In 2001, a wine and food obsessed German named Dominik Huber teamed up with a progressive young South African winemaker, Eben Sadie. They fell in love with Priorat, and with the help of some friends found a small plot with old vines of Garnacha and Carignan, along with some cellar space to vinify their wines.
In the last decade a lot has changed. As they took on more vineyard sites, Dominik dedicated increasing time and energy to farming, implementing Biodynamics and other methods to reduce the stress on the vines. Priorat is a stark and difficult terrain, with vines growing on steep slopes of extremely poor licorella slate soils, and castigating heat in the summer. It takes devotion to get the best possible fruit, and Dominik works hard to ensure that he can harvest physiologically ripe grapes while retaining freshness and balance.
They have also tweaked the winemaking over the years, experimenting to determine how to best capture the essence of their vineyards. Instead of the ripe, heavily extracted and oaked style that was then so closely associated with quality Priorat, they took an unconventional approach in the cellar: eschewing small barrels for unlined concrete and large foudres, and favouring whole-bunch fermentation with gentle and light extraction. The resulting wines lithe and elegant, pure and expressive have gone from strength to strength and fully deserve the reputation and cult-status they have since acquired.
Eben has now left Terroir al Limit, but Dominik remains the heart and soul of the project.
In 2015 Dominik created a new range Terroir Historic which are sourced from 35-50 YO vines from trusted organic vinegrowers across the Priorat. A white and a red, these make for an excellent introduction to his style.
Vinification is simple and traditional with whole cluster, native yeast fermentations, 10 days maceration with gentle pigeage. Followed by six months in large concrete tanks and a minimum of SO2 used throughout.
'This has a deep ruby colour; lifted floral and bright red and dark berry fruit on the nose. On the palate this has fine tannins and purity. A delicious Priorat, allbeit more delicate than most others in style.' Anja Breit, Philglas & Swiggot