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Terra de Cuques Negre 2019 - Terroir Al Limit
Terroir Al Limit


  Spain / Priorat
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

Eben Sadie and Dominik Huber are not kidding with this Priorat!


Why do we love it?
Terra de Cuques Negre Terroir Al Limit is a red wine from Priorat with a Burgundian elegance. Eben Sadie and Dominik Huber have decided that Priorat's overripe, super oaked style is not what makes the particular terroir and varieties of the place stand out.

Eben Sadie is now one of the world's leading winemakers and has worked with old vines at important terroirs around the world. In 2001, he met Dominik Huber at Mas Martinet and their passion for wine and gastronomy automatically made them friends. With the help of the Perez family of Mas Martinet winery, they bought grapes and lent some space at a winery to make their own wine. Their first vintage was in 2001, and in 2003, they moved to a small cellar in Torroja, in the heart of Priorat. 2005 was the first vintage of the Torroja Terroir Al Limit. Torroja transformed into Terra de Cuques Negre in 2019 but with the same tremendous success. Imagine there are wines from the estate that have scored 100 points from Robert Parker. Terra de Cuques Negre's blend consists of Garnacha Tinta and Carignan, from 25-40-year-old vines. Cultivation is strictly biodynamic and winemaking is almost natural. The wine fermented with indigenous yeasts and matured into oak and cement tanks, for 12 months. It is bottled unfiltered and without any other interventions and is simply amazing.

Terra de Cuques Negre Terroir Al Limit is here to introduce you to the other face of Priorat!









Tastes Like

It has moderate ruby color and impressive aromas of strawberry, cherry, redcurrant, sour cherry, and cranberry accompanied by notes of tea, leather, pepper, and dried flowers.

Juicy mouth with medium body, silky tannins, and crisp acidity.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 14%
Origin Priorat, Spain
Variety Garnacha Tinta, Carignan
Aromas Strawberry, cherry, redcurrant, sour cherry, cranberry, tea, leather, pepper, dried flowers
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging 8+ years
Closure Cork
Organic No



Pair it with coq au vin, striploin steak, buffalo kebabs

Coq au Vin

2000 gr. rooster
For the Marinade
1200 ml. red dry wine
3 carrots
3 onions 
2-3 thyme sprouts
1 bay leaf
15 black peppercorns

For Cooking
2 onions
250 gr. champignon mushrooms, small
2 cloves of garlic
1 ripe tomato
6-7 sprigs of parsley
200 gr. smoked pancetta or bacon
250 ml. chicken broth
250 ml. red dry wine
100 ml. brandy or cognac
2 tablespoons of butter
1 teaspoon of sugar
1 teaspoon of thyme
2 tablespoons of flour
Olive oil
Freshly ground pepper

Ask your butcher to cut the rooster in portions.After that, wash it and clean it from any leftover feathers.
You should marinate the rooster for at least 24 hours, this will help the rooster meat soften even more! Pare the carrots and the onions and cut them into thick pieces. In a large basin, place the pieces of the rooster.
Add the carrots, onions, peppercorns, bay leaf and fresh thyme. Pour in the red wine, from which you must keep 1 cup for cooking. Let the rooster marinate, covered in the fridge.

For Cooking

Remove the rooster from the marinade and wipe it with absorbent paper to dry it completely. Remove the bay leaf, thyme and peppercorns.
Drain the marinade and keep the vegetables aside. In a deep frying pan, put 2 tablespoons olive oil and 1 tablespoon of butter to heat up. Saute the pieces of the rooster until they get a golden brown color. Move the rooster in a large saucepan, with a coarse bottom and put it on high heat. Pour in the brandy and when the alcohol evaporates, add the vegetables, which are sauteed for 2 minutes in the pan that you sauteed the rooster.
Add the sauteed garlic,the tomatoes cut in cubes, sugar, broth, thyme and the marinade. Simmer for about 2 hours until the meat is tender and the liquids are reduced to 1/4.
Cut the pancetta or bacon into cubes, saute until it gets color and add it to the saucepan. In the same pan, gently saute the mushrooms, the onions into slices and add them to the saucepan. Boil for about 5 minutes and add chopped parsley. Dissolve the flour in the wine, add it to the food and simmer another 10 minutes until the sauce thickens.
Leave the food for about 15-20 minutes to rest and then serve.


Eva Monochari

Food Blogger


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