世上最強的高山氣泡酒，古法Ancestral Method
瓶中陳年60個月才推出市面 (Aged in bottle for 60 months)
Raul 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。
Taika 是一款獨特的氣泡酒，並非 Cava，也不使用傳統 Cava 或香檳品種，而是以 Semillon 與 Sauvignon Blanc 釀造。
Semillon 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。
Sauvignon 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。
Castell 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。
另外 Raul 喜愛哲學和冥想，他的產品皆以梵文或以葡萄生長的地方命名。他的理念很簡單 :
"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。"
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，需存放於涼爽環境，具備良好陳年潛力。
產地：
西班牙-加泰羅尼亞
種類:
氣泡酒
葡萄品種：
Semillon, Sauvignon Blanc
瓶中陳年 60 個月才推出市面 (Aged in bottle for 60 months)
酒精度：
12%
容量：
750毫升
釀造：
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。
品酒筆記：
(Robert Parker's rating: 90+ points)
2012年的 Taïka 大部分採用 Sauvignon Blanc 釀造，因為釀酒師 Bobet 相信古法 (ancestral method) 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。
Raul 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.
Taïka is a truly distinctive sparkling wine. It is neither Cava nor Champagne, crafted instead from Semillon and Sauvignon Blanc.
At 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.
Sauvignon 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.
Castell 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.
Raul 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:
“Fresh, fine, elegant, complex wines of exceptional quality — crafted with minimum intervention, where the vineyard and grapes take the leading role.”
His 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.
Country of Origin:
Catalonia, Spain
Type:
Sparkling
Grape Varieties:
Semillon, Sauvignon Blanc
Alcohol Content:
12%
Volume:
750mL
Vinification:
Hand 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. Aged in bottle for 60 months.
Tasting Notes:
(Robert Parker's rating: 90+ points)
2012 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.
