Castell d'Encus位於西班牙加泰隆尼亞，比利牛斯山脈分區的Costers del Segre產區，Raul Bobet曾在大名鼎鼎的Torres酒莊擔任主釀酒師，釀酒期間受到啓發，期望可以不受全球温室效應影响下繼續釀出心中最完美的酒。其後Raul Bobet於海拔1,000米高的Talarn村開始他的釀酒大計，無意中發現酒莊旁修道院竟然仍保留了僧侶曾在這裡釀酒的痕跡，包括多個12世紀時以人手開鑿的石窖，自然而然便還原古法釀造方法，起初只用少量葡萄作試驗，後來大部分葡萄也用這石窖發酵，然後再到不銹鋼桶或橡木桶陳年。
這數十年來能釀出令飲家驚嘆的葡萄酒全因Raul的不斷努力和精益求精，他年青時是工程學科出身的的，所以他亦設計了可再生能源(地熱能發電)推動整個酒莊的電力，非常環保。另外Raul 喜愛哲學和冥想，他的產品皆以梵文或以葡萄生長的地方命名。他的理念很簡單 :
"我們希望釀造出風格非常清晰的葡萄酒，以保持新鮮度為支柱，避免過度成熟和過度萃取。 我們追求優雅和微妙，但又不放棄葡萄酒的複雜性和圓潤感。 毫無疑問，從這個意義上說，葡萄發揮主要作用。"
他的理念看似簡單，但實際操作上卻需要在葡萄種植和釀造過程等細節上花上無比的心思和管理能力，幕後亦有著熟練的團隊協助，才可以在不可預料的天氣下仍能釀出喝一口便令人感動的酒。
Castell d'Encus 毫無疑問是近來世界舞台上最令人振奮的西班牙酒莊。而Raul Bobet亦是有份負責Ferrer Bobet酒莊的人，在那裡他與葡萄酒發燒友Sergi Ferrer-Salat合作，展現出另一高山Priorat酒的獨特風味。
此酒因為沒有經過淨化，所以會出現沉澱物。而因為沒有二氧化硫，所以應保存在清涼地方避免不必要演化。酒內酸度令此酒比一般自然葡萄有更強陳年能力，只需把酒保存於適當的條件和溫度下。
"Jhana"原意是一種冥想方式。此酒之所以命名，是因為在比利牛斯山脈地區，人們享受著沉思和自然，這有助於冥想。
釀造Rosé葡萄酒的概念始於想要將Rosé葡萄酒發展至最完整，強調像陳年白葡萄酒一樣的陳年潛力。Rosé葡萄酒最近因使用工業性高產量的葡萄園和整個壓榨發酵過程而聲譽不佳。Jhana挑戰這種看法，保持單寧和精細之間的平衡。Jhana用野生酵母發酵後，在細酒糟中陳釀五個月，以增加風味。
產地：
西班牙 Costers del Segre 超過海拔1000米高於比利牛斯山
種類：
粉紅葡萄酒
葡萄品種：
Merlot 90%, Petit Verdot 10%
釀造：
從酒莊獨家精心挑選人手收割所有葡萄於10kg 的小盒。在法國橡木桶中並陳釀6個月。
品酒筆記：
(Robert Parker's rating: 93 points)
2018 年的Jhana是一款Merlot和Petit Verdot的混釀（2016年開始作實驗）。釀酒師Bobet浸漬葡萄，然後壓榨，做法近似不帶皮發酵的白葡萄酒。木桶中陳年了11個月。酒精度為13.1%，適中，新鮮度非常好。與品牌的白酒非常相似 -- 純淨而優雅，沒有許多桃紅葡萄酒中常見的平庸香氣。質感和味道都令人驚歎，餘韻帶來鹹感，風格跟上乘的白酒一樣。2019年5月裝瓶3,500 瓶。
Raul Bobet’s groundbreaking wines from the Pyrenees subzone of the Costers del Segre appellation, are produced in the village of Talarn at 1,000 meters altitude. The wines are named with Sanskrit words or after the places where grapes are grown. Nowadays most of the wines are fermented in the 12th century stone lagares from the property. It has to be seen to be believed. However, the process is not the most important thing, what is really important is that the results are superb. These are some of the most exciting new wines throughout Spain. And Bobet, the ex-Torres enquiring mind, is also responsible for the breathtaking Priorats from the Ferrer-Bobet winery, his joint venture with entrepreneur and wine lover Sergi Ferrer-Salat.
Jhana refers to a type of meditation. Its name is given because in our Pyrenees area silence and nature are enjoyed, which are conductive to meditation.
The concept of making a Rosé wine starts from wanting to dignify this type of wine to the fullest, emphasizing as in the great white wines, its aging potential. Rosé wines have recently suffered from a poor reputation due to the use of industrial high-yield vineyards and fermentation of the entire pressing, including the saignee fractions. Jhana challenges this perception, maintaining the equilibrium between tannins and finesse. Fermented with wild yeasts, Jhana is aged on fine lees for five months to provide a signature complexity.
Country of Origin:
(Spain)Catalonia, Costers del Segre 1000m altitude on the Pyrenees
Type:
Rosé (Still)
Grape Varieties:
Merlot 90%, Petit Verdot 10%
Vinification:
Manual harvest in small boxes of 10kg coming exclusively from our parcels. Macerated at low temperature and fermented in oak barrels, where it is aged for 6 months.
Tasting Notes:
(Robert Parker's rating: 93 points)
The 2018 Jhana is a new rosé blend of Merlot and Petit Verdot (it has been experimental since 2016). Bobet macerates the grapes that are later pressed, so it's kind of a white wine fermented without skins. The idea is that the wine evolves in bottle toward the profile of a white wine. The wine matured in used barriques for 11 months. It has a moderate 13.1% alcohol and very good freshness. It's already quite similar to the whites here—shy, austere, pure and elegant, without the banal aromas found in many rosés. Like all of these subtle wines, this is all about texture and mouthfeel, which is amazing. It even has the saline twist in the finish. This was produced in the same style of a high-end white. They are currently investigating Garnacha for this wine. 3,500 bottles were filled in May 2019.
