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94pts (WA) - The 2013 was tough competition, but the spectacular 2014 Pedra de Guix was even better. It's the same blend of Pedro Ximénez, Garnacha Blanca and Macabeo grapes grown on clay, slate and stony soils, respectively, that fermented and aged separately in 500-liter oak barrels where it matured for about one year and then was blended and kept in larges foudres until bottling in mid June 2016. This is tremendously mineral, austere and linear, straight and vertical. There is an austerity that made me think of the classical limestone texture, and Dominik told me that the soils where PX is grown is very white. It's even less oxidative, as if it was aging at a slower pace. This is really tasty, balanced and serious, it should go well with food and it has the potential for a great development in bottle. Furthermore, Dominik Huber believes this is the longest lived wine from the winery. 4,668 bottles were produced in 2014.
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