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Reviews
97 James Suckling -
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This is fantastic white with density and layered character that’s creamy with lots of dried apple and pineapple and just a hint of salt. Full body. Great depth and intensity. 24 months of aging in small and large oak, but used. Superb. Blend of macabeo, garnacha blanca and pedro ximenez. All old vines. Will age beautifully. Drink or hold.
95+ Robert Parker's Wine Advocate -
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The spectacular white 2016 Pedra de Guix is a blend of one-third each Pedro Ximénez, Garnacha Blanca and Macabeo that spent two years in oak—12 months in 500-liter barrels with the lees, then racked off the lees and put in oak foudres for a further 12 months. This is like the older brother of the Historic Blanc rather than the other white, Terra de Cuques. However, there is no skin contact here, and the golden color is because of the long élevage. The nose is complex, with notes of pollen, fennel and beeswax, and it has body, some oxidation, saltiness and a full palate that could deal with many different foods. It's a brilliant Mediterranean white, clearly far away from a Burgundy or a Chardonnay, with personality and the texture of a red. 4,686 bottles produced.
Technical Details
- BlendPedro Ximénez, Macabeu, Garnatxa Blanca
- WinemakerEben Sadie and Dominik Huber
- CountrySpain
- RegionCatalonia
- AppellationPriorat
- Alcohol13%
Terroir al Limit Pedra de Guix Priorat 2016
Other Reds | Spain
JS97, WA95+
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James Suckling flipped for this mineral, golden nectar calling it, "Superb" and noting that it, "Will age beautifully", and we couldn't agree more. He slapped this unique white with a 97 point score along with a 95+ point review from Wine Advocate, this is the top of the heap when it comes to Spanish whites.
These old vines of Garnacha Bianca, PX and Macabeo spend a total of 24 months in large neutral oak casks, half of which is on the lees. This is a wine that will go through many stages as it ages out in bottle, fluctuating in oxidation levels like a fine white from Hermitage until it begins to sing a song few have ever heard. Right now this is delicious and ponderous with so many layers of complexity and intrigue we don't even know where to begin.
Anise, wild flower honey, bruised apple and pinnapple margarita aromas and flavors (yes, we went there). It's salty, mineral and quite textured and phenolic (tannic) yet somehow polished and very much in balance. If Chave Hermitage Blanc and Tondonia Blanco had a lovechild, I think this would be it. Super limited!
About the Producer
When Eben Sadie and Dominik Huber first met in 2001 at Mas Martinet, Eben was a promising and highly-regarded young enologist from South Africa and Dominik, German by birth, was a wine enthusiast with a background in business administration and an interest in the culinary arts. In short order they became fast friends. With the help of the Perez family of Mas Martinet, Eben and Dominik purchased some fruit and leased a little corner in the cellar of Cims de Porrera where they vinified their first vintage of Dits del Terra in 2001. After two years at Cims de Porrera they moved into a tiny cellar in Torroja del Priorat. The move coincided with the first vintage of Arbossar in 2003. In the following years they released additional cuvees: Torroja in 2005, Manyes and Tosses in 2006, Pedra de Guix in 2008 and Terra de Cuques in 2011. Throughout the decade since its founding, Terroir al Limit has evolved in its understanding of the Priorat - coming to view it as a region similar to Burgundy in its complexity and potential to produce elegant and transparent wines.