95pts Wine Advocate
Terroir al Límit is one of the most compelling projects to emerge from Priorat in the past two decades. Founded in 2001 by Dominik Huber, a German-born wine lover with a background in gastronomy and marketing, and South African winemaker Eben Sadie, the estate helped pioneer a gentler, more transparent vision for the region. From the beginning, the focus has been on farming by hand, following organic and biodynamic principles, and crafting wines that speak clearly of where they come from. In the cellar, whole-cluster fermentation, ambient yeasts, and aging in concrete or neutral foudres replace extraction and oak. Today, the wines are guided by Tatjana Peceric, whose thoughtful, intuitive style brings even more clarity and finesse to each cuvée.
The core range is built around individual crus, created by Dominik Huber himself, with each bottling offering a vivid glimpse of its specific site. These are wines of lift and texture, shaped by infusion rather than force, and grounded in the red slate and mica of Priorat’s llicorella soils. Native varieties like garnacha and carinyena provide energy and aromatic lift, while the Terroir Historic line broadens the lens, blending fruit from old-vine parcels across the region in a style that recalls the soulful, unhurried wines of Priorat’s past. With each vintage, Terroir al Límit continues to expand the possibilities of this dramatic landscape, offering a rare combination of elegance and authenticity anchored in vision and ambition. Yes Society is proud to serve as the exclusive U.S. source for these remarkable wines.
Pedra de Guix is a white wine that shifts expectations. In a region better known for its powerful reds, this blend of old-vine pedro ximénez, macabeu, and garnatxa blanca reveals the depth, tension, and mineral precision white wine can achieve in the Mediterranean. The fruit comes from three distinct sites—clay soils in El Lloar, river stones in Torroja, and slate in Poboleda—each contributing a different voice to the final blend.
The grapes are pressed gently over several hours in a traditional basket press, then fermented with native yeasts and aged in concrete for eleven months. A portion of the pedro ximénez is allowed to oxidize slowly before blending, lending subtle texture and depth. The result is both structural and graceful, with layers of citrus peel, dried herbs, salt-preserved lemon, and a fine, chalky edge. With air, the wine seems to tighten rather than relax, gaining freshness and clarity as it opens in the glass.
Pedra de Guix is not just a benchmark white for Priorat. It is a white wine of rare focus and inner complexity, built to evolve long past the last sip and to rival the some of the best whites in the world.
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These wines are pre-arrival with an estimated arrival date of late summer. During warmer months orders are placed on hold, your wines will ship as weather permits and the daily range is consistently between 45 and 74 degrees. Please note pre-arrival sales are non-refundable as suppliers require us to make binding commitments and deposits to secure the wine.
