2016 Terroir Al Limit Les Tosses

Terroir al Límit is a winery in Priorat, Spain, founded by South African winemaker Eben Sadie and German wine enthusiast Dominik Huber. The winery is known for its commitment to making wines that express the terroir, or the unique characteristics of the vineyards, as purely as possible. One of their most prestigious wines is Les Tosses, made from the Cariñena grape.

Les Tosses

Origin and Vineyard: Les Tosses comes from a very old vineyard near the village of Torroja, located in the heart of Priorat. This vineyard is particularly steep and has a dark slate soil, which plays an important role in the unique flavor profiles of the wines from this area. The vineyard is located at a considerable altitude, which contributes to the freshness and acidity of the grapes.

Grape and Production: Les Tosses is made from 100% Cariñena, a grape known for its deep color, firm tannins and ability to convey the characteristics of the terroir. The wine is aged in old oak foudres, which provides subtle wood notes without overpowering the delicate nuances of the grape.

Tasting Notes: Les Tosses is known for its complex and refined flavor profile. The wine has aromas of graphite, wet slate, red and black cherries, and a hint of spice. It offers an excellent balance between freshness, acidity and a smooth, relaxed texture. Despite its strength, the wine remains elegant and harmonious.

Production and Exclusivity: Production of Les Tosses is limited, with only a few thousand bottles per year, which contributes to the exclusivity and collectible character of this wine. For example, for the 2016 vintage, only 2,668 bottles were produced.

About Terroir al Limit

It is the year 2000 when Dominik Huber and Eben Sadie meet at Mas Martinet in Spain. In 2001, they picked grapes together with the Perez family in Cims de Porrera for six weeks and became friends. After working together for two months at Spiceroute in South Africa, they started a small project together in Priorat. With the help of the Perez family, they are able to buy some grapes and together they make the first vintage of Dits del Terra. In 2003 they were able to start their own cellar in Torroja del Priorat, where more and more different wines are made over the years. Since 2007, Dominik has been working full-time on his Terroir al Limit and from that moment on the method of wine making has also changed. Barriques are making way for barrels of 1200 to 3500 liters and 500 liter barrels are being introduced. A method of vinification where extraction makes way for a traditional Burgundian style of wine making. “Vinification entière”, no pigeage or reassembly, everything to avoid that power that Priorat was always known for. Dominik works completely biodynamically with as little sulfite as possible.