Wine & Soul Guru 2019

Wine & Soul Guru is a very seductive and elegant wine. The nose exhibits aromas of white flowers, grapefruit, lime and a beautiful mineral touch. Very long on the palate with great texture and aftertaste.

Ageing potential: Cellar for 7 years.

A field blend of 25% Viosinho, 25% Rabigato, 25% Códega do Larinho and 25% Gouveio. The fruit comes from 58-year-old schist soil vineyards located on north facing slopes at 600 meters in the Duoro region.

Harvesting of the fruit in the first week of September in perfect weather conditions. The grapes go through a selection and partial destemming, then pressing in a pneumatic press. Fermentation at low temperatures in French oak barrels (10% new) for 4 weeks. The wine then ages for 7 months with battonage. 

AWARDS & ACCOLADES

Pale with green glints and signature struck match, spicy coriander seed, curry powder and flint to nose and palate. Rapier-like acidity informs the precise delivery. Racy lime mingles with notes of lime blossom and zest, quinine, crushed oyster shell, talc and green tea. Exceptionally mineral. A consistently outstanding, terroir-driven Douro white from several old field blend parcels.

- 95 POINTS

The 2019 Guru is a field blend from old vines (60 years), mostly Viosinho, Rabigato, Códega do Larinho and Gouveio, aged for seven months in 90% used French oak. It comes in at just 12.2% alcohol. It seems bigger in every way. In structure and a concentrated mouthfeel, this is exceptional. It grips the palate on the finish and doesn't let go. It has laser-like focus. There is some wood in the background, but as always, this handles the wood very well. This seems like an exceptional vintage for this, and it's designed to age well.

A vibrant acidity cuts through lemon, white peach and apple flavors in this elegant white flanked with herb, wet stone, white tea and a hint of toast. Very focused and full of energy. Rabigato, Viosinho, Gouveio and Côdega do Larinho. Drink now through 2026.

- 91 POINTS

From a north-facing vineyard planted in 1960 to a field blend of local varieties, this wine needs a day or two of air to begin to show its sophisticated best: Earthy funk gives way to scents of crab broth and a flinty tension. Decant this for a seafood stew.

From old white vines and aged in wood, this is a dense wine, with strong minerality from the schist soil and a tight texture. The wine needs to age with its rich kiwi fruitiness and tense acidity.