A fragrant, textured Portuguese white balancing sun-ripened stone fruit and wild herbs against five months in French oak.

Tasting Notes 

Fernão Pires is the signature white grape of Portugal’s Tejo region, prized for its expressive aromatics and generous character. In the glass, it opens with bright aromas of white peach, yellow plum, and bruised citrus zest, layered with orange blossom, dried garden herbs, and a subtle trace of vanilla pod from time in wood. On the palate, it delivers substantial volume and a supple, silky feel, where lush orchard and tropical fruits are kept neat and upright by a streak of fresh acidity and a dry, lightly spiced finish.

Its rounded mouthfeel and aromatic lift make it a dependable choice alongside savoury, herbaceous cooking. For some Portuguese pairings, try it alongside grilled sardines, salt cod fritters (pastéis de bacalhau), or chargrilled squid tossed with garlic, chilli, and lemon. Alternatively, roast chicken stuffed with lemon and thyme, or grilled pork loin served with fennel and braised white beans will pair beautifully.

About the Producer

Based in Vila Chã de Ourique in the Cartaxo district of the Tejo, ODE Winery is set within an estate originally established in 1902. Today, the property has been given new purpose as a dedicated winemaking cellar, regenerative farm, and restaurant project focused on celebrating the culture and landscape of the Ribatejo.

Head winemaker Maria Vicente leads production with a practical cellar philosophy: “Minimum intervention, maximum attention.” Maria works to preserve the indigenous character of Portugal’s native grapes, steering clear of heavy cosmetic adjustments in favour of careful canopy management, native ferments, and gentle barrel ageing that respects the grape’s inherent fruit profile.

Vineyard & Winery

Viticulture: Sourced from ODE’s estate vineyards situated across the gentle, undulating plains of the Tagus river basin. The vines grow in clay-limestone soils that provide natural water retention during warm summer days, while evening river breezes prevent overheating and help retain freshness in this early-ripening variety. The estate is managed under regenerative and organic principles, eschewing synthetic pesticides and chemical fertilisers in favour of soil cover crops and natural compost.

Viniculture: Bunches are hand-picked in the cool morning hours to maintain aromatic purity. After gentle pressing, fermentation takes place spontaneously using indigenous yeasts. To achieve depth without losing regional freshness, 50% of the wine is aged for five months in new 500-litre French oak casks on its fine lees, while the remaining 50% rests in temperature-controlled stainless steel tanks. The two parcels are blended prior to bottling, striking a fine balance between oak spice and fruit focus.