(Terroir al Límit)
This interesting business was set up in the middle of the last decade by South African, Eben Sadie and German, Dominik A. Huber, who are possibly the best representatives of what has been termed Priorat's "second revolution". The bodega is located in the village of Torroja del Priorat and its style is distinctly Burgundy-inspired. They produce five red wines and two excellent whites, all very difficult to get hold of. Their philosophy is one of minimum intervention and they try to fully bring out the soil and the grape varieties in each of their wines.
Straw yellow, slightly cloudy due to lack of filtration. Visible tears.
Some barrel ageing aromas stand out at first. These disappear and give way to white stoned fruit, notes of flowers, a hint of chamomile and traces of chalk.
Powerful on entry, good acidity with the reappearance of the predominantly fruity aromas, this time accompanied by mineral flavours reminiscent of the stony soil. Good finish, slightly bitter but delicious.
One of the most exciting Catalan white wines of the last five years. The 2010 is a Priorat white with fresher and more finely honed ageing than seen to date. A fine illustration of the know-how of the foreign duo who head this winery and who continue to gain fans inside and outside Spain, year after year. Pedra de Guix has a Garnacha Blanca soul but it marries superbly well with Pedro Ximenez and some Macabeo. It is a pure white, produced in a traditional manner, even treading the grapes by foot. It is then aged in used 500 litre barrels for almost two years and finally goes into bottle unfiltered. A great example of a "Vi de Costers" (sloping vineyard) which grows at an altitude of over 500 metres and is as far removed as you can get from a heavy, flabby, alcoholic white. It is a delight to try this third vintage with spade-loads of minerality and whose evolution in bottle would be worth following if you have the patience to wait for at least another three years. Of rare versatility, it can easily accompany meat or fish but we would go for filets of sardines marinated in bergamot with sea fennel.
Glass by RIEDEL, VITIS collection, OAKED CHARDONNAY model