根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.

Castell d'Encus Taleia Brisat 2018 (RP: 93)

ESW0102

 

 

於Costers del Segre的Pyrenees分區,Raul Bobet於海拔1,000米的Talarn村釀造驚為天人的葡萄酒。產品皆以梵文或以葡萄生長的地方命名。時至今日,大部分酒都於12世紀的石窖中發酵,當大家看見它時便會相信,過程並不是最重要,最重要的是非常出色的結果,因為這是近來最令人振奮的西班牙酒莊。而Raul Bobet也是有份負責Ferrer Bobet酒莊的人,在那裡他與葡萄酒發燒友Sergi Ferrer-Salat合作,展現出1000米高山的獨特風味。

產地:
西班牙-加泰羅尼亞

種類:
Natural Orange Wine(天然橙酒)

葡萄品種:
100% Sauvignon Blanc

釀造:
Taleia 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SO2。2017年開始改變為Taleia Brisat,Brisat在加泰隆尼亞文解作"Skin Contact",用原串葡萄連皮發酵來增加風味,一如Orange Wine的製法。2017年採用Semillon和Sauvignon Blanc,同樣高地石窖原生酵母發酵,稱得上Semillon的無濾過巔峰之作;而2018年稀有地用100% Sauvignon Blanc,味道之細緻和複雜,亦絕對值得品味。

品酒筆記:
(Robert Parker's rating: 95 points)
釀造時葡萄皮(不連莖)經過非常輕力的的壓榨,以避免產生苦澀味。所以浸皮(skin contact)在香氣上影響不多,顏色亦淡。令人驚訝的是,它完全不加亞硫酸鹽,感覺乾淨而精確,沒有任何偏差。非常美味,單寧細緻,受白堊土的影響下而帶淡淡的礦物感。2019年7月裝瓶,限量4,500瓶。

色:稻草般的金黃色。
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。
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。
注意:此酒酸度較高,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。 


Raul Bobet’s groundbreaking wines from the Pyrenees subzone of the Costers del Segre appellation, are produced in the village of Talarn at 1,000 metres altitude. The wines are named with Sanskrit words or after the places where grapes are grown. Nowadays most of the wines are fermented in the 12th century stone lagares from the property. It has to be seen to be believed. However, the process is not the most important thing, what is really important is that the results are superb. These are some of the most exciting new wines throughout Spain. And Bobet, the ex-Torres enquiring mind, is also responsible for the breathtaking Priorats from the Ferrer-Bobet winery, his joint venture with entrepreneur and wine lover Sergi Ferrer-Salat.

Country of Origin:
Spain / Catalonia

Type:
Natural Orange Wine

Grape Varieties:
Sauvignon Blanc

Vinification:
Taleia Brisat 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.

Tasting Notes:
(Robert Parker's rating: 95 points)
The 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.

On the view – Golden straw.
On the nose – Contrast between sorb tree fruits and ripeness, with fine pastry notes and light notes of chamomile.
In the mouth – Silky palate with hints of apricot compote. Long with good freshness and acidity.  After taste is long, fruity and complex.
Comments – 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.



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