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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 16 notes) - hiding notes with no text | | | Tasted by Patrik H on 10/25/2018 & rated 86 points: On the nose:Orange, licorice
On the palate: Orange, oxidation with a high acidity
Medium + finish (1264 views) | | | Tasted by Trydebull on 9/16/2017 & rated 88 points: Svårt vin. Gyllengult. Legat två veckor med skalen. 30-årigt Sancerre i doften. Fräscht, men också lite källare och tunna. Smaken mkt speciell. Inga notor då jag Drack, fungerade utmärkt till hummer med lätta örtiga tillbehör, men inte mitt vin. (1601 views) | | | Tasted by BuzzzzOff on 11/21/2016 & rated 89 points: We tend to side with NostraBacchus, who indicated he really did not get this wine. A blend of Pedro Ximénez and Muscat, perhaps it is the fermentation in concrete tanks? It is curious on the nose with zesty floral notes while odd on the palate with a "je ne sais quoi" flavour. We liked he because we could not speak with any clarity or reference points about what we were experiencing, but we cannot say a second date is on the horizon. What can we say...the odd is often alluring. (2147 views) | | | Tasted by NostraBacchus on 7/31/2016: Yeah... I don't really get this wine. Lighter golden color. The nose is totally dominated by "dirty" notes of spontaneous fermentation. These notes don't blow off with air. On the palate a totally different picture with some mineral notes of slate, spices, white flowers and some notes of petroleum and beeswax. Medium+ bodied with medium+ acidity and good length. But as I said... those "sponti" notes kind of kill it for me. (2517 views) | | | Tasted by elvinet on 4/27/2016 & rated 92 points: Color amarillo pálido muy brillante y una densa lágrima muy lenta. En nariz se muestra más cerrado que su hermano de 75 cl pero van apareciendo marcados aromas de fruta de hueso con albaricoque fresco y melocotón carnoso, fruta blanca con peras limoneras y algo verdes, ligeros matices de piña verde, hierbas del monte y sale el tomillo fresco, el recuerdo de piedra fría y tierra húmeda, algo de miel milflores y sensaciones florales muy finas de fondo; con cierta decantación las notas anisadas y suaves tostados van ganando presencia y le aportan complejidad al conjunto. En boca tiene un buen ataque inicial, se muestra algo seco pero goloso en su recorrido, fruta de hueso y blanca algo verdes que le aportan un amargor que se conjuga con los tostados de la barrica que son muy sutiles, cítrica acidez, ligero pero con cierta garra y amplitud, graso, de medio cuerpo, ligera textura amielada y persistente. Final largo, postgusto de fruta cítrica y retronasal herbáceo.
Una botella para el 2023.
More information: http://www.elvi.net/2016/04/27/terra-de-cuques-magnum-2013/ (1894 views) | | | Tasted by Papies on 4/13/2016 & rated 85 points: A mix of a rioja white and a rhone white, with that waxy, light bitter feel and oxidative dark color. Decent richness as well but a good core of acidity keeps the wine together. However it sort of felt difficult to enjoy. 85-86 (1372 views) | | | Tasted by "Rhône Rider" on 4/5/2016 & rated 91 points: 2013 Terroir al Limit, Terra de Cuques
Priorat har røde viner jeg stort sett har vanskelig å legge min elsk på. Denne forførende hvite saken var derimot i en helt annen divisjon. Flørtende nese med mengder av hvite blomster, masse stein/ mineraler og umodne pærer. I munn følger den opp med samme aromaer i flere lag, utover i kurven kommer det også noe nøtter og hvite nektariner. Munnfølelsen kan minne litt om hvite klassiske viner fra Bordeaux og Burgund: Stor intensitet uten å være vulgær. Mere klassisk og flørtende, likevel en veldig bestemt friskhet og struktur. Veldig dyp uten å være tung. 91-92 (858 views) | | | Tasted by chcook on 2/10/2016: Terroir al Limit @ Brix (Brix Financial District): Color dark straw. Nose was oxidative, with nuts, elderflower, spice and a whiff of cut grass. Swishing shows mostly acid structure but there are some fruit tannins lurking here too. There is bright fruit to go with the oxidative notes. This is Pedro Ximenez and Muscat which serve to balance each other pretty well. That said this reminded me more of structured Chenin blanc (1031 views) | | | Tasted by barolo300 on 1/23/2016 & rated 92 points: Deep gold, rich apple - almost cider. Slightly oxi, brett too. Delicious but not for all... (651 views) | | | Tasted by wineamateur on 11/24/2015: This had a nice bright gold colour but is noticeably translucent. Initially very shy in the glass, and opened up only reluctantly to reveal a wine that almost seemed too delicate, with gentle beeswax, honey and lemon notes, and just a hint of oxidation. The delicacy continued onto the palate, but the wine had surprising grip and length, and really lingered beautifully in the mouth. Not a showy wine, but lovely. (717 views) |
| Terroir Al Limit Soc. Lda. Producer websiteWhite Blend"White blend" means the wine is made from a blend of two or more different white varieties - or in some cases a blend of pink or red varieties that are vinified white, ie. without any skin contact.
A blend of Antao, Arinto, Rouperio. Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.Catalunya Map on weinlagen-infoPrioratAbout 100 kilometers from Barcelona, Priorat originated as a distinct recognized wine region in 1932, and was approved in 1954.
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