{"title":"Castell d’Encús (世界唯一沿用古代石窟發酵葡萄酒) - Costers del Segre, Catalonia, Spain","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cimg height=\"123\" width=\"242\" src=\"https:\/\/s3-eu-west-1.amazonaws.com\/verem\/images\/valoraciones\/0016\/6968\/logo_encus.jpg?1456393837\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e他的酒裡體現出渾樸，空靈與清逸感覺！\u003c\/p\u003e\n\u003cp\u003e對東方哲學抱有研究的釀酒師Raul Bobet，以崇尚自然的態度，釀造了意境深遠，卻又帶有玄念，仿如他個人性格的佳釀，尤如說故事分享給大眾。\u003c\/p\u003e\n\u003cp\u003e2001年，為了對抗氣候變化對釀酒業造成的影響，Raul Bobet在Pyreness山脈海拔1000米高的人跡罕至處，找到一座被世人遺忘，900年內一直沉睡於這裡的廢棄古堡。在他設罝好木桶及不鏽鋼等釀酒設備時，卻發現這座桃源般的古堡內，竟保存著多個十二世紀僧侶留下來的小教堂及石窖發酵缸。充滿冒險精神的Raul Bobet把這些中世紀人工挖掘的石窖復活起來，釀出極有性格的佳釀。例如以石窖混合木桶發酵的紅酒“Quest”，仿佛就是釀酒人自己的寫照，不斷追尋釀出絕世佳釀的方法。\u003c\/p\u003e\n\u003cdiv class=\"sens-snow-scene sens-snow-scene--windy sens-snow-scene--misty\"\u003e\n\u003cimg class=\"sens-snow-scene__photo\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus8.jpg?v=1613159750\" alt=\"Winter vineyard\" loading=\"lazy\"\u003e\n\u003cdiv class=\"sens-snow-mist sens-snow-mist--base\" aria-hidden=\"true\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"sens-snow-mist sens-snow-mist--drift-a\" aria-hidden=\"true\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"sens-snow-scene__flakes\" aria-hidden=\"true\"\u003e\n\u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 4.0%; --size: 3px; --delay: 0.0s; --duration: 4s; --drift: -36px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 15.7%; --size: 4px; --delay: 0.37s; --duration: 5s; --drift: -30px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 27.4%; --size: 5px; --delay: 0.74s; --duration: 6s; --drift: -24px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 39.1%; --size: 6px; --delay: 1.11s; --duration: 7s; --drift: -18px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 50.8%; --size: 7px; --delay: 1.48s; --duration: 8s; --drift: -12px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 62.5%; --size: 3px; --delay: 1.85s; --duration: 9s; --drift: -6px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 74.2%; --size: 4px; --delay: 2.22s; --duration: 10s; --drift: 0px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 85.9%; --size: 5px; --delay: 2.59s; --duration: 11s; --drift: 6px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 97.6%; --size: 6px; --delay: 2.96s; --duration: 12s; --drift: 12px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 12.3%; --size: 7px; --delay: 3.33s; --duration: 13s; --drift: 18px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 24.0%; --size: 3px; --delay: 3.7s; --duration: 4s; --drift: 24px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 35.7%; --size: 4px; --delay: 4.07s; --duration: 5s; --drift: 30px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 47.4%; --size: 5px; --delay: 4.44s; --duration: 6s; --drift: 36px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 59.1%; --size: 6px; --delay: 4.81s; --duration: 7s; --drift: -36px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 70.8%; --size: 7px; --delay: 5.18s; --duration: 8s; --drift: -30px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 82.5%; --size: 3px; --delay: 5.55s; --duration: 9s; --drift: -24px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 94.2%; --size: 4px; --delay: 5.92s; --duration: 10s; --drift: -18px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 8.9%; --size: 5px; --delay: 6.29s; --duration: 11s; --drift: -12px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 20.6%; --size: 6px; --delay: 6.66s; --duration: 12s; --drift: -6px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 32.3%; --size: 7px; --delay: 7.03s; --duration: 13s; --drift: 0px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 44.0%; --size: 3px; --delay: 7.4s; --duration: 4s; --drift: 6px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 55.7%; --size: 4px; --delay: 7.77s; --duration: 5s; --drift: 12px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 67.4%; --size: 5px; --delay: 8.14s; --duration: 6s; --drift: 18px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 79.1%; --size: 6px; --delay: 8.51s; --duration: 7s; --drift: 24px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 90.8%; --size: 7px; --delay: 8.88s; --duration: 8s; --drift: 30px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 5.5%; --size: 3px; --delay: 9.25s; --duration: 9s; --drift: 36px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 17.2%; --size: 4px; --delay: 9.62s; --duration: 10s; --drift: -36px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 28.9%; --size: 5px; --delay: 9.99s; --duration: 11s; --drift: -30px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 40.6%; --size: 6px; --delay: 0.36s; --duration: 12s; --drift: -24px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 52.3%; --size: 7px; --delay: 0.73s; --duration: 13s; --drift: -18px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 64.0%; --size: 3px; --delay: 1.1s; --duration: 4s; --drift: -12px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 75.7%; --size: 4px; --delay: 1.47s; --duration: 5s; --drift: -6px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 87.4%; --size: 5px; --delay: 1.84s; --duration: 6s; --drift: 0px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 2.1%; --size: 6px; --delay: 2.21s; --duration: 7s; --drift: 6px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 13.8%; --size: 7px; --delay: 2.58s; --duration: 8s; --drift: 12px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 25.5%; --size: 3px; --delay: 2.95s; --duration: 9s; --drift: 18px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 37.2%; --size: 4px; --delay: 3.32s; --duration: 10s; --drift: 24px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 48.9%; --size: 5px; --delay: 3.69s; --duration: 11s; --drift: 30px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 60.6%; --size: 6px; --delay: 4.06s; --duration: 12s; --drift: 36px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 72.3%; --size: 7px; --delay: 4.43s; --duration: 13s; --drift: -36px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 84.0%; --size: 3px; --delay: 4.8s; --duration: 4s; --drift: -30px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 95.7%; --size: 4px; --delay: 5.17s; --duration: 5s; --drift: -24px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 10.4%; --size: 5px; --delay: 5.54s; --duration: 6s; --drift: -18px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 22.1%; --size: 6px; --delay: 5.91s; --duration: 7s; --drift: -12px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 33.8%; --size: 7px; --delay: 6.28s; --duration: 8s; --drift: -6px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 45.5%; --size: 3px; --delay: 6.65s; --duration: 9s; --drift: 0px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 57.2%; --size: 4px; --delay: 7.02s; --duration: 10s; --drift: 6px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 68.9%; --size: 5px; --delay: 7.39s; --duration: 11s; --drift: 12px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 80.6%; --size: 6px; --delay: 7.76s; --duration: 12s; --drift: 18px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 92.3%; --size: 7px; --delay: 8.13s; --duration: 13s; --drift: 24px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 7.0%; --size: 3px; --delay: 8.5s; --duration: 4s; --drift: 30px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 18.7%; --size: 4px; --delay: 8.87s; --duration: 5s; --drift: 36px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 30.4%; --size: 5px; --delay: 9.24s; --duration: 6s; --drift: -36px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 42.1%; --size: 6px; --delay: 9.61s; --duration: 7s; --drift: -30px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 53.8%; --size: 7px; --delay: 9.98s; --duration: 8s; --drift: -24px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 65.5%; --size: 3px; --delay: 0.35s; --duration: 9s; --drift: -18px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 77.2%; --size: 4px; --delay: 0.72s; --duration: 10s; --drift: -12px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 88.9%; --size: 5px; --delay: 1.09s; --duration: 11s; --drift: -6px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 3.6%; --size: 6px; --delay: 1.46s; --duration: 12s; --drift: 0px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 15.3%; --size: 7px; --delay: 1.83s; --duration: 13s; --drift: 6px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 27.0%; --size: 3px; --delay: 2.2s; --duration: 4s; --drift: 12px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 38.7%; --size: 4px; --delay: 2.57s; --duration: 5s; --drift: 18px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 50.4%; --size: 5px; --delay: 2.94s; --duration: 6s; --drift: 24px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 62.1%; --size: 6px; --delay: 3.31s; --duration: 7s; --drift: 30px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 73.8%; --size: 7px; --delay: 3.68s; --duration: 8s; --drift: 36px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 85.5%; --size: 3px; --delay: 4.05s; --duration: 9s; --drift: -36px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 97.2%; --size: 4px; --delay: 4.42s; --duration: 10s; --drift: -30px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 11.9%; --size: 5px; --delay: 4.79s; --duration: 11s; --drift: -24px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 23.6%; --size: 6px; --delay: 5.16s; --duration: 12s; --drift: -18px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 35.3%; --size: 7px; --delay: 5.53s; --duration: 13s; --drift: -12px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 47.0%; --size: 3px; --delay: 5.9s; --duration: 4s; --drift: -6px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 58.7%; --size: 4px; --delay: 6.27s; --duration: 5s; --drift: 0px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w0\" style=\"left: 70.4%; --size: 5px; --delay: 6.64s; --duration: 6s; --drift: 6px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w1\" style=\"left: 82.1%; --size: 6px; --delay: 7.01s; --duration: 7s; --drift: 12px;\"\u003e\u003c\/span\u003e \u003cspan class=\"sens-snow-flake sens-snow-flake--w2\" style=\"left: 93.8%; --size: 7px; --delay: 7.38s; --duration: 8s; --drift: 18px;\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sens-snow-mist sens-snow-mist--drift-b\" aria-hidden=\"true\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"sens-snow-mist sens-snow-mist--veil\" aria-hidden=\"true\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cstyle\u003e\n  .sens-snow-scene {\n    position: relative;\n    width: 100%;\n    max-width: 100%;\n    margin: 0 auto 2rem;\n    overflow: hidden;\n    border-radius: 4px;\n    line-height: 0;\n  }\n\n  .sens-snow-scene__photo {\n    display: block;\n    width: 100%;\n    height: auto;\n  }\n\n  .sens-snow-mist {\n    position: absolute;\n    inset: 0;\n    pointer-events: none;\n  }\n\n  .sens-snow-mist--base {\n    z-index: 2;\n    background:\n      linear-gradient(to top, rgba(235, 242, 248, 0.32) 0%, rgba(220, 232, 242, 0.14) 30%, transparent 62%),\n      radial-gradient(ellipse 120% 80% at 50% 100%, rgba(255, 255, 255, 0.22) 0%, transparent 60%);\n    filter: blur(1px);\n  }\n\n  .sens-snow-mist--drift-a {\n    z-index: 3;\n    opacity: 0.28;\n    background: radial-gradient(ellipse 70% 45% at 20% 60%, rgba(255, 255, 255, 0.22) 0%, transparent 70%);\n    filter: blur(10px);\n    animation: sensMistDriftA 22s ease-in-out infinite;\n  }\n\n  .sens-snow-mist--drift-b {\n    z-index: 5;\n    opacity: 0.22;\n    background: radial-gradient(ellipse 80% 50% at 75% 55%, rgba(240, 248, 255, 0.24) 0%, transparent 72%);\n    filter: blur(12px);\n    animation: sensMistDriftB 28s ease-in-out infinite;\n  }\n\n  .sens-snow-mist--veil {\n    z-index: 6;\n    background: linear-gradient(\n      180deg,\n      rgba(255, 255, 255, 0.03) 0%,\n      rgba(230, 240, 250, 0.1) 45%,\n      rgba(255, 255, 255, 0.05) 100%\n    );\n    animation: sensMistPulse 10s ease-in-out infinite;\n  }\n\n  @keyframes sensMistDriftA {\n    0%, 100% { transform: translateX(-6%) translateY(0); opacity: 0.2; }\n    50% { transform: translateX(8%) translateY(-2%); opacity: 0.35; }\n  }\n\n  @keyframes sensMistDriftB {\n    0%, 100% { transform: translateX(5%) translateY(1%); opacity: 0.18; }\n    50% { transform: translateX(-10%) translateY(-1%); opacity: 0.32; }\n  }\n\n  @keyframes sensMistPulse {\n    0%, 100% { opacity: 0.45; }\n    50% { opacity: 0.65; }\n  }\n\n  .sens-snow-scene__flakes {\n    position: absolute;\n    inset: 0;\n    z-index: 4;\n    pointer-events: none;\n    overflow: hidden;\n  }\n\n  .sens-snow-flake {\n    position: absolute;\n    top: -10%;\n    width: calc(var(--size, 5px) * 0.5);\n    height: calc(var(--size, 5px) * 0.5);\n    margin-left: calc(var(--size, 5px) * -0.25);\n    border-radius: 50%;\n    background: rgba(255, 255, 255, 0.95);\n    box-shadow: 0 0 4px rgba(255, 255, 255, 0.75);\n    opacity: 0;\n    animation-duration: var(--duration, 9s);\n    animation-delay: var(--delay, 0s);\n    animation-timing-function: linear;\n    animation-iteration-count: infinite;\n  }\n\n  .sens-snow-flake--w0 { animation-name: sensSnowGust; }\n  .sens-snow-flake--w1 { animation-name: sensSnowSwirl; }\n  .sens-snow-flake--w2 { animation-name: sensSnowBlast; }\n\n  @keyframes sensSnowGust {\n    0% { top: -10%; opacity: 0; transform: translateX(calc(var(--drift, 0px) * -0.3)); }\n    10% { opacity: 1; }\n    40% { transform: translateX(calc(var(--drift, 0px) * 0.6)); }\n    70% { transform: translateX(calc(var(--drift, 0px) * 0.95)); }\n    100% { top: 110%; opacity: 0.15; transform: translateX(var(--drift, 0px)); }\n  }\n\n  @keyframes sensSnowSwirl {\n    0% { top: -8%; opacity: 0; transform: translateX(0); }\n    10% { opacity: 0.95; }\n    28% { transform: translateX(calc(var(--drift, 0px) * 0.75)); }\n    50% { transform: translateX(calc(var(--drift, 0px) * -0.55)); }\n    72% { transform: translateX(calc(var(--drift, 0px) * 0.85)); }\n    100% { top: 110%; opacity: 0.2; transform: translateX(var(--drift, 0px)); }\n  }\n\n  @keyframes sensSnowBlast {\n    0% { top: -12%; opacity: 0; transform: translateX(calc(var(--drift, 0px) * -0.15)); }\n    8% { opacity: 1; }\n    100% { top: 112%; opacity: 0.1; transform: translateX(calc(var(--drift, 0px) * 1.25)); }\n  }\n\n  .sens-snow-scene--windy::after {\n    content: \"\";\n    position: absolute;\n    inset: 0;\n    z-index: 7;\n    pointer-events: none;\n    background: linear-gradient(\n      100deg,\n      transparent 0%,\n      rgba(255, 255, 255, 0.04) 45%,\n      rgba(255, 255, 255, 0.09) 50%,\n      rgba(255, 255, 255, 0.04) 55%,\n      transparent 100%\n    );\n    animation: sensSnowSheen 3.5s ease-in-out infinite;\n  }\n\n  @keyframes sensSnowSheen {\n    0%, 100% { opacity: 0.35; transform: translateX(-10%); }\n    50% { opacity: 0.85; transform: translateX(10%); }\n  }\n\n  @media (prefers-reduced-motion: reduce) {\n    .sens-snow-scene--windy::after { animation: none; opacity: 0.25; }\n    .sens-snow-mist--drift-a,\n    .sens-snow-mist--drift-b,\n    .sens-snow-mist--veil { animation: none; }\n    .sens-snow-flake { animation: none !important; top: 25%; opacity: 0.45; }\n  }\n\u003c\/style\u003e\n\u003cdiv class=\"sens-video-banner\" style=\"width: 100%; padding: 0; margin: 0; line-height: 0;\"\u003e\u003cvideo class=\"sens-video-banner__player\" src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/cbc15195cf1f40b4a5c7a1b4b26b1b99.mp4\" autoplay=\"autoplay\" loop=\"loop\" muted=\"\" playsinline=\"\" preload=\"auto\" width=\"1820\" height=\"1136\" style=\"display: block; width: 100%; height: auto; margin: 0; padding: 0; border: 0; vertical-align: top;\"\u003e\u003c\/video\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eCastell d’Encús極注重與自然關係，以有機方法種植葡萄，不用殺蟲藥及除草劑。返璞歸真有如道家「道法自然」，順應自然的哲學觀。高地的氣候較清涼，也令他們釀出典雅細緻的葡萄酒。而他們每年只造不多於6000箱酒，重質不重量。\u003c\/p\u003e\n\u003cp\u003e釀酒師Raul Bobet憑著他在Torres酒莊工作多年的經驗，以及他簡居於山林靜謐環境的體會，實現他多年的夢想：造出性格獨特的葡萄酒，每一瓶意境都仿如枯山靜水般深遠，耐人尋味。他認為只要有生一天，釀造絕世佳釀的夢想永不磨滅。\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan class=\"pln\"\u003eTVB節目《西班牙潮什麼》介紹 (2019.02.05, J2)\u003cbr\u003e** 影片轉載自TVB《西班牙潮什麼》**\u003cbr\u003e\u003cbr\u003e\u003ciframe src=\"https:\/\/player.vimeo.com\/video\/1196613298\" width=\"640\" height=\"360\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e Local media coverage for the winery and the winemaker.\u003cbr\u003e“Hipster Tour Spain” by TVB (Broadcasted at J2 channel on 2019.02.05)\u003c\/p\u003e\n\u003cp\u003eWinemaker Raul Bobet, who is obsessed with oriental philosophy, created wines with his own personality and in-depth artistic conception thanks to his respect for the nature. His wine is like telling stories to the wine-lovers.\u003c\/p\u003e\n\u003cp\u003eIn 2001, in order to fight against the negative impact of climate change, Raul Bobet was in search for a wonderland, where he can achieve his dream of making wines with character. At 1000 metres above sea level in Catalan Pyrenees region, he found a forgotten castle. The castle lied in the untraversed forest for 900 years. But the new owner of the abandoned castle would have never imagined that the castle would welcome him with gifts: fermenting grapes vats carved into the rocks by the monks in the 12\u003csup\u003eth\u003c\/sup\u003e Century. The adventurous winemaker revived the grape vats and made characteristic wines. For example, fermented in rock vat and barrels, their red wine “Quest” depicts the dream of the winery’s owner: to quest himself to make the best wines.\u003c\/p\u003e\n\u003cp\u003eCastell d’Encús places much emphasis on the relationship with the nature. They do not use any herbicide, insecticide and fungicide, except those permitted in organic agriculture. Their way of wine making conforms well to the nature. With the cooler climate in the high-altitude region, they successfully gave birth to soft and elegant wines. Every year they produced not more than 6000 cases of wine as they weigh quality more than quantities.\u003c\/p\u003e\n\u003cp\u003eWith the help of years of vineyard experiences in Torres winery, and his life living in an environment of silence and in an energetic surrounding with spectacular views, Raul Bobet’s dream of making impressive wines comes true. Evey bottle of wine from Castell d’Encús was inspiring and intriguing, giving deep impression to drinkers at every different moment. The passionate wine maker believes the project of developing a single wine does not end ever, and here lies the dream.\u003c\/p\u003e\n\u003cp\u003eDrink in peace.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ciframe style=\"border: 0;\" height=\"360\" width=\"540\" src=\"https:\/\/www.google.com\/maps\/embed?pb=!1m18!1m12!1m3!1d7079.915099363242!2d0.8988172364094072!3d42.20826574769434!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x12a4a29318ac691b%3A0x1d4c5bdedb439a73!2sCeller+Castell+d%27Encus!5e1!3m2!1szh-TW!2shk!4v1563848077849!5m2!1szh-TW!2shk\"\u003e\u003c\/iframe\u003e \u003ciframe style=\"border: 0;\" height=\"360\" width=\"540\" src=\"https:\/\/www.google.com\/maps\/embed?pb=!4v1563847976086!6m8!1m7!1sCAoSLEFGMVFpcE1KSkxDY1AxVEx2ZVI4T3ZCZnZvSHRUdTBXZU0xR2ZJQnlJZHRi!2m2!1d42.2074131!2d0.8985974!3f300.85152729403654!4f-24.880941091356434!5f0.7820865974627469\"\u003e\u003c\/iframe\u003e \u003c\/p\u003e","products":[{"product_id":"castell-dencus-thalarn","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Thalarn 2011 (1.5L)  (Guía Peñín: 95)","description":"\u003chr\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet 曾任西班牙 Torres 酒莊首席釀酒師，是西班牙酒界的傳奇。他因關注全球暖化而選擇在比利牛斯山高海拔地區栽種葡萄，釀出 Riesling、Semillon 與 Pinot Noir 等令人驚豔的作品，展現西班牙的優雅一面。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d'Encus 酒莊位於加泰隆尼亞 Talarn 村，旁邊有 12 世紀僧侶石窖，Raul 以古法結合現代技術釀造，並以地熱能源驅動酒莊，理念是保持新鮮度、優雅與複雜性。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e另外\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eRaul 喜愛哲學和冥想，他的\u003c\/span\u003e產品皆以梵文或以葡萄生長的地方命名。他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和萃取。 我們追求優雅和含蓄，但不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e他的作品往往令人驚嘆，酒莊亦成為西班牙最受矚目的新星之一。此酒未經淨化，可能有沉澱物。需存放於涼爽環境，具備良好陳年潛力。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙加泰羅尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eSyrah\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e人手收割，使用小型 10kg 盒子。葡萄酒於不同質料器皿發酵，包括石窖、橡木桶和不鏽鋼缸。所有酒均在 225L 小型木桶內經過蘋果酸-乳酸二次發酵。\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e13.5%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e1.5毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003e\u003cem\u003e(Guía Peñín's rating: 95 points)\u003cbr\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/strong\u003e呈櫻桃紅色澤，邊緣帶石榴紅色調。香氣複雜，交織著香料、橡木烘烤感、煙燻與烤麵包的層次，同時揉合芳香草本與鮮明果香。入口強勁，風味濃郁，帶有顯著的烘烤感，並由圓潤的單寧完美支撐。\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet, once the chief winemaker at Torres, is a legendary figure in Spanish wine. Driven by concerns about climate change, he chose to plant vineyards at high altitudes in the Pyrenees, producing Riesling, Semillon, and Pinot Noir that showcase a refined side of Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d’Encus lies in Talarn, Catalonia, beside 12th‑century stone cellars carved by monks. Bobet combines these ancient methods with modern techniques, powering the winery sustainably with geothermal energy. His philosophy is to preserve freshness, elegance, and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul is also deeply interested in philosophy and meditation, and he names his wines either in Sanskrit or after the places where the grapes grow. His guiding principle is simple:\u003cbr\u003e\u003cem\u003e“Fresh, fine, elegant, complex wines of exceptional quality — crafted with minimum intervention, where the vineyard and grapes take the leading role.”\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis philosophy may seem simple, but it demands meticulous care in vineyard and cellar, backed by a skilled team able to craft wines that inspire even under unpredictable weather. Today, Castell d’Encus stands among Spain’s most exciting wineries on the global stage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003eSyrah\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e\u003cbr\u003e13.5%\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eVolume:\u003c\/strong\u003e\u003cbr\u003e1.5L\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eHand picked grapes in small, 10kg cases from the state vineyards. The wine is fermented in different materials such stone fermenting vats, wood tanks and stainless steel tanks. All the wine has gone through malolactic fermentation on 225L oak barrels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003cem\u003e(Guía Peñín's rating: 95 points)\u003c\/em\u003e\u003cbr\u003e\u003c\/strong\u003eThe wine shows a cherry-red color with a garnet rim. On the nose, it is complex, offering spicy notes alongside creamy oak, toasty nuances, fragrant herbs, and a clear expression of fruit. The palate is powerful and flavorful, marked by toasty accents and supported by round tannins.\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2011 (Magnum, 1.5L)","offer_id":2584437850136,"sku":"ESR000095","price":858.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/4531205020150.png?v=1773378602"},{"product_id":"castell-dencus-ekam","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Ekam 2018 (RP:91, JR:16)","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet 曾任西班牙名莊 Torres 的首席釀酒師，是西班牙酒界的傳奇。他因關注全球暖化而選擇在庇利牛斯山高海拔地區栽種葡萄，釀出 Riesling、Semillon 與 Pinot Noir 等令人驚豔的作品，展現西班牙的優雅一面。\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eCastell d'Encus 酒莊位於加泰隆尼亞 Talarn 村，旁邊有 12 世紀僧侶石窖，Raul 以古法結合現代技術釀造，並以地熱能源驅動酒莊，理念是保持新鮮度、優雅與複雜性。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e另外 \u003cspan\u003eRaul 喜愛哲學和冥想，他的\u003c\/span\u003e產品皆以梵文或以葡萄生長的地方命名。\u003cstrong\u003eEkam\u003c\/strong\u003e \u003cspan style=\"font-size: 0.875rem;\"\u003e在梵語中的意思是\u003c\/span\u003e「神聖的合一」。他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和萃取。 我們追求優雅和含蓄，但不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e他的理念看似簡單，卻需要在葡萄種植與釀造細節上投入極大的心力與管理。背後有熟練的團隊支持，才能在難以預測的天氣下依然釀出令人一口感動的佳釀。如今，Castell d'Encus 已是近年世界舞台上，最令人振奮的西班牙酒莊。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙加泰羅尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e白葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eRiesling, Albariño\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e11.5%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e利用野生酵母，在小型不鏽鋼缸中發酵，浸渣陳釀 6 個月。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e品酒筆記：\u003c\/strong\u003e\u003cbr\u003e淡橄欖綠色。芬芳馥郁，帶有柑橘與花香。酸度明顯，伴隨甘油般的質感，以及清爽冷涼氣候水果的風味。餘韻悠長，密度感十足。\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eRaul Bobet, once the chief winemaker at Torres, is a legendary figure in Spanish wine. Driven by climate concerns, he planted vineyards at 1,000 meters in the Pyrenees, producing Riesling, Semillon, and Pinot Noir that showcase a refined side of Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d’Encus lies in Talarn, Catalonia, beside 12th‑century stone cellars carved by monks. Bobet combines these ancient methods with modern techniques, powering the winery sustainably with geothermal energy. His philosophy is to preserve freshness, elegance, and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul is also deeply interested in philosophy and meditation, and he names his wines either in Sanskrit or after the places where the grapes grow. \u003cstrong\u003eEkam\u003c\/strong\u003e means \u003cem\u003edivine unity\u003c\/em\u003e in Sanskrit. \u003cbr\u003e\u003cbr\u003eHis guiding principle is simple: \u003cbr\u003e\u003cem\u003e“Fresh, fine, elegant, complex wines of exceptional quality — crafted with minimum intervention, where the vineyard and grapes take the leading role.”\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis philosophy may seem simple, but it demands meticulous care in vineyard and cellar, backed by a skilled team able to craft wines that inspire even under unpredictable weather. Today, Castell d’Encus stands among Spain’s most exciting wineries on the global stage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eWhite\/Blanc (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eRiesling, Albariño\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e11.5%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eIndigenous yeasts, fermented in small tubs of 25 Hl at low temperature. Aged on lees for 6 months.\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eLight olive green color. \u003cspan\u003eHigh intensity, with citrus and floral notes. Significant acidity around which glyceric nuances and notes of crisp cold-climate fruit develop. Long aftertaste, with significant density.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2018","offer_id":15413631647793,"sku":"ESW0092","price":328.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2026-03-11T162248.552.png?v=1773217510"},{"product_id":"castell-dencus-taleia","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Taleia 2018 (RP:93, JR:16+)","description":"\u003cp\u003e\u003cspan\u003e酒經月刊創辦人劉致新 (劉校長) 喝過 Taleia 後曾比喻爲名曲\u003cem\u003e \"The Sound of Silence\"\u003c\/em\u003e, 彷彿能聽見寂靜的聲音！\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus 位於西班牙加泰隆尼亞庇利牛斯山脈的 Costers del Segre 產區，由前 Torres 酒莊首席釀酒師 Raul Bobet 創立。他希望在全球暖化下仍能釀出心中理想的葡萄酒，於是選址海拔 1,000 米的 Talarn 村，展開釀酒計劃。\u003c\/p\u003e\n\u003cp\u003e酒莊旁的古老修道院仍保留 12 世紀僧侶手鑿石窖，Raul 受此啟發，還原古法釀酒，將部分葡萄於石窖發酵，再轉至不鏽鋼或橡木桶陳年。他憑工程背景設計地熱能源系統，推動酒莊運作，實踐可持續理念。\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul 喜愛哲學和冥想，酒款多以梵文或葡萄生長地命名。\u003cstrong\u003eTaleia \u003c\/strong\u003e在加泰隆尼亞語中解作着迷 (obsession)，正好呼應了他對純淨與精準釀酒的投入和熱情。\u003cbr\u003e\u003cbr\u003e他的釀酒理念簡單卻深刻：\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e「我們希望釀造出風格非常清晰的葡萄酒，以新鮮度為支柱，避免過度成熟與萃取。 我們追求優雅和含蓄，但又不放棄葡萄酒的複雜性和圓潤感。」\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e為實現這理想，於葡萄種植和釀造過程等細節上，必須花上無比的心思和管理能力。幕後亦有著熟練的專業團隊協助，才能在不可預料的天氣下，仍能釀出令人感動的佳釀。\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus 毫無疑問是近年最令人振奮的西班牙酒莊。而 Raul 亦是 Priorat 名莊 Ferrer Bobet 的創辦人之一，持續在高山地帶探索葡萄酒的極致可能。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaleia\u003c\/strong\u003e 未經過濾，可能出現天然沉澱物，亦未添加或少量添加二氧化硫，建議存放於清涼環境。出色的酸度，令它具備豐富的陳年潛力。\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003eCosters del Segre DOP\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e西班牙加泰隆尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e白葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eSauvignon Blanc、Semillon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e80% 的酒都於小型的 25 hl 及 6 hl 缸內發酵。20% 的酒在新法國橡木桶發酵，陳年期間有過有少許酒渣攪拌。此酒最少於瓶內陳年5個月。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e品嘗 Taleia\u003cspan\u003e，\u003c\/span\u003e像聽到大自然的韻律\u003cspan\u003e，\u003c\/span\u003e\u003cspan lang=\"zh-TW\"\u003e賽美蓉輕輕在杯中發出美妙的樂韻彷如吹竽彈瑟般和諧\u003cspan\u003e，礦物感經由舌尖往後延伸像泉流激中石板般清翠，充份展示出大地的紋理和天地融合得井然有序。\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cem\u003e(Robert Parker's rating: 93 points)\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e2018 年是涼爽的一年，2018 年的 Taleia 成熟度和酒精度較低，酸度高於 2017 年。它色淡、年輕、害羞、乾淨、專注，口感清脆，帶有一些甘味和充滿活力的酸度。在瓶中陳年會更佳。非常出色，讓人垂涎欲滴。2019 年 6 月裝了 17,700 瓶和 190 大瓶。\u003cstrong\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet, once the chief winemaker at Torres, is a legendary figure in Spanish wine. Driven by climate concerns, he planted vineyards at 1,000 meters in the Pyrenees, producing Riesling, Semillon, and Pinot Noir that showcase a refined side of Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d’Encus lies in Talarn, Catalonia, beside 12th‑century stone cellars carved by monks. Bobet combines these ancient methods with modern techniques, powering the winery sustainably with geothermal energy. His philosophy is to preserve freshness, elegance, and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul is also deeply interested in philosophy and meditation, and he names his wines either in Sanskrit or after the places where the grapes grow. \u003cem\u003e\u003cstrong\u003eTaleia\u003c\/strong\u003e\u003c\/em\u003e, means “obsession” in Catalan, a fitting tribute to Bobet’s relentless pursuit of purity and precision.\u003cbr\u003e\u003cbr\u003eHis guiding principle is simple:\u003cbr\u003e\u003cem\u003e“Fresh, fine, elegant, complex wines of exceptional quality — crafted with minimum intervention, where the vineyard and grapes take the leading role.”\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis philosophy may seem simple, but it demands meticulous care in vineyard and cellar, backed by a skilled team able to craft wines that inspire even under unpredictable weather. Today, Castell d’Encus stands among Spain’s most exciting wineries on the global stage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eCosters del Segre DOP\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eWhite\/Blanc (Still)\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003eSauvignon Blanc, Semillon\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eVinification\u003cbr\u003e\u003c\/strong\u003e80% of the wine was fermented in small, 25hl and 6hl tanks. 20% of the wine was fermented in new French oak barrels with some lees stirring during ageing. This wine was aged in bottle for at least 5 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e(Robert Parker's rating: 93 points)\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003e2018 was a cooler year, and the 2018 Taleia is less ripe and has less alcohol and more acidity than the 2017 I tasted next to it. It's pale, young, shy, clean and focused and has a sharp palate with some bitter flavors and vibrant acidity. This feels undeveloped, very primary, in need of some bottle age. It's very tasty and makes you salivate. 17,700 bottles and 190 magnums were filled in June 2019.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMusic to go with:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eErik Satie - Gymnopédie No. 1 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/8nG-i158NVo\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2018","offer_id":32456077246513,"sku":"ESW0100","price":350.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2026-03-12T164135.422.png?v=1773305018"},{"product_id":"castell-dencus-quest","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Quest 2016 (RP:94)","description":"\u003ch6 style=\"text-align: start;\"\u003e\n\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003eRobert Parker: 94\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003eTim Atkin: 94\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003eHudin: 92\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003eJames Suckling: 91\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003eJancis Robinson: 17+\u003c\/h6\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d'Encus 位於西班牙加泰隆尼亞比利牛斯山脈的 Costers del Segre 產區，由前 Torres 酒莊首席釀酒師 Raul Bobet 創立。 2001 年，他在海拔 1,000 米的 Talarn 村展開釀酒計劃，並意外發現附近修道院仍保留僧侶曾用以釀酒的 12 世紀石窖。Bobet 因而復原古老工法，讓葡萄在石窖自然發酵，再於不銹鋼或橡木桶中陳年。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e多年來，他不斷追求完美，釀出令飲家驚嘆的作品，更憑著工程背景，與以地熱能源驅動酒莊，實踐環保理念。熱愛哲學與冥想的他，常以梵文或葡萄園地名為酒款命名，展現其簡單卻深刻的信念：以風土與真誠釀出最純粹的美酒。\u003c\/span\u003e他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和過度萃取。 我們追求優雅和微妙，但又不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e他的理念看似簡單，但實際操作上卻需要在葡萄種植和釀造過程等細節上花上無比的心思和管理能力，幕後亦有著熟練的團隊協助，才可以在不可預料的天氣下仍能釀出喝一口便令人感動的酒。\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus 毫無疑問是近來世界舞台上最令人振奮的西班牙酒莊。而 Raul Bobet 亦是有份 Ferrer Bobet 酒莊的莊主之一，在那裡他與葡萄酒發燒友 Sergi Ferrer-Salat 合作，展現出另一高山 Priorat 的獨特風味。\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eQuest\u003c\/strong\u003e 是 Raul Bobet 的又一力作。 他堅持釀造一款能展現風土與深度的波爾多混釀，透過不斷追問「為什麼」，讓自己更接近事物的本質與真理。這是一款源於自我挑戰的作品\u003cstrong\u003e。\u003c\/strong\u003e石窖發酵，原生酵母，地心吸力引流，層次變化多端，具深度，口感非常融和。\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙-加泰羅尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eBordeaux blend - \u003c\/span\u003eCabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e13.5%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e釀造：\u003c\/strong\u003e人手收割，以 10kg 的小盒盛載，所有葡萄皆是來自酒莊之內。此酒由不同器皿發酵，包括石窖、木桶。\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e(\u003cem\u003eRobert Parker's rating: 94 points)\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e2016 年的 Quest 是 Cabernet Sauvignon、Cabernet Franc 及 Petit Verdot 的混釀。在 12 世紀的石窖中用野生酵母發酵，然後在新橡木桶中長期陳釀24 個月，在大木桶 (foudre) 中陳年5個月，再加上瓶中陳年 12 個月。它和諧、平衡、乾淨，混合了芳香的香草、莓果的味道，以及胡椒和香料的風味。口感中等至飽滿，單寧細膩，酸度極佳，充滿活力，餘韻悠長。裝了 8,200 瓶和 120大瓶。\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d'Encus is among Spain’s most visionary estates, founded by Raul Bobet, former head winemaker at Torres. In 2001, seeking wines less affected by climate change, Bobet discovered the remote village of Talarn, 1,000 meters high in the Pyrenees subzone of Costers del Segre.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe altitude brings sharp day‑night temperature shifts, giving the wines purity, freshness, and elegance. What sets Castell d'Encus apart is its revival of ancient methods: 12th‑century hand‑carved stone lagars, once used by monks, now restored for natural fermentation. Today, most wines begin in these historic vats before aging in stainless steel or oak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBobet’s approach is deeply philosophical and sustainable. The wines are crafted with minimal intervention—no chemicals, low sulfur—and the entire estate is powered by geothermal energy. Many of the wines are named in Sanskrit or after the vineyards where the grapes are grown, reflecting a meditative and site‑driven ethos.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eQuest \u003c\/strong\u003estands out as a Bordeaux blend that embodies Bobet’s spirit of exploration—an ongoing challenge to question, to seek essence, and to move closer to truth through wine. It delivers remarkable complexity, layered nuance, and profound harmony on the palate. \u003cbr\u003e\u003cbr\u003eBobet’s work at Castell d'Encus is complemented by his role at Ferrer Bobet in Priorat, a joint venture with entrepreneur and wine lover Sergi Ferrer‑Salat, where he continues to explore the potential of mountain viticulture\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eBordeaux blend - \u003c\/span\u003eCabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e13.5%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eManual harvest in small 10 kg cases and grapes coming exclusively from the property. The wine has been fermented in different materials (rock fermenters, Wood barrels). 100% of the wine went under malolactic fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e(Robert Parker's rating: 94 points)\u003c\/em\u003e\u003c\/strong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe 2016 Quest, a blend of Cabernet Sauvignon, Cabernet Franc and Petit Verdot, fermented entirely in their 12th century stone lagares with indigenous yeasts followed by a long élevage of 24 months in new barrique and five months in foudre plus 12 more months in bottle. This is anything except rustic: it's harmonious, balanced and clean, with a mixture of aromatic herbs and berries with a peppery and spicy touch. The palate is medium to full-bodied with very fine tannins and great acidity that provides for a vibrant mouthfeel and a long, tasty finish. 8,200 bottles and 120 magnums.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2016 (RP:94)","offer_id":12383945162801,"sku":"ESR0197","price":430.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2024-06-03T113846.432.png?v=1717385918"},{"product_id":"castell-dencus-taika","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Taika 2012 (RP:90+)","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch4\u003e世上最強的高山氣泡酒，古法Ancestral Method\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e瓶中陳年 60 個月才推出市面 (\u003c\/span\u003e\u003cspan\u003eAged in bottle for 60 months)\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003e \u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet 曾任西班牙名莊 Torres 的首席釀酒師，是西班牙酒界的傳奇。他因關注全球暖化而選擇在庇利牛斯山高海拔地區栽種葡萄，釀出 Riesling、Semillon 與 Pinot Noir 等令人驚豔的作品，展現西班牙的優雅一面。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTaika\u003c\/strong\u003e 是一款獨特的氣泡酒，它並非 Cava，不使用傳統 Cava 或香檳品種，而是以 Semillon 與 Sauvignon Blanc 混釀。\u003cbr\u003e\u003cbr\u003eSemillon 在海拔千米的 Costers del Segre 變得非常複雜，礦物感並不是海洋派的專利，山中的礦物樣獨當一面，涼快乾爽晝夜溫差為 Semillon 帶來複雜礦物感、蜂蠟香氣與平衡酸度。\u003cbr\u003e\u003cbr\u003eSauvignon Blanc 為混釀帶來清新果香與爽脆酸度。酒體優雅細緻，無加糖，氣泡極為精緻，醒酒 20-30 分鐘更佳。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d'Encus 酒莊位於加泰隆尼亞 Talarn 村，旁有 12 世紀僧侶石窖，Raul 以古法結合現代技術釀造，並以地熱能源驅動酒莊，理念是保持新鮮度、優雅與複雜性。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e另外 \u003cspan\u003eRaul 喜愛哲學和冥想，他的\u003c\/span\u003e產品皆以梵文或以葡萄生長的地方命名。他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和萃取。 我們追求優雅和含蓄，但不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e他的作品往往令人驚嘆，酒莊亦成為西班牙最受矚目的新星之一。此酒未經清澄，可能有沉澱，需存放於涼爽環境，具備良好陳年潛力。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙加泰羅尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類:\u003cbr\u003e\u003c\/strong\u003e氣泡酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eSemillon, Sauvignon Blanc\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e12%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e以人手收成，釀造於 25hL 的小缸低溫進行，當餘糖到達一定程度時而二氧化碳足夠時便停止，酒內沒有添加任何糖分，所有糖分來自葡萄本身。\u003cspan\u003e瓶中陳年 60 個月才推出市面\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 90+ points)\u003c\/em\u003e\u003cbr\u003e\u003c\/strong\u003e2012年的 Taïka 大部分採用 Sauvignon Blanc 釀造，因為釀酒師 Bobet 相信古法 (\u003cspan\u003eancestral method) \u003c\/span\u003e會削弱葡萄的品種特徵、產生微小氣泡，同時減少酒渣帶來的香氣。完全不甜 … 酒精度偏低，酸度良好。估計大約有一半葡萄是 Semillon。有微妙的酒渣、酵母和麥香氣息，口感清脆，還有一些烤麵包和蜂蜜的味道。未來陳年表現值得期待。總產量約 2,300瓶。\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet, once the chief winemaker at Torres, is a legendary figure in Spanish wine. Driven by concerns about climate change, he chose to plant vineyards at high altitudes in the Pyrenees, producing Riesling, Semillon, and Pinot Noir that showcase a refined side of Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTaïka is a truly distinctive sparkling wine. It is neither Cava nor Champagne, crafted instead from Semillon and Sauvignon Blanc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt 1,000 meters in Costers del Segre, Semillon develops remarkable complexity. Its minerality is unique to the mountains, complemented by cool, dry conditions and sharp diurnal shifts that bring balance, waxy aromas, and depth. \u003cbr\u003e\u003cbr\u003eSauvignon Blanc adds freshness, crisp acidity, and bright fruit. The wine is bone dry, with no added sugar, and its bubbles are exceptionally fine. It shows best after 20–30 minutes of aeration.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d’Encus lies in Talarn, Catalonia, beside 12th‑century stone cellars carved by monks. Bobet combines these ancient methods with modern techniques, powering the winery sustainably with geothermal energy. His philosophy is to preserve freshness, elegance, and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul is also deeply interested in philosophy and meditation, and he names his wines either in Sanskrit or after the places where the grapes grow. His guiding principle is simple: \u003cbr\u003e\u003cem\u003e“Fresh, fine, elegant, complex wines of exceptional quality — crafted with minimum intervention, where the vineyard and grapes take the leading role.”\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis wines often leave a lasting impression, and the estate has become one of Spain’s most exciting rising stars. Taïka is unfiltered, so sediment may appear. With no added sulfur, it should be stored in a cool environment to prevent unwanted evolution, and its acidity gives it excellent aging potential under proper conditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eSparkling\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003eSemillon, Sauvignon Blanc\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e12%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eHand harvest in small boxes of 10 kg of grapes originated exclusively from the estate. Vinification was produced in small tanks of 25 hl at low temperature. Fermentation was stopped when the wine had the appropriate residual sugar to generate enough CO2 in the bottle so there isn’t any sugar added for the bottle fermentation, all the sugar comes from the grapes themselves. \u003cspan\u003eAged in bottle for 60 months.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003e (Robert Parker's rating: 90+ points)\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\u003cspan\u003e2012 Taïka was produced with a majority of Sauvignon Blanc, because Bobet believes the ancestral method will diminish the varietal character of the grape and small bubbles, while at the same time there will be less autolysis aromas. It's bone dry ... lowish alcohol and very good acidity. Approximately half of the grapes were Semillon. There are subtle notes of autolysis, yeasts and something mealy, with a sharp palate and some toasty and honeyed flavors ... it will be interesting to see how it ages. 2,300 bottles produced. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2012 (RP:90+)","offer_id":5957632067,"sku":"ESS00027","price":390.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/products\/4531000020130_3.png?v=1608027432"},{"product_id":"castell-d-encus-jhana","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Jhana 2018 (RP: 93)","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d'Encus 位於西班牙加泰隆尼亞比利牛斯山脈的 Costers del Segre 產區，由前 Torres 酒莊首席釀酒師 Raul Bobet 創立。 2001 年，他在海拔 1,000 米的 Talarn 村展開釀酒計劃，並意外發現附近修道院仍保留僧侶曾用以釀酒的 12 世紀石窖。Bobet 因而復原古老工法，讓葡萄在石窖自然發酵，再於不銹鋼或橡木桶中陳年。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e多年來，他不斷追求完美，釀出令飲家驚嘆的作品，更憑著工程背景，與以地熱能源驅動酒莊，實踐環保理念。熱愛哲學與冥想的他，常以梵文或葡萄園地名為酒款命名，展現其簡單卻深刻的信念：以風土與真誠釀出最純粹的美酒。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和過度萃取。 我們追求優雅和微妙，但又不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e他的理念看似簡單，但實際操作上卻需要在葡萄種植和釀造過程等細節上花上無比的心思和管理能力，幕後亦有著熟練的團隊協助，才可以在不可預料的天氣下仍能釀出喝一口便令人感動的酒。\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus 毫無疑問是近來世界舞台上最令人振奮的西班牙酒莊。而 Raul Bobet 亦是有份 Ferrer Bobet 酒莊的莊主之一，在那裡他與葡萄酒發燒友 Sergi Ferrer-Salat 合作，展現出另一高山 Priorat 的獨特風味。\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eJhana \u003c\/strong\u003e原意是一種冥想方式。 此酒命名源於比利牛斯山脈的沉思氛圍與自然環境，象徵冥想與靜心。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e釀造這款 Rosé 的理念，是突破傳統，展現如優質白酒般的陳年潛力。近年 Rosé 因大量工業化生產而聲譽受損，而 Jhana 則挑戰這種刻板印象，追求單寧與精緻之間的平衡。酒液以野生酵母自然發酵，並浸渣陳釀 5 個月，增添層次與風味。\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙加泰隆尼亞 Costers del Segre\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e粉紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eMerlot 90%, Petit Verdot 10%\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e13%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e從酒莊獨家精心挑選人手收割所有葡萄於 10kg 的小盒。在法國橡木桶中並陳釀 6 個月。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 93 points)\u003c\/em\u003e\u003cbr\u003e\u003c\/strong\u003e2018 年的 Jhana 是一款 Merlot 和 Petit Verdot 的混釀（2016 年開始作實驗）。釀酒師 Bobet 浸漬葡萄，然後壓榨，做法近似不帶皮發酵的白葡萄酒。木桶中陳年了 11 個月。酒精度為13.1%，適中，新鮮度非常好。與品牌的白酒非常相似 -- 純淨而優雅，沒有許多桃紅葡萄酒中常見的平庸香氣。質感和味道都令人驚歎，餘韻帶來鹹感，風格跟上乘的白酒一樣。2019 年 5 月裝瓶 3,500 瓶。\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d'Encus is among Spain’s most visionary estates, founded by Raul Bobet, former head winemaker at Torres. In 2001, seeking wines less affected by climate change, Bobet discovered the remote village of Talarn, 1,000 meters high in the Pyrenees subzone of Costers del Segre.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe altitude brings sharp day‑night temperature shifts, giving the wines purity, freshness, and elegance. What sets Castell d'Encus apart is its revival of ancient methods: 12th‑century hand‑carved stone lagars, once used by monks, now restored for natural fermentation. Today, most wines begin in these historic vats before aging in stainless steel or oak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBobet’s approach is deeply philosophical and sustainable. The wines are crafted with minimal intervention—no chemicals, low sulfur—and the entire estate is powered by geothermal energy. Many of the wines are named in Sanskrit or after the vineyards where the grapes are grown, reflecting a meditative and site‑driven ethos.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eJhana \u003c\/strong\u003etakes its name from a form of meditation, inspired by the silence and nature of the Pyrenees. Conceived to elevate Rosé, it highlights aging potential comparable to fine white wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChallenging the industrial image of Rosé, Jhana balances tannins with finesse. Fermented with wild yeasts and aged five months on fine lees, it delivers distinctive complexity and depth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCosters del Segre, Catalonia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eRosé (Still)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003eMerlot 90%, Petit Verdot 10%\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e13%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eManual harvest in small boxes of 10kg coming exclusively from our parcels. Macerated at low temperature and fermented in oak barrels, where it is aged for 6 months.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 93 points)\u003c\/em\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eThe 2018 Jhana is a new rosé blend of Merlot and Petit Verdot (it has been experimental since 2016). Bobet macerates the grapes that are later pressed, so it's kind of a white wine fermented without skins. The idea is that the wine evolves in bottle toward the profile of a white wine. The wine matured in used barriques for 11 months. It has a moderate 13.1% alcohol and very good freshness. It's already quite similar to the whites here—shy, austere, pure and elegant, without the banal aromas found in many rosés. Like all of these subtle wines, this is all about texture and mouthfeel, which is amazing. It even has the saline twist in the finish. This was produced in the same style of a high-end white. They are currently investigating Garnacha for this wine. 3,500 bottles were filled in May 2019.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":32427872419889,"sku":"ESRS0017","price":380.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2024-03-12T175452.019.png?v=1710237300"},{"product_id":"castell-d-encus-taleia-brisat-2018","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d'Encus Taleia Brisat 2018 (RP: 93) (Skin Contact Orange Wine)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\"\u003e\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus 位於西班牙加泰隆尼亞庇利牛斯山脈的 Costers del Segre 產區，由前 Torres 酒莊首席釀酒師 Raul Bobet 創立。他希望在全球暖化下仍能釀出心中理想的葡萄酒，於是選址海拔 1,000 米的 Talarn 村，展開釀酒計劃。\u003c\/p\u003e\n\u003cp\u003e酒莊旁的古老修道院仍保留 12 世紀僧侶手鑿石窖，Raul 受此啟發，還原古法釀酒，將部分葡萄於石窖發酵，再轉至不鏽鋼或橡木桶陳年。他憑工程背景設計地熱能源系統，推動酒莊運作，實踐可持續理念。\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul 喜愛哲學和冥想，酒款多以梵文或葡萄生長地命名。他的釀酒理念簡單卻深刻：\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e「我們希望釀造出風格非常清晰的葡萄酒，以新鮮度為支柱，避免過度成熟與萃取。 我們追求優雅和含蓄，但又不放棄葡萄酒的複雜性和圓潤感。」\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e為實現這理想，於葡萄種植和釀造過程等細節上，必須花上無比的心思和管理能力。幕後亦有著熟練的專業團隊協助，才能在不可預料的天氣下，仍能釀出令人感動的佳釀。\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus 毫無疑問是近年最令人振奮的西班牙酒莊。而 Raul 亦是 Priorat 名莊 Ferrer Bobet 的創辦人之一，持續在高山地帶探索葡萄酒的極致可能。\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e此酒未經澄清，有機會出現沉澱物。亦因為沒加二氧化硫，所以應保存在清涼地方避免不必要演化。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003eCosters del Segre DOP\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e西班牙加泰隆尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e自然橙酒 (Natural Skin Contact Orange Wine)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e100% Sauvignon Blanc\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e12%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eTaleia Brisat 前身是 2013-2016 年的 -(Minus) SO2，在高山石窖原生酵母發酵，無濾過，無添加\u003cem class=\"qkunPe\"\u003eSO2。\u003c\/em\u003e2017年開始改變為 Taleia Brisat，\u003cem\u003e\u003cstrong\u003eB\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\u003cem\u003e\u003cstrong\u003erisat 在加泰隆尼亞語解作 \"Skin Contact\"\u003c\/strong\u003e\u003c\/em\u003e，用原串葡萄連皮發酵來增加風味，一如 Orange Wine 的製法。\u003c\/span\u003e\u003cspan\u003e2017 年採用 Semillon 和 Sauvignon Blanc，同樣高地石窖原生酵母發酵，稱得上是\u003cstrong\u003e \u003c\/strong\u003eSemillon 的無濾過巔峰之作；而 2018 年稀有地用 100% Sauvignon Blanc，味道之複雜，絕對值得品味。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2018 年較 2017 年果香更豐厚（橙酒造法連皮浸泡），酒體和酸度完美地結合，配搭港式蒸海鮮類別，風味更有驚喜。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e\u003cem\u003e\u003cstrong\u003e(Robert Parker's rating: 95 points)\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e葡萄去梗後與果皮一同進行了極輕柔的淋皮（Punching down），以避免萃取出苦澀的風味。因此，果皮對香氣甚至酒色的影響都相當輕微。令人驚訝的是，這款酒沒有添加任何二氧化硫，卻依然乾淨精準，毫無變質或雜味。非常美味，單寧細緻，並帶有微妙的礦物感與粉質質地。 2019 年 7 月裝瓶 4,500 瓶。\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e色：稻草般的金黃色。\u003cbr\u003e香：帶有山梨樹的果味與完美的成熟度，像精緻的糕點，亦有淡淡的洋甘菊香味。\u003cbr\u003e味：口感絲滑，有杏桃醬的味道，新鮮度和酸度良好。餘韻複雜，果味悠長。\u003cbr\u003e\u003cspan\u003e注意：此酒\u003c\/span\u003e酸度較高，只要在適當的條件和溫度下儲存，可以比一般的自然酒陳年更久。沒有經過過濾，有機會產生沉積物。 \u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus is one of Spain’s most exciting and visionary wine estates, founded by Raul Bobet, former head winemaker at the iconic Torres winery. In 2001, driven by a desire to craft wines less affected by climate change, Bobet discovered the remote village of Talarn, perched 1,000 meters high in the Pyrenees subzone of the Costers del Segre appellation.\u003c\/p\u003e\n\u003cp\u003eThis dramatic altitude brings intense diurnal temperature shifts, lending purity, freshness, and elegance to the wines. But what truly sets Castell d'Encus apart is its revival of ancient winemaking methods: the estate features 12th-century hand-carved stone lagars, once used by monks, now restored and repurposed for natural fermentation. Today, most of the wines begin their journey in these historic vats before aging in stainless steel or oak.\u003c\/p\u003e\n\u003cp\u003eBobet’s approach is deeply philosophical and sustainable. The wines are crafted with minimal intervention—no chemicals, low sulfur—and the entire estate is powered by geothermal energy. Many of the wines are named in Sanskrit or after the vineyards where the grapes are grown, reflecting a meditative and site-driven ethos. \u003c\/p\u003e\n\u003cp\u003eWhile the ancient process is remarkable, it’s the results that truly matter: wines of clarity, complexity, and emotional resonance. Bobet’s work at Castell d'Encus is complemented by his role at Ferrer Bobet in Priorat, a joint venture with entrepreneur and wine lover Sergi Ferrer-Salat, where he continues to explore the potential of mountain viticulture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eCosters del Segre DOP\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eNatural Orange Wine\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003eSauvignon Blanc\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e12%\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003eTaleia Brisat\u003c\/strong\u003e was formerly known as -(Minus)SO2 from 2013 to 2016.  It was fermented with native yeast in 12th century stone lagares, without filtration and zero SO2 was added.  It was changed to Taleia Brisat in 2017, Brisat is the Catalan word for \"skin contact\". The whole brunch of grapes are fermented with skins to increase the flavour, just like the method of making Orange Wine. In 2017, Semillon and Sauvignon Blanc were used, which are also fermented with natural yeast in highland stone cups, that can be regarded as the peak of unfiltered Semillon.  The 2018 vintage used 100% Sauvignon Blanc, the taste is so delicate and complex, which is definitely worth trying.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 95 points)\u003c\/em\u003e\u003cbr\u003e\u003c\/strong\u003eThe punching down of the grapes (without stems) with the skins was ultra light to avoid extracting bitter notes.  So the skin effect on the nose and even the color is quite light. Amazingly enough, there are no added sulfites here, and the wine is clean and precise, with no deviations whatsoever. This is very tasty and has very fine tannins and a subtle minerality that is a chalky texture. 4,500 bottles were filled in July 2019.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOn the view\u003cspan\u003e – Golden straw\u003c\/span\u003e.\u003cbr\u003eOn the nose – \u003cspan\u003eContrast between sorb tree fruits and ripeness, with fine pastry notes and light notes of chamomile.\u003cbr\u003e\u003c\/span\u003eIn the mouth – \u003cspan\u003eSilky palate with hints of apricot compote. Long with good freshness and acidity.  After taste is long, fruity and complex.\u003cbr\u003e\u003c\/span\u003eComments – This wine can develop sediments, because of the lack of clarification. Thanks to its acidity it will have a better aging than the average of natural wines, as long as it is stored under suitable conditions.\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":42277849039104,"sku":"ESW0102","price":365.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2024-03-14T104127.702.png?v=1710384074"},{"product_id":"castell-d-encus-taika-2016","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Taika 2016 (RP: 94)","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\"\u003e\u003c\/p\u003e\n\u003ch4\u003e世上最強的高山氣泡酒，古法Ancestral Method\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e瓶中陳年 60 個月 (\u003c\/span\u003e\u003cspan\u003eAged in bottle for 60 months)\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet 曾任西班牙名莊 Torres 的首席釀酒師，是西班牙酒界的傳奇。他因關注全球暖化，而選擇在庇里牛斯山脈的高海拔地區栽種葡萄，釀出 Riesling、Semillon 與 Pinot Noir 等令人驚豔的作品，展現西班牙的優雅一面。\u003cbr\u003e\u003cbr\u003e他無意中發現酒莊旁的修道院，竟然仍保留了僧侶曾在這裡釀酒的痕跡，包括 12 世紀時以人手開鑿的石窖；自然而然把古法結合現代技術釀造，並以地熱能源驅動酒莊，理念是保持新鮮度、優雅與複雜性。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e另外 \u003cspan\u003eRaul 喜愛哲學和冥想，他的\u003c\/span\u003e產品皆以梵文或以葡萄生長的地方命名。他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和萃取。 我們追求優雅和含蓄，但不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e他的作品往往令人驚嘆，酒莊亦成為西班牙最受矚目的新星之一。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTaika\u003c\/strong\u003e 是一款獨特的氣泡酒，它並非 Cava，不使用傳統 Cava 或香檳品種，而是以 Semillon 與 Sauvignon Blanc 混釀。\u003cbr\u003e\u003cbr\u003eSemillon 在海拔千米的 Costers del Segre 變得非常複雜，礦物感並不是海洋派的專利，山中的礦物同樣能獨當一面，涼快乾爽晝夜溫差為 Semillon 帶來複雜礦物感、蜂蠟香氣與平衡酸度。這是一支充斥著西班牙東北風的珍品，珍藏亦可，開瓶略為醒酒 20-30 分鐘風味更佳。\u003cbr\u003e\u003cbr\u003e此酒未經清澄，可能有沉澱物。若存放於涼爽環境，具備良好陳年潛力。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙-加泰羅尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類:\u003cbr\u003e\u003c\/strong\u003e氣泡酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e50% Semillon, 50% Sauvignon Blanc\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e12%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e人手採收，全部酒莊自家葡萄。以古法釀造，不額外添加糖分，\u003cspan\u003e\u003cstrong\u003e瓶中陳年 60 個月\u003c\/strong\u003e才推出市面。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 94 points)\u003c\/em\u003e\u003cbr\u003e\u003c\/strong\u003e2016 Taika 用 Sauvignon Blanc 及 Semillon，以古法的氣泡酒 (Ancestral method) 方式釀這，部分在橡木桶發酵。細緻、複雜而純淨，具有豐富的香氣和風味，如奶油般的觸感源自成熟的葡萄。於 2022 年 3 月除渣，所以它在瓶中經歷長時間的浸渣陳年。比大部份古法釀造的氣泡酒複雜，味道融和，氣泡細緻。精準細膩，是 Bobet 經典之作。限量 3,200 瓶。\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet, once the chief winemaker at Torres, is a legendary figure in Spanish wine. Driven by concerns about climate change, he chose to plant vineyards at high altitudes in the Pyrenees, producing Riesling, Semillon, and Pinot Noir that showcase a refined side of Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTaïka\u003c\/strong\u003e is a truly distinctive sparkling wine. It is neither Cava nor Champagne, crafted instead from Semillon and Sauvignon Blanc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt 1,000 meters in Costers del Segre, Semillon develops remarkable complexity. Its minerality is unique to the mountains, complemented by cool, dry conditions and sharp diurnal shifts that bring balance, waxy aromas, and depth. \u003cbr\u003e\u003cbr\u003eSauvignon Blanc adds freshness, crisp acidity, and bright fruit. The wine is bone dry, with no added sugar, and its bubbles are exceptionally fine. It shows best after 20–30 minutes of aeration.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d’Encus lies in Talarn, Catalonia, beside 12th‑century stone cellars carved by monks. Bobet combines these ancient methods with modern techniques, powering the winery sustainably with geothermal energy. His philosophy is to preserve freshness, elegance, and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul is also deeply interested in philosophy and meditation, and he names his wines either in Sanskrit or after the places where the grapes grow. His guiding principle is simple: \u003cbr\u003e\u003cem\u003e“Fresh, fine, elegant, complex wines of exceptional quality — crafted with minimum intervention, where the vineyard and grapes take the leading role.”\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis wines often leave a lasting impression, and the estate has become one of Spain’s most exciting rising stars. Taïka is unfiltered, so sediment may appear. With no added sulfur, it should be stored in a cool environment to prevent unwanted evolution, and its acidity gives it excellent aging potential under proper conditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eSparkling\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape varieties:\u003cbr\u003e\u003c\/strong\u003e50% Semillon, 50% Sauvignon Blanc\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e12%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eHand harvest in small boxes of 10 kg of grapes originated exclusively from the estate. Using\u003cspan\u003e the ancestral method (without adding sugar at the end of fermentation)\u003c\/span\u003e, all the sugar comes from the grapes themselves. \u003cspan\u003e\u003cem\u003e\u003cstrong\u003eAged in bottle for 60 months\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 94 points)\u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eThe ancestral sparkling white 2016 Taïka was produced with blend of Sauvignon Blanc and Semillon that partially fermented in oak barrels. \u003cspan\u003eThe wine is subtle, complex and clean, with full aromas and flavors from properly ripened grapes along with a creamy touch. This was disgorged in March 2022, so it had a long time in contact with the lees in bottle. It's a lot more complex than the majority of ancestral sparkling wines, and it has very integrated and small bubbles that make it nicely textured. This is about precision and finesse, Bobet's signature. 3,200 bottles produced.\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":43771218690304,"sku":"ESS32","price":460.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/1_c9489b9e-98c6-4e2d-86e2-6acaefd853a7.png?v=1685515821"},{"product_id":"castell-dencus-ekam-essencia-2021","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Ekam 2021 (RP:92)","description":"\u003ch6 style=\"text-align: start;\"\u003e\n\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003eRobert Parker: 92\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003eTim Atkin: 93\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003eHudin: 93\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\" alt=\"\"\u003e\n\u003c\/h6\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet 曾任西班牙名莊 Torres 首席釀酒師，是西班牙酒界的傳奇。他因關注全球暖化，而選擇在庇利牛斯山 1,000 米高海拔地區栽種葡萄，釀出 Riesling、Semillon 與 Pinot Noir 等令人驚豔的作品，展現西班牙的優雅一面。\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eCastell d'Encus 酒莊位於加泰隆尼亞 Talarn 村，旁邊有 12 世紀僧侶石窖，Raul 以古法結合現代技術釀造，並以地熱能源驅動酒莊，理念是保持新鮮度、優雅與複雜性。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e另外\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eRaul 喜愛哲學和冥想，他的\u003c\/span\u003e產品皆以梵文或以葡萄生長的地方命名。\u003cstrong\u003eEkam\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e在梵語中的意思是\u003c\/span\u003e「神聖的合一」。他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和萃取。 我們追求優雅和含蓄，但不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e他的理念看似簡單，卻需要在葡萄種植與釀造細節上投入極大的心力與管理。背後有熟練的團隊支持，才能在難以預測的天氣下依然釀出令人一口感動的佳釀。如今，Castell d'Encus 已是近年世界舞台上，最令人振奮的西班牙酒莊。\u003c\/p\u003e\n\u003cp\u003e此酒未經清澄，會自然產生沉澱物。鮮明的酸度令它更具陳年潛力，只要在適當條件下保存即可。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙加泰羅尼亞 - Costers Del Segre\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e白葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e85% Riesling, 15% \u003cspan\u003eAlbariño\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e12.5%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e用野生酵母，於\u003cspan\u003e2,500- and 5,000-升的不鏽鋼缸發酵。浸渣9個月。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 92 points)\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e我品嚐過 2020 和 2021 兩個年份。2021年的 Ekam 雖然年輕，成熟度卻比 2020 年高一點，酸度非常充足 (pH 值為 2.91，含有 7 克的酒石酸)，，並帶有大約 5 克的殘糖量。\u003cspan\u003eRiesling \u003c\/span\u003e是主要成分，少許 Albariño 使口感變得柔和……它不僅展現出鮮明的品種特質，同時精緻、柔順、細膩，純淨而平衡，乾淨而精確。此年份共生產了 30,000 瓶標準瓶與 300 瓶大瓶裝。\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet, once the chief winemaker at Torres, is a legendary figure in Spanish wine. Driven by climate concerns, he planted vineyards at 1,000 meters in the Pyrenees, producing Riesling, Semillon, and Pinot Noir that showcase a refined side of Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d’Encus lies in Talarn, Catalonia, beside 12th‑century stone cellars carved by monks. Bobet combines these ancient methods with modern techniques, powering the winery sustainably with geothermal energy. His philosophy is to preserve freshness, elegance, and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul is also deeply interested in philosophy and meditation, and he names his wines either in Sanskrit or after the places where the grapes grow. \u003cstrong\u003eEkam\u003c\/strong\u003e means \u003cem\u003edivine unity\u003c\/em\u003e in Sanskrit. \u003cbr\u003e\u003cbr\u003eHis guiding principle is simple:\u003cbr\u003e\u003cem\u003e“Fresh, fine, elegant, complex wines of exceptional quality — crafted with minimum intervention, where the vineyard and grapes take the leading role.”\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis philosophy may seem simple, but it demands meticulous care in vineyard and cellar, backed by a skilled team able to craft wines that inspire even under unpredictable weather. Today, Castell d’Encus stands among Spain’s most exciting wineries on the global stage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUnfiltered, this wine naturally develops sediment. Its bright acidity gives it greater aging potential than most natural wines, provided it is stored under proper conditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eCosters Del Segre, Catalonia, Spain\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eWhite (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e85% Riesling, 15% \u003c\/span\u003e\u003cspan\u003eAlbariño\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e12.5%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eThis dry Riesling is fermented with indigenous yeasts in 2,500- and 5,000-liter stainless steel vats and was kept with the lees for nine months.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003e\u003cem\u003e\u003cstrong\u003e(Robert Parker's rating: 92 points)\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003eI tasted two vintages—2020 and 2021—of the dry white blend of Riesling and Albariño. The youngest of which is the 2021 Ekam, and it's a little riper than the 2020 but still high in acidity (with a pH 2.91 and seven grams of tartaric acid) and with some five grams of residual sugar.  It's a majority of Riesling softened by a touch of Albariño...It's varietal and delicate, soft and tender with purity and balance, clean and precise. 30,000 bottles and 300 magnums produced. (Reviewed by \u003c\/span\u003eLuis Gutiérrez\u003cspan\u003e)\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":43774327652608,"sku":"ESW105","price":328.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/1_94280790-11cf-4b3f-ac11-29963a1ca086.jpg?v=1685933853"},{"product_id":"castell-d-encus-quest-2018","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Quest 2018 (RP:94)","description":"\u003ch6 style=\"text-align: start;\"\u003e\n\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003eRobert Parker: 94\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003eTim Atkin: 94\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003eHudin: 92\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003eJames Suckling: 91\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003eJancis Robinson: 17+\u003cbr\u003e\u003cbr\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\"\u003e\n\u003c\/h6\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d'Encus 位於西班牙加泰隆尼亞比利牛斯山脈的 Costers del Segre 產區，由前 Torres 酒莊首席釀酒師 Raul Bobet 創立。 2001 年，他在海拔 1,000 米的 Talarn 村展開釀酒計劃，並意外發現附近修道院仍保留僧侶曾用以釀酒的 12 世紀石窖。Bobet 因而復原古老工法，讓葡萄在石窖自然發酵，再於不銹鋼或橡木桶中陳年。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e多年來，他不斷追求完美，釀出令飲家驚嘆的作品，更憑著工程背景，與以地熱能源驅動酒莊，實踐環保理念。熱愛哲學與冥想的他，常以梵文或葡萄園地名為酒款命名，展現其簡單卻深刻的信念：以風土與真誠釀出最純粹的美酒。\u003c\/span\u003e他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和過度萃取。 我們追求優雅和微妙，但又不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e他的理念看似簡單，但實際操作上卻需要在葡萄種植和釀造過程等細節上花上無比的心思和管理能力，幕後亦有著熟練的團隊協助，才可以在不可預料的天氣下仍能釀出喝一口便令人感動的酒。\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus 毫無疑問是近來世界舞台上最令人振奮的西班牙酒莊。而 Raul Bobet 亦是有份 Ferrer Bobet 酒莊的莊主之一，在那裡他與葡萄酒發燒友 Sergi Ferrer-Salat 合作，展現出另一高山 Priorat 的獨特風味。\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eQuest\u003c\/strong\u003e 是 Raul Bobet 的又一力作。 他堅持釀造一款能展現風土與深度的波爾多混釀，透過不斷追問「為什麼」，讓自己更接近事物的本質與真理。這是一款源於自我挑戰的作品\u003cstrong\u003e。\u003c\/strong\u003e石窖發酵，原生酵母，地心吸力引流，層次變化多端，具深度，口感非常融和。\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙-加泰羅尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eBordeaux blend - \u003c\/span\u003eCabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e14%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e在 12 世紀的石窖中發酵，然後在全新的法國橡木桶中進行蘋果酸乳酸發酵及陳年 18 個月。\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\" alt=\"\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e品酒筆記：\u003cbr\u003e\u003cstrong\u003e\u003cem\u003e(Robert Parker's rating: 94 points)\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/b\u003e2018 年的 Quest 是一款帶有草本和胡椒味的波爾多紅酒。它複雜、濃郁、多汁，單寧圓潤，入口帶有強烈的胡椒味。 酒精度14%，PH值3.5，具有良好的清新度和酸度。它年輕活潑，應該在瓶中演化得很好。限量生產10,500瓶及200瓶大瓶裝。\u003cb\u003e\u003c\/b\u003e \u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d'Encus is among Spain’s most visionary estates, founded by Raul Bobet, former head winemaker at Torres. In 2001, seeking wines less affected by climate change, Bobet discovered the remote village of Talarn, 1,000 meters high in the Pyrenees subzone of Costers del Segre.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe altitude brings sharp day‑night temperature shifts, giving the wines purity, freshness, and elegance. What sets Castell d'Encus apart is its revival of ancient methods: 12th‑century hand‑carved stone lagars, once used by monks, now restored for natural fermentation. Today, most wines begin in these historic vats before aging in stainless steel or oak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBobet’s approach is deeply philosophical and sustainable. The wines are crafted with minimal intervention—no chemicals, low sulfur—and the entire estate is powered by geothermal energy. Many of the wines are named in Sanskrit or after the vineyards where the grapes are grown, reflecting a meditative and site‑driven ethos.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eQuest \u003c\/strong\u003estands out as a Bordeaux blend that embodies Bobet’s spirit of exploration—an ongoing challenge to question, to seek essence, and to move closer to truth through wine. It delivers remarkable complexity, layered nuance, and profound harmony on the palate. \u003cbr\u003e\u003cbr\u003eBobet’s work at Castell d'Encus is complemented by his role at Ferrer Bobet in Priorat, a joint venture with entrepreneur and wine lover Sergi Ferrer‑Salat, where he continues to explore the potential of mountain viticulture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eBordeaux blend - \u003c\/span\u003eCabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e14%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eFermented in 12th-century stone lagars, followed by malolactic and 18 months of aging in brand-new French barriques. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 94 points)\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003eAn herbal and peppery red Bordeaux blend, the 2018 Quest is \u003cspan\u003ecomplex, intense and juicy, with round tannins and very peppery sensations on the palate. It has 14% alcohol and a pH of 3.5, with good freshness and acidity. It's still young and lively and should evolve nicely in bottle. 10,500 bottles and 200 magnums produced.\u003c\/span\u003e\u003cstrong\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":43774422810880,"sku":"ESR302","price":430.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/6.png?v=1685934051"},{"product_id":"castell-d-encus-thalarn-2018","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Thalarn 2018 (RP: 94)","description":"\u003ch6 style=\"text-align: start;\"\u003e\n\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003eRobert Parker: 94\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003eJames Suckling: 91\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003eHudin: 92\u003cbr\u003e\u003cbr\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\"\u003e\n\u003c\/h6\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus 位於西班牙加泰隆尼亞庇利牛斯山脈的 Costers del Segre 產區，由前 Torres 酒莊首席釀酒師 Raul Bobet 創立。他希望在全球暖化下仍能釀出心中理想的葡萄酒，於是選址海拔 1,000 米的 Talarn 村，展開釀酒計劃。\u003c\/p\u003e\n\u003cp\u003e酒莊旁的古老修道院仍保留 12 世紀僧侶手鑿石窖，Raul 受此啟發，還原古法釀酒，將部分葡萄於石窖發酵，再轉至不鏽鋼或橡木桶陳年。他憑工程背景設計地熱能源系統，推動酒莊運作，實踐可持續理念。\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul 喜愛哲學和冥想，酒款多以梵文或葡萄生長地命名。他的釀酒理念簡單卻深刻：\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e「我們希望釀造出風格非常清晰的葡萄酒，以新鮮度為支柱，避免過度成熟與萃取。 我們追求優雅和含蓄，但又不放棄葡萄酒的複雜性和圓潤感。」\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e為實現這理想，於葡萄種植和釀造過程等細節上，必須花上無比的心思和管理能力。幕後亦有著熟練的專業團隊協助，才能在不可預料的天氣下，仍能釀出令人感動的佳釀。\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus 毫無疑問是近年最令人振奮的西班牙酒莊。而 Raul 亦是 Priorat 名莊 Ferrer Bobet 的創辦人之一，持續在高山地帶探索葡萄酒的極致可能。\u003cbr\u003e\u003cbr\u003e此酒未經過濾，可能出現天然沉澱物，亦未添加或少量添加二氧化硫，建議存放於清涼環境。\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003eCosters del Segre DOP\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e西班牙加泰隆尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eSyrah\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e13%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e人手採收，在不銹鋼缸、橡木桶和古老的石窖中用野生酵母發酵，之後在新的法國橡木桶中陳年12個月，然後在更大的橡木桶中陳釀三個月，再於瓶中陳年三年。\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e 品酒筆記：\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 94 points)\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e2018 Thalarn 以它來自的村莊命名，Syrah 於 2003 年種植於海拔 850 至 1,000 米、富含石灰岩的土壤上。它芳香、多汁、有煙燻味，成熟度適中，酒精度 13.23%，新鮮感和平衡度都很好。不管人們怎麼想，這款酒並沒有橡木味；橡木巧妙地融合於果香中。它緩慢地演化，需要些時間才散發出成熟漿果和灌木叢的香氣。口感強勁而平衡，單寧豐富細膩，餘韻乾爽悠長。2020年1月入樽，限量 9,900 標準瓶和 100 瓶大瓶。\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus is one of Spain’s most exciting and visionary wine estates, founded by Raul Bobet, former head winemaker at the iconic Torres winery. In 2001, driven by a desire to craft wines less affected by climate change, Bobet discovered the remote village of Talarn, perched 1,000 meters high in the Pyrenees subzone of the Costers del Segre appellation.\u003c\/p\u003e\n\u003cp\u003eThis dramatic altitude brings intense diurnal temperature shifts, lending purity, freshness, and elegance to the wines. But what truly sets Castell d'Encus apart is its revival of ancient winemaking methods: the estate features 12th-century hand-carved stone lagars, once used by monks, now restored and repurposed for natural fermentation. Today, most of the wines begin their journey in these historic vats before aging in stainless steel or oak.\u003c\/p\u003e\n\u003cp\u003eBobet’s approach is deeply philosophical and sustainable. The wines are crafted with minimal intervention—no chemicals, low sulfur—and the entire estate is powered by geothermal energy. Many of the wines are named in Sanskrit or after the vineyards where the grapes are grown, reflecting a meditative and site-driven ethos. \u003c\/p\u003e\n\u003cp\u003eWhile the ancient process is remarkable, it’s the results that truly matter: wines of clarity, complexity, and emotional resonance. Bobet’s work at Castell d'Encus is complemented by his role at Ferrer Bobet in Priorat, a joint venture with entrepreneur and wine lover Sergi Ferrer-Salat, where he continues to explore the potential of mountain viticulture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eCosters del Segre DOP\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003eSyrah\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e13%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eFermented with indigenous yeasts in stainless steel, oak vats and ancient outdoor stone pools and matured in new French oak barrels for 12 months, followed by a further three months in larger oak vats and then was kept in bottle for some three years.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 94 points)\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003eThe 2018 Thalarn is named after the village it comes from, where the Syrah vines were planted in 2003 on limestone rich soils at 850 to 1,000 meters in altitude. \u003cspan\u003eIt's aromatic, juicy, smoky and varietal, with moderate ripeness at 13.23% alcohol and good freshness and balance. Despite what one might think, the wine is not oaky; the oak is neatly integrated and folded into the fruit. It's evolving slowly and takes time to unfurl the aromas of ripe berries and underbrush. It's powerful but balanced, with abundant, fine-grained tannins and a dry, long finish. 9,900 bottles and 100 magnums were filled in January 2020.\u003c\/span\u003e\u003cstrong\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":43774448632064,"sku":"ESR303","price":460.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/4_5a97241a-f88b-430e-bf63-fa13c6045893.png?v=1685933971"},{"product_id":"raul-bobet-castell-d-encus-taleia-2020-rp-93","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Taleia 2020 (RP:93, JS:93)","description":"\u003ch6\u003e\n\u003cspan\u003e\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003eRobert Parker: 93\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003eJames Suckling: 93\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003eTim Atkin: 92\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003eHudin: 92\u003cbr\u003e\u003cbr\u003e酒經月刊創辦人劉致新 (劉校長) 喝過 Taleia 後曾比喻爲名曲 \u003cem\u003e\"The Sound of Silence\"\u003c\/em\u003e, 彷彿能聽見寂靜的聲音！\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/89d50ce19cd04d969ba69cda20d23310.mp4\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\" alt=\"\" width=\"475\" height=\"261\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\"\u003e\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus 位於西班牙加泰隆尼亞庇利牛斯山脈的 Costers del Segre 產區，由前 Torres 酒莊首席釀酒師 Raul Bobet 創立。他希望在全球暖化下仍能釀出心中理想的葡萄酒，於是選址海拔 1,000 米的 Talarn 村，展開釀酒計劃。\u003c\/p\u003e\n\u003cp\u003e酒莊旁的古老修道院仍保留 12 世紀僧侶手鑿石窖，Raul 受此啟發，還原古法釀酒，將部分葡萄於石窖發酵，再轉至不鏽鋼或橡木桶陳年。他憑工程背景設計地熱能源系統，推動酒莊運作，實踐可持續理念。\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul 喜愛哲學和冥想，酒款多以梵文或葡萄生長地命名。\u003cstrong\u003eTaleia \u003c\/strong\u003e在加泰隆尼亞語中解作着迷 (obsession)，正好呼應了他對純淨與精準釀酒的投入和熱情。\u003cbr\u003e\u003cbr\u003e他的釀酒理念簡單卻深刻：\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e「我們希望釀造出風格非常清晰的葡萄酒，以新鮮度為支柱，避免過度成熟與萃取。 我們追求優雅和含蓄，但又不放棄葡萄酒的複雜性和圓潤感。」\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e為實現這理想，於葡萄種植和釀造過程等細節上，必須花上無比的心思和管理能力。幕後亦有著熟練的專業團隊協助，才能在不可預料的天氣下，仍能釀出令人感動的佳釀。\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus 毫無疑問是近年最令人振奮的西班牙酒莊。而 Raul 亦是 Priorat 名莊 Ferrer Bobet 的創辦人之一，持續在高山地帶探索葡萄酒的極致可能。\u003c\/p\u003e\n\u003cp\u003eTaleia 未經過濾，可能出現天然沉澱物，亦未添加或少量添加二氧化硫，建議存放於清涼環境。出色的酸度，令它具備豐富的陳年潛力。\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003eCosters del Segre DOP\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙加泰羅尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e白葡萄酒\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e12.5%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eSauvignon Blanc、Semillon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e野生酵母發酵，一部份在新橡木桶中發酵，其餘部份在細不鏽鋼缸和石窖中浸渣陳年 6 個月。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 93 points)\u003c\/em\u003e\u003cbr\u003e\u003c\/strong\u003e2020 年是涼爽的一年，這使得酒莊能夠釀造出所想的風格，就像 2020 年的Taleia，比 2019 年的酒精度更低，酸度更高，而 2019 年是一個溫暖的年份。2020 年的 Taleia 非常年輕、乾淨、微妙，有點害羞，但它純淨和專注，口感清脆，餘韻清爽不甜 (Bone Dry)。靈感來自 Sancerre 的白酒；這款主要採用 Sauvignon Blanc 和 2003 年種植的 Semillon 釀製而成。酒精含量為12.65%，pH值為 3.0，酸度為 6.5 克。用本土酵母發酵，一部分在新橡木桶中發酵，其餘在細不銹鋼缸和石窖中，浸渣陳年約六個月。2021年11月，共裝了 9,700 瓶和 100 瓶大瓶 (1.5升)。\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus is one of Spain’s most exciting and visionary wine estates, founded by Raul Bobet, former head winemaker at the iconic Torres winery. In 2001, driven by a desire to craft wines less affected by climate change, Bobet discovered the remote village of Talarn, perched 1,000 meters high in the Pyrenees subzone of the Costers del Segre appellation.\u003c\/p\u003e\n\u003cp\u003eThis dramatic altitude brings intense diurnal temperature shifts, lending purity, freshness, and elegance to the wines. But what truly sets Castell d'Encus apart is its revival of ancient winemaking methods: the estate features 12th-century hand-carved stone lagars, once used by monks, now restored and repurposed for natural fermentation. Today, most of the wines begin their journey in these historic vats before aging in stainless steel or oak.\u003c\/p\u003e\n\u003cp\u003eBobet’s approach is deeply philosophical and sustainable. The wines are crafted with minimal intervention—no chemicals, low sulfur—and the entire estate is powered by geothermal energy. Many of the wines are named in Sanskrit or after the vineyards where the grapes are grown, reflecting a meditative and site-driven ethos. \u003cem\u003e\u003cstrong\u003eTaleia\u003c\/strong\u003e\u003c\/em\u003e, means “obsession” in Catalan, a fitting tribute to Bobet’s relentless pursuit of purity and precision.\u003c\/p\u003e\n\u003cp\u003eWhile the ancient process is remarkable, it’s the results that truly matter: wines of clarity, complexity, and emotional resonance. Bobet’s work at Castell d'Encus is complemented by his role at Ferrer Bobet in Priorat, a joint venture with entrepreneur and wine lover Sergi Ferrer-Salat, where he continues to explore the potential of mountain viticulture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eCosters del Segre DOP\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eWhite\/Blanc (Still)\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eSauvignon Blanc、Semillon\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e\u003cbr\u003e12.5%\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eVinification\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eFermented with indigenous yeasts, part in new oak barrels and the rest in small stainless steel vats and stone pools, where it matured with the lees for some six months.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 93 points)\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e2020 was a cooler year that allowed them to produce wines in the style they want to do, like the 2020 Taleia, which has lower alcohol and more acidity than the 2019, a warmer vintage that I tasted next to this. It's very young, clean, subtle and a little shy but with crystalline purity and focus, a sharp mouthfeel and a bone-dry finish. The inspiration here is the whites from Sancerre; this is made with a majority of Sauvignon Blanc with some Semillon from vines planted in 2003, but the character of the Sauvignon Blanc is quite subtle. It has 12.65% alcohol and a pH of 3.0 with 6.5 grams of acidity. It fermented with indigenous yeasts, part in new oak barrels and the rest in small stainless steel vats and stone pools, where it matured with the lees for some six months. 9,700 bottles and 100 magnums were filled in November 2021.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMusic to go with:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eErik Satie - Gymnopédie No. 1 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/8nG-i158NVo\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":45933559677184,"sku":"ESW0110","price":396.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2025-06-16T120220.633.png?v=1750046603"},{"product_id":"raul-bobet-castell-dencus-ekam-essencia-2021-rp-94","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d'Encus Ekam Essència 2021 (RP: 94)","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet 曾任西班牙名莊 Torres 的首席釀酒師，是西班牙酒界的傳奇。他因關注全球暖化，而選擇在庇利牛斯山高海拔地區栽種葡萄，釀出 Riesling、Semillon 與 Pinot Noir 等令人驚豔的作品，展現西班牙的優雅一面。\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eCastell d'Encus 酒莊位於加泰隆尼亞 Talarn 村，旁邊有 12 世紀僧侶石窖，Raul 以古法結合現代技術釀造，並以地熱能源驅動酒莊，理念是保持新鮮度、優雅與複雜性。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e另外 \u003cspan\u003eRaul 喜愛哲學和冥想，他的\u003c\/span\u003e產品皆以梵文或以葡萄生長的地方命名。\u003cstrong\u003eEkam\u003c\/strong\u003e \u003cspan style=\"font-size: 0.875rem;\"\u003e在梵語中的意思是\u003c\/span\u003e「神聖的合一」，\u003cstrong\u003eEssència\u003c\/strong\u003e（加泰隆尼亞語）意為「精髓」；\u003cstrong\u003eEkam Essència 是 Ekam 的延伸版本\u003c\/strong\u003e，來自更精選的葡萄、部分帶有貴腐特徵，產量極少。他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和萃取。 我們追求優雅和含蓄，但不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e他的理念看似簡單，卻需要在葡萄種植與釀造細節上投入極大的心力與管理。背後有熟練的團隊支持，才能在難以預測的天氣下依然釀出令人一口感動的佳釀。如今，Castell d'Encus 已是近年世界舞台上，最令人振奮的西班牙酒莊。\u003c\/p\u003e\n\u003cp\u003e此酒未經澄清，會自然產生沉澱物。鮮明的酸度令它更具陳年潛力，只要在適當條件下保存即可。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙加泰羅尼亞 - Coster Del Segre\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e晚收白葡萄酒 (Spatlese\u003cspan\u003e-type white wine\u003c\/span\u003e )\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e葡萄品種：\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eRiesling\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e10.5%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e品酒筆記：\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 94 points)\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e如果 Ekam 歸類為 kabinett (由完熟的葡萄釀造)，2021年的 Ekam Essència 就會令人想起 spätlese (晚收) 的 Riesling，酒精度只有 10.5%，糖 36 克，與 8.3 克酸度（pH 值為 2.79）完美平衡。相近於德國 cool climate 的白酒，而非西班牙的地中海風格。有淡淡的貴腐菌和煤油的味道，優雅而微妙，整體感覺空靈、透明（甚至是顏色！），純淨而平衡。在瓶中演化得很好，很想擁有一台時光機，能去到 10 年後再會它一會… 2022 年 7 月裝瓶，限量 2,700 瓶。\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet, once the chief winemaker at Torres, is a legendary figure in Spanish wine. Driven by climate concerns, he planted vineyards at 1,000 meters in the Pyrenees, producing Riesling, Semillon, and Pinot Noir that showcase a refined side of Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d’Encus lies in Talarn, Catalonia, beside 12th‑century stone cellars carved by monks. Bobet combines these ancient methods with modern techniques, powering the winery sustainably with geothermal energy. His philosophy is to preserve freshness, elegance, and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul is also deeply interested in philosophy and meditation, and he names his wines either in Sanskrit or after the places where the grapes grow. \u003cstrong\u003eEkam\u003c\/strong\u003e means \u003cem\u003edivine unity\u003c\/em\u003e in Sanskrit, \u003cstrong\u003e, \u003c\/strong\u003ewhile\u003cstrong\u003e \u003cem\u003eEssència\u003c\/em\u003e \u003c\/strong\u003ein Catalan signifies “essence.” \u003cstrong\u003e\u003cem\u003eEkam Essència\u003c\/em\u003e is an extension of \u003cem\u003eEkam\u003c\/em\u003e\u003c\/strong\u003e, crafted from grapes chosen for their exceptional quality, some affected by noble rot, and produced in very limited quantities. \u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eHis guiding principle is simple: \u003cbr\u003e\u003cem\u003e“Fresh, fine, elegant, complex wines of exceptional quality — crafted with minimum intervention, where the vineyard and grapes take the leading role.”\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis philosophy may seem simple, but it demands meticulous care in vineyard and cellar, backed by a skilled team able to craft wines that inspire even under unpredictable weather. Today, Castell d’Encus stands among Spain’s most exciting wineries on the global stage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUnfiltered, this wine naturally develops sediment. Its bright acidity gives it greater aging potential than most natural wines, provided it is stored under proper conditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eCosters Del Segre, Catalonia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eWhite\/Blanc Spatlese (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eRiesling\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e\u003cbr\u003e10.5%\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eVolume:\u003c\/strong\u003e\u003cbr\u003e750mL\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003e\u003cem\u003e\u003cstrong\u003e(Robert Parker's rating: 94 points)\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003eIf the Ekam resembles a kabinett, the 2021 Ekam Essència is reminiscent of a spätlese Riesling, with only 10.5% alcohol and 36 grams of sugar neatly balanced by 8.3 grams of acidity (and a pH of 2.79)—parameters of a German cool-climate white rather than a Mediterranean one from Spain. There is a faint touch of botrytis and kerosene here that is elegant and subtle, and the whole wine comes through as ethereal, transparent (even the color!) and crystalline, with purity and balance. It should develop nicely in bottle. I would love to have a time machine to see this wine in 10 years' time. As that's impossible, I'll ask Bobet to taste the 2010 again next time. 2,700 bottles were filled in July 2022.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":45933635043584,"sku":"ESW0109","price":550.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2024-09-17T104359.500.png?v=1726541115"},{"product_id":"raul-bobet-castell-d-encus-ekam-2022-rp-92","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Ekam 2022 (RP:92, Tim Atkin; 93)","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/4a1c5c763cea4d2e8a9cd02b1b4f5085.mp4\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet 曾任西班牙名莊 Torres 的首席釀酒師，是西班牙酒界的傳奇。他因關注全球暖化，而選擇在庇利牛斯山 1,000 米高海拔地區栽種葡萄，釀出 Riesling、Semillon 與 Pinot Noir 等令人驚豔的作品，展現西班牙的優雅一面。\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eCastell d'Encus 酒莊位於加泰隆尼亞 Talarn 村，旁邊有 12 世紀僧侶石窖，Raul 以古法結合現代技術釀造，並以地熱能源驅動酒莊，理念是保持新鮮度、優雅與複雜性。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e另外\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eRaul 喜愛哲學和冥想，他的\u003c\/span\u003e產品皆以梵文或以葡萄生長的地方命名。\u003cstrong\u003eEkam \u003c\/strong\u003e\u003cspan\u003e在梵語中的意思是\u003c\/span\u003e「神聖的合一」。他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和萃取。 我們追求優雅和含蓄，但不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e他的理念看似簡單，卻需要在葡萄種植與釀造細節上投入極大的心力與管理。背後有熟練的團隊支持，才能在難以預測的天氣下依然釀出令人一口感動的佳釀。如今，Castell d'Encus 已是近年世界舞台上，最令人振奮的西班牙酒莊。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙加泰羅尼亞 - Costers Del Segre\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e白葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e85% Riesling, 15% \u003cspan\u003eAlbariño\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e酒精度：\u003c\/strong\u003e\u003cbr\u003e13%\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e人手採摘，放置細箱內。一小部份是貴腐葡萄，於\u003cspan\u003e2,500升的不鏽鋼缸低溫發酵。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 92 points)\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e這款極其淡雅、幾乎透明的 2022 年 Ekam，主要用上 Riesling，再加小量 \u003cspan\u003eAlbariño，在小型不鏽鋼缸發酵。採用成熟度良好的葡萄釀造，酒精度達13%，pH值為 2.9，保留了 7 克的酸度和 5.6 克的殘糖，展現出德國 Kabinett (由完全成熟的葡萄釀造)，香氣優雅微妙。一小部分葡萄已長出貴腐菌，賦予了羊脂和桃子的香氣，口感飽滿。酸度平衡了糖分，具有石灰岩土壤乾燥、白堊的質地，平衡而優雅。生產了 30,000 瓶，浸渣陳年 9 個月後，於 2023 年 5 月裝瓶。\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet, once the chief winemaker at Torres, is a legendary figure in Spanish wine. Driven by climate concerns, he planted vineyards at 1,000 meters in the Pyrenees, producing Riesling, Semillon, and Pinot Noir that showcase a refined side of Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d’Encus lies in Talarn, Catalonia, beside 12th‑century stone cellars carved by monks. Bobet combines these ancient methods with modern techniques, powering the winery sustainably with geothermal energy. His philosophy is to preserve freshness, elegance, and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul is also deeply interested in philosophy and meditation, and he names his wines either in Sanskrit or after the places where the grapes grow. \u003cstrong\u003eEkam\u003c\/strong\u003e means \u003cem\u003edivine unity\u003c\/em\u003e in Sanskrit. \u003cbr\u003e\u003cbr\u003eHis guiding principle is simple:\u003cbr\u003e\u003cem\u003e“Fresh, fine, elegant, complex wines of exceptional quality — crafted with minimum intervention, where the vineyard and grapes take the leading role.”\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis philosophy may seem simple, but it demands meticulous care in vineyard and cellar, backed by a skilled team able to craft wines that inspire even under unpredictable weather. Today, Castell d’Encus stands among Spain’s most exciting wineries on the global stage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eCosters Del Segre, Catalonia, Spain \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eWhite (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e85% Riesling, 15% \u003c\/span\u003e\u003cspan\u003eAlbariño\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e\u003cbr\u003e13%\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eVolume:\u003c\/strong\u003e\u003cbr\u003e750mL\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eManual harvest in small boxes of 10 kg of grapes.  A percentage of the harvest comes from grapes with noble rot. It has been fermented in small vats of 25 Hl at low temperature.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003e\u003cem\u003e\u003cstrong\u003e(Robert Parker's rating: 92 points)\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003e\u003cspan\u003eThe super pale, almost transparent 2022 Ekam is mostly Riesling with a splash of Albariño that fermented in small stainless steel tanks. Produced with ripe grapes, it achieved 13% alcohol with a pH of 2.9 and retained seven grams of acidity and 5.6 grams of residual sugar, and it comes through as a powerful kabinett style with an elegant and subtle nose. A small portion of the grapes had developed botrytis, which gives subtle aromas of lanolin and peach and density in the palate. It's balanced and elegant with the acidity compensating the sugar and with the dry, chalky texture form the limestone soils. 30,000 bottles produced. It was bottled in May 2023 after nine months in tank with the lees.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":45939386056960,"sku":"ESW0108","price":338.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2024-09-16T105556.333.png?v=1726455413"},{"product_id":"raul-bobet-castell-dencus-majjan-2018-500ml-rp-96","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d'Encus Majjan 2018 500mL (RP: 96)","description":"\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_9732_480x480.jpg?v=1726459914\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2024-09-16_120914_0311f33e-b553-4eed-95f6-884d315e5c99_480x480.png?v=1726460242\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2024-09-16_121046_3503d359-5d80-4ae6-80f3-4516e369b9d8_480x480.png?v=1726460212\" style=\"margin-bottom: 16px; float: none;\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet 曾任西班牙 Torres 酒莊首席釀酒師，是西班牙酒界的傳奇。他因關注全球暖化而選擇在庇利牛斯山高海拔地區栽種葡萄，釀出 Riesling、Semillon 與 Pinot Noir 等令人驚豔的作品，展現西班牙的優雅一面。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d'Encus 酒莊位於加泰隆尼亞 Talarn 村，旁邊有 12 世紀僧侶石窖，Raul 以古法結合現代技術釀造，並以地熱能源驅動酒莊，理念是保持新鮮度、優雅與複雜性。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e另外\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eRaul 喜愛哲學和冥想，他的葡萄酒\u003c\/span\u003e皆以梵文或以葡萄生長的地方命名。\u003cstrong\u003eMajjan\u003c\/strong\u003e 在梵文中的意思是「骨髓」或「植物汁液」，代表葡萄經貴腐（Botrytis）作用後，每一滴酒液都是精華結晶。\u003cbr\u003e\u003cbr\u003e他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和萃取。 我們追求優雅和含蓄，但不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e他的作品往往令人驚嘆，酒莊亦成為西班牙最受矚目的新星之一。此酒未經澄清，可能有沉澱物。需存放於涼爽環境，具備良好陳年潛力。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙-加泰羅尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e甜酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eSauvignon Blanc, Semillon\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精：\u003cbr\u003e\u003c\/strong\u003e12%\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e容量：\u003c\/strong\u003e\u003cbr\u003e500毫升\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e釀造：\u003c\/strong\u003e\u003cbr\u003e人手採收，然後立即運送到酒莊。葡萄經重新篩選，並仔細壓榨。用天然酵母發酵，然後在橡木桶中陳釀5年。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 96 points)\u003c\/em\u003e\u003cbr\u003e\u003c\/strong\u003e2018 年的甜酒 Majjan 呈金黃色，融合了磨菇和蜂王漿迷人香氣。它用晚收的 Semillon 和 Sauvignon Blanc 混釀，含有高比例的貴腐葡萄，並在橡木桶中以氧化方式\u003cstrong\u003e陳釀六年\u003c\/strong\u003e！酒精度為11.9%，pH值為2.9，酸度為7.5公克，未發酵的糖分不少於 230 公克。華麗、複雜（帶有柑橘皮、堅果、咖哩，甚至帶有一點法國侏羅產區 Jura 的影子），圓潤油滑，雖甜美卻毫無沉重感，新鮮感和酸度令味道昇華。2024 年 5 月裝瓶，共生產 1,500 瓶 (500 毫升)。\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet, once the chief winemaker at Torres, is a legendary figure in Spanish wine. Driven by concerns about climate change, he chose to plant vineyards at high altitudes in the Pyrenees, producing Riesling, Semillon, and Pinot Noir that showcase a refined side of Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d’Encus lies in Talarn, Catalonia, beside 12th‑century stone cellars carved by monks. Bobet combines these ancient methods with modern techniques, powering the winery sustainably with geothermal energy. His philosophy is to preserve freshness, elegance, and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul is also deeply interested in philosophy and meditation, and he names his wines either in Sanskrit or after the places where the grapes grow. \u003cem\u003e\u003cstrong\u003eMajjan\u003c\/strong\u003e\u003c\/em\u003e translates to \"bone marrow\" or \"plant sap\" in Sanskrit. It beautifully represents how, through the magical touch of botrytis, the grapes yield a concentrated sweetness where every single drop becomes the ultimate essence of the vineyard.\u003cbr\u003e\u003cbr\u003eHis guiding principle is simple:\u003cbr\u003e\u003cem\u003e“Fresh, fine, elegant, complex wines of exceptional quality — crafted with minimum intervention, where the vineyard and grapes take the leading role.”\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis philosophy may seem simple, but it demands meticulous care in vineyard and cellar, backed by a skilled team able to craft wines that inspire even under unpredictable weather. Today, Castell d’Encus stands among Spain’s most exciting wineries on the global stage.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eDessert Wine\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003eSauvignon Blanc, Semillon\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e\u003cbr\u003e12%\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e500mL\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eVinification:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eOnce hand-harvested with vineyard selection, they are transported to the winery, re-selected, and carefully pressed. The obtained must ferments with native yeasts and then ages in oak barrels for 6 years.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 96 points)\u003c\/em\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eThe sweet 2018 Majjan has a golden color and a captivating nose mixing mushrooms and royal jelly aromas. It was produced with Semillon and Sauvignon Blanc that were harvested late and with a high percentage of botrytized grapes and aged in an oxidative way \u003cstrong\u003ein oak barrels for six years\u003c\/strong\u003e! It has 11.9% alcohol, a pH of 2.9, 7.5 grams of acidity and no less than 230 grams of unfermented sugar per liter of wine. It's showy, complex (notes of tangerine peel, nuts, curry, something Jura-like) and unctuous on the palate, with sweetness but not heaviness, lifted by the freshness and acidity. 1,500 half-liter bottles were filled in May 2024.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":45939509526784,"sku":"ESD0019","price":528.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2024-09-16T124916.507.png?v=1726462206"},{"product_id":"raul-bobet-castell-d-encus-taleia-2021-rp-92","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Taleia 2021 (RP:92+)","description":"\u003ch6 style=\"text-align: start;\"\u003e\n\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eRobert Parker: 92+\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eTim Atkin: 93\u003cbr\u003e\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003ch6 style=\"text-align: start;\"\u003e\n\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e⭐\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eHudin: 92\u003cbr\u003e\u003cbr\u003e酒經月刊創辦人劉致新 (劉校長) 喝過 Taleia 後曾比喻爲名曲 \u003cem\u003e\"The Sound of Silence\"\u003c\/em\u003e, 彷彿能聽見寂靜的聲音！\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/89d50ce19cd04d969ba69cda20d23310.mp4\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg height=\"261\" width=\"475\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus 位於西班牙加泰隆尼亞庇利牛斯山脈的 Costers del Segre 產區，由前 Torres 酒莊首席釀酒師 Raul Bobet 創立。他希望在全球暖化下仍能釀出心中理想的葡萄酒，於是選址海拔 1,000 米的 Talarn 村，展開釀酒計劃。\u003c\/p\u003e\n\u003cp\u003e酒莊旁的古老修道院仍保留 12 世紀僧侶手鑿石窖，Raul 受此啟發，還原古法釀酒，將部分葡萄於石窖發酵，再轉至不鏽鋼或橡木桶陳年。他憑工程背景設計地熱能源系統，推動酒莊運作，實踐可持續理念。\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul 喜愛哲學和冥想，酒款多以梵文或葡萄生長地命名。\u003cstrong\u003eTaleia \u003c\/strong\u003e在加泰隆尼亞語中解作着迷 (obsession)，正好呼應了他對純淨與精準釀酒的投入和熱情。\u003cbr\u003e\u003cbr\u003e他的釀酒理念簡單卻深刻：\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e「我們希望釀造出風格非常清晰的葡萄酒，以新鮮度為支柱，避免過度成熟與萃取。 我們追求優雅和含蓄，但又不放棄葡萄酒的複雜性和圓潤感。」\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e為實現這理想，於葡萄種植和釀造過程等細節上，必須花上無比的心思和管理能力。幕後亦有著熟練的專業團隊協助，才能在不可預料的天氣下，仍能釀出令人感動的佳釀。\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus 毫無疑問是近年最令人振奮的西班牙酒莊。而 Raul 亦是 Priorat 名莊 Ferrer Bobet 的創辦人之一，持續在高山地帶探索葡萄酒的極致可能。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaleia\u003c\/strong\u003e 未經過濾，可能出現天然沉澱物，亦未添加或少量添加二氧化硫，建議存放於清涼環境。出色的酸度，令它具備豐富的陳年潛力。\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003eCosters del Segre DOP\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e西班牙加泰隆尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e白葡萄酒\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e13%\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e容量：\u003c\/strong\u003e\u003cbr\u003e750毫升\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eSauvignon Blanc\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e野生酵母發酵，一部份在新橡木桶中發酵，其餘部份在細不鏽鋼缸和石窖中浸渣陳年 5 個月。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 92+ points)\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003e2021 年份的 Taleia 是以 Sauvignon Blanc 釀製，目的是打造一款風格接近法國 Sancerre 白酒的作品。此酒口感圓潤柔滑，擁有非常出色的清新感（pH 值為 3.0）及酸度（6.2 克）。避免了這品種常見的過度萜烯 (terpenic) 香氣，風味偏向柑橘與花香。\u003c\/span\u003e\u003cspan\u003e部分酒液在全新法國橡木桶中發酵（但橡木味含蓄），其餘在小型不鏽鋼桶及古老石窖中進行，全部使用天然酵母。集合之後 50% 在酒桶中與酒渣陳年五個月。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e共釀製 13,600 支標準瓶及 50 支大瓶，於 2022 年 6 月裝瓶。\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus is one of Spain’s most exciting and visionary wine estates, founded by Raul Bobet, former head winemaker at the iconic Torres winery. In 2001, driven by a desire to craft wines less affected by climate change, Bobet discovered the remote village of Talarn, perched 1,000 meters high in the Pyrenees subzone of the Costers del Segre appellation.\u003c\/p\u003e\n\u003cp\u003eThis dramatic altitude brings intense diurnal temperature shifts, lending purity, freshness, and elegance to the wines. But what truly sets Castell d'Encus apart is its revival of ancient winemaking methods: the estate features 12th-century hand-carved stone lagars, once used by monks, now restored and repurposed for natural fermentation. Today, most of the wines begin their journey in these historic vats before aging in stainless steel or oak.\u003c\/p\u003e\n\u003cp\u003eBobet’s approach is deeply philosophical and sustainable. The wines are crafted with minimal intervention—no chemicals, low sulfur—and the entire estate is powered by geothermal energy. Many of the wines are named in Sanskrit or after the vineyards where the grapes are grown, reflecting a meditative and site-driven ethos. \u003cem\u003e\u003cstrong\u003eTaleia\u003c\/strong\u003e\u003c\/em\u003e, means “obsession” in Catalan, a fitting tribute to Bobet’s relentless pursuit of purity and precision.\u003c\/p\u003e\n\u003cp\u003eWhile the ancient process is remarkable, it’s the results that truly matter: wines of clarity, complexity, and emotional resonance. Bobet’s work at Castell d'Encus is complemented by his role at Ferrer Bobet in Priorat, a joint venture with entrepreneur and wine lover Sergi Ferrer-Salat, where he continues to explore the potential of mountain viticulture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eCosters del Segre DOP\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eWhite\/Blanc (Still)\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eSauvignon Blanc\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eABV:\u003c\/strong\u003e\u003cbr\u003e13%\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eFermented with indigenous yeasts, part in new oak barrels and the rest in small stainless steel vats and stone pools, where it matured with the lees for some six months.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 92+ points)\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003eThe 2021 Taleia was produced with Sauvignon Blanc grapes in search of a wine with similarities with a white from Sancerre, and it's round and velvety with very good freshness (pH 3.0) and acidity (6.2 grams). It doesn't have the excessive terpenic notes the variety can deliver and is more citrus and flowers than gooseberries and cat's pee. Part of the wine fermented in new French oak barrels (unnoticeable) and the rest in small stainless steel tanks and their ancient stone lagares, all with indigenous yeasts. Fifty percent of the volume was in barrel with the lees for five months. 13,600 bottles and 50 magnums produced. It was bottled in June 2022. (Reviewed by \u003cspan style=\"font-size: 0.875rem;\"\u003eLuis Gutiérrez\u003c\/span\u003e)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMusic to go with:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eErik Satie - Gymnopédie No. 1 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/8nG-i158NVo\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":46924981502208,"sku":"ESW0111","price":396.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2025-08-18T144451.747.png?v=1755499624"},{"product_id":"raul-bobet-castell-dencus-acusp-2021-rp-95","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d'Encus Acusp 2021 (RP: 95)","description":"\u003cp\u003e\u003cspan\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/868ea58d0e9044929878cff4aac800cd.mp4\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_9732_480x480.jpg?v=1726459914\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2024-09-16_120914_0311f33e-b553-4eed-95f6-884d315e5c99_480x480.png?v=1726460242\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2024-09-16_121046_3503d359-5d80-4ae6-80f3-4516e369b9d8_480x480.png?v=1726460212\" style=\"margin-bottom: 16px; float: none;\"\u003e\n\u003c\/div\u003e\n\u003cp\u003eCastell d'Encus 位於西班牙加泰隆尼亞庇利牛斯山脈的 Costers del Segre 產區，由前 Torres 酒莊首席釀酒師 Raul Bobet 創立。他希望在全球暖化下仍能釀出心中理想的葡萄酒，於是選址海拔 1,000 米的 Talarn 村，展開釀酒計劃。\u003c\/p\u003e\n\u003cp\u003e酒莊旁的古老修道院仍保留 12 世紀僧侶手鑿石窖，Raul 受此啟發，還原古法釀酒，將部分葡萄於石窖發酵，再轉至不鏽鋼或橡木桶陳年。他憑工程背景設計地熱能源系統，推動酒莊運作，實踐可持續理念。\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul 喜愛哲學和冥想，酒款多以梵文或葡萄生長地命名。\u003cstrong\u003eAcusp \u003c\/strong\u003e來自拉丁文，意思是山頂。\u003cbr\u003e\u003cbr\u003e他的釀酒理念簡單卻深刻：\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e「我們希望釀造出風格非常清晰的葡萄酒，以新鮮度為支柱，避免過度成熟與萃取。 我們追求優雅和含蓄，但又不放棄葡萄酒的複雜性和圓潤感。」\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e為實現這理想，於葡萄種植和釀造過程等細節上，必須花上無比的心思和管理能力。幕後亦有著熟練的專業團隊協助，才能在不可預料的天氣下，仍能釀出令人感動的佳釀。\u003c\/p\u003e\n\u003cp\u003eCastell d'Encus 毫無疑問是近年最令人振奮的西班牙酒莊。而 Raul 亦是 Priorat 名莊 Ferrer Bobet 的創辦人之一，持續在高山地帶探索葡萄酒的極致可能。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003eCosters del Segre DOP\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙加泰隆尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003ePinot Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e13%\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e容量：\u003c\/strong\u003e\u003cbr\u003e750mL\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 95 points)\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003e2021 年份的 Acusp 相較於 2020 年份，更為年輕且風格內斂。此酒在橡木桶中進行乳酸發酵，過程非常緩慢，歷時約 11 個月，之後再於大型橡木桶中熟成 12 個月。不過，木桶的影響在香氣與風味中若隱若現，幾乎不著痕跡。\u003c\/span\u003e\u003cspan\u003e酒體展現出一種空靈感與朦朧韻味，帶有類似血橙的香氣，細膩而具誘惑力，結構精緻，風格高雅。單寧非常細緻且柔滑，極為優雅。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e共釀製 11,800 支標準瓶與 150 支大瓶裝，於 2024 年 3 月裝瓶。\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eCastell d'Encus is one of Spain’s most exciting and visionary wine estates, founded by Raul Bobet, former head winemaker at the iconic Torres winery. In 2001, driven by a desire to craft wines less affected by climate change, Bobet discovered the remote village of Talarn, perched 1,000 meters high in the Pyrenees subzone of the Costers del Segre appellation.\u003c\/p\u003e\n\u003cp\u003eThis dramatic altitude brings intense diurnal temperature shifts, lending purity, freshness, and elegance to the wines. But what truly sets Castell d'Encus apart is its revival of ancient winemaking methods: the estate features 12th-century hand-carved stone lagars, once used by monks, now restored and repurposed for natural fermentation. Today, most of the wines begin their journey in these historic vats before aging in stainless steel or oak.\u003c\/p\u003e\n\u003cp\u003eBobet’s approach is deeply philosophical and sustainable. The wines are crafted with minimal intervention—no chemicals, low sulfur—and the entire estate is powered by geothermal energy. Many of the wines are named in Sanskrit or after the vineyards where the grapes are grown, reflecting a meditative and site-driven ethos. \u003cstrong\u003eAcusp\u003c\/strong\u003e, means the top of the mountain.\u003c\/p\u003e\n\u003cp\u003eWhile the ancient process is remarkable, it’s the results that truly matter: wines of clarity, complexity, and emotional resonance. Bobet’s work at Castell d'Encus is complemented by his role at Ferrer Bobet in Priorat, a joint venture with entrepreneur and wine lover Sergi Ferrer-Salat, where he continues to explore the potential of mountain viticulture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eCosters del Segre DOP\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003ePinot Noir\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e\u003cbr\u003e13%\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 95 points)\u003c\/em\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eThe 2021 Acusp is closed, younger and more austere than the 2020 that I tasted next to it. The wine had a very slow malolactic fermentation in barrel that lasted some 11 months, and the wine matured in oak foudres for a further 12 months; but the effect of the wood is unnoticeable in the aromatics and flavors. It has an ethereal quality and something mysterious, blood orange-like, perfumed, subtle and insinuating, really fine-boned and elegant. The tannins are very elegant and fine-grained. 11,800 bottles and 150 magnums produced. It was bottled in March 2024. (Reviewed by \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eLuis Gutiérrez\u003c\/span\u003e\u003cspan\u003e)\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"Default Title","offer_id":46925133447424,"sku":"ESR0312","price":548.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2025-08-18T151943.874.png?v=1755501656"},{"product_id":"raul-bobet-castell-d-encus-taika-2012-rp-90-2014-rp-94-copy","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Taika 2014 (RP:94)","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\"\u003e\u003c\/p\u003e\n\u003ch4\u003e世上最強的高山氣泡酒，古法Ancestral Method\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e瓶中陳年 60 個月才推出市面 (\u003c\/span\u003e\u003cspan\u003eAged in bottle for 60 months)\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cp\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet 曾任西班牙名莊 Torres 的首席釀酒師，是西班牙酒界的傳奇。他因關注全球暖化，而選擇在庇里牛斯山脈的高海拔地區栽種葡萄，釀出 Riesling、Semillon 與 Pinot Noir 等令人驚豔的作品，展現西班牙的優雅一面。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTaika\u003c\/strong\u003e 是一款獨特的氣泡酒，它並非 Cava，不使用傳統 Cava 或香檳品種，而是以 Semillon 與 Sauvignon Blanc 釀造。\u003cbr\u003e\u003cbr\u003eSemillon 在海拔千米的 Costers del Segre 變得非常複雜，礦物感並不是海洋派的專利，山中的礦物同樣能獨當一面，涼快乾爽晝夜溫差為 Semillon 帶來複雜礦物感、蜂蠟香氣與平衡酸度。\u003cbr\u003e\u003cbr\u003eSauvignon Blanc 為混釀帶來清新果香與爽脆酸度。酒體優雅細緻，無加糖，氣泡極為精緻，醒酒 20-30 分鐘更佳。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d'Encus 酒莊位於加泰隆尼亞 Talarn 村，旁邊有 12 世紀僧侶石窖，Raul 以古法結合現代技術釀造，並以地熱能源驅動酒莊，理念是保持新鮮度、優雅與複雜性。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e另外 \u003cspan\u003eRaul 喜愛哲學和冥想，他的\u003c\/span\u003e產品皆以梵文或以葡萄生長的地方命名。他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和萃取。 我們追求優雅和含蓄，但不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e他的作品往往令人驚嘆，酒莊亦成為西班牙最受矚目的新星之一。此酒未經清澄，可能有沉澱物。若需存放於涼爽環境，具備良好陳年潛力。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙加泰羅尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類:\u003cbr\u003e\u003c\/strong\u003e氣泡酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eSemillon, Sauvignon Blanc\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e12%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e以人手收成，釀造於 25hL 的小缸低溫進行，當餘糖到達一定程度時而二氧化碳足夠時便停止，酒內沒有添加任何糖分，所有糖分來自葡萄本身。\u003cspan\u003e\u003cstrong\u003e瓶中陳年 60 個月\u003c\/strong\u003e才推出市面。\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e(Robert Parker's rating: 94 points)\u003c\/em\u003e\u003cbr\u003e\u003c\/strong\u003e 2014 Taïka 是一款乾型的氣泡酒，酸度高，pH 值極低。芳香濃郁，但沒有典型的 Sauvignon Blanc 風味。它的品質完全不遜於傳統香檳法釀造的氣泡酒，氣泡細緻，賦予質感。它細膩、細緻、平衡，充滿青春活力，可在瓶中繼續發展。餘韻帶鹹感。這正是酒莊的風格：純淨、優雅、平衡、乾淨、剔透。它在瓶中陳年六年，是一款獨特的古法氣泡酒，具備長期陳年的潛力。總產量為 3,700 瓶。\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet, once the chief winemaker at Torres, is a legendary figure in Spanish wine. Driven by concerns about climate change, he chose to plant vineyards at high altitudes in the Pyrenees, producing Riesling, Semillon, and Pinot Noir that showcase a refined side of Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTaïka \u003c\/strong\u003eis a truly distinctive sparkling wine. It is neither Cava nor Champagne, crafted instead from Semillon and Sauvignon Blanc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt 1,000 meters in Costers del Segre, Semillon develops remarkable complexity. Its minerality is unique to the mountains, complemented by cool, dry conditions and sharp diurnal shifts that bring balance, waxy aromas, and depth. \u003cbr\u003e\u003cbr\u003eSauvignon Blanc adds freshness, crisp acidity, and bright fruit. The wine is bone dry, with no added sugar, and its bubbles are exceptionally fine. It shows best after 20–30 minutes of aeration.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d’Encus lies in Talarn, Catalonia, beside 12th‑century stone cellars carved by monks. Bobet combines these ancient methods with modern techniques, powering the winery sustainably with geothermal energy. His philosophy is to preserve freshness, elegance, and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul is also deeply interested in philosophy and meditation, and he names his wines either in Sanskrit or after the places where the grapes grow. His guiding principle is simple: \u003cbr\u003e\u003cem\u003e“Fresh, fine, elegant, complex wines of exceptional quality — crafted with minimum intervention, where the vineyard and grapes take the leading role.”\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis wines often leave a lasting impression, and the estate has become one of Spain’s most exciting rising stars. Taïka is unfiltered, so sediment may appear. With no added sulfur, it should be stored in a cool environment to prevent unwanted evolution, and its acidity gives it excellent aging potential under proper conditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eSparkling\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape varieties:\u003cbr\u003e\u003c\/strong\u003eSemillon, Sauvignon Blanc\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e12%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eHand harvest in small boxes of 10 kg of grapes originated exclusively from the estate. Vinification was produced in small tanks of 25 hl at low temperature. Fermentation was stopped when the wine had the appropriate residual sugar to generate enough CO2 in the bottle so there isn’t any sugar added for the bottle fermentation, all the sugar comes from the grapes themselves. \u003cspan\u003e\u003cem\u003e\u003cstrong\u003eAged in bottle for 60 months\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003e (Robert Parker's rating: 94 points)\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\u003cspan\u003e 2014 Taïka s bone-dry, with high acidity and extremely low pH. It's aromatic but doesn't have the typical notes of the Sauvignon Blanc. This feels every bit as good as the traditional or Champenois method of sparkling wines, and it has very integrated and small bubbles that give texture. It has finesse and nuance and is balanced, with youth and energy to continue developing in bottle. It has a salty finish. This is the house style: pure, elegant, balanced, clean and crystalline whites. It was kept in bottle for six years. This is an ancestral sparkling that is unique. It should develop nicely and for a very long time. 3,700 bottles produced. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2014","offer_id":48149967962368,"sku":"ESS0030","price":460.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2026-03-10T171904.094.png?v=1773134470"},{"product_id":"raul-bobet-castell-d-encus-ekam-gods-unity-2014-rp-93-vinous-92-jr-15-5","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Ekam (Divine Unity) 2014 (RP:93, Vinous:92, JR:15.5)","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet 曾任西班牙名莊 Torres 的首席釀酒師，是西班牙酒界的傳奇。他因關注全球暖化，而選擇在庇利牛斯山高海拔地區栽種葡萄，釀出 Riesling、Semillon 與 Pinot Noir 等令人驚豔的作品，展現西班牙的優雅一面。\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eCastell d'Encus 酒莊位於加泰隆尼亞 Talarn 村，旁邊遺留 12 世紀僧侶石窖，Raul 以古法結合現代技術釀造，並以地熱能源驅動酒莊，理念是保持新鮮度、優雅與複雜性。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e另外 \u003cspan\u003eRaul 喜愛哲學和冥想，他的\u003c\/span\u003e產品皆以梵文或以葡萄生長的地方命名。\u003cstrong\u003eEkam \u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e在梵語中的意思是\u003c\/span\u003e「神聖的合一」。他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和萃取。 我們追求優雅和含蓄，但不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e他的理念看似簡單，卻需要在葡萄種植與釀造細節上投入極大的心力與管理。背後有熟練的團隊支持，才能在難以預測的天氣下依然釀出令人一口感動的佳釀。如今，Castell d'Encus 已是近年世界舞台上，最令人振奮的西班牙酒莊。\u003c\/p\u003e\n\u003cp\u003e此酒未經淨化，會自然產生沉澱。鮮明的酸度令它更具陳年潛力，只要在適當條件下保存即可。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙-加泰羅尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e白葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eRiesling, Albariño\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e12%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e原生酵母，於 25 hL的小橡木桶以低溫發酵。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e品酒筆記：\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003cem\u003e(Robert Parker's rating: 93 points)\u003c\/em\u003e\u003c\/strong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e香氣清新，線條分明，細膩如低語般含蓄。 口感精緻，具穿透力的酸度，風味濃郁，尾段非常美味並保持礦物感。 由於酸度高，完全感覺不到糖分。\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003e(Vinous' rating: 92 points)\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e淡稻草色。散發粉紅葡萄柚、橙皮、白花和薑的濃郁香氣，清晰而明快。口感活潑集中，帶礦物感的柑橘與果園水果風味，尾段有金銀花香。餘韻延續花香與果味，持久不散。這款充滿活力的礦物風格白酒， 是在 12 世紀遺留下來的大石窖發酵。\u003cspan style=\"text-decoration: underline;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet, once the chief winemaker at Torres, is a legendary figure in Spanish wine. Driven by climate concerns, he planted vineyards at 1,000 meters in the Pyrenees, producing Riesling, Semillon, and Pinot Noir that showcase a refined side of Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d’Encus lies in Talarn, Catalonia, beside 12th‑century stone cellars carved by monks. Bobet combines these ancient methods with modern techniques, powering the winery sustainably with geothermal energy. His philosophy is to preserve freshness, elegance, and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul is also deeply interested in philosophy and meditation, and he names his wines either in Sanskrit or after the places where the grapes grow. \u003cstrong\u003eEkam\u003c\/strong\u003e means \u003cem\u003edivine unity\u003c\/em\u003e in Sanskrit. \u003cbr\u003e\u003cbr\u003eHis guiding principle is simple: \u003cbr\u003e\u003cem\u003e“Fresh, fine, elegant, complex wines of exceptional quality — crafted with minimum intervention, where the vineyard and grapes take the leading role.”\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis philosophy may seem simple, but it demands meticulous care in vineyard and cellar, backed by a skilled team able to craft wines that inspire even under unpredictable weather. Today, Castell d’Encus stands among Spain’s most exciting wineries on the global stage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUnfiltered, this wine naturally develops sediment. Its bright acidity gives it greater aging potential than most natural wines, provided it is stored under proper conditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eWhite\/Blanc (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eRiesling, Albariño\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e12%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eIndigenous yeasts, fermented in small tubs of 25 Hl at low temperature.\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003cspan\u003e\u003cem\u003e(Robert Parker's rating: 93 points)\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eThe nose is fresh, precise, chiseled with laser-like sharpness, very subtle and whispering, incredibly young and insinuating. The palate shows similar precision, with sharp acidity and pungent flavors, ending very tasty and dry. You don't notice any sugar in these whites, because of the very high acidity.\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cem\u003e\u003cstrong\u003e(Vinous' rating by Josh Raynolds : 92 points) \u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003ePale straw. Potent aromas of pink grapefruit, lime zest, white flowers and ginger show excellent lift and clarity. Lively and sharply focused on the palate, offering concentrated, mineral-driven citrus and orchard fruit flavors and a late note of honeysuckle. The finish echoes the floral and citrus fruit notes strongly and clings with outstanding tenacity. This vibrant, minerally wine was fermented in vats called lagars that were literally carved into the granite on the estate some time in the 12th century.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2014 (RP:93)","offer_id":48155268677888,"sku":"ESW00062","price":328.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2026-03-11T154607.544.png?v=1773215281"},{"product_id":"raul-bobet-castell-d-encus-ekam-2017-rp-93-js-91","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Ekam 2017 (RP:93, JS:91)","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet 曾任西班牙名莊 Torres 的首席釀酒師，是西班牙酒界的傳奇。他因關注全球暖化，而選擇在庇利牛斯山高海拔地區栽種葡萄，釀出 Riesling、Semillon 與 Pinot Noir 等令人驚豔的作品，展現西班牙的優雅一面。\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eCastell d'Encus 酒莊位於加泰隆尼亞 Talarn 村，旁邊有 12 世紀僧侶石窖，Raul 以古法結合現代技術釀造，並以地熱能源驅動酒莊，理念是保持新鮮度、優雅與複雜性。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e另外 \u003cspan\u003eRaul 喜愛哲學和冥想，他的\u003c\/span\u003e產品皆以梵文或以葡萄生長的地方命名。\u003cstrong\u003eEkam\u003c\/strong\u003e \u003cspan style=\"font-size: 0.875rem;\"\u003e在梵語中的意思是\u003c\/span\u003e「神聖的合一」。他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和萃取。 我們追求優雅和含蓄，但不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e他的理念看似簡單，卻需要在葡萄種植與釀造細節上投入極大的心力與管理。背後有熟練的團隊支持，才能在難以預測的天氣下依然釀出令人一口感動的佳釀。如今，Castell d'Encus 已是近年世界舞台上，最令人振奮的西班牙酒莊。\u003c\/p\u003e\n\u003cp\u003e此酒未經淨化，會自然產生沉澱。鮮明的酸度令它更具陳年潛力，只要在適當條件下保存即可。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙加泰羅尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e白葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eRiesling, Albariño\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e12%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e原生酵母，低溫發酵，浸渣陳年 5 個月。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e品酒筆記：\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003cem\u003e(Robert Parker's rating: 93 points)\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e2017 年非常乾旱，葡萄顆粒偏小。涼爽氣候下，Riesling 的高酸度與貴腐帶來的圓潤感結合。 天然酵母在小型不鏽鋼缸低溫發酵，並浸渣陳釀 5 個月。酒體年輕細膩，平衡、純淨、透明、和諧。口感細膩卻蘊含力量，風味集中而清晰。精彩絕倫！\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003e(James Suckling's rating: 91 points)\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003c\/span\u003e\u003cspan\u003e明亮成熟的青檸與檸檬香氣，伴隨梨子與白桃。口感悠長、清脆而集中。\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet, once the chief winemaker at Torres, is a legendary figure in Spanish wine. Driven by climate concerns, he planted vineyards at 1,000 meters in the Pyrenees, producing Riesling, Semillon, and Pinot Noir that showcase a refined side of Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d’Encus lies in Talarn, Catalonia, beside 12th‑century stone cellars carved by monks. Bobet combines these ancient methods with modern techniques, powering the winery sustainably with geothermal energy. His philosophy is to preserve freshness, elegance, and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul is also deeply interested in philosophy and meditation, and he names his wines either in Sanskrit or after the places where the grapes grow. \u003cstrong\u003eEkam\u003c\/strong\u003e means \u003cem\u003edivine unity\u003c\/em\u003e in Sanskrit. \u003cbr\u003e\u003cbr\u003eHis guiding principle is simple: \u003cbr\u003e\u003cem\u003e“Fresh, fine, elegant, complex wines of exceptional quality — crafted with minimum intervention, where the vineyard and grapes take the leading role.”\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis philosophy may seem simple, but it demands meticulous care in vineyard and cellar, backed by a skilled team able to craft wines that inspire even under unpredictable weather. Today, Castell d’Encus stands among Spain’s most exciting wineries on the global stage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUnfiltered, this wine naturally develops sediment. Its bright acidity gives it greater aging potential than most natural wines, provided it is stored under proper conditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eWhite\/Blanc (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eRiesling, Albariño\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e12%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eIndigenous yeasts, fermented at low temperature, and aged on lees for 5 months.\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003cspan\u003e\u003cem\u003e(Robert Parker's rating: 93 points)\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e2017 was a very dry year with small grapes. They try to combine the high acidity of the Riesling in a cool climate with a rounder character provided by some botrytis. It was cold-fermented in small stainless steel vats with indigenous yeasts and kept with lees for five months before it was bottled. It felt so young and tender that it felt almost a sin to drink something like that. It's very balanced, clean, pure, transparent and harmonious. The palate is delicate but has inner power and strength, with focused, clean and chiseled flavors. Brilliant. \u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cem\u003e\u003cstrong\u003e(James Suckling's rating: 91 points) \u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003eBright, ripe lime and lemon character with background pears and white peaches. The palate is long, crisp and focused.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2017","offer_id":48155314913536,"sku":"ESW00089","price":328.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2026-03-11T160217.280.png?v=1773216333"},{"product_id":"raul-bobet-castell-d-encus-taleia-2017-rp-92","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 － Castell d' Encus Taleia 2017 (RP:92)","description":"\u003cp\u003e\u003cspan\u003e酒經月刊創辦人劉致新 (劉校長) 喝過 Taleia 後，曾比喻為名曲 \u003cem\u003e\"The Sound of Silence\"\u003c\/em\u003e, 彷彿能聽見寂靜的聲音！\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet 曾任西班牙名莊 Torres 的首席釀酒師，是西班牙酒界的傳奇。他因關注全球暖化，而選擇在庇利牛斯山高海拔地區栽種葡萄，釀出 Riesling、Semillon 與 Pinot Noir 等令人驚豔的作品，展現西班牙的優雅一面。\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eCastell d'Encus 酒莊位於加泰隆尼亞 Talarn 村，旁邊有 12 世紀僧侶石窖，Raul 以古法結合現代技術釀造，並以地熱能源驅動酒莊，理念是保持新鮮度、優雅與複雜性。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e另外 \u003cspan\u003eRaul 喜愛哲學和冥想，他的\u003c\/span\u003e產品皆以梵文或以葡萄生長的地方命名。\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cstrong\u003eTaleia\u003c\/strong\u003e 在加泰隆尼亞語解作着迷（ obsession ）\u003c\/span\u003e。他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和萃取。 我們追求優雅和含蓄，但不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e他的理念看似簡單，卻需要在葡萄種植與釀造細節上投入極大的心力與管理。背後有熟練的團隊支持，才能在難以預測的天氣下依然釀出令人一口感動的佳釀。如今，Castell d'Encus 已是近年世界舞台上，最令人振奮的西班牙酒莊。\u003c\/p\u003e\n\u003cp\u003e此酒未經澄清，會自然產生沉澱物。鮮明的酸度令它更具陳年潛力，只要在適當條件下保存即可。\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙加泰羅尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e白葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eSauvignon Blanc、Semillon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e13%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e80% 的酒都於小型的 25 hl 及 6 hl 缸內發酵。20% 的酒在新法國橡木桶發酵，陳年期間有過有少許酒渣攪拌。此酒最少於瓶內陳年5個月。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e品嘗 Taleia\u003cspan\u003e，\u003c\/span\u003e像聽到大自然的韻律\u003cspan\u003e，\u003c\/span\u003e\u003cspan lang=\"zh-TW\"\u003e賽美蓉輕輕在杯中發出美妙的樂韻彷如吹竽彈瑟般和諧\u003cspan\u003e，礦物感經由舌尖往後延伸像泉流激中石板般清翠，充份展示出大地的紋理和天地融合得井然有序。\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cem\u003e(Robert Parker's rating: 92 points)\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e2017 Taleia 來自一個氣候乾燥、產量低的年份，但葡萄酒的濃度更高。一半的酒在法國橡木桶中陳年 6 個月，仍然很純粹，具有透明的個性，橡木巧妙地融合。口感緊湊，但 2017 年絕對是一個較為成熟的年份，口感圓潤，平衡且風味集中，酸度非常好，餘韻吸引，幾乎帶鹹感。2018 年 7 月裝瓶，包括 13,200 瓶和 270 大瓶。\u003cbr\u003e\u003cstrong\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet, once the chief winemaker at Torres, is a legendary figure in Spanish wine. Driven by climate concerns, he planted vineyards at 1,000 meters in the Pyrenees, producing Riesling, Semillon, and Pinot Noir that showcase a refined side of Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d’Encus lies in Talarn, Catalonia, beside 12th‑century stone cellars carved by monks. Bobet combines these ancient methods with modern techniques, powering the winery sustainably with geothermal energy. His philosophy is to preserve freshness, elegance, and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul is also deeply interested in philosophy and meditation, and he names his wines either in Sanskrit or after the places where the grapes grow. \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cstrong\u003eTaleia\u003c\/strong\u003e means obsession in Catalan.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eHis guiding principle is simple:\u003cbr\u003e\u003cem\u003e“Fresh, fine, elegant, complex wines of exceptional quality — crafted with minimum intervention, where the vineyard and grapes take the leading role.”\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis philosophy may seem simple, but it demands meticulous care in vineyard and cellar, backed by a skilled team able to craft wines that inspire even under unpredictable weather. Today, Castell d’Encus stands among Spain’s most exciting wineries on the global stage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eWhite\/Blanc (Still)\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003eSauvignon Blanc, Semillon\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e13%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification\u003cbr\u003e\u003c\/strong\u003e80% of the wine was fermented in small, 25hl and 6hl tanks. 20% of the wine was fermented in new French oak barrels with some lees stirring during ageing. This wine was aged in bottle for at least 5 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e(Robert Parker's rating: 92 points)\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003eThe 2017 Taleia, from a dry and low-yielding year that delivered more concentrated wines. Half of the volume matured in French oak barrels for six months. It's still very pure, with a transparent personality, showing very nice integration of the oak. The palate is compact, but 2017 is definitely a riper vintage, delivering a rounder wine that is balanced and has focused flavors, very nice acidity and a tasty, almost salty finish. 13,200 bottles and 270 magnums were filled in July 2018.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMusic to go with:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eErik Satie - Gymnopédie No. 1 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/8nG-i158NVo\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2017","offer_id":48158534402304,"sku":"ESW0090","price":328.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2026-03-12T163222.651.png?v=1773305431"},{"product_id":"raul-bobet-castell-d-encus-taleia-2012-rp-92","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Taleia 2012 (RP:92)","description":"\u003cp\u003e\u003cspan\u003e酒經月刊創辦人劉致新 (劉校長) 喝過 Taleia 後曾比喻爲名曲 \u003cem\u003e\"The Sound of Silence\"\u003c\/em\u003e, 彷彿能聽見寂靜的聲音！\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet 曾任西班牙名莊 Torres 的首席釀酒師，是西班牙酒界的傳奇。他因關注全球暖化，而選擇在庇利牛斯山高海拔地區栽種葡萄，釀出 Riesling、Semillon 與 Pinot Noir 等令人驚豔的作品，展現西班牙的優雅一面。\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eCastell d'Encus 酒莊位於加泰隆尼亞 Talarn 村，旁邊有 12 世紀僧侶石窖，Raul 以古法結合現代技術釀造，並以地熱能源驅動酒莊，理念是保持新鮮度、優雅與複雜性。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e另外 \u003cspan\u003eRaul 喜愛哲學和冥想，他的\u003c\/span\u003e產品皆以梵文或以葡萄生長的地方命名。\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cstrong\u003eTaleia\u003c\/strong\u003e 在加泰隆尼亞語解作着迷（ obsession ）\u003c\/span\u003e。他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和萃取。 我們追求優雅和含蓄，但不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e他的理念看似簡單，卻需要在葡萄種植與釀造細節上投入極大的心力與管理。背後有熟練的團隊支持，才能在難以預測的天氣下依然釀出令人一口感動的佳釀。如今，Castell d'Encus 已是近年世界舞台上，最令人振奮的西班牙酒莊。\u003c\/p\u003e\n\u003cp\u003e此酒未經澄清，會自然產生沉澱物。鮮明的酸度令它更具陳年潛力，只要在適當條件下保存即可。\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產地：\u003cbr\u003e\u003c\/strong\u003e西班牙加泰羅尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e白葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eSauvignon Blanc、Semillon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e12.5%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e80% 的酒都於小型的 25 hl 及 6 hl 缸內發酵。20% 的酒在新法國橡木桶發酵，陳年期間有過有少許酒渣攪拌。此酒最少於瓶內陳年5個月。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e品酒筆記：\u003cbr\u003e\u003c\/strong\u003e品嘗 Taleia\u003cspan\u003e，\u003c\/span\u003e像聽到大自然的韻律\u003cspan\u003e，\u003c\/span\u003e\u003cspan lang=\"zh-TW\"\u003e賽美蓉輕輕在杯中發出美妙的樂韻彷如吹竽彈瑟般和諧\u003cspan\u003e，礦物感經由舌尖往後延伸像泉流激中石板般清翠，充份展示出大地的紋理和天地融合得井然有序。\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cem\u003e(Robert Parker's rating: 92 points)\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e2012 Taleia 是 Sauvignon Blanc 加上少量 Semillon 的混釀，帶有淡淡的青草和番茄藤的味道，非常新鮮，類似 Sancerre 而不是 Marlborough 的風格。具有微妙的香氣，以及出色的潛在酸度和礦物感。 一款上乘的高山白葡萄酒，陳年時會顯得優雅。\u003cstrong\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet, once the chief winemaker at Torres, is a legendary figure in Spanish wine. Driven by climate concerns, he planted vineyards at 1,000 meters in the Pyrenees, producing Riesling, Semillon, and Pinot Noir that showcase a refined side of Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d’Encus lies in Talarn, Catalonia, beside 12th‑century stone cellars carved by monks. Bobet combines these ancient methods with modern techniques, powering the winery sustainably with geothermal energy. His philosophy is to preserve freshness, elegance, and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul is also deeply interested in philosophy and meditation, and he names his wines either in Sanskrit or after the places where the grapes grow. \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cstrong\u003eTaleia\u003c\/strong\u003e means obsession in Catalan.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eHis guiding principle is simple:\u003cbr\u003e\u003cem\u003e“Fresh, fine, elegant, complex wines of exceptional quality — crafted with minimum intervention, where the vineyard and grapes take the leading role.”\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis philosophy may seem simple, but it demands meticulous care in vineyard and cellar, backed by a skilled team able to craft wines that inspire even under unpredictable weather. Today, Castell d’Encus stands among Spain’s most exciting wineries on the global stage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eWhite\/Blanc (Still)\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eGrape Varieties:\u003cbr\u003e\u003c\/strong\u003eSauvignon Blanc, Semillon\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e12.5%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification\u003cbr\u003e\u003c\/strong\u003e80% of the wine was fermented in small, 25hl and 6hl tanks. 20% of the wine was fermented in new French oak barrels with some lees stirring during ageing. This wine was aged in bottle for at least 5 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003cem\u003e(Robert Parker's rating: 92 points)\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003eThe 2012 Taleia is a blend of Sauvignon Blanc with a little Semillon which has bare hints of grass and tomato vine, with great freshness, akin to a Sancerre rather than a Marlborough, with subtle aromas and great underlying acidity and minerality. A superb, mineral, mountain white that should age with grace. \u003cb\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eMusic to go with:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eErik Satie - Gymnopédie No. 1 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/8nG-i158NVo\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2012","offer_id":48158546723072,"sku":"ESW00036","price":328.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2026-03-12T163222.651.png?v=1773305431"},{"product_id":"raul-bobet-castell-d-encus-thalarn-2013-rp-93","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Thalarn 2013 (RP:93)","description":"\u003chr\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet 曾任西班牙 Torres 酒莊首席釀酒師，是西班牙酒界的傳奇。他因關注全球暖化而選擇在庇利牛斯山高海拔地區栽種葡萄，釀出 Riesling、Semillon 與 Pinot Noir 等令人驚豔的作品，展現西班牙的優雅一面。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d'Encus 酒莊位於加泰隆尼亞 Talarn 村，旁邊有 12 世紀僧侶石窖，Raul 以古法結合現代技術釀造，並以地熱能源驅動酒莊，理念是保持新鮮度、優雅與複雜性。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e另外\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eRaul 喜愛哲學和冥想，他的\u003c\/span\u003e產品皆以梵文或以葡萄生長的地方命名。他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和萃取。 我們追求優雅和含蓄，但不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e他的作品往往令人驚嘆，酒莊亦成為西班牙最受矚目的新星之一。此酒未經澄清，可能有沉澱物。需存放於涼爽環境，具備良好陳年潛力。\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003eCosters del Segre DOP\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e西班牙加泰隆尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eSyrah\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e13.5%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e人手收割，使用小型 10kg 盒子。葡萄酒於不同質料器皿發酵，包括石窖、橡木桶和不鏽鋼缸。所有酒均在 225L 小型木桶內經過蘋果酸-乳酸二次發酵。\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e 品酒筆記：\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003e\u003cem\u003e(Robert Parker's rating: 93 points)\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e西班牙最具表現力的 Syrah 之一，2013 年的 Thalarn 以酒莊所在地的村莊命名。在石窖（源自12 世紀！）、橡木桶和不銹鋼缸中發酵，然後轉入新的法國橡木桶中進行蘋果酸乳酸發酵，並陳釀 11 個月。酒香並沒有被橡木掩蓋，反而草本特徵更為突出。初入口時帶有些許動物氣息、淡淡皮革味，以及一點蛋彩畫顏料的味道。隨著時間的推移，逐漸形成強烈的草本風味，礦物感十足。 酒體中等，單寧細膩，酸度良好，餘韻悠長… 共生產 19,600 瓶。\u003cstrong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet, once the chief winemaker at Torres, is a legendary figure in Spanish wine. Driven by concerns about climate change, he chose to plant vineyards at high altitudes in the Pyrenees, producing Riesling, Semillon, and Pinot Noir that showcase a refined side of Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d’Encus lies in Talarn, Catalonia, beside 12th‑century stone cellars carved by monks. Bobet combines these ancient methods with modern techniques, powering the winery sustainably with geothermal energy. His philosophy is to preserve freshness, elegance, and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul is also deeply interested in philosophy and meditation, and he names his wines either in Sanskrit or after the places where the grapes grow. His guiding principle is simple:\u003cbr\u003e\u003cem\u003e“Fresh, fine, elegant, complex wines of exceptional quality — crafted with minimum intervention, where the vineyard and grapes take the leading role.”\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis philosophy may seem simple, but it demands meticulous care in vineyard and cellar, backed by a skilled team able to craft wines that inspire even under unpredictable weather. Today, Castell d’Encus stands among Spain’s most exciting wineries on the global stage.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eCosters del Segre DOP\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003eSyrah\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e13.5%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eHand picked grapes in small, 10kg cases from the state vineyards. The wine is fermented in different materials such stone fermenting vats, wood tanks and stainless steel tanks. All the wine has gone through malolactic fermentation on 225L oak barrels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e(Robert Parker's rating: 93 points)\u003c\/em\u003e\u003cbr\u003e\u003c\/strong\u003eOne of the most expressive Syrahs from Spain, the 2013 Thalarn carries the name of the village where the winery is located. It was fermented in stone lagares (from the 12th century!), oak vats and stainless steel tanks and then transferred to new French oak barrels for malolactic and 11 months élevage. The nose does not show the oak, as the herbal character is stronger. At first I got some animal aromas, faint leather and a touch of tempera paint that developed strong medicinal notes with time in the glass. At the same time it's quite a mineral, stony wine. The palate is medium-bodied, with a very fine texture and polished tannins, good acidity and length. It is still quite young and undeveloped so is in need of some time in bottle...19,600 bottles produced.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2013","offer_id":48162236825856,"sku":"ESR00150","price":460.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2026-03-13T124259.176.png?v=1773377525"},{"product_id":"raul-bobet-castell-d-encus-thalarn-2014-rp-95","title":"神之水滴『十一門徒 夕陽』釀酒師Raul Bobet力作 －Castell d' Encus Thalarn 2014 (RP:95)","description":"\u003chr\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Botellas-ok_1-e1698145344133_480x480.jpg?v=1702619660\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/IMG_2222-scaled_480x480.jpg?v=1702979927\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/Raul-Bobet_1-min-scaled_480x480.jpg?v=1702619766\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet 曾任西班牙 Torres 酒莊首席釀酒師，是西班牙酒界的傳奇。他因關注全球暖化而選擇在庇利牛斯山高海拔地區栽種葡萄，釀出 Riesling、Semillon 與 Pinot Noir 等令人驚豔的作品，展現西班牙的優雅一面。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d'Encus 酒莊位於加泰隆尼亞 Talarn 村，旁邊有 12 世紀僧侶石窖，Raul 以古法結合現代技術釀造，並以地熱能源驅動酒莊，理念是保持新鮮度、優雅與複雜性。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e另外\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eRaul 喜愛哲學和冥想，他的\u003c\/span\u003e產品皆以梵文或以葡萄生長的地方命名。他的理念很簡單 :\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和萃取。 我們追求優雅和含蓄，但不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e他的作品往往令人驚嘆，酒莊亦成為西班牙最受矚目的新星之一。此酒未經澄清，可能有沉澱物。需存放於涼爽環境，具備良好陳年潛力。\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/encus_church_large.jpg?2134\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產區保護條例：\u003cbr\u003e\u003c\/strong\u003eCosters del Segre DOP\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e產地：\u003c\/strong\u003e\u003cbr\u003e西班牙加泰隆尼亞\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e種類：\u003cbr\u003e\u003c\/strong\u003e紅葡萄酒\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e葡萄品種：\u003cbr\u003e\u003c\/strong\u003eSyrah\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003e酒精度：\u003cbr\u003e\u003c\/strong\u003e13%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e容量：\u003cbr\u003e\u003c\/strong\u003e750毫升\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e釀造：\u003cbr\u003e\u003c\/strong\u003e人手收割，使用小型 10kg 盒子。葡萄酒於不同質料器皿發酵，包括石窖、橡木桶和不鏽鋼缸。所有酒均在 225L 小型木桶內經過蘋果酸-乳酸二次發酵。\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/L-artitecturephotoDJI_0093_1-min_1-min_480x480.jpg?v=1702976532\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e 品酒筆記：\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003e\u003cem\u003e(Robert Parker's rating: 95 points)\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e2014 年的 Thalarn 絕對是我最喜歡的西班牙 Syrah 之一，它以酒莊所在的庇利牛斯山脈的特倫普教區命名。在大型橡木桶、石窖和不鏽鋼缸中發酵，並在全新法國橡木桶中乳酸發酵及陳釀一年。\u003cbr\u003e\u003cbr\u003e這是一款冷涼氣候的 Syrah，風格近似北隆河，複雜而帶有明顯花香與香料氣息。口感活潑，非常清新，即使其酸度並不算高。這年份比 2013 年稍為溫暖及成熟…這款 Thalarn 風格奔放，帶有淡淡的意大利黑醋、胡椒味，以及紫羅蘭，車厘子及一絲煙燻氣息。口感展現出極佳的平衡感與些許甘味，單寧柔順，極具深度，餘韻出色。2016 年 2 月裝瓶，共生產 15,800 瓶標準瓶及 50 瓶大瓶裝。\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/equip-tot-min-scaled_480x480.jpg?v=1702619596\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul Bobet, once the chief winemaker at Torres, is a legendary figure in Spanish wine. Driven by concerns about climate change, he chose to plant vineyards at high altitudes in the Pyrenees, producing Riesling, Semillon, and Pinot Noir that showcase a refined side of Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCastell d’Encus lies in Talarn, Catalonia, beside 12th‑century stone cellars carved by monks. Bobet combines these ancient methods with modern techniques, powering the winery sustainably with geothermal energy. His philosophy is to preserve freshness, elegance, and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaul is also deeply interested in philosophy and meditation, and he names his wines either in Sanskrit or after the places where the grapes grow. His guiding principle is simple:\u003cbr\u003e\u003cem\u003e“Fresh, fine, elegant, complex wines of exceptional quality — crafted with minimum intervention, where the vineyard and grapes take the leading role.”\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis philosophy may seem simple, but it demands meticulous care in vineyard and cellar, backed by a skilled team able to craft wines that inspire even under unpredictable weather. Today, Castell d’Encus stands among Spain’s most exciting wineries on the global stage.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAppellation:\u003cbr\u003e\u003c\/strong\u003eCosters del Segre DOP\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eCountry of Origin:\u003cbr\u003e\u003c\/strong\u003eCatalonia, Spain\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003cbr\u003e\u003c\/strong\u003eRed\/Rouge (Still)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Variety:\u003cbr\u003e\u003c\/strong\u003eSyrah\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eAlcohol Content:\u003cbr\u003e\u003c\/strong\u003e13%\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVolume:\u003cbr\u003e\u003c\/strong\u003e750mL\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eVinification:\u003cbr\u003e\u003c\/strong\u003eHand picked grapes in small, 10kg cases from the state vineyards. The wine is fermented in different materials such stone fermenting vats, wood tanks and stainless steel tanks. All the wine has gone through malolactic fermentation on 225L oak barrels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e(Robert Parker's rating: 95 points)\u003c\/em\u003e\u003cbr\u003e\u003c\/strong\u003eOne of my favorite Syrahs from Spain has to be the 2014 Thalarn, named after the parish of Tremp in the Pyrenees where the estate is located. It fermented in different vessels, oak foudres, stone lagares and stainless steel vats with malolactic and one year élevage in brand new French oak barrels. It's a cool climate Syrah à la Norhtern Rhône, complex and intense with marked floral and spicy aromas and with a lively palate that shows remarkably fresh, even if the acidity as per the analysis is not that high. It's a slightly warmer and riper than 2013, but sometimes Syrah suffers too much in cold years... This is open and expressive, faintly balsamic, peppery and with a mixture of violets, sour cherries, a touch of smoke. The palate shows good balance and some bittersweet flavors, with very fine tannins, great intensity and length. 15,800 bottles and 50 magnums were bottles in February 2016. \u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sens Wine Cellar","offers":[{"title":"2014","offer_id":48162263924992,"sku":"ESR00179","price":460.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/files\/2026-03-13T130750.176.png?v=1773378602"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/7313\/collections\/1381977_10151914294213459_1302348391_n.jpg?v=1573098723","url":"https:\/\/sens.com.hk\/collections\/castell-dencus\/has-music-video.oembed","provider":"SENS","version":"1.0","type":"link"}