Crurated

Les Manyes is one of Terroir al Limit’s top cuvées, and is deemed a ‘grand cru’ wine by Huber. First created in 2006, this ethereal wine is crafted from Garnatxa Peluda, a unique mutation of Grenache native to northern Spain. Fruit for Les Manyes comes from biodynamically-farmed vines rooted in chalk-heavy clay soils above the village of Scala Dei. Post-hand harvest, all grapes are vinified with whole clusters and native yeasts, though contrary to other wines, Huber presses the wine halfway through fermentation, then finishes it in concrete. Red fruited, high-toned, and unbelievably life driven, this wine promises to excite fans of lifted, energetic reds from staggering vineyard sites.

Min. offer €540

Est.market price €600

Founded in 2017, Terroir Sense Fronteres is the brainchild of Dominik Huber and his partner Tatjana Peceric, and is focused on highlighting the unique growing sites of Spain’s Monsant region. Their Marcenca cuvée comes from a single-vineyard site planted to 50-year-old Garnatxa at a staggering altitude of 800 meters above sea level. In the cellar, the wine is vinified with whole clusters using an extremely gentle infusion process (rather than maceration) for six to eight weeks prior to aging for six months in cement. Floral and taut, the wine shows notes of wild cherry, blueberry, and balsamic, which harmoniously weave together and lead to a long finish.

Min. offer €160

Est.market price €195

Located on the same plateau as the Les Manyes vineyard, fruit for Guix Vermell comes from a special four-hectare vineyard planted on an exposed plateau at an impressive 800 meters above sea level. Although close to Les Manyes, the expression of Garnatxa that this vineyard gives couldn’t be more different. Here, high-toned aromas of bright red fruits, citrus peel, and white flowers offer an ethereal, vibrant, and light-on-its feet wine that promises to leave a lasting impression. In the cellar, fruit is fermented with whole clusters and native yeasts in terracotta amphora prior to undergoing an eight-day maceration. The wine then ages for six months in the same terracotta amphora upon completing fermentation.

Min. offer €645

Est.market price €890

For a deeper, darker-fruited expression of Carinyena, look no further than Terroir al Limit’s Les Tosses. Fruit for this wine comes from head-trained, 90-year-old vines rooted in licorella soils. Despite what neighboring winemakers had been planting, Huber saw immense potential for Carinyena in these special soils. Here, vines give incredibly low yields of high concentrated fruit, leading Huber to vinify their fruit separately from all other grapes (including Carinyena from other sites). In the cellar, fruit is fermented with native yeasts and whole clusters, macerated for two weeks on the skins, and aged in a combination of Stockinger foudres and concrete tank. Expect a brambly, dark fruited wine with notes of dried herbs, violets, and a mineral-driven finish.

Min. offer €540

Est.market price €575

Renais gin holds a distinctive golden hue, reflecting the addition of a small amount of juice from Grand Cru Chablis grapes. Along with botanicals such as juniper, grains of paradise and linden flowers, the addition of acacia honey adds texture and sweetness to this complex spirit. With a blossoming bouquet reminiscent of an English garden, yet with a Chablis-inspired crisp backbone, it is perfect for sipping neat over ice, or lengthening with tonic, or mixing into a martini. Housed in a limited edition anniversary gift pack, with a unique gold and black label the gin is bottled at 40% abv.