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Castell d' Encus -SO2 2013 (RP:91)


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Castell d'Encus位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。




Sauvignon Blanc, Semillon

使用 10kg 小型葡萄盒子人手收成,全數是自家葡萄。整批酒是由自然酵母發酵,部分是在石窖(自12世紀開始使用)內發酵,其餘則在法國橡木桶和不鏽鋼缸。




(Robert Parker's rating: 91 points)
2013年新的-SO2之所以有這個名字,皆因它沒有添加硫。它是以白酒Taleia為基礎,主要是Sauvignon Blanc加上少許Semillon,在木桶陳年一年。顏色比Taleia略深,比較多蘋果香。沒有氧化或走味,有一點點蜂蜜味。口感輕盈清新,酸度清脆,給鼻子帶回簡單的味道。限量3,300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 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.

This wine can develop sediment due to the lack of clarification. Due to the lack of sulfites it should be kept in cool conditions to prevent undesired evolutions. Thanks to its acidity it will have a better ageing than the average of natural wines if it is always stored in appropriate conditions and temperatures .

Country of Origin:
Spain / Catalonia

White/Blanc (Still)

Grape Varieties:
Sauvignon Blanc, Semillon

Hand harvested in small 10 kg grape boxes, and produced exclusively from the Estate. The entire wine has been fermented with natural yeast , some of the wine was fermented in stone vats (12th century) and the rest in French oak barrels and stainless steel.

No addition of sulfites or antioxidants.

All the wine has been aged in oak for ten month.

Tasting Notes: 
(Robert Parker's rating: 91 points)
The new 2013 -SO2 has this name because it has no added sulfur. It is a blend base on the Taleia white, mostly Sauvignon Blanc with a little Semillon that aged in oak barrels for one year. The color is very slightly darker than the Taleia and made for a very interesting comparison. There are more apple aromas here, but there's no trace of oxidation or off aromas, only a little honey. The palate is light and refreshing, with sharp acidity and simple flavors that bring back the notes found in the nose. 3,300 bottles.