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Moreira Olazabal & BorgesDão

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Vintage
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TECH SHEET

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Vintage
Country
PortugalPortugal
Region
Dão
Type
White
Producer
Moreira Olazabal & Borges
Winemaker
Jorge Moreira, Francisco Olazabal e Jorge Serôdio Borges
Grapes
Old Vines
Alcohol
13.5% vol.
Bottle
750 ml

Wine profile

White

Acidity
Body
Sweetness
Alcohol13.5% vol

Tap or hover a scale

Wine profile · White

Acidity

Level 5 of 5 — Crisp and racy – like freshly squeezed lemon

Above typical (4.1) · Typical: average of 434 whites at Vinogrande

What it is

Acidity is the wine's freshness: it gives energy, makes your mouth water and helps the wine age. Too little and it tastes flat; too much and it feels sharp.

Where you feel it

On the sides of your tongue, and in how much your mouth waters after you swallow. The more you salivate, the higher the acidity.

How we set this level

For this wine, the level comes from: Vinogrande's tasting notes and wine description.

Labs measure total acidity (grams of tartaric acid per litre; most wines sit between 4.5 and 8 g/L) and pH (usually 3.0 to 3.8; the lower, the more acidic). Our scale turns that into how it feels in the mouth.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Low: soft, little freshness
  2. 2Medium−: gentle
  3. 3Medium: fresh and balanced
  4. 4Medium+: lively, mouth-watering
  5. 5High: crisp, racy This wine

In practice, for this wine

Ideal with oysters, shellfish, sushi and fried food; it stands up to sharp, salty dishes. Serve cold, great as an aperitif.

Wine profile · White

Body

Level 4 of 5 — Full and broad – like single cream

Above typical (3.1) · Typical: average of 436 whites at Vinogrande

What it is

Body is the weight and texture of the wine in your mouth. It comes mainly from alcohol, extract (everything dissolved apart from water), glycerol and, in sweet wines, sugar.

Where you feel it

Across the whole tongue: how much the wine fills your mouth. Think skimmed milk, whole milk and cream.

How we set this level

For this wine, the level comes from: the typical profile of the grapes (Wine Folly / WSET), as we have no specific data. Estimate

There is no single number for body. Labs measure dry extract (many wines are between 18 and 30 g/L) and alcohol, which WSET says has the biggest effect on body. Our scale rates the weight in the mouth.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Light: fluid and delicate
  2. 2Medium−: light-ish
  3. 3Medium: rounded
  4. 4Medium+: broad This wine
  5. 5Full: dense and rich

In practice, for this wine

Wants dishes with structure: red meat, roasts, mushrooms, aged cheese.

Wine profile · White

Sweetness

Level 1 of 5 — Dry – no sugar you can taste, just fruit

In line with typical (1.1) · Typical: average of 453 whites at Vinogrande

What it is

Sweetness comes from the grape's natural sugar that did not turn into alcohol (residual sugar). A dry wine has almost none; a Port or a late-harvest wine has a lot.

Where you feel it

On the tip of your tongue, right from the first sip, and as a richer, oilier feel in the mouth. Acidity can mask it.

How we set this level

For this wine, the level comes from: the sweetness category recorded on the product sheet (dry, off-dry…).

It is measured in grams of residual sugar per litre. General EU bands: dry up to about 4 g/L, off-dry up to 12, medium-sweet up to 45, sweet above that. On our scale: under 4 g/L = 1, up to 12 = 2, up to 45 = 3, up to 100 = 4, more = 5.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Dry: no noticeable sugar This wine
  2. 2Off-dry: a touch of sweetness
  3. 3Medium-sweet: clearly sweet
  4. 4Sweet: rich and fruity
  5. 5Very sweet: luscious

In practice, for this wine

Goes with the whole meal, from savoury to mildly spicy. Avoid sweet desserts: they make it taste bitter.

Wine profile · White

Alcohol 13.5% vol

Level 4 of 5 — Generous – warms the throat

Above typical (3.1) · Typical: average of 453 whites at Vinogrande

What it is

Alcohol is made when yeast ferments the grape's sugar. It brings warmth, adds to the body and carries the aromas.

Where you feel it

As warmth in your throat and chest when you swallow, and a slight burn on the nose when it is high.

How we set this level

For this wine, the level comes from: the alcohol stated on the label — On the label: 13.5% vol.

It is the one axis that is always measured: it comes from the % vol on the label. Still and sparkling wines: under 11% = 1, up to 12.4% = 2, up to 13.4% = 3, up to 14.4% = 4, 14.5% or more = 5. Fortified wines (Port, Madeira…) have their own scale: under 16.5% = 2, up to 18.4% = 3, up to 19.9% = 4, 20% or more = 5.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Low: under 11% vol
  2. 2Medium−: 11–12.4% vol
  3. 3Medium: 12.5–13.4% vol
  4. 4Medium+: 13.5–14.4% vol This wine
  5. 5High: 14.5% vol or more

In practice, for this wine

Avoid very spicy food, which boosts the heat. Serve slightly below room temperature.

Critics & awards

Serve & enjoy

Temperature 8–10 °CFridge 3 h · or ice bucket with water 20 min
GlassWhite-wine glass

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Description

MOB Gauvé 2019 is a white of great personality, the result of the skill of these three renowned Douro winemakers who decided to explore the Dão terroir. With a blend of 60% Encruzado and 40% Bical, it's young and enigmatic on the nose, with notes of minerals, light smoke, moss and an elegant citrus touch.

PalateOn the palate, freshness and tension dominate, reaffirming the mineral profile, with subtle vegetal ‘nuances’ that don't overpower its creaminess. The structure shows vibrant tannins and firm acidity, ensuring excellent potential to develop in bottle. An extraordinary white combining complexity and refinement, promising to unfold even more with time.

The Wine AdvocateRP 95

Review by: Luis Gutiérrez

The Gauvé Branco 2021 was made from grapes from a century-old plot in Gouveia. It has 13% alcohol, a pH of 3.22 and 6.06 g/L acidity. This wine isn't made every year, only in years considered exceptional — so far 2015, 2019 and 2021.

Fermentation took place in wooden vats and stainless steel, with low extraction and low temperatures. It aged in used 500-litre French oak barrels.

At this stage it's extremely young, closed and austere, with a mineral, very balanced profile. It's vibrant and fresh, showing huge potential to develop in bottle. 2,500 bottles were produced. The wine was bottled in June 2023.

Some older vintages were also tasted, in this case 2019 and 2015, which are all the vintages of this wine bottled so far. Both aged for two years in used 500-litre barrels and have 13.5% alcohol. The 2019 has a lower pH, while the 2015 shows higher acidity.

The 2015 is slightly more oxidative and a little heavier, while the 2019 is very complete and perfect for drinking now. Even so, I believe that in the long run the 2021 will be the finest and most distinctive.

M.O.B. stands for Moreira, Olazábal and Borges: Jorge Moreira of Poeira; Francisco “Xito” Olazábal of Quinta do Vale Meão; and Jorge Borges of Pintas, all linked to Douro projects. They're long-time friends who decided to start a joint project to make wine in a different region: the Dão.

They started the project in 2011, almost 15 years ago. They rented Quinta do Corujão, an estate with 11 hectares of vines in Seia, which they bought five years later. They also rented other very old vineyards in Gouveia, at 600 metres. They now produce about 100,000 bottles.

The 2022 and 2023 vintages were quite hot, though the vines suffered more in 2023. 2021 was an extremely balanced, fresh year, and 2024 follows the same trend. M.O.B. usually picks late, about 15 days after most producers, because its vineyards are in cooler areas.

Published: 22 January 2026

What to serve with this wine

Dishes calculated from this wine’s profile, grapes and region.