Terroir al Límit Priorat Pedra de Guix 2018

$179.99

– Sold Out

| /

Notify me when this product is available:

The Wine

Vi de Coster (the equivalent of 1er Cru wine). As we have said before, this is one of the most mineral, sculpted whites we know—it tastes as if the wine was tapped directly from pure rock—which of course it was. Forget about how rare white Priorat is, Pedra de Guix gives the great whites of the world a run for their money.

This 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 of these sites are between 50 and 80 years old. The grapes were gently basket-pressed over the course of several hours, and the juice began its fermentation in cement tank before being sent to old, neutral Austrian oak foudres for 18 months. With most of the grapes today pressed off their skins prior to fermentation, the style now hinges more on purity and tension, and less on development as in the past, with no sacrifice to the salinity and structure derived from the rocky soils. The wine was bottled unfiltered.

It’s an outstanding, savoury and salty rendition of this yardstick—with laser-point acidity balanced by just the right amount of phenolic grip and textural weight. Such precision and detail are more than rare in the whites from this part of the world. Frankly, it's stunning, and impossible to stop drinking.

The Review


"Dark gold color. Concentrated nose of dried papaya, lemon, smoke, oyster shell, salted olives, thyme and spices. Medium-bodied with an oily texture and bright acidity. Intense and vibrant. So much character. Drink or hold." 95 points, James Suckling, jamessuckling.com

“Some of Huber’s most compelling wines are white, namely his Perdra de Guix, a blend of native grapes from vines up to eighty years old. This wine process that Priorat’s famed minerality shows up as deftly in white wine as in red.” Rajat Parr, The Sommelier’s Atlas of Taste