2013 Terroir al Limit "Pedra de Guix" Priorat Blanc (Previously $70)

SKU #1252117 94 points Robert Parker's Wine Advocate

 The 2013 Pedra de Guix is a blend of the same amount of Garnacha Blanca on slate from Poboleda, Pedro Ximenez on clay from Lloar and very old Macabeo on stony soils from Torroja. It's low in alcohol and high-ish in acidity. The must was fermented in 500-liter oak barrels separately with indigenous yeasts after a direct pressing of the bunches, and was kept in those same 500-liter oak barrels for one year, then was blended and put in foudre for a further year. The result is obviously a slight (intentional) oxidative style. There is a note of honeycomb and pollen, some quince, yellow flowers and developing higher-pitched aromas with time in the glass, as if the oxidative character blows off and the wine feels fresher in contact with air. I think this has potential for a long life in bottle. It somehow made me think of a white Hermitage. 4,636 bottles were filled in August 2015. (LG)  (10/2016)

93 points Vinous

 Light, bright yellow. Displays an array of smoky, mineral-accented citrus and orchard fruit scents, along with suave floral character and a touch of iodine. Sappy, concentrated and energetic on the palate, offering bitter pear skin, lemon curd and buttered toast flavors that are given spine by juicy acidity and a chalky mineral note. Echoes the mineral and pear notes and shows wonderful vivacity and focus on a very long, spicy finish,. This complex, fascinating wine was whole cluster-fermented and aged in neutral oak foudres and 500-liter casks. (JR)  (1/2016)

K&L Notes

Based in the village of Torroja, Terroir al Limit represents the vanguard in a newly energized Priorat. Proprietor Dominik Huber produces bright, expressive, mineral-drenched wines that are powerful and representative of Priorat, yet somehow altogether something different due to their acidity and relatively lighter, more tense style. These are wines made from grapes picked on the earlier side, that are fermented with whole clusters and then allowed to age in concrete and/or foudres - unlike many others in the region Terroir al Limit prefers these vessels to stainless steel and 225 liter barrels. These wines are exciting and a revelation for what is possible in one of Spain's most beautiful and difficult regions to cultivate grapes in Priorat.

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Staff Image By: Heather Vander Wall | K&L Staff Member | Review Date: 3/17/2017 | Send Email
The “Pedra de Guix” is composed of Garnacha Blanc, Pedro Ximenez, and Macabeo, vinified separately in large oak, and blended to taste. A little less exotic in character than the “Terra de Cuques”, this wine has a definite weight and power, with a waxy, honeycomb texture, and beautifully subtle orange flower aromas. This is certainly the most complex white wine I have tasted from Priorat, and among the top few I've tasted from any country.

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- With more land under vine than any other country in the world, Spain is the great sleeping wine giant. In recent years, a great deal of money and passion has been poured in the burgeoning Spanish wine industry, helping to improve quality among its vast array of wines from sparkling Cava to Sherry to Rioja Gran Reserva. The most important red-wine-producing regions are Rioja, Ribera del Duero and Navarra in the north and Priorat and Penedes in the northeast.