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$114
Terroir al Limit makes this Priorat white from Pedro Ximenez, Macabeo and Garnacha Blanca grown on slate, clay and alluvial soils at 400 to 600 metres. Held eight months in old stone vats, it is textured and mineral, with yellow stone fruit and a dry, earthy finish.
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Description
Terroir al Limit farms high in the Priorat, and Pedra de Guix is built from three white grapes on three different soils, Pedro Ximenez off clay in Lloar, Macabeo off alluvial ground in Torroja, and Garnacha Blanca off the region famous licorella slate in Poboleda, from plots between 400 and 600 metres. That altitude brings a wide day to night temperature swing that slows ripening and preserves acidity, while the poor slate soils drive roots deep and lend the wine its mineral spine. Rather than oak, the wine spends around eight months in old stone lagares on its lees, a gentle, near neutral vessel that allows slow oxygen exchange and lees contact to build texture and breadth without adding wood flavour. The style is dry and layered, medium bodied, with yellow and stone fruit, a waxy, honeyed depth and clear mineral and earthy undertones from the slate. The palate is broad but firm, closing dry and savoury. Give it a decant and a larger glass, and serve at 11 to 13 degrees.
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