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Castell d' Encus Taika 2016 (RP: 94)


古法Ancestral Method
瓶中陳年60個月(Aged in bottle for 60 months)

Raul Bobet是傳奇人物亦是西班牙前Torres的幕後主腦他所創造的世界和對西班牙酒界的影響是前所未見的他對全球溫室效應的擔憂亦令很多人也仿效他上高山栽種但他的RieslingSemillon 和Pinot Noir至今仍是會令人眼界大開將西班牙精彩的另一面表現出來。

Taika是獨一無二的當它到我們手上的時候確實很難歸類它不算是Cava,葡萄也一丁點沒有碰到傳統Cava品種或香檳種類,而是在波爾多或獵人谷發揚光大的的Semillon和Sauvignon Blanc。Semillon在Costers del Segre的庇庫牛斯山千米上變得非常複雜,礦物感並不是海洋派的專利,山中的礦物樣獨當一面,涼快乾爽晝夜溫差對Semillon的酸度平衡,成熟果香和蜂蠟般的珍貴氣息的發展有極佳的貢獻,唯一要擔心遲來的寒流,霜降和動物侵襲農作物,但在山中居住這也是平常事。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。

This is serious stuff made by the legendary Raul Bobet from Spain, it is hard to come by these days. The Semillon gives the cool climate complexity and body, mineral, honey, bee wax, stone fruits, where the Sauvignon Blanc gives the zesty, passionfruit, cut grass and crispiness. A perfect blend of the two with grape fermented its sugar by itself so no dosage is added, elevage further like top Champagnes with extremely fine bubbles. A truely remarkable and unique sparkling wine from North Eastern Spain that can age and also be enjoy now with a bit of aeration. 

於西班牙加泰隆尼亞,比利牛斯山脈分區的Costers del Segre產區,Raul Bobet曾在大名鼎鼎的Torres酒莊擔任主釀酒師,釀酒期間受到啓發,期望可以不受全球温室效應影响下繼續釀出心中最完美的酒其後Raul Bobet於海拔1,000米高的Talarn村開始他的釀酒大計,無意中發現酒莊旁修道院竟然仍保留了僧侶曾在這裡釀酒的痕跡,包括多個12世紀時以人手開鑿的石窖,自然而然便還原古法釀造方法,起初只用少量葡萄作試驗,後來大部分葡萄也用這石窖發酵,然後再到不銹鋼桶或橡木桶陳年這數十年來能釀出令飲家驚嘆的葡萄酒全因Raul的不斷努力和精益求精,他年青時是工程學科出身的的,所以他亦設計了可再生能源(地熱能發電)推動整個酒莊的電力,非常環保。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。"


Castell 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,展現出另一高山Priorat酒的獨特風味。




50% Semillon, 50% Sauvignon Blanc


(Robert Parker's rating: 94 points)
2016 Taika用Sauvignon Blanc及Semillon以古法混釀,部分在木桶發酵。這酒微妙、複雜、乾淨,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。精確細緻,Bobet的經典之作。限量 3,200 瓶。

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 lagars 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


Grape varieties:
Semillon, Sauvignon Blanc

Hand harvest in small boxes of 10 kg of grapes originated exclusively from the estate. Using the ancestral method (without adding sugar at the end of fermentation), all the sugar comes from the grapes themselves. Taïka will remain in the cellar for 5 years.

Tasting Notes:
(Robert Parker's rating: 94 points)

The ancestral sparkling white 2016 Taïka was produced with blend of Sauvignon Blanc and Semillon that partially fermented in oak barrels. The 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.