Ancestral Method
60 (Aged in bottle for 60 months)

Raul Bobet Torres RieslingSemillon Pinot Noir

Taika Cava Cava Semillon Sauvignon Blanc

Semillon Costers del Segre Semillon

Sauvignon Blanc 20-30

Castell d’Encus Talarn 12 Raul

Raul :

” “

:

Semillon, Sauvignon Blanc

12%

750

25hL 60

(Robert Parker’s rating: 90+ points)
2012 Taka Sauvignon Blanc Bobet (ancestral method) Semillon 2,300

Raul Bobet, once the chief winemaker at Torres, is a legendary figure in Spanish wine. Driven by concerns about climate change, he chose to plant vineyards at high altitudes in the Pyrenees, producing Riesling, Semillon, and Pinot Noir that showcase a refined side of Spain.

Taka is a truly distinctive sparkling wine. It is neither Cava nor Champagne, crafted instead from Semillon and Sauvignon Blanc.

At 1,000 meters in Costers del Segre, Semillon develops remarkable complexity. Its minerality is unique to the mountains, complemented by cool, dry conditions and sharp diurnal shifts that bring balance, waxy aromas, and depth.

Sauvignon Blanc adds freshness, crisp acidity, and bright fruit. The wine is bone dry, with no added sugar, and its bubbles are exceptionally fine. It shows best after 2030 minutes of aeration.

Castell dEncus lies in Talarn, Catalonia, beside 12thcentury stone cellars carved by monks. Bobet combines these ancient methods with modern techniques, powering the winery sustainably with geothermal energy. His philosophy is to preserve freshness, elegance, and complexity.

Raul is also deeply interested in philosophy and meditation, and he names his wines either in Sanskrit or after the places where the grapes grow. His guiding principle is simple:
Fresh, fine, elegant, complex wines of exceptional quality crafted with minimum intervention, where the vineyard and grapes take the leading role.

His wines often leave a lasting impression, and the estate has become one of Spains most exciting rising stars. Taka is unfiltered, so sediment may appear. With no added sulfur, it should be stored in a cool environment to prevent unwanted evolution, and its acidity gives it excellent aging potential under proper conditions.

Country of Origin:
Catalonia, Spain

Type:
Sparkling

Grape Varieties:
Semillon, Sauvignon Blanc

Alcohol Content:
12%

Volume:
750mL

Vinification:
Hand harvest in small boxes of 10 kg of grapes originated exclusively from the estate. Vinification was produced in small tanks of 25 hl at low temperature. Fermentation was stopped when the wine had the appropriate residual sugar to generate enough CO2 in the bottle so there isnt any sugar added for the bottle fermentation, all the sugar comes from the grapes themselves. Aged in bottle for 60 months.

Tasting Notes:
(Robert Parker’s rating: 90+ points)
2012 Taka was produced with a majority of Sauvignon Blanc, because Bobet believes the ancestral method will diminish the varietal character of the grape and small bubbles, while at the same time there will be less autolysis aromas. It’s bone dry … lowish alcohol and very good acidity. Approximately half of the grapes were Semillon. There are subtle notes of autolysis, yeasts and something mealy, with a sharp palate and some toasty and honeyed flavors … it will be interesting to see how it ages. 2,300 bottles produced.