Terroir Al Limit Soc. Lda. Terra de Cuques Negre 2018 750ml

Product Info

The 2018 Terroir Al Límit 'Terra de Cuques' Negre is a highly unique, village-level red wine from Torroja del Priorat that turns the traditional, heavy Priorat stereotype on its head. Crafted by proprietor Dominik Huber and winemaker Tatjana Peceric, this cuvée offers a Burgundian-like elegance, lighter body, and remarkable tension instead of the typical inkiness and high alcohol heat associated with the region.

• Fruit: Tangy candied red cherries, wild raspberries, and spiced dark blackberries.
• Savory & Balsamic: Pronounced undertones of Mediterranean scrubland, dried herbs, rosemary, and subtle balsamic notes.
• Minerality & Spice: A striking thread of black pepper, smoky minerals, and incense layered over sweet cedar wood. 

• Flavors: Bright sour cherry, blackcurrant, and juicy plum skins, fading into an aftertaste of dark baking spices (nutmeg and cinnamon).
• Structure & Body: A light-to-medium body framed by a lively, persistent acidity that cuts cleanly across the mid-palate.
• Tannins & Finish: The tannins are medium, round, and slightly grainy or sandy. The finish is clean and medium-long, driven forward by a cooling mineral wind. 

• Composition: A 50/50 blend of Carignan (Cariñena) and Grenache (Garnatxa Negra). The Carignan grown on slate (llicorella) soils provides the structural backbone and acidity, while the Grenache grown on clay-limestone soils injects the elegant red fruit character. 
• Vineyard Age: 25 to 40-year-old vines grown at an elevation of 300 to 400 meters.
• Winemaking: 100% hand-harvested grapes undergo spontaneous whole-cluster fermentation with wild yeasts in cement and stainless steel tanks. 
• Aging: Aged for roughly 14 to 20 months in a combination of neutral concrete vats and Stockinger oak foudres. 
• Farming: Officially certified organic and processed using biodynamic and vegan-friendly standards. 
• Alcohol Content: 13.5% ABV. 

• Serving Advice: Due to its delicate, Burgundy-esque framing, consider serving this red slightly cool at around 14–16°C (57–60°F) in a wide-bowled glass. It has an ongoing cellar potential peaking around 2032.
• Food Pairings: Excellent alongside rosemary-marinated grilled lamb, Moroccan beef meatballs, seared duck breast, or earthy mushroom ragù