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

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酒莊。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，展現出1000米高山的獨特風味。

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。 

產地：
西班牙-加泰羅尼亞

種類：
紅葡萄酒

葡萄品種：
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)：
帶草味、蔬菜、覆盆子葉、意大利黑椒、焗製香料、煙燻肉加一點剛熟的紅果與黑果。味道方面，中度酒體，卻沒有常見像粒狀般的單寧，易入口，是一款產於大西洋山脈的出色紅酒。

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)：
香味帶有胡椒及香草混合的香味，加上經典黑加侖子甜酒及黑莓的香，以及少許薄荷的香氣，確實非常優雅而含蓄。入口非常美味，並帶極為舒適的單寧，收結鮮美帶香料感覺。

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

Type:
Red/Rouge (Still)

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

Vinification:
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.