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Thalarn 2018 is an enticing red wine made entirely from the syrah variety, which stands out for fermenting in three different places: natural stone vats, wooden vats, and stainless steel tanks. The combination of the wine resulting from these three fermentations creates a deep red wine with a silky, balanced texture, thanks to its intense freshness. Perfect to enjoy right now or to keep for up to 7 years in a personal cellar.
Consumption features
Serving temperature
Consumption time
General features
Type of wine
Region
Grape variety
100% Syrah
Type of barrel
French oak barrels
Type of bottle
Burgundy Bottle
Barrel aging time
12 months
Capacity (cl)
75
Alcohol content (% vol.)
13
General Information
Thalarn 2018 is an exceptional red wine crafted by Raül Bobet at his Castell d´Encús winery, made exclusively from the syrah variety, sourced from an estate located in the municipality of Talarn, with vineyards situated at around 1000 meters above sea level and cultivated on loamy-calcareous soils with low organic matter content. Its uniqueness is defined by a fermentation process in different materials, such as natural stone vats, wooden casks, and stainless steel tanks. The result is a wine that stands out for its intensity, complexity, and freshness.
Castell d´Encús was founded in 2001 by the winemaker Raül Bobet, the creator of the renowned Ferrer Bobet. It is a personal project located in the Pyrenean area of Pallars Jussà in Lleida, a mountainous region where the vineyards are planted at an altitude close to 1000 meters, making it one of the highest-altitude wineries in Spain. Bobet follows a very clear philosophy regarding wine production, focused on caring for the vineyards and their grapes with passion, dedication, and respect for nature. He does not use any herbicides or pesticides.
This magnificent red wine is produced in the D.O. Costers del Segre. It is manually harvested in small 10 kg boxes, with grapes sourced from the estate itself. At the winery, it undergoes fermentation in these three materials and is subjected to malolactic fermentation for 12 months in French oak barrels. This wine will develop its full complexity in the bottle. It is recommended to decant it to fully appreciate its aromatic and gustatory power. Thalarn 2018 pairs ideally with stews, grilled red meats, meat-based rice dishes, Iberian acorn-fed ham, and sheep cheeses.
Tasting notes
Intense violet red color, bright and with abundant tears.
Complex and intense on the nose, with floral and very spicy notes, hints of white pepper and clove.
On the palate, it has a silky and lively entry, with soft tannins. It recalls cherries and the spicy notes persist. Its flavor is intense, with marked acidity and a long finish.
The winery
Winery
Castell d´Encus was founded in 2001 by Raül Bobet, who sought land in the Catalan Pyrenees to mitigate the effects of climate change on vineyards. It is located in the Pallars Jussà area (Lleida), a predominantly mountainous region.
The altitude of the estate, situated in a mountainous area of the Pallars Jussà region (Lleida), reaches up to 1000 meters above sea level in some parts. It is a location with good sun exposure and surrounded by significant forested areas. Nearby, there is also a historic site consisting of a chapel and ancient grape fermentation presses carved into the stone by the Hospitaller monks in the 12th century.
Out of the 95 hectares of the estate, 23 are planted at high density with a variety of grapes, including cabernet sauvignon, cabernet franc, merlot, pinot noir, syrah, petit verdot, sauvignon blanc, riesling, semillon, and albariño. The rest is preserved as forest.
With a philosophy committed to respecting the environment, no herbicides, insecticides, or chemical products are used, except those permitted in organic farming. Castell d´Encús is also the first winery to use geothermal energy for heat-cold transfer in all its processes, designed to operate by gravity.
Finally, it is worth noting that the harvest is carried out manually in small 10 kg boxes, with grapes sourced exclusively from the estate. Subsequently, the musts are fermented in various materials, such as wooden vats, stainless steel tanks, and natural stone presses.