安卡庄园塔利亚干白葡萄酒2010（名庄）

“The 2010 Taleia is a blend of Sauvignon Blanc and Semillon fermented in oak, stainless steel and gravity rock vessels then aged in 40% new French oak. It has a crisp nose of dew-speckled green apples, lime and grass clippings that is taut and well-defined. The palate is crisp and grassy on the entry with razor-sharp acidity and a fine citric finish with lime zest, citrus lemon and a touch of fresh pear. This is an excellent white Costers del Segre. Drink now-2017.

It was a long, long drive to visit Castell d’Encus, located in the foothills of the Pyrenees at almost 1,000 metres altitude at the end of a never-ending winding lane that should be sign-posted “middle of nowhere.” It was 10:45 p.m. when we finally arrived in the pitch black. Winemaker, former director of Torres and partner in Priorat’s “Ferrer-Bobet,” Raul Bobet came to greet me. It had been a long day. I was knackered. My palate was asking where the hell dinner had gone? Fortunately, my palate was about to taste a portfolio of extremely accomplished, delicious, intellectually satisfying wines that formed one of the highlights of my trip. This is an example of extreme, obsessive winemaking, Raul often asking himself what the hell he was doing. What inspired him was the chance discovery of “rock fermenters.” These are medieval vessels carved into the stone that must have been used by the local monks. They were using gravity long before the Bordelais were crowing about it. Raul has trialled these fermenters and is now beginning to ferment his entire portfolio in them. It gives a new meaning to the word: “minerality.” (Check the winery’s website to see the fermenters: www.encuseng.weebly.com) ”

—— Neal Martin

品饮贴士
年份：2010
“醉”佳品尝温度：6-8℃