Poäng 92/100:

Taleia 2017

Vitt vin från Costers del Segre Spanien

Hand harvested in small boxes of 10 kg from our estate grapes.Some of the wine was fermented in new French oak barrels, with a period of aging on its lees. The rest of the wine has been produced in small 25 and 6 Hl stainless steel vats. After bottling the wine ages during for 9 months.
Distrikt Costers del Segre
Druvor Sauvignon Blanc, Semillon
Årgång 2017
Fyllighet 6
Fruktsyra 9
Sötma 1
Tillverkare Castell d´Encus
Artikelnr CdE105
Lagerstatus 18
I Lager
Avnjutes mellan 2018 - 2022

Tasting notes:

On the view- very pale yellow
On the nose – complex, notes of boxwood, apricot and light vanilla notes, with spicy background
In the mouth – Light undergrowth, fat and very long end with a sharp and elegant acidity
Aftertaste – Long and varietal
Comments – This wine will develop a significant complexity in bottle. Thanks to its acidity it will have a very good aging, as long as it’s kept in proper temperatures

Per flaska Per låda
Pris
331kr
1984kr
(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.

92/100
Guia Penin
92/100
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.

 

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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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Finca2

Castell d’Encús - A cellar with a particular history

The origin of Castell d’Encus stems from the impact the location had on the winemaker Raul Bobet, while he was looking for land, in 2001 that could reduce the effects of climate change on vineyards around the Catalan Pyrenees. In 2004 Joaquim Molins Gil was annexed to the project.

The winery was designed to work by gravity in all processes, and has the most advanced winemaking technology. They planted 23 of the 95 hectars 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 intention is to produce a limited number of bottles (6000 cases or less) exclusively from the fruit of our vineyards. Due to our respect for the environment we are not using any herbicide, insecticide or fungicide, except those permitted in organic farming.

With wineyards at 3,900f feet and the elevation of the property, the excellent sun exposure and large wooded area around it, along with its long history make the place look privileged and magical. 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.

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