Priorat White Get's ??

Terroir al Límit Terra Pedra de Guix 2014

Huber's 1er Cru level white steps up to the plate. One of the most fascinating whites I've seen in ages!

Amazing complexity, balance & poise. Incredible texture, that like the Cuques could be seen as a light red tasted blind.

This is tremendously mineral, austere and linear, straight and vertical. There is an austerity that made me think of the classical limestone texture, and Dominik told me that the soils where PX is grown is very white…This is really tasty, balanced and serious, it should go well with food and it has the potential for a great development in bottle. 94+ Points Luis Guitiérrez, The Wine Advocate #227.

Pedra de Guix is a blend of three varieties from three villages; Poboleda (on schist) provides the Garnatxa Blanca, Torroja (on alluvial soils) the Macabeo and the chalky/gypsum soils of El Lloar gift the Pedro Ximénez. The old vines in these sites are 48-78 years old. The wine is barrel fermented and aged (for 23 months) in 500 litre casks and Stockinger foudre before being bottled unfiltered.

From $135

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Why is this Wine so Yummy?

Domink’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.

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.


Where in the world does the magic happen?

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