Castell d’Encus

Costers del Segre may not be so well known to many lovers of Spanish wines, but it is to insiders. The region to the west of Barcelona and Tarragona, not far from the famous Priorat inland, is still a sleeping gem that is just waiting to be kissed awake. Raul Bobet, winemaker at the now highly esteemed Ferret Bobet winery in Priorat and a doctor of oenology, may well have thought the same thing when he visited the highest vineyards in Catalonia and came across an old estate, a former monastery of a Hospitaller order. This awakened a great pioneering spirit in him and in 2001 he decided to produce wine in these lofty heights. On the one hand, he discovered vineyards here with old vines, grape varieties that could produce fantastic wines in this cool climate at 800 to over 1,000 meters above sea level, partly from grape varieties that are completely unusual for Spain, such as Riesling, Sémillon or Pinot Noir, and on the other hand, there were fermentation vats carved in stone by the monks from the 12th century, a unique treasure for producing wine in a rediscovered, traditional way. The estate covers 93 hectares, of which only 29 hectares are planted with vines. This is because the site also includes a forest, which has an important microclimatic influence on the development of the grapes. The parcels are cultivated according to strict ecological guidelines; chemical agents are absolutely taboo. In general, respect for nature and sustainability with the earth's resources play an important role in Raul Bobet's thinking and winemaking. A major concern is to preserve the environment, flora and fauna of this unique landscape around the former monastery for posterity. The old stone vats have of course been joined today by steel tanks and large wooden barrels for fermentation and storage, so that Raul Bobet can respond individually to the wines from each parcel. But the fermentation vessels in which the monks made wine 800 years ago are still at the heart of the business. The portfolio of wines is dazzling and unique: in addition to pure Rieslings, Sauvignon Blancs, Sémillons, Pinot Noirs and Syrahs, a sparkling wine is also produced using the ancestrale method without added dosage from Sauvignon Blanc and Sémillon, a rose from Merlot, and a Bordeaux blend in the classic cuvée of Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot. The wines from Castell d'Encus are causing a stir, but are produced in limited quantities, making them difficult to find in some cases.