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Castell d' Encus Quest 2011 (RP:91) / 2016 (RP:94)



Castell d'Encus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。


Raul Bobet又一傑作,堅持常做一支具風土和深度的波爾多Blend,Quest是”每天也在疑問自己”,是一套哲學思想,從不斷問為什麼而令自己更接近事物本質和真理,這是Raul挑戰自己的作品。石窖發酵,原生酵母,地心吸力引酒,層次變化多端,具深度,口感非常整合。 



Bordeaux blend - Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot

釀造:人手收割,以 10kg 的小盒盛載,所有葡萄皆是來自酒莊之內。此酒由不同器皿發酵,包括石窖、木桶。


2011年 (Robert Parker's rating: 91 points)

2013年 (Robert Parker's rating: 94 points)
草本香料香氣,混合橡木、各種莓果和草藥的背景。 口感呈現出波爾多品種的優雅單寧,清澈的大西洋風味(有別於其他年份的地中海風味),具有良好的酸度和非凡的長度。 緊縮、平衡、優雅,絕不浮誇。

2014年 (Robert Parker's rating: 93 points)

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 meters 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:
Spain / Catalonia

Red/Rouge (Still)

Grape Varieties:
Bordeaux blend - Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot

Manual harvest in small 10 kg cases and grapes coming exclusively from the property. The wine has been fermented in different materials (rock fermenters, Wood barrels). 100% of the wine went under malolactic fermentation.

Tasting Notes:
2011 Vintage (Robert Parker's rating: 91 points)
The nose is dominated by grassy, herbaceous notes of raspberry leaves, Italian pepper, baking spices, earth, hints of smoked meat and a core of terse, just ripe red and black fruit. The palate is medium-bodied, without the grainy tannins so common in these type of blends, with a buttery texture which makes it deceivably easy to drink. A great Atlantic, mountain red. 

2013 Vintage (Robert Parker's rating: 94 points)
The dominant aromas are herbal, very spicy, with the oak in the background and a mixture of different berries and herbs. The palate shows the elegant tannins of the Bordeaux varieties, a clear Atlantic accent (it had some Mediterranean touches in other vintages) with good acidity and a remarkable length. There are austerity and balance here indicating that this is not a showy wine by any means. It has subtle elegance and it should age in bottle for a long time.

2014 Vintage (Robert Parker's rating: 93 points)
It's a silky and spicy red that mixes Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Merlot grapes from their estate vineyards planted in 2003. The nose is very peppery with an herbal twist and classical aromas of cassis and blackberries with a minty touch, very elegant and subtle. The palate is terribly tasty, with ultra-fine tannins and very good, fresh finish driven by dark spices.

2016 Vintage (Robert Parker's rating: 94 points)
This is anything except rustic: it's harmonious, balanced and clean, with a mixture of aromatic herbs and berries with a peppery and spicy touch. The palate is medium to full-bodied with very fine tannins and great acidity that provides for a vibrant mouthfeel and a long, tasty finish.