Castell D’Encus(850m-1300m)
DO Costers de Segre
Pallars Jussa

Raul Bobet is Co-owner of Castell d’Encus and Ferrer-Bobet (Priorat), a great oenologist  (one of the greatest in Spain and Catalunia…), and a visionary…
Established in 2001, Castell D’Encus is at 1000 meters above sea level, in the northern part of DO Costers del Segre, in the Pallars Jussà. An isolated and quiet place, ideal for hermits! Actually monks were growing vines in the past, in the 12th century, and they left a little “souvenir” behind : vats fermenter (Lagares). Effectively, as it has been seen in other places (such as la Rioja.) monks have carved into the rock some vats! And Raul Bobet uses them every year. As a matter of fact, its red wine QUEST is entirely fermented outside in “lagares” (Stone vats).
Raul Bobet has launched this Project in order to escape from the dramatic effects of global warming, but not solely! He was, obviously, looking for the perfect place to plant a brand new vineyards, where the climate condition would be perfect for growing top notch wine-producing grapes. The challenge is to produce some elegant and long aging wines (no over extraction and using exclusively natural yeasts).

TAIKA – Methode Ancestrale – Sauvignon Blanc/Semillon. A truly fascinating bubbly, unusual, delicate and complex. Very challenging in blind tasting.

EKAM, a Sankrit name for this blend of Riesling and Albariño. Always elegant and delicate, but persistent with a crisp acidity. Complex and light bodied. We had a few”older” bottles from the earliest vintages and EKAM ages beautifully. So yes, it is enjoyable now but it is also a good keeper. Perfect for any cellar!!

EKAM (ESENCIA) – is a spatlese-style Riesling. In a traditional mosel style. With delicate Kerosen aromas with some citrussy and honeyed flavors. High acidity and some seducing residual sugar. It will age with grace. Just 1400 bottles produced.

TALEIA, means obsession in catalán, Raul B. definate himself as such! Also a wine produced from Sauvignon and Semillon (Taïka). As always, natural yeasts are used in order to avoid too much intensity in order to achieve a subtle wine. Taleia is, usually, partially fermented in wood (50%), Stainless Steel and around 30% outside in the Stone vats.

TALEIA S02 – No added sulphur. Generally speaking Raul B. uses very little sulphur, as all the wines have naturally a low PH, they don’t need to be heavily protected.

ACUSP – 100% Pinot Noir, planting Pinot Noir in a new wine región is a huge challenge. Its home-place, Burgundy, is now seen as the mecca of “Terroir”…
This exquisite Pinot Noir is floral, light bodied not over extracted with a gentle dash of new oak for complexity. you will also find some fine and very discreet tannins. A text-book Pinot Noir from a Cool Climate. It takes its name from the mountain range that dominate the vineyard. (La Serra Acusp).

THALARN – 100% Syrah. Again a tremendous surprise, if you are usually drinking shiraz from Barrossa Valley, Heathcote or Toledo in Spain. So you must be sure that this drop will offer you a completely different experience. It is not jammy, not overwhelming, not in your face…Well, it is a rather fresh and spicy wine with some finely grained tannins with a lively mouthfeel. It often offers violets with a touch of liquorice. The finish is long, although it deserves to be aged, at least 4/5 years, in order to deliver its full potential.

QUEST . 100% fermented in Lagares (Stone Vats). As maintained by Raul B. himself using lagares doesn’t make the wine better, it makes it different. This a bordeaux blend : Cabernet Sauvignon, C. Franc, Merlot and Petit Verdot. Again, this is a perfect wine to suggest for blind tastings. Quest has also the potential to age, it is aged 15 months in oak.

The First vintage has been released in 2008, so it is clearly a new Project!! The style of the wine are a world apart from the rest of the Iberic península, but we could say the same about the local climate and all the choices that are made. If they are designed for one thing, I would say, straightaway, Gastronomy or food-friendly. The ultimate proof of their high-standard would be that many 3 Stars Michelin restaurants do carry their wines on their wine-list, such as celler de Can Roca, Mugaritz , Etxebarri, Abac, Lasarte…

Do not hesitate to contact us, if you are interested to acquire some!