A project dreamed up by South African legend Eben Sadie and German foodie Dominik Huber, Terroir al Limit was conceived in 2001. Though Sadie is no longer involved, Huber’s winemaking has been going from strength to strength, and the wines are now some of the very finest in the region. Priorat has traditionally been known for producing robust wines full of alcohol and oak, but through a combination of biodynamic practices, high-altitude vineyards, early harvest, and minimal oak and extraction, these have an elegance and an old-world feel to them that sets them apart. Dominik’s thinking is firmly in France, following methods from his mentors Gauby and Matassa, and classifying the wines in a Burgundian way – village level, premier cru and grand cru. His use of single varietals and single vineyards for the ‘cru’ wines is also quite revolutionary for the region.