The Tannat spent 12 months in new French oak, creating medium to strong tannins. It was suggested to try with gambas caril (shrimp curry), and I can see that would be an interesting match.

This wine partner form Lisboa wine region presents its selection of wines in an intimate dinner, carefully prepared by our two Michelin Star Chef, Ricardo Costa, where the dishes will perfactly match with the served wines.