Castell d'Encus Taleia 2015 Front Label
Castell d'Encus Taleia 2015 Front LabelCastell d'Encus Taleia 2015  Front Bottle Shot

Castell d'Encus Taleia 2015

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    An interesting take on the classic Bordeaux blend of Sauvignon Blanc and Semillon, the Taleia from Raül Bobet’s project in the far reaches of the Costers del Segre is far from an imitation of Graves. First of all one look at the stunning vistas from his vineyard at 1000m meters above sea level dispels any notion of the gentle, bucolic and gravelly landscape of Bordeaux. Secondly the chalky soils that Raül chose to plant his Sauvignon Blanc and Semillon is more similar to Sancerre than Graves. The wine is fermented in a combination of new French oak, tanks and stone lagars with indigenous yeasts so the resulting wine is relentlessly mineral but with an added depth and richness on the palate.

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    Castell d'Encus

    Castell d'Encus

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    Castell d'Encus, Spain
    Castell d'Encus Costers Del Segre Winery Image
    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.”

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    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.

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    ESLEC6274_2015 Item# 516038

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