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Color:
Old gold with copper reflections, bright and clear.
Nose:
The nose of the 2016 Pedra de Guix from Terroir al Limit is reminiscent of an autumnal walk through the bazaar. The sun is low and mace, saffron and fennel pollen are tempting at the spice stall, one aisle further on, the finest dried fruit is artfully piled up: dried pears, quinces and plums. Herbs such as sage and fenugreek fill the bags and the warm scent of autumn leaves makes the heart leap joyfully higher.
Mouth:
On the nose, the cuvée of Grenache blanc, Macabeu and Pedro Ximinez is silky with polished tannins that line the mouth directly with golden silk. It alternates from dried fruits like apricots and cucumbers to spicy aromas of mild spices like mace and nutmeg, always wrapped in the all-defining phenolic that clothes it magnificently. Bright tobacco and noble bitter notes accompany it into the fruity tart finish with orchestral reverberation.
Food recommendations by Sebastian Bordthäuser:
- Vegetable tagine with cous cous (vegetarian)
(Vegetable & Vegetarian, Cereal)
- Turbot with Beurre Noisette on Shii Take Dashi with Cime di Rapa
(Fish, Vegetable & Vegetarian)
- Pheasant wrapped in bacon with parsley roots and dried plums from the oven
(Vegetables & Vegetarian, Root vegetables, Game birds, Pheasant, Partridge, Dried fruit, Sausage, Black pudding)
Profile
| Type | |
|---|---|
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | 13% Vol. |
| Residual sweetness | ■□□□□ |
| Allergens | Contains sulfur |
| Acid | 5,1 g/l |
| Drinking temperature | 12° |
| Parker points | 95 |
| Manufacturer | Terroir al Limit, c/ Baixa Font 12, 43737 Torroja del Priorat / Spain |
