Castell d' Encus Taleia 2014 (RP:92) / 2013 (RP:92+)

ESW00072A

Vintage
Size

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。

產地:
西班牙

葡萄品種:
Sauvignon Blanc、Semillon

釀造:
80% 的酒都於小型的 25 hl 及 6 hl 缸內發酵。20% 的酒在新法國橡木桶發酵,陳年期間有過有少許酒渣攪拌。此酒最少於瓶內陳年5個月。

品酒筆記:

品嘗Taleia,特別是2013年像聽到大自然的韻律賽美蓉輕輕在杯中發出美妙的樂韻彷如吹竽彈瑟般和諧,礦物感經由舌尖往後延伸像泉流激中石板般清翠,充份展示出大地的紋理和天地融合得井然有序。 

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 nut Sergi Ferrer-Salat.

Country of Origin:
Spain

Grape Varieties:
Sauvignon Blanc, Semillon

Vinification
80% of the wine was fermented in small, 25hl and 6hl tanks. 20% of the wine was fermented in new French oak barrels with some lees stirring during ageing. This wine was aged in bottle for at least 5 months.

Tasting Notes:

The blend of Sauvignon Blanc with a touch of Semillon, 2014 Taleia, is produced more in the style of a Sancerre than a Bordeaux—despite the blend. The word Taleia means obsession in Sanskrit. This, unlike the Ekam, is bone dry but also has low pH and high acidity. It fermented part in new French barriques, 25-hectoliter stainless steel vats and part in the 12th century stone pools. Forty-five percent of the volume was kept in French oak barrels (hoping it would go through malolactic, but it didn't) and the rest in stainless steel in contact with the lees. The nose of the Sauvignon has a clear herbal twist, with notes of boxwood, some fennel and hints of tomato leaf, all of it in a subtle way, because he doesn't want wines to overpower the senses and wants wine that can be drunk easily. 2014 was also a cold vintage and the wine shows good freshness and a tasty, almost salty finish. 21,157 bottles and 76 magnums. I also tasted the version without added sulphur, which aged exclusively in oak and was taken from the cooler part of the vineyard, and it showed more immediate and intense, with more pungent flavors, more in your face, extraordinarily sharp and focused for a non-sulphured wine.



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