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Castell d' Encus Thalarn 2011 (1.5L) / 2013 (RP:93) /2014 (RP:95)



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。





人手收割,使用小型 10kg 盒子。葡萄酒於不同質料器皿發酵,包括石窖、木缸和不鏽鋼缸。所有酒均在225L小型木桶內經過蘋果酸-乳酸二次發酵。

香氣濃郁、複雜,以花香開頭,並混合丁香和胡椒的香料味。 入口柔滑,單寧柔和,新鮮水果和香料層層疊疊。酸度活潑,餘韻悠長。

(Robert Parker's rating: 93 points)
我這年最喜歡的西班牙Syrah之一是2013年的Thalarn,它以酒莊所在村莊的名字命名。在石窖(源自12 世紀!)、橡木桶和不銹鋼罐中發酵,然後轉移到新的法國橡木桶中進行蘋果酸乳酸發酵等。 沒有橡木味,相比之下草本香氣更濃鬱。起初,聞到一些動物的香氣、淡淡的皮革味和一絲蛋彩畫的味道。隨著時間的推移,在酒杯中逐漸形成了草菜味。同時,它礦物感十足。 中等酒體,單寧細膩,酸度良好,餘韻悠長…出產了19,600瓶。

(Robert Parker's rating: 95 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 Variety:

Hand picked grapes in small, 10kg cases from the state vineyards. The wine is fermented in different materials such stone fermenting vats, wood tanks and stainless steel tanks. All the wine has gone through malolactic fermentation on 225L oak barrels.

Tasting Notes:
Vintage 2011
This wine shows a complex and intense bouquet starting with floral notes and blending with spicy notes of clove and pepper . The entry is silky with soft tannins and layers of fresh fruit and spice. The finish is lively with acidity and long.

Vintage 2013
(Robert Parker's rating: 93 points)
One of the most expressive Syrahs from Spain, the 2013 Thalarn carries the name of the village where the winery is located. It was fermented in stone lagares (from the 12th century!), oak vats and stainless steel tanks and then transferred to new French oak barrels for malolactic and 11 months élevage. The nose does not show the oak, as the herbal character is stronger. At first I got some animal aromas, faint leather and a touch of tempera paint that developed strong medicinal notes with time in the glass. At the same time it's quite a mineral, stony wine. The palate is medium-bodied, with a very fine texture and polished tannins, good acidity and length. It is still quite young and undeveloped so is in need of some time in bottle...19,600 bottles produced.

Vintage 2014
(Robert Parker's rating: 95 points)
One of my favorite Syrahs from Spain has to be the 2014 Thalarn, named after the parish of Tremp in the Pyrenees where the estate is located. It fermented in different vessels, oak foudres, stone lagares and stainless steel vats with malolactic and one year élevage in brand new French oak barrels. It's a cool climate Syrah à la Norhtern Rhône, complex and intense with marked floral and spicy aromas and with a lively palate that shows remarkably fresh, even if the acidity as per the analysis is not that high. It's a slightly warmer and riper than 2013, but sometimes Syrah suffers too much in cold years... This is open and expressive, faintly balsamic, peppery and with a mixture of violets, sour cherries, a touch of smoke. The palate shows good balance and some bittersweet flavors, with very fine tannins, great intensity and length. 15,800 bottles and 50 magnums were bottles in February 2016.