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$43
Castell d’Encús grows Sauvignon Blanc and Semillon at a thousand metres in the Pyrenees of Lleida, and ferments part of Taleia in 12th century stone vats. Barrel and lees ageing build a textured white with white peach, elderflower and a savoury depth.
In stock
Description
Castell d'Encús farms high vineyards in the Pyrenees of Lleida, in D.O. Costers del Segre, and Taleia blends Sauvignon Blanc with Semillon in the manner of white Bordeaux. The vines sit at around a thousand metres, an extreme altitude for Spain where cold nights and a long, slow ripening preserve acidity and lift the aromatics of both grapes. The winemaking is unusual: part of the fermentation runs in the estate's 12th century monastic stone vats carved into the rock, with the rest in new oak barrels and small stainless steel tanks, and the wine then rests on its lees. That lees ageing, combined with the barrel fraction, gives the blend a broad, creamy texture and a savoury complexity through mannoprotein release, while the new oak adds a measured spice and a slow oxygen exchange that rounds the palate. The wine is bright straw gold. The nose shows white peach and citrus peel from the Sauvignon, elderflower and a waxy, lanolin depth from the Semillon, with dried herbs and a light vanilla. The palate is dry and layered, the mountain acidity holding the texture through a long, mineral finish. Serve at 10 to 12 degrees in a full glass.
Additional information
Suits grilled white fish, roast chicken and pork, where its texture and structure meet richer sauces. The savoury, waxy depth also pairs with hard, nutty cheeses such as aged Comté.
