Castell d'Encus位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。"
他的理念看似簡單，但實際操作上卻需要在葡萄種植和釀造過程等細節上花上無比的心思和管理能力，幕後亦有著熟練的團隊協助，才可以在不可預料的天氣下仍能釀出喝一口便令人感動的酒。
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。
產地：
西班牙-加泰羅尼亞
種類：
甜酒
葡萄品種：
Sauvignon Blanc, Semillon
酒精：
11.9%
釀造：
人手採收，然後立即運送到酒莊。葡萄經重新篩選，並仔細壓榨。用天然酵母發酵，然後在橡木桶中陳釀5年。
品酒筆記：
(Robert Parker's rating: 96 points)
2018年的甜酒Majjan呈現金黃色，混合著磨菇和蜂王漿的香氣，非常迷人。它用晚收的Semillon和Sauvignon Blanc釀造，含有高比例的貴腐葡萄，並在橡木桶中以氧化方式陳釀六年！酒精度為11.9%，pH值為2.9，酸度為7.5公克，未發酵的糖分不少於230公克。它華麗、複雜（有柑橘皮、堅果、咖哩的味道，類似侏羅Jura的味道），醇厚、甜而不膩，新鮮感和酸度令味道昇華。2024年5月，裝了1,500瓶(500mL)。
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 meters 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
Type:
Dessert Wine
Grape Varieties:
Sauvignon Blanc, Semillon
ABC:
11.9%
Vinification:
Once hand-harvested with vineyard selection, they are transported to the winery, re-selected, and carefully pressed. The obtained must ferments with native yeasts and then ages in oak barrels for 6 years.
Tasting Notes:
(Robert Parker's rating: 96 points)
The sweet 2018 Majjan has a golden color and a captivating nose mixing mushrooms and royal jelly aromas. It was produced with Semillon and Sauvignon Blanc that were harvested late and with a high percentage of botrytized grapes and aged in an oxidative way in oak barrels for six years! It has 11.9% alcohol, a pH of 2.9, 7.5 grams of acidity and no less than 230 grams of unfermented sugar per liter of wine. It's showy, complex (notes of tangerine peel, nuts, curry, something Jura-like) and unctuous on the palate, with sweetness but not heaviness, lifted by the freshness and acidity. 1,500 half-liter bottles were filled in May 2024.
