Stunning! So much Poise!

Terroir al Límit L’Arbossar 2016

Huber's cooler fresher version of his 1er Cru equivalent Cariñena or Carignan has a ridiculous perfume & teases your senses!

The first time I had Dominik’s wines I was blown away by the sophistication, harmony, elegance and texture of the wines. the wine of L’Arbossar was perhaps my favourite. Such beauty is rare.

Dominik’s background as a Chef, perhaps his German ancestory and definitely his drive to make great wine appears to have lead to the perfect balance between art and science.

L’Arbossar is a steep, north-facing vineyard near the village of Torroja where Dominik farms parcel of 90 year old Carinyena on schist and granite soils. Against conventional wisdom at the time L’Arbossar was planted on the cooler, north-facing slopes of Torroja and it was this Cariñena site that informed much of Huber’s early experience with the terroir of Priorat. As Luis Gutiérrez confirms it’s always a ‘fresher and more floral style’ than the corresponding wine from south facing slopes, Dits Del Terra. Both wines are made in the same fashion; 100% whole bunch vinification with wild yeasts and raised for 16-18 months in Stockinger foudre.

$162ea in any 3+, $155ea in any 6+

Only 2 left in stock (can be backordered)

Why is this Wine so Yummy?

All his wines have great balance, intensity, delicacy, poise and harmony. They are great expressions of site and old vines. His two top wines just amp all of this up to new levels. There’s a refinement to the texture and somehow extra layers to both the palate and intoxicating scent. These are not overripe, over oaked, clumsy Priorats, their sophistication is closer to great Burgundy or Barolo.

Take some time to watch our Wine Decoded session with Dominik and read more about his vineyards and wine in our Wine Bites Mag Article“Cutting Edge Priorat from Dominik Huber’s Terroir al Límit”

He’s making “Natural” wine, apply technique, science and detail to ensure his wines are the best they can be at any given point as he strives to make them better. Disdain, is perhaps, a nice way to describe his feelings for “lazy” natural winemakers who don’t put in the work & make bad wine. No, Brett is not accepted in his wines and hygiene is important. Yes, analysis is used to determine the status of wines and make informed decisions.

Simple, healthy environment, results in healthy vital and vibrant grapes that are just desperate to be turned into delicious wine.

Like all of the great wine producers, there is a strong focus on the vineyard. This is matched by the desire to make wine that is the perfect accompaniment to the region Catalan cuisine, heavy on seafood, often simple, always tasted, typically not made from the prime ingredients, as the Italian’s say, Cucina Povera or poor people’s food.


96 Points

"The Cariñena 2016 Arbossar shows very different from the Dits del Terra. This comes from their oldest vineyard, which delivers very low yields, in some parts no more than 300 or 400 grams per plant. 2016 was a warm year, but not as warm as 2017. The idea is to use less and less oak and, in some wines, use only concrete. In fact, Arbossar is one of the wines that will be aged exclusively in concrete. In 2017, they removed the last 500-liter oak barrels and only used oak foudres and concrete. The élevage has also been shortened, and the wine is put in bottle earlier, as sometimes a too-long aging tires and oxidizes the wines. This is a very elegant Cariñena, with floral notes, clean berries, fine minerality, some spices and a very tasty finish. Simply superb. 4,664 bottles were filled in July 2018."

Luis Gutiérrez, The Wine Advocate #244

95 Points

Wow. This is so beautiful with crushed cherry and strawberry character and hints of flowers and slate. Full to medium body, tight and dense with compact and silky tannins. Floral and beautiful at the end. Ancient-vine wine. All cariñena. Drink or hold.

James Suckling

Where in the world does the magic happen?

Carrer Baixa de la Font, 12 Torroja del Priorat, Tarragona 43737 Spain