Terroir Al Limit Les Manyes 2019

  • 98 Robert
    Parker
  • 95 James
    Suckling
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Terroir Al Limit Les Manyes 2019  Front Bottle Shot
Terroir Al Limit Les Manyes 2019  Front Bottle Shot Terroir Al Limit Les Manyes 2019  Front Label

Product Details


Varietal

Region

Producer

Vintage
2019

Size
750ML

ABV
14%

Your Rating

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Somm Note

Winemaker Notes

A rich and complex web of smoke and stone, fragrant black cherry brilliance and savory mountain herbs; a delicate bitterness settles like a cool morning fog over the whole, lending structure, shape and an elegant expression, both now and for a long, lovely future to come.

Professional Ratings

  • 98
    A pale ruby-colored pure Garnacha from clay and limestone soils (a rarity in Priorat), the 2019 Les Manyes is very primary and fruit-driven, with an explosive nose of berries, wild herbs and flowers and it has a medium-bodied palate, juicy and with very fine chalky tannins. It's a very pretty Garnacha that is open and expressive. It has good ripeness and plenty of aromas, denoting proper ripeness of the grapes that had the time to develop aromas and flavors. This is ethereal but full of energy and light. It opens up and evolves very nicely in the glass.
  • 95
    A great ethereal nose, with savory herbs (rosemary and oregano), citrus such as grapefruit and blood orange, and wild spices with a hint of cement and bitter almond. The palate is effortlessly dry with sleek, grainy tannins that merge into the wild berries and dried herbs, leaving a pleasantly dry and bitter finish. Long, refined and savory, with a focus on wild Mediterranean herbs. Burgundy-like garnacha peluda.

Other Vintages

2018
  • 99 Robert
    Parker
  • 95 James
    Suckling
  • 91 Wine &
    Spirits
2017
  • 98 Robert
    Parker
  • 95 James
    Suckling
2012
  • 98 Robert
    Parker
  • 92 Wine
    Spectator
Terroir Al Limit

Terroir Al Limit

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Terroir Al Limit, Spain
In 2000, Eben Sadie and Dominik Huber first met at Mas Martinet. Eben was a promising and highly-regarded young enologist from South Africa. Dominik, a native German, was a wine enthusiast with a business administration background but with interests in the culinary arts. In short order, they became fast friends. With the help of the Pérez family of Mas Martinet, Eben and Dominik purchased some fruit and leased a little corner in the cellar of Cims de Porrera, where they vinified their first vintage of Dits del Terra in 2001. After two years at Cims de Porrera, they moved into a tiny cellar in Torroja del Priorat. The move coincided with the first vintage of Arbossar in 2003. In the following years, they released additional cuvées: Torroja in 2005, Manyes and Tosses in 2006, Pedra de Guix in 2008, and Terra de Cuques in 2011. Since its founding, Terroir al Limit has slowly evolved its understanding of the Priroat as a region as capable as Burgundy in its complexity and potential to make elegant and transparent wines. The Torroja and Terra de Cuques are the village wines, Dits del Terra and Arbossar the Premier Crus, and Manyes and Tosses are the Grand Crus. With the demands arising from increased production and additional farming responsibilities and Eben Sadie spending more time in South Africa with his various projects, Dominik began working full time at Terroir al Limit in 2007. Devoting himself primarily to the cultivation of the growing number of vineyard sites, Dominik could see his vineyard efforts were resulting in healthier fruit. With better fruit coming into the cellar, Eben and Dominik had a profound realization that ripe, concentrated grapes combined with extractive winemaking and aging in barriques didn’t show their vineyards’ authenticity. Consequently, they reevaluated their work in the cellar by phasing out all their 225-liter barrels, then utilizing a more gentle Burgundian approach to vinification, preferring whole clusters and avoiding either pigeage or remontage. The goal at Terroir al Limit is to foster wines of infusion rather than extraction, thereby emphasizing elegance rather than the typical heaviness of the Priorat. Currently, the wines are aged mainly in concrete tanks, with a few upright Stockinger foudres, and 500L neutral French oak demi-muids. Realizing that organic or biodynamic farming during an era of global warming is insufficient for a region as hot and dry as the Priorat, Dominik farms rigorously to guarantee the health and vitality of his soils so they can retain as much moisture as possible, reducing the hydric stress on the vines in summer and allowing for an earlier harvest of physiologically ripe fruit. Eben Sadie left Terroir al Limit in 2011 to devout his energies to his extraordinary work in South Africa, but he left it in the capable hands of Dominik Huber. Each successive vintage is a testament to their original vision for Terroir al Limit, as well as Dominik’s continued quest to make the most elegant and expressive wines in the Priorat.
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Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. While Grenache's birthplace is Spain (there called Garnacha), today it is more recognized as the key player in the red blends of the Southern Rhône, namely Châteauneuf-du-Pape, Côtes du Rhône and its villages. Somm Secret—The Italian island of Sardinia produces bold, rustic, single varietal Grenache (there called Cannonau). California, Washington and Australia have achieved found success with Grenache, both flying solo and in blends.

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Tiny and entirely composed of craggy, jagged and deeply terraced vineyards, Priorat is a Catalan wine-producing region that was virtually abandoned until the early 1990s. This Spanish wine's renaissance came with the arrival of one man, René Barbier, who recognized the region’s forgotten potential. He banded with five friends to create five “Clos” in the village of Gratallops. Their aim was to revive some of Priorat’s ancient Carignan vines, as well as plant new—mainly French—varieties. These winemakers were technically skilled, well-trained and locally inspired; not surprisingly their results were a far cry from the few rustic and overly fermented wines already produced.

This movement escalated Priorat’s popularity for a few reasons. Its new wines were modern and made with well-recognized varieties, namely old Carignan and Grenache blended with Syrah, Cabernet Sauvignon and Merlot. When the demand arrived, scarcity commanded higher prices and as the region discovered its new acclaim, investors came running from near and far. Within ten years, the area under vine practically doubled.

Priorat’s steep slopes of licorella (brown and black slate) and quartzite soils, protection from the cold winds of the Siera de Monstant and a lack of water, leading to incredibly low vine yields, all work together to make the region’s wines unique. While similar blends could and are produced elsewhere, the mineral essence and unprecedented concentration of a Priorat wine is unmistakable.

DBWDB3267_19_2019 Item# 1201870

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