Wine & Soul Guru

Wine Description

Guru is produced from a 50-year-old field blend of the indigenous white varieties Vosinho, Rabigato, Codega do Larinho, and Gouveio. Fermented and aged in new French oak for seven months, this wine features great complexity, minerality, and freshness.

Wine & Soul Winery
Wine and Soul Jorge and Sandra Tavares
Manoella Vineyards
Jorge and Sandra Tavares
Pintas Vineyards
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Acclaim
The nose of the 2023 Guru is clean, precise, elegant and nuanced, very insinuating and subtle, corresponding to a cooler vintage that delivered one of the finest versions of this white, which ranks among the most elegant in Duoro. It has the serious and minderal mouthfeel from the Douro schist soils, finishing dry and long, with an almost salty twist. It has a moderate 12.5% alcohol, denoting contained ripeness that translates into white flowers and wild herbs and a pH of 3.39, parameters of very good freshness. The oak is neatly integrated. — Wine Advocate, Apr 2025
This mouthwatering white is elegant and well-balanced, with flavors of pomelo, peach skin and pear fruit, Meyer lemon pith, raw almond and white blossoms, plus a salty underpinning. Fresh and lacy on the finish. — Wine Spectator, Feb 2025
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Vineyard & Production Info
Vineyard name
The Murça vineyard
Vineyard size
7.5 acres
Soil composition
Schist
Training method
Bush
Elevation:
1,650 feet
Vines/acre:
2,000
Yield/acre:
1.6 tons
Exposure:
Northern
Year vineyard planted:
1960
Harvest time:
August
First vintage of this wine:
2004
Bottles produced of this wine:
21,000
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Winemaking & Aging
Varietal composition:
25% Viosinho, 25% Rabigato, 25% Codega do Larinho and 25% Gouveio
Fermentation container:
Barriques
Length of alcoholic fermentation:
15 days
Fermentation temperature:
59 °F
Type of aging container:
Barriques
Size of aging container:
225 L
Type of oak:
French oak
Length of aging before bottling:
7 months
Age of Aging Container:
New
Total SO2
118
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Analytical Data
pH level:
3.39
Acidity:
5.2 g/L
Alcohol:
12.5 %
Dry extract:
17.5 g/L
Total SO2
118
Residual sugar:
0.6 g/L