Terroir al Limit
About Terroir al Limit
Terroir al Limit was conceived in 2001, it is a project dreamed up by South African legend Eben Sadie and German foodie Dominik Huber. Though Sadie has taken a step back since 2012, Huber’s winemaking has been going from strength to strength. Vines are farmed biodynamically and the estate is in the midst of being certified organic. Dominik embraces the minimalist approach, allowing his wines to ferment with indigenous yeasts. In fact, Luis Gutiérrez reports that Dominik is even doing away with oak foudres, choosing instead to age their wines in concrete for an even purer expression of this wonderful terroir.
The ‘Dits del Terra’ is produced from 100% Cariñena (also known as Carignan) harvested from vines over 60 years old. Yields are low, with only about 2,000 bottles produced per vintage.
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Catalunya | 2 | 95+ (WA) | HK$3,050.00 | |||||
Wine Advocate (95+)Similar to the Dits del Terra but from a north-facing slope, the 2013 Arbossar is pure Cariñena from an ancient vineyard planted around 90 years ago, and it is always a fresher and more floral style of Cariñena, matured in a Stockinger foudre for some 16 months. I already tasted an unbottled sample last year and it showed great, lively, very red fruit-driven, electric and full of flowers and minerals, and the bottled version has delivered as expected. It's a bright ruby colored red, which is always fragrant and perfumed, more feminine than the Dits del Terra, which is the comparison because both vineyards are in Torroja and the wines share the same price range. The nose reveals bright red fruit, and feels fresher than the 2014. The tannins are ultra-sleek, really elegant and balanced. This is a superb, elegant and fresh Cariñena, without any rusticity. Super! 4,669 bottles were filled in August 2015. |
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Catalunya | 1 | 96 (WA) | HK$7,699.00 | |||||
Wine Advocate (96)The top Cariñena is the 2013 Les Tosses, which for Dominik Huber is the pure expression of graphite and cherries, from an ancient plot on black slate soils fermented with full clusters and a short maceration and matured in oak foudres for two years. There was a volatile whiff and that sensation of warm slate that really transported me to the character of the roads in Priorat. There's also something that made me think of iron and raw meat. It's all relative of course, because compared to most other Priorats, this would feel extremely elegant and floral. The palate has even more of that tactile sensation of the graphite, with abundant, albeit extremely fine tannins and showing great balance. Some 1,000 bottles were filled in August 2015. |
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