Castell d’encus and Raul Bobet

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

Raul Bobet, Co-owner, great oenologist (probably one of the greatest in Spain and Catalunia…) Established in 2001, Castell D’Encus is at 1000M high, 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, 12th century, and they left their vats behind. Effectively, as it has been seen in other places (such as la Rioja.) monks have carved into to rock some fermented 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, exclusively natural yeasts) that reflect the landscape they are from.

Raul Bobet Wines

Taika

Methode Ancestrale – Sauvignon Blanc/Semillon. According to Raul Bobet, most cava producers are relying principally on autolisis. With taika it is not the case, unusual and complex.

Ekam

A Sankrit name for this blend of Riesling and Albariño. Always elegant and delicate, with crisp acidity and persistent, complex, light bodied. We had a few”older” bottles from the earliest vintages and this wine 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 flavours. 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 White produced from Sauvignon and Semillon. As always, natural yeasts are used in order to avoid too much intensity, and in order to get a more subtle wine. As a general rule, it is partially in Wood (50%), Stainless Steel and around 30% outside in the Stone vats.

Taleia S02

Also exist with no added sulfur. Generally speaking (or writing..) Raul B. use very Little sulphur in castle d’Encus, as all the wines have naturally a low PH, they do not need much sulphur.

Acusp

100% Pinot Noir, planting Pinot Noir in new wine región is a huge challenge. Its home place is now seen as the mecca of “Terroir”…This exquisite Pinot Noir is floral, light bodied not over extracted, a dash of oak for complexity. Some fine and very discreet tannins. A text book Pinot Noir from a Cool Climate. It take its name from the mountain where it is planted. (La Serra Acusp)
This is the perfect wine to give in a blind tasting!

Thalarn

100% Syrah.Again a tremendous change, if you are usually drinking shiraz from Barrossa Valley, Heathcote or Spain, then this will offer you completely different experience. Not jammy, not overwhelmming…well, fresh, spicy with some finely grained tannins, lively, violets and a touch of liquorice. Long finish and probably needs to be aged before we can understand its full potential.

Quest

100% fermented in Lagares outside (Stone Vats) as maintained by Raul B. using Lagares doesn’t make the wine better, it makes it different. This a bordeaux blend. Cabernet Sauvignon, C. Franc, Merlot and Petit Verdot. One more time, 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 that has been released was 2008, so it is clearly a new Project!! The style of the wines of Castell D’Encus are completely apart from the rest of the Iberic península, but as is the climate and all the choices that are made. If they are desiged for one thing, i would say food friendly, ans a the ultimate proof of their high-standard. Many 3 Stars Michelin restaurants do carry their wines on their wine-list, such as celler de Can Roca, Mugaritz , Etxebarri, Abac, Lasarte…
So if you do not know them, it’s not too late you still can contact us!