於西班牙加泰隆尼亞，比利牛斯山脈分區的Costers del Segre產區，Raul Bobet曾在大名鼎鼎的Torres酒莊擔任主釀酒師，釀酒期間受到啓發，期望可以不受全球温室效應影响下繼續釀出心中最完美的酒。其後Raul Bobet於海拔1,000米高的Talarn村開始他的釀酒大計，無意中發現酒莊旁修道院竟然仍保留了僧侶曾在這裡釀酒的痕跡，包括多個12世紀時以人手開鑿的石窖，自然而然便還原古法釀造方法，起初只用少量葡萄作試驗，後來大部分葡萄也用這石窖發酵，然後再到不銹鋼桶或橡木桶陳年。這數十年來能釀出令飲家驚嘆的葡萄酒全因Raul的不斷努力和精益求精，他年青時是工程學科出身的的，所以他亦設計了可再生能源(地熱能發電)推動整個酒莊的電力，非常環保。另外Raul 喜愛哲學和冥想，他的產品皆以梵文或以葡萄生長的地方命名。他的理念很簡單 :
"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和過度萃取。 我們追求優雅和微妙，但又不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。"
Castell d'Encus 毫無疑問是近來世界舞台上最令人振奮的西班牙酒莊。而Raul Bobet亦是有份負責Ferrer Bobet酒莊的人，在那裡他與葡萄酒發燒友Sergi Ferrer-Salat合作，展現出另一高山Priorat酒的獨特風味。
80% 的酒都於小型的 25 hl 及 6 hl 缸內發酵。20% 的酒在新法國橡木桶發酵，陳年期間有過有少許酒渣攪拌。此酒最少於瓶內陳年5個月。
Raul Bobet’s groundbreaking wines from the Pyrenees subzone of the Costers del Segre appellation, are produced in the village of Talarn at 1,000 metres altitude. The wines are named with Sanskrit words or after the places where grapes are grown. Nowadays most of the wines are fermented in the 12th century stone lagares from the property. It has to be seen to be believed. However, the process is not the most important thing, what is really important is that the results are superb. These are some of the most exciting new wines throughout Spain. And Bobet, the ex-Torres enquiring mind, is also responsible for the breathtaking Priorats from the Ferrer-Bobet winery, his joint venture with entrepreneur and wine lover Sergi Ferrer-Salat.
Country of Origin:
Spain / Catalonia
Sauvignon Blanc, Semillon
80% of the wine was fermented in small, 25hl and 6hl tanks. 20% of the wine was fermented in new French oak barrels with some lees stirring during ageing. This wine was aged in bottle for at least 5 months.
The blend of Sauvignon Blanc with a touch of Semillon, 2014 Taleia, is produced more in the style of a Sancerre than a Bordeaux—despite the blend. The word Taleia means obsession in Sanskrit. This, unlike the Ekam, is bone dry but also has low pH and high acidity. It fermented part in new French barriques, 25-hectoliter stainless steel vats and part in the 12th century stone pools. Forty-five percent of the volume was kept in French oak barrels (hoping it would go through malolactic, but it didn't) and the rest in stainless steel in contact with the lees. The nose of the Sauvignon has a clear herbal twist, with notes of boxwood, some fennel and hints of tomato leaf, all of it in a subtle way, because he doesn't want wines to overpower the senses and wants wine that can be drunk easily. 2014 was also a cold vintage and the wine shows good freshness and a tasty, almost salty finish. 21,157 bottles and 76 magnums. I also tasted the version without added sulphur, which aged exclusively in oak and was taken from the cooler part of the vineyard, and it showed more immediate and intense, with more pungent flavors, more in your face, extraordinarily sharp and focused for a non-sulphured wine.
Music to go with:
Erik Satie - Gymnopédie No. 1