From “En Mainbey” in Fussey. South-facing, well-draining clay-limestone soil. Pressed in a pneumatic press (1.5 hours) and settled for 12 hours. Long ambient yeast fermentation in used barrels with no added SO2. Aged for 12 months in used barrels and another 3 months in tank. No fining, no...

Located near the lovely village of Nantoux, tucked away on the higher slopes west of Pommard, planted from 1982 to 1984. 100% whole cluster, indigenous yeast fermentation with very few punch-downs/pump-overs. Aged in barrel for 16 months, no fining, no filtration. Minimal SO2 adjustments during...

From the lieu-dit Combottes. Purchased grapes, harvested by Seiichi’s team, sustainable, from 0.17 ha. Fermented and aged in neutral barrels.

From 40+ year-old vines in Pernand-Vergelesses, planted in very red soil. Purchased fruit, practicing organic. 100% whole cluster vinification, indigenous yeast fermentation with a few pump-overs.

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...

Arbossar is a steep, north-facing vineyard near Torroja where Dominik farms 90-year-old Carinyena on schist and granite soils. Grapes are hand harvested, left whole cluster and fermented in vat. No pigeage or pumping over and a 2 week maceration before pressing. Aged 20 months in concrete tanks.

Dominik freely admits that the Negre from Terroir Històric will always be a Garnatxa-dominated blend with Carinyena playing a secondary role. Garnatxa makes for a friendlier young wine, and that is really the goal Dominik has with this cuvée. With a healthy dose of Garnatxa grown high in the...

While Dominik Huber produces two white wines at Terroir al Limit, they are made quite differently. Dominik refers to Pedra de Guix as his “oxidative” white, while Terra de Cuques is his “skin contact” white. Guix is a blend of old-vines of Pedro Ximenez on clay soils in the village of Lloar,...

Deep crimson blood orange hits the palate, beautifully balanced acidic mouth feel, hints of crushed raspberries and hibiscus flower on the finish.

Tart cherries and hibiscus flowers hit the palate, dry and sparkling mouth feel notes of cherry blossom, garden rose and limestone. Made from organic Sangiovese and Montepulciano d’Abruzzo.

Bright ruby grapefruit zest hits the palate, beautifully balanced acidic mouth feel, hints of lime blossom and stone fruit on the finish. Only 90 calories per can at 5% alcohol, and less than 1g/l sugar!

A blend of 50% Petit Verdot & 50% Sauvignon Blanc, farmed organically in Lodi. 10-day whole-cluster carbonic maceration in tank. The fruit was then pressed into a stainless steel tank to finish fermentation. Aged 5 months in neutral barrels before bottling. 11.5% abv.

Chardonnay from the organically farmed Hawkeye Ranch Vineyard in the Redwood Valley of Mendocino County. Fermented with native yeasts in stainless steel and neutral oak, and matured for nine months in oak. The wine was transferred to stainless steel to settle for an additional month before bottling.

100% Carignane from 8 acres of own-rooted vines planted by Joseph Spenker in 1900, now owned and farmed by the Jessie’s Grove Winery. The wine was made with semi-carbonic fermentation, 100% whole-cluster and native yeasts. The wine was matured for 10 months in neutral oak barrels before bottling. 

Sauvignon Blanc from Cemetery Road Vineyard in the Alta Mesa sub-AVA of Lodi. Organically farmed, 30+ year old vines on gravelly loam soils. Fermented on skins for 14 days in open top tanks, pressed to complete fermentation and aged for 4 months in neutral oak.

Mission from 60 year-old vines of Somers Vineyard in Lodi. All organically farmed and hand harvested fruit. 100% whole cluster carbonic maceration for 10 days in stainless steel before pressing into a combination of concrete and stainless steel to complete fermentation. Aged 6 months in neutral...