Castell d'Encus Quest, Costers del Segre, Spain

安卡莊園探索紅葡萄酒

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An herbal and peppery red Bordeaux blend, the 2018 Quest was produced with Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Merlot that fermented in 12th-century stone lagars, followed by malolactic and 18 months of aging in brand-new French barriques. It's complex, intense and juicy, with round tannins and very peppery sensations on the palate. It has 14% alcohol and a pH of 3.5, with good freshness and acidity. It's still young and lively and should evolve nicely in bottle. 10,500 bottles and 200 magnums produced. It was bottled in March 2020.

The red Bordeaux blend 2017 Quest was produced with Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Merlot and fermented entirely in the 12th-century stone lagars, followed by malolactic and 18 months of aging in brand-new French barriques. Despite the warm and dry year, the wine is only 13.65% alcohol since they are in a cooler zone in the Pyrenees part of Costers del Segre. And the wine does have a cool-climate profile, with great freshness and peppery notes, more classical than the majority of modern Bordeaux with that herbal side. There is nothing creamy about this wine—it's austere and medium-bodied. The tannins are very fine, and there is a bitter twist in the finish. This is amazingly fresh and every bit as good as the best vintages. 4,400 bottles and 100 magnums produced. It was bottled in April 2019.

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 élevage 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. It was bottled in March 2019.

The red 2015 Quest is a blend of Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Merlot that was fermented exclusively in the 12th-century stone lagars they have, followed by malolactic and 18 months aging in brand new French barriques and a further five months in oak foudre. 2015 was a concentrated and powerful vintage. It's a serious, balanced and harmonious red with clear reminiscences of the Bordeaux varieties it has. It's spicy (cracked peppercorns!) and tasty, with balanced flavors, good acidity and medium body, nicely textured. There are even some red fruit notes that denote freshness. 12,400 bottles and 80 magnums were filled in August 2017.

The Bordeaux blend 2014 Quest ferments exclusively in the 12th century stone lagares, small pools craved on the rock on the property, with malolactic in new French barriques where it matured for some 18 months. It's a silky and spicy red that mixes Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Merlot grapes from their estate vineyards planted in 2003. This wine was already bottled when I visited and tasted at the property but the labels were not ready. The nose is very peppery with an herbal twist and classical aromas of cassis and blackberries with a minty touch, very elegant and subtle. The palate is terribly tasty, with ultra-fine tannins and very good, fresh finish driven by dark spices. Some 11,400 bottles were produced.