Castell d'Encus: Ekam Essencia 2020

Name: Ekam Essencia
Brand: Castell d'Encus
SKU: 60185H
Price: 49.9 EUR
Availability: InStock

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96–97

100

2: Riesling 100%

5: weiß, süss; 10,5% Vol.; Trinkreife: 2023–2037; Verpackt in: 6er

9: leicht süss; fruchtbetont; exotisch & aromatisch

3: Lobenberg: 96–97/100; Parker zu 2019: 93+/100

6: Spanien, Costers del Segre

7: Allergene: Sulfite, Abfüllerinformation
Abfüller / Importeur: Castell d'Encus, Ctra. Tremp a Santa Engracia, km 5, 25630 Talarn, Lleida, Spain

Parker zu 2019 über: Ekam Essencia

-- Parker zu 2019: The medium sweet white 2019 Ekam Essencia has 10.5% alcohol, a pH of 2.82 and 8.5 grams of acidity balanced by 30 grams of residual sugar, so a little in the style of a delicate Riesling Kabinett. It has a tender and gentle mouthfeel and is nicely balanced, delicate and ethereal, like dancing on your tongue. Funnily enough, the nose has a marine/saline twist that I find quite unusual and which gives it a different personality than most sweet wines. It was bottled after 10 months in tank with the lees. 1,500 bottles were filled in July 2020. 93+/100

Weingut über: Ekam Essencia

-- Weingut: Hand picked grapes in small, 10 kg cases from the estate blocks. We make this wine with the grapes from the Riesling vineyard with more natural acidity and also with a high content of sugar. Light straw yellow. Intense, with subtle notes of elegant kerosene, and fresh grapefruit and lavender flowers. Quite vertical entry, showing a very good balance between its elegant acidity and residual sugar. This wine will develop in the bottle all the complexity of cold weather Rieslings, always followed by an integrated acidity. “Using barely botrytised grapes from selected parcels permits Ekam “Essencia” to reach the perfect balance of sweetness and acidity. This very long lasting wine is an expression of Riesling purity, with ageing potential above 20 years”.

Mein Winzer

Castell d’Encus

Raül Bobet, ebenfalls Winemaker des Priorat-Weingutes Ferrer Bobet, war auf der Suche nach einem geeigneten Terroir, um den Auswirkungen des Klimawandels ausweichen zu können. Im Jahr 2001 fand er mit dem ehemaligen Kloster Castell d’Encus auf rund 1.000 Metern Höhe genau den richtigen Ort.

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