Castell d'Encús Taika 2012 (RP:90+) / 2013 (RP:91-93)



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新酒。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。



Semillon, Sauvignon Blanc

以10kg 人手收成全部酒莊自家葡萄。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份量足夠時便停止,所以酒內沒有加進任何糖分,所有糖分來自葡萄本身。




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:


Grape varieties:
Semillon, Sauvignon Blanc

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.

Tasting Notes:
Light green olive colour. Aromas of minerals, lactic notes from ageing in the bottle and peach. Fine bubbles that are not aggressive. It has complexity with elegance and good acidity. The finish is long with a nice range of flavours. Long after-taste, with a good range of aromas.

This wine will develop in bottle the complexity of cool-climate sparkling wines, becoming more integrated with the ageing process. It should be kept for a year for it to round out in bottle.

Related Items