Castell Dencus 2012

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Wines grown at high altitude and fermented in

12th century stone vats.

CASTELL DENCUS


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The origin of Castel dEncus is really a love story Ral 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 11th Century, Castell dEncus, 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.

Castell D'Encus DO Costers delSegre


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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 highdensity with 5,500 to 7,700 vines per hectare. In addition to the Pinot

Noir and Riesling varieties, Castell dEncus vineyards are growing

Albario, Sauvignon Blanc and 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.

To maximise energy efficiency, the winery will be the first to use heat

en exchange equipment with geotermics technology. The winery has

bedesigned to run using gravity on all the grape movements using

the most advanced technology.



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Segre


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Careful and selective manual

recolletion in order to use only the

perfect grapes.

as e ncus os ers eSegre


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Outstanding Wines


ll d l


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Ekam 2010, D.O Costers del Segre

Grapes were handpicked in small 10kg cases only from the state vineyards. 30% of the

grapes where picked with noble rot.

Origin

High altitude vineyards in the Spanish Pyrenees, Pallars Juss area.

Grape variety : Riesling and Albario

Technical data

Alcohol content: 12 %PH: 2,9

Total acidity: 8,8

Vinification

Fermented in little 25 hl stain steel tanks at low temperature.

Aged in bottle for at least 6 months.

Tasting notes

Visual: Slight green olive colour

Nose: Hints of minerality, citrus and also some yellow fruits (vines

peaches) as well as orange blossom.

Palate: A good acidity is surrounded by glycerol flavours of botrytis and also hints of fresh and

crispy fruits coming from the cool climate.

Awards: Guia Pein 91 points, Robert Parker: 92 points.



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Taleia 2010, D.O Costers del Segre

Handpicked grapes in small 10kg cases from the estate blocks.

Origin


Grape varieties : Sauvignon Blanc and Semillon

Technical data

Alcohol content: 13,3 %

PH: 3,05 Acidity: 7,8

Vinification

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 aging. This wine was aged in bottle for at

least 5 months.

Tasting notes

Visual: Light green olive

Nose: Mineral notes, fresh chamomile, vanilla and some undergrowth.

Palate: Spice with a well integrated acidity. Long aftertaste, with a variety of fruit notes.

This wine will develop its complexity in bottle.

Thanks to the acidity, it will be an important ageing if it is conserved in good conditions.Awards: Robert Parker 92 points

Castell D'Encus DO Costersdel Segre


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Quest 2009, D.O Costers del Segre

Origin


DO Costers del Segre

Grape variety : Cabernet Sauvignon, Cabernet Franc, Petit Verdot.

Technical data


PH: 3,65Total acidity: 5;3

Vinification

Manual harvest in small 10 kg cases and grapes coming exclusively from the property.

The wine has been fermented in different materials (rock fermenters, Wood barrels,

stainless

steel tanks). 100% of the wine went under malolactic fermentation.

Tasting notes

Visual: Red cherry

Nose: Complex and intense, with a touch of floral aspects, notes of black fruits (blackberry)

and light nuances of vanilla.

Palate: Intense, acidity well expressed and long

The wine will let its entire complex and nice flavours evolve in bottle.



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Thalarn 2010, D.O Costers del Segre

Origin


Grape variety

100% Syrah

Technical data

Alcohol content: 13,5 %PH: 3,60

Total acidity: 5;6

Vinification

Hand picked grapes in small, 10 kg cases from the state vineyards. The wine is fermented

in different materials such stone fermenting vats, wood tanks and stain steel tanks. All the

wine has gone through malolactic fermentation on 225 oak barrels.

Tasting notes

Visual: Red violet

Nose: Intense with a lot of complexity. Flower notes and spices (clave and pepper)

Palate: Silky entrance with nerve. Soft tannins. Fresh fruit finish (cherries) with spice

notes. Alter taste is intense, high acidity and very long.

Awards: Robert parker 95 points



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Acusp 2009

Origin


Grape variety: 100% Pinot Noir

Technical data


PH: 3,65

Total acidity: 5;1

Vinification

Manual harvest in small 10 kg cases and grapes coming exclusively from the property.

Grapes come from the area of la Capalera de la Serralada which are situated around

1000m high. 100% of the wine had the malolactic fermentation in barrels.

Tasting notes

Visual: Red pomegranate fruit

Nose: Floral notes (vines flowers, jasmine) as well as red fruits like strawberry and

raspberry.

Palate: Seductive entry with good acidity and long final.

The wine hasnt been filtered or stabilized so precipitations can be found in it.

Awards: Gua Pein: 91 points( ACUSP 2009)* Robert Parker: 92 points



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Best critics and top wine journalists (Jancis Robinson, Steven

Spurrier, Neil Martin, Jordi Melendo) talk about Encus outstanding

wines:

Jancis Robinson ==> Ekam 2008 I never thought I wouldever be convinced by a Spanish Riesling, but Castell dEncus,Ekam 2008 Costers del Segre has won me over

Steven Spurrier ==> Spurriers World, Decanter, Sept 2011

==> Quest 2008 Rich, smooth black fruit spice and minerals,complex, balanced and very individual. Drink 2012-2018

Neal Martin from Wine Advocate review Castell d'Encus. ==>Thalarn 2010

http://www.caviste.co.uk/blog/2012/05/01/neal-martin-from-wine-advocat

Jordi Melendo ==> El mundo vino.comhttp://elmundovino.elmundo.es/elmundovino/noticia.html?vi_seccion=10
http://www.caviste.co.uk/blog/2012/05/01/neal-martin-from-wine-advocate-review-castell-dencus/http://elmundovino.elmundo.es/elmundovino/noticia.html?vi_seccion=10&vs_fecha=200909&vs_noticia=1252667587http://elmundovino.elmundo.es/elmundovino/noticia.html?vi_seccion=10&vs_fecha=200909&vs_noticia=1252667587http://www.caviste.co.uk/blog/2012/05/01/neal-martin-from-wine-advocate-review-castell-dencus/


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Wines made:

Respecting theEnvironment.

Using just Naturalproducts.

Accurate and manual grapes Collection.

Unique history and innovation combination.

Offering the most Selectedwinesfor the peoples enjoyment.

ENCUS



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THANKS SO MUCH!

Castell Dencus 2012

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