While working on establishing Terroir al Limit, Dominik Huber became entranced with the Priorat’s history – its rhythms of life, […]Keep Reading
While working on establishing Terroir al Limit, Dominik Huber became entranced with the Priorat’s history – its rhythms of life, the simple cuisine, and the honest wines that honored their origins. When walking past the crumbling Sindicat Agricola in Torroja, he could recall those few bottles of Priorat he had tasted from vintages in the 1970s, and he envisioned a future where such wines could again be made.
The wines of Terroir Historic are meant to be enjoyed rather than contemplated. Nostalgic and honest in spirit, these wines reflect on the rhythm of life in the Priorat of the past and the style of winemaking that was popular at that time. Rather than focusing on individual parcels, Dominik sources grapes from many different vineyards throughout the region. These complex blends – dazzling mosaics of aroma and flavor – authentically express the Priorat landscape’s diversity.
Dominik sources grapes from vineyards in Bellmunt, Gratallops, El Lloar, Escaladei, Porrera, Poboleda, Torroja, Vilella Alta, and Vilella Baixa. These are some of his younger vines he has planted high up in the Montsant near the border of Escaladei and Morera and where the soils are unique for being clay and limestone rather than schist. Finding that these white varieties are relatively scarce and under-appreciated in the Priorat – especially at the table – a significant percentage of Terroir Històric’s production is white wine. Unlike Terroir al Limit, which was founded on the Burgundian principle of site-specific wines, Terroir Històric is meant to showcase the complexities of the Priorat in its entirety.
There is one red and one white. The white is currently a blend of Garnatxa Blanca and Macabeu, the red, Garnatxa, and Carinyena. Harvest is manual, and the grapes are pressed whole cluster (whites) or fermented whole cluster (reds) without any manipulation, so their flavors are infused rather than extracted. Nothing is added or removed, and the wines ferment and age in concrete tanks. Bottled 6 months after the harvest, they are meant to be drunk young. To quote Dominik:
The French have a very beautiful expression; they call it vin de soif. You drink Terroir Historic not with your mind but with your belly and emotions. With Terroir Historic, you are hungry and thirsty and want to socialize because, in the end, this is the fundamental thing about wine; you share it with your friends and family.Close