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| Drinking Windows and Values |
| Drinking window: Drink between 2018 and 2022 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 16 notes) - hiding notes with no text | | | Tasted by Shane B on 6/15/2021 & rated 93 points: Consumed over three days refrigerated with a layer of argon between sessions. Opened up steadily suggesting a much longer cellaring potential than other commenters recommended. Dry and creamy mouth-filling grapefruit with herbal and mineral aromas and flavors. Delicious. Second bottle open for a week in the fridge with no argon and improved steadily. Nose became more complex and alluring. Increased score 1 point. (727 views) | | | Tasted by chbeaumont on 11/14/2019 & rated 92 points: Pale gold; crystalline, undertow of petroleum, lemon twist with wet stones; poised, thirst quenching, dry with exquisite ripeness; penetrating finish. At its peak, just signs of flattening out & so best to drink soon. (880 views) | | | Tasted by GonzaloManzaneda on 11/10/2017 & rated 89 points: Color transparente amarillento, poco evolucionado.
Nariz riesling, un toque dulce.
En boca es pura redondez, un toque dulce que sorprende con la añada tan fría, serán los años en botella. Ha perdido esa punzada inicial pero ha ganado en amplitud, redondez, matices...
Brutal, muy bueno. (802 views) | | | Tasted by bacchus of knockholt on 10/16/2016 & rated 88 points: Tasted it blind. Very pale straw, initially not giving much away and certainly not expressive but with a shake it gave green notes such as herbs, gooseberry, lemon rind and grass. Enjoyed this wine but missed the Riesling characteristics. (1758 views) | | | Tasted by kostaslonis on 2/3/2016 & rated 88 points: A small RIesling blind tasting (Oinoscent): The nose is clean, med intensity, lime, pear, some plastic/petrol notes, a few stalk-y nuances but all and all fresh and a bit unsettled still.
In the palate, the wine is dry, with med to high acidity, med+ body and high intensity, underripe fruit notes of pear, pineapple and green apple, med to long finish. It feels so fresh now, needs food.
Very good quality, drink...later (2544 views) | | | Tasted by Papies on 11/14/2015 & rated 90 points: By the glass at The Greenhouse, London
A mostly Riesling with a touch of Albarino very well made. We definitely liked this more this time round (maybe the lack of praise this time round from the sommelier helped). Nice petrolly nose, good acidity. A good 90 (1973 views) | | | Tasted by RussK on 10/10/2015 & rated 91 points: Russk Parker's Matter of Taste at the Moore Bldg. Riesling and Albarino. 91+ (1679 views) | | | Tasted by Papies on 9/5/2015 & rated 89 points: Riesling/Albarino blend and was well hyped up by the sommelier.
Unfortunately we did not like it as much albeit we found it a good wine. First time we come across this blend and not sure if it was that or the way it was made but it lacked a bit of fluidity. Not sure what to say more. An 88-89 wine for us. (1858 views) | | | Tasted by dustbuddy on 2/3/2015 & rated 87 points: Tasted via coravin. Not especially inspiring at the moment. Lemon sherbert into a powerfully acidic finish. A slightly furry mouthfeel as well. Not sure what to make of it! (1321 views) | | | Tasted by Omar Khayyam on 10/12/2014 & rated 87 points: Very well made riesling, surprised to find it in Spain. Very fruit driven at this stage, tropical, but dry and with good freshness. (1024 views) |
| Castell d’Encús Producer websiteWhite Blend"White blend" means the wine is made from a blend of two or more different white varieties - or in some cases a blend of pink or red varieties that are vinified white, ie. without any skin contact.
A blend of Antao, Arinto, Rouperio. Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.Catalunya Map on weinlagen-infoCosters del SegreCosters del Segre encompasses several subzones in inland Catalonia. They all share a location along the river Segre, largely calcareous soils and a relatively continental climate with still some mediterranean influence. The DO was created in 1988 with a strong influence of the large producer Raïmat. A large number of varieties, both Spanish and international is covered by this DO. |
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