Poäng 9.4/10:

EKAM ESSÈNCIA 2013

Vitt vin

Hand picked grapes in small, 10 kg cases from the estate blocks.We made this wine with the grapes from the vineyard with more
natural acidity and also with a high content of sugar.

3300 bottles of 75 cl. (not produced for 2014 vintage)
Distrikt Costers del Segre
Druvor Riesling
Fyllighet 6
Fruktsyra 9
Sötma 1
Tillverkare Castell d´Encus
Artikelnr CdE107
Lagerstatus
I Lager
Avnjutes mellan 2018 - 2025

Tasting notes

Color Pale green olive

Nose Light notes of hydrocarbons, minerals and citric 

Mouth The acidity of this wine hides the needed residual sugar, giving a glyceric feeling that makes your mouth full all time and develops an important game of flavors all coming from the evolution of a last harvest cold weather Riesling 

After taste Long lasting and full bodied glicering taste 

Comments This wine will develop the cold weather Riesling complexity while aging in the bottle, always well integrated with the high acidity and long glycerin characteristic from botrytis wines.

Per flaska Per låda
Pris
528kr
3170kr
(Antal flaskor / låda: 6)

Här redovisar och presenterar vi kända vinskribenters utlåtande om specifika viner. Utöver dessa lägger vi in en egen kommentar när vi har provat samma vin.

93/100
Guia Penin
94/100
Wine advocate

The origin of Castell d’Encus stems from the impact the location had on Raul Bobet in 2001 while he was looking for land that could reduce the effects of climate change on vineyards around the Catalan Pyrenees.

Castle Encus mission is to obtain high quality wines. So we have planted 23 of the 95ha in the property in high density with varieties such as Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, Syrah, Petit Verdot, Sauvignon Blanc, Riesling, Semillon and Albariño. The rest of the land remains as a forest

The elevation of the property (850-1000 meters), the excellent sun exposure and large wooded area around it, along with its long history make the place look privileged and magical. The estate has an old chapel and fermenting grapes vats carved into the rocks by the monks of the Hospitaller Order (12th century)
The lands are generally calcareous and clay-loam with low organic content, which together with the continental climate and high temperature contrast between day and night, allows us to obtain wines of high quality.
Harvesting is done manually and in small boxes of 10kg only with grapes grown in the estate. The wine is fermented in different materials: wooden vats, stainless steel vats and natural stone. With these three materials wines get very different tones and shades and a great aromatic complexity.

Fermented in stone

Because of its medieval aspect, the farm has a large number of fermenting vats carved in the stone that work by gravity. After passing a few initial tests they are being reused for fermentation of an important part of our both white and red wines.
In the case of our Quest wine the whole fermentation process takes place in these stone vats.

Respect for the environment

Because of our belief in preserving the environment we do not use any herbicide, insecticide or fungicide, except those permitted in organic agriculture.

The winery was the first to use cold/heat transfer processes of geothermal energy in all its processes in an effort to reduce energy consumption and environmental impact. The winery is also designed to function by gravity in all its processes and has the most advanced winemaking technology.

 

ma

Research

The birth of a project is a mixture of different factors. In our case, a dream, the perception of energy and the discovery of something almost idyllic, are concepts that have had much thought. Obviously these reasons have been reinforced by rational elements from personal experience, without which, the dose of intuition could cut short the long route of a estate wine project located in the Lleida Pyrenees.

Castell d’Encus cannot be understood without the concept of research. In fact, the desire to discover , has been the engine that has brought us where we are, in a sort of challenge to fit the different variables that can go into the style of freshness that we seek in our wines , but with complexity and a stamp of personality.

We consider the triangle formed by the climate, soil and grape variety , as a matrix that includes many other parameters. To be careful in the design of experiments and to make the research serious we need to limit the number of tests in order to make progress in those experiments we consider the ” key ” to the definition of our wines .

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