2014 Pedra De Guix
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Tasting notes
Blend of grapes grown on different types of soils: Pedro Ximénez (clay), Garnatxa (Grenache) Blanca (llicorella) and Macabeu (river pebbles). Whole bunches were pressed in the middle of fermentation. Pedro Ximénez is aged in 500-litre barrels where some kind of biological maturation occurs. Macabeu (Macabeo) and Garnatxa (Grenache) are transferred to foudres for 18-24 months. Production limited to 4,600 bottles. Tasted blind. The wine is currently developing. It is a dry and austere wine, but quite authentic. Sharp acidity followed by a powerful texture. It is an alternative style of white wines in Priorat. Lovely and nutty austerity on the finish. (FC)
Critic scores
Average Score
Luis Gutiérrez, Wine Advocate
Jancis Robinson MW
More reviews and scores
The 2013 was tough competition, but the spectacular 2014 Pedra de Guix was even better. It's the same blend of Pedro Ximénez, Garnacha Blanca and Macabeo grapes grown on clay, slate and stony soils, respectively, that fermented and aged separately in 500-liter oak barrels where it matured for about one year and then was blended and kept in larges foudres until bottling in mid June 2016. 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. It's even less oxidative, as if it was aging at a slower pace. This is really tasty, balanced and serious, it should go well with food and it has the potential for a great development in bottle. Furthermore, Dominik Huber believes this is the longest lived wine from the winery. 4,668 bottles were produced in 2014.
The 2013 was tough competition, but the spectacular 2014 Pedra de Guix was even better. It's the same blend of Pedro Ximénez, Garnacha Blanca and Macabeo grapes grown on clay, slate and stony soils, respectively, that fermented and aged separately in 500-liter oak barrels where it matured for about one year and then was blended and kept in larges foudres until bottling in mid June 2016. 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. It's even less oxidative, as if it was aging at a slower pace. This is really tasty, balanced and serious, it should go well with food and it has the potential for a great development in bottle. Furthermore, Dominik Huber believes this is the longest lived wine from the winery. 4,668 bottles were produced in 2014. Oct 2016, www.robertparker.com, Drink: 2016-2022
About the producer
Created by Dominik Huber and Eben Sadie in 2001, Terroir al Limit works with old vines and minimal intervention to make a fresher style of Priorat. Now made exclusively by Dominik Huber, its top wines are the single-site Cariñena Les Tosses and Garnacha Les Manyes.
Product details
Grenache Blanc / Garnacha Blanca, Macabeo/Macabeu/Viura, Pedro Ximénez/PX
White
Dry