The origin of Castel d’Encus is really a love story – Raül Bobet became enamoured with the spot when in 2001 he was traveling in the region looking for land that would not be as affected by climate change.
Given the high altitude, there are magnificent views and the protected area is heavily wooded, with a Romanic hermitage and several century-old stone ‘gravity’ fermenting vats . This, combined with a clay-loam and calcareous soil, offers the ideal conditions for producing outstanding wines.
In 2004, two partners both aficionados of the world of viticulture – Joaquín Molins Gil and Joaquín Pascuas Medel, joined with Raül Bobet.
In 11th Century, Castel d’Encus, belonged to Count Bernat I. In 1151 the Counts of Arnau Miro & Aurea donated the property to the Order of Hospitalier monks.
During this period vineyards were planted and cisterns for fermentation, using the principles of gravity, were carved out of the rocks – even today these remain in very good condition. The monks remained on the property until at least 1752.
The Castel d’Encus vineyards are in the Pallars Jussà Pyrennes, a mountainous area, at an altitude ranging from 800 to 1,000 metres. They are predominantly south-west facing – well protected from the cold North wind. The coolest areas are planted with our Pinot Noir and Riesling varieties.
The property is about 95 hectares * (235 acres) though a large part of it is forested. 23 hectares (57 acres) have been planted to a high density with 5,500 to 7,700 vines per hectare. In addition to the Pinot Noir and Riesling varieties, Castel d’Encus vineyards are growing Albariño, Sauvignon Blanc y Roussanne, Syrah, Carignan, Grenache noir, Merlot, Cabernet Franc, Cabernet Sauvignon, and Petit Verdot varieties. All have been planted with low yield rootstocks and clones.
As part of our environmental philosophy, we do not use any herbicides, insecticides or fungicides, except those used in organic viticulture.
We will produce a select quantity of bottles, no more than 80,000 bottles, all of which will be ‘Single Estate’ – produced solely with wines from Castel d’Encus.
To maximise energy efficiency, the winery will be the first to use heat exchange equipment with geotermics technology. The winery has been designed to run using gravity on all the grape movements – using the most advanced technology.
Jancis Robinson has been dazzled by Ekam and Taleia, Raül Bobet wines from Costers del Segre. Have a closer look at her article posted on her famous blog.
Quest is now released!!!
Pyrenees. Pallars Jussà
Production Hand picked grapes in small 10kg cases. The wine has been
fermented in different materials such as stone vats, stain steel
tanks and oak tanks. All wine has gone through malolactic
Varieties Cabernet Sauvignon, Cabernet Franc, Petit Verdot,
Bottle # 7200 bottles of 75 cl.
Color Dark red cherries
Nose Complex and intensity with some floral
notes, black berries, thyme and a little of
Mouth Silky entrance, followed by some nerve and
long finish. Fresh fruit flavor with some
spices (clove and pepper)
After taste Intense, high acidity and lasting
Comments This wine will develop all its complexity while
aging in bottle. It’s unfiltered and we recommend decanting
% alcohol 14.3 %
Total Acidity 5.3