Info:
Dominik Huber & Tatjana Peceric, Head Winemakers of Terroir al Limit and Terroir Sense Fronteres, are the dual leadership behind these wines. The duo has extended its portfolio of highly praised wines from the Priorat region by the neighboring Montsant region. The top vineyard of the new project is in the direct neighborhood of its Les Manyes, just on the other side of the district. For both estates, the three-tier system of region, village, and grand cru applies, as we know it from Burgundy: Bourgogne, Village and Sites. The Premier Cru is omitted for the time being. In both projects, the aim is to bottle wines that are cool and full of finesse. At Bodega Terroir Sens Fronteres, this has been implemented by removing wooden vats. Concrete and clay are used. At Terroir al Limit, they have moved from small wooden barrels to foudres over the last 15 years. This will be the next step here as well.
The cuvée consists of 75 percent Garnacha blanca and 25 percent Macabeu. The vines stand on sandy soils with lime in the subsoil. The fermentation with natural yeasts takes place for 14 days on the mash.
Color:
Rich golden yellow, bright reflections.
Nose:
Despite the intense color, the nose is bright and beguiling. So please don't be afraid of oxidation! Brisat smells of dried herbs, orange and lemon zest and dried apricots. One of the first associations is also Fino Sherry. This aroma play of yeast and almond is very well known from Andalusia. Also a ripe apple as well as the clear of the lime come through. After a little swirling one thinks to perceive a little cinnamon.
Palate:
Brisat is full of juice. This blend of drinkability and tannin in equal measure is sensational. Positively tart on the palate. The maceration is evident but is in harmony with the acidity and fruit. This is almost drying with a high degree of salivary flow animation. Quickly the second glass is poured. The finish brings out the zest, but also the dried fruit again. It finishes almost nutty. With a lot of pressure, this wine exudes Mediterranean flair. The 12 % by volume are well integrated. A great freshness enlivens the wine. To emphasize are the juiciness and the tender tannin. Chapeau! That makes really desire on more.
Food recommendations by Marian Henß:
- Grilled salmon with shiro koji and steamed parsnips
(Fish)
- Fried prawns, basil pesto, lettuce with nuts and dried fruit
(Seafood)
- Mushroom risotto with roasted pine nuts
(Vegetable & Vegetarian)
| Type | |
|---|---|
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Allergens | Contains sulfur |
| Acid | 6,0 g/l |
| Drinking temperature | 12° |
| Parker points | 91+ |
| Manufacturer | Terroir Sense Fronteres, c/ Baixa Font 12, 43737 Torroja del Priorat / Spain |
