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Castell d'Encus Quest 2011

Bordeaux Red Blends from Spain
    0% ABV
    • RP93
    • RP92
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    0% ABV

    Winemaker Notes

    Cherry red in the glass with a wonderfully complex nose of fresh flowers, notes of black fruit and thyme with slight hints of vanilla. The entry is silky with fresh fruit flavors and a lively finish.

    Blend: 70% Cabernet Sauvignon, 15% Cabernet Franc, 12% Petit Verdot and 3% Merlot

    Critical Acclaim

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    Castell d'Encus

    Castell d'Encus

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    Castell d'Encus, Spain
    Image of winery
    It seems that we have a cult wine that no one knows about, well at least no one outside of Spain that is. In 2001 Raul Bobet headed up into the Catalan Pyrenees in search for land that would be protected from the increasing temperatures common in the more established DOs in Catalunya. While exploring this alpine terrain he discovered evidence of ancient winemaking in the form of stone lagars carved into the very bedrock a few kilometers outside the small town of Talarn. Taking this as a sign, he chose this spot to be the location of what would become Castell d’Encus.

    At 1000 meters in altitude, farming at Castell d’Encus is an interesting proposition. Surrounded by mountains, the site is prone to snow, frost, and attacks by ravenous birds so extensive steps must be taken to protect the vines and fruit from the depredations of nature. As is the case with other regions where the vines struggle to thrive, the finished wines benefit from the suffering. Despite the youthfulness of the vineyards, the finished wines are remarkably complex and nuanced, and show the potential of moving back to places long abandoned. Because the climate is so extreme Raul has selected more northerly varieties to cultivate: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Syrah, Pinot Noir, Sauvignon Blanc, Semillon, Riesling and Albarino. What indigenous varieties were planted up here so long ago, will never be known, it seems that he’s doing just fine with these – as recently remarked by Luis Guiterrez, “These are some of the most exciting new wines throughout Spain.”

    Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.

    Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache). Rioja also produces rich, nutty whites from the local Viura grape.

    Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.

    Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez.

    Bordeaux Blends

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    One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

    In the Glass

    Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

    Perfect Pairings

    Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

    Sommelier Secret

    While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

    SWS360740_2011 Item# 142108