Terroir al Límit Priorat Históric Negre 2021
The Wine
The Históric Negre is 75% Grenache and 25% Carignan—roughly the same blend as used in this region a generation ago. A healthy dose of the Grenache was grown in La Morera, high in the Montsant ranges on clay/limestone soils. The remainder of the fruit came from vines throughout Priorat, grown on slate and schist, providing savoury minerality. Fermented as whole clusters with indigenous yeasts, the wine was then aged for six months in a 5,000-litre concrete tank.
The style is juicy, lifted and enticing; floral tones over cherry fruit, subtle spice and earthy, smoky tones. It’s a lovely, old-is-new-again Priorat, packed with pure fruit and minerality, with no hint of oak treatment. It has a long, juicy finish with just a pinch of very fine tannins. As is custom, this represents outstanding value for money, and we challenge you to stop at just one glass. Hands down the finest red we have tasted under this label.
93 points, Luis Gutiérrez, The Wine Advocate “The red 2021 Terroir Históric has moderate ripeness and 13.5% alcohol from a slightly cooler year that resulted in a tighter wine that is a little closed. It was bottled a little earlier with good freshness, more vertical and a little reticent but with balance. It has purity and is clean, with fine tannins. It aged exclusively in stainless steel (in the past they used concrete). It's medium-bodied, fresh and easy to drink.”
The Details
Variety - Grenache, Carignan
Country - Spain
Region - Priorat
Extra - Cork
Year - 2021
Volume - 750ml
About the Wine Maker 
In 2001, Dominik Huber, a German food and wine aficionado, and winemaker Eben Sadie, found their calling in Priorat. With help from friends, they acquired a plot with old Garnacha and Carignan vines and rented cellar space to create their first Dits del Terroir vintage. As the operation grew and more vineyards were added, Dominik intensified his farming efforts, implementing biodynamic practices and other methods to reduce vine stress in the challenging environment. This change significantly improved the quality of the fruit. They realized that the true essence of their vineyards was being masked by overripe grapes, robust winemaking, and barrique aging, so they shifted to whole-bunch fermentation and switched from small barrels to concrete tanks and large oak containers. Dominik now uses the Burgundian classification, designating wines as crus, village wines (Vi de Vila), or regional wines like Terroir Historic red and white, made with grapes from reliable Priorat growers. The wines are celebrated for their finesse, purity, and expressiveness, and have continually gained in quality, earning a distinguished reputation and a devoted following. While Eben has since left to pursue his ventures in South Africa, Dominik remains the driving force behind the project.
