Terroir al Limit Priorat Pedra De Guix 2017

pts
James Suckling
pts
The Wine Advocate
SKU
TACA201711 UCAU
$180.00 Per item
Price:
Bottle
750ml (Bottle)
$180.00 Per item
Limited - Contact for Availability
Vi de Coster, the equivalent of 1er Cru wine. As we have said before, this is one of the most mineral, sculpted whites we know—it tastes as if the wine was tapped directly from pure rock—which of course it was. Forget about how rare white Priorat is, Pedra de Guix gives the great whites of the world a run for their money. This is a blend of three varieties from three villages: Poboleda (on schist) provides the Garnatxa Blanca; Torroja (on alluvial soils) the Macabeo; and the chalky/gypsum soils of El Lloar gift the Pedro Ximénez. The old vines of these sites are between 50 and 78 years old. The grapes were gently basket-pressed over the course of several hours, and the juice began its fermentation in tank before being sent to old, neutral Austrian oak foudres for 12 months. Huber and Peceric are ecstatic with the quality of their 2017 whites, as so they should be. The style now hinges more on purity and tension (less on development as in the past), without any sacrifice to the salinity and structure derived from its rocky soils. The wine was bottled unfiltered.
Vi de Coster, the equivalent of 1er Cru wine. As we have said before, this is one of the most mineral, sculpted whites we know—it tastes as if the wine was tapped directly from pure rock—which of course it was. Forget about how rare white Priorat is, Pedra de Guix gives the great whites of the world a run for their money. This is a blend of three varieties from three villages: Poboleda (on schist) provides the Garnatxa Blanca; Torroja (on alluvial soils) the Macabeo; and the chalky/gypsum soils of El Lloar gift the Pedro Ximénez. The old vines of these sites are between 50 and 78 years old. The grapes were gently basket-pressed over the course of several hours, and the juice began its fermentation in tank before being sent to old, neutral Austrian oak foudres for 12 months. Huber and Peceric are ecstatic with the quality of their 2017 whites, as so they should be. The style now hinges more on purity and tension (less on development as in the past), without any sacrifice to the salinity and structure derived from its rocky soils. The wine was bottled unfiltered.

Scores & Reviews

95 /

James Suckling

A wonderful white with so much dried-lemon and mango character with salty undertones and lots of lemon curd and cream. Full-bodied, layered and flavorful. So much flavor and character. The intensity is really high, at the same time fresh and vivid. Drink or hold

95 /

The Wine Advocate

The white 2017 Pedra de Guix is a blend of one-third each Pedro Ximénez, Garnacha Blanca and Macabeo grapes from the villages of Lloar, Torroja and Poboleda, respectively. They consider this an homage to Jerez and think this is a vintage with more freshness and better acidity than previous years. It fermented in concrete vats with indigenous yeasts and matured in well-seasoned 1,800-liter oak foudres. This is an oxidative white that in this vintage matured in less old oak than in the past, when the wine was more oxidative. This is livelier and fresher, even if it does have the nutty undertones but coupled with elegance and freshness, which is the direction they want for this wine. There is a creamy touch here, but the palate is still quite austere, with the chalky tannins and mouthfeel and the dry, almost salty finish. This is more ethereal than previous years, long and complex. A very unusual white, indeed a bit à la Jerez