I tasted again the 2019 Terrers, a blend of 57% Xarel·lo, 25% Macabeu, 17% Parellada and 1% Monastrell from close to 60 different vineyards, all organic and biodynamic. It was cropped from a very good vintage, with quality and volume, now disgorged after 53 months in bottle with the lees. Since 2017, they have used concentrated must from the same vintage to referment the wine in bottle, and since 2013, they have used indigenous yeasts for the first fermentation. The wine is aging at a slow pace but gaining in nuance and complexity with more time with lees; it's serious, subtle, elegant, pretty much the house signature, with pungent flavors, incisive, direct and fresh, lively, with finer bubbles and leesy flavors. It comes in at 12% alcohol, with a pH of 3.19 and 4.6 grams of acidity. 260,000 bottles produced. It was disgorged in December 2024.
94 points, Luis Gutiérrez, Wine Advocate (May 2025)
A blend of 57% Xarel·lo, 25% Macabeu, 17% Parellada and 1% Monastrell, the 2019 Terrers spent 42 months on lees and was disgorged in January of 2024. Yellow in hue, its spiced nose features curry, aniseed and Marsala, along with balsamic notes. Dry and refreshing, the mousse-like palate lingers long with a chalky texture. Saline and flavorful, this is a beautiful take on Corpinnat.
92 points, Joaquín Hidalgo, Vinous (Sep 2024)
Pale lemon colour with fresh green apple and white flower aromas. Clean fruit, refreshing acidity, elegant style with russet apple, lemon zest, nutmeg, creamy texture, and delicate smoke. Long, intense finish.
92 points, Decanter (May 2024)
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