Guru 2023
Region: Douro
Producer: Wine & Soul
Wine and Soul was founded in 2001 by Sandra Tavares da Silva and Jorge Serôdio Borges, both winemakers and couple, who invested and acquired old vineyards and properties in the Pinhão Valley in Cima Corgo. "Our aim is to create wines that express all the character of the traditional vineyards and grape varieties of the Douro Valley. Wines balanced between concentration, complexity and elegance".The nose is marked by a stony minerality and green fruits such as lime and kiwi. There are also hints of grapefruit, orange peel and lemon, as well as notes of stone fruits and delicate pastry with a touch of vanilla. The palate is a bit bitter, which gives support and freshness to this very lively yet soft, silky and flattering wine.The finish has aromas of mandarin, mint, rock flour and citrus fruits, with a nice balance and a long fresh aftertaste.
| Volume | 75.0 cl. |
| Grape Variety | Gouveio, Viosinho, Rabigato and Códega do Larinho |
| Drinking window | 2025-2032 |
| Alc. | 12.5% |
| Vinification | All the grapes are first selected and de-stemmed, then pressed in a pneumatic press, they are then subjected to a skin contact fermentation of several hours, then the must ferments in new and used French oak barrels at low temperature for 4 weeks. |
| Ripening | The wine is aged for 5 months with batonnage. |
Waar serveer je ’m bij?
From sixty-year-old vines in a high-lying parcel of the Cima Corgo, the heart of the valley. The grapes are pneumatically pressed after a few hours of skin contact and then ferment for four weeks at low temperature in French oak barrels — largely used, with only a limited share of new oak. Then five months of ageing with bâtonnage. Those three things together — the short skin contact, the long cool fermentation in barrel and the stirring of the lees — explain why Guru, at weight thirteen, is the broadest white wine in our range without tasting of oak. This is not a wine for a glass beforehand but for one big plate.
Spare ribs with honey and thyme
Roast pigeon with peas and bacon
Serveren op 12–14 °C