Terroir Al Limit Terra de Cuques Rouge 2018
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Suckling
James -
Parker
Robert -
Spirits
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Winemaker Notes
The Terra de Cuques Negre (formerly Vi de Vila Torroja) is Dominik Huber’s “village” wine and among his reds, the only one where he blends Garnatxa Negra with Carinyena. It comes from several vineyards ranging in age from 25–40 years old located around the village of Torroja, which are on primarily classic llicorella soils and a portion of the Garnatxa planted on much scarcer clay-limestone soils. The grapes are harvested by hand and layered, whole-cluster, into a fermentation tank where the grapes’ weight produces just enough juice to begin fermentation. At this point, Dominik lets nature take its course. After a short maceration, the wine is transferred to concrete vats and Stockinger foudres to complete its primary and malolactic fermentations.
Professional Ratings
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James Suckling
A firm, silky red with cherry and blackberry aromas and flavors. It’s full-bodied, yet linear and vivid. Lots of energy. Drink after 2022.
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Robert Parker's Wine Advocate
The ripe red 2018 Terra de Cuques is a 50/50 blend of Garnacha and Cariñena from different vineyards around the village of Torroja (there are some grapes from Poboleda, a cooler village) that fermented equal parts in stainless steel and concrete; it matured in concrete and foudres but with the intention to abandon the aging in oak in the near future. It has lots of notes of licorice and Mediterranean herbs, intermixed with ripe berries and very little impact from the oak. The palate is round and reveals abundant grainy tannins. This is a powerful Terra de Cuques.
Rating: 92+ -
Wine & Spirits
Dominik Huber blends this wine from a range of parcels around Torroja, where the garnacha and carignan grow mostly on llicorella soils (one parcel of the garnacha in this blend grows on clay and limestone). The grapes, from 20- to 40-year-old vines, go directly as whole clusters into a tank, where he lets their weight crush some of the fruit so that it starts fermenting on its own, then he presses it off to finish in concrete vats and foudres. The first impression is a little volatile, with the scent of poire William and blackcurrant liqueur. Air brings up a fresher blackberry perfume that lasts along with the light schist savor. Spicy and welcoming, this is set to decant for setas or other dishes with wild mushrooms.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
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.