Arbossar is a single vineyard wine made from 90-100 year-old Carignan growing in high altitude, north facing vineyard.

Terroir Al Limit's winemaking is inspired by the ancient and traditional Burgundy. Grapes are fermented in whole, non-destemmed bunches, reductive (oxygen-free) conditions. Biodynamic, organic practices, natural yeast and 12 months ageing in concrete tanks.  



Arbossar is a piece of art, it is dark, earthy maybe animalistic too, but then there are cherries, cassis, bright and fresh, soft and creamy notes of nuts and herbs. Flavours are intense but the body has a lightness, elegance. A masterpiece from a German winemaker, Dominik Huber.

 

Drink now - 2026

Details

Wine Type: Red Producer: Terroir Al Limit  Appellation: Priorat Style: Bold and Structured Grape: Carignan Country: Spain Region: Catalunya Vintage: 2016 Alcohol Content: 14% Allergens: Contains Sulfites Content: 0,75 litre

 

AWARDS AND REVIEWS


** 2016 vintage is not reviewed yet, below is for 2015 where Wine Advocate mentions 2016 as "And it seems like 2016, a cooler vintage, could be even stronger based on what I saw in the entry-level wines that were already bottled. ". 

95 points by Robert Parker-Wine Advocate



The old-vine Cariñena 2015 Arbossar has a distinct note of licorice that grows in the glass. By working the vineyard with compost, they have managed to increase yields around 15%, and they feel the grapes achieve better balance, which is very difficult to see in the very poor llicorella slate soils that have almost no organic matter. It's a north-facing slope planted some 90 years ago, and the grapes are very concentrated, so it's a challenge to achieve a floral and fresh Cariñena like this, with notes of blue fruit and violets, quite different from the majority of Cariñena from Priorat. It matured in Stockinger oak foudres for 16 months, and like the majority of wines here, it shows perfectly integrated oak, with just faint spices nicely intermixed with the fruit. There is no heat at all; it's a cool vineyard, and that freshness is translated into the wine and is especially noticeable in a warm and ripe year like 2015. Superb showing for the Arbossarit has to be one of the best vintages ever. 3,900 bottles were filled in April 2017. by 
Luis Gutiérrez