Robert Parker: 94

Tim Atkin: 94

Hudin: 92

James Suckling: 91

Jancis Robinson: 17+

Castell d’Encus Costers del Segre Torres Raul Bobet 2001 1,000 Talarn 12 Bobet

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Castell d’Encus Raul Bobet Ferrer Bobet Sergi Ferrer-Salat Priorat

Quest Raul Bobet

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Bordeaux blend –Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot

10kg

(Robert Parker’s rating: 94 points)
2016 Quest Cabernet SauvignonCabernet Franc Petit Verdot 12 24 (foudre) 5 12 8,200 120

Castell d’Encus is among Spains most visionary estates, founded by Raul Bobet, former head winemaker at Torres. In 2001, seeking wines less affected by climate change, Bobet discovered the remote village of Talarn, 1,000 meters high in the Pyrenees subzone of Costers del Segre.

The altitude brings sharp daynight temperature shifts, giving the wines purity, freshness, and elegance. What sets Castell d’Encus apart is its revival of ancient methods: 12thcentury handcarved stone lagars, once used by monks, now restored for natural fermentation. Today, most wines begin in these historic vats before aging in stainless steel or oak.

Bobets approach is deeply philosophical and sustainable. The wines are crafted with minimal interventionno chemicals, low sulfurand the entire estate is powered by geothermal energy. Many of the wines are named in Sanskrit or after the vineyards where the grapes are grown, reflecting a meditative and sitedriven ethos.

Queststands out as a Bordeaux blend that embodies Bobets spirit of explorationan ongoing challenge to question, to seek essence, and to move closer to truth through wine. It delivers remarkable complexity, layered nuance, and profound harmony on the palate.

Bobets work at Castell d’Encus is complemented by his role at Ferrer Bobet in Priorat, a joint venture with entrepreneur and wine lover Sergi FerrerSalat, where he continues to explore the potential of mountain viticulture

Country of Origin:
Catalonia, Spain

Type:
Red/Rouge (Still)

Grape Varieties:
Bordeaux blend –Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot

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

Tasting Notes:
(Robert Parker’s rating: 94 points)
The 2016 Quest, a blend of Cabernet Sauvignon, Cabernet Franc and Petit Verdot, fermented entirely in their 12th century stone lagares with indigenous yeasts followed by a long levage of 24 months in new barrique and five months in foudre plus 12 more months in bottle. This is anything except rustic: it’s harmonious, balanced and clean, with a mixture of aromatic herbs and berries with a peppery and spicy touch. The palate is medium to full-bodied with very fine tannins and great acidity that provides for a vibrant mouthfeel and a long, tasty finish. 8,200 bottles and 120 magnums.