Acusp 2010 is made from Pinot Noir 100%. Hand harvested. Malolactic fermentation in cask. Vineyards under high density planting at the top of a hill located at an altitude of 1000m.
Tasting notes: Dark red cherry colour. On nose, persistent floral and spicy scents with a touch of red berries, cocoa and vanilla. On palate, silky, good acidity and long final.
What the critics say...
Robert Parker: 92 points(01/04/2012)
The 2010 Acusp is a Pinot Noir cultivated at 1,000 metres and fermented in small stainless steel vessels with malolactic in oak, where it is aged for 10 months (50% new). It has a deep ruby colour. The nose is well-defined with crisp blackberry and raspberry fruit with hints of limestone and pressed flowers. The palate is medium-bodied with tensile tannins. This is a tightly coiled Pinot Noir reminiscent of a Cote de Beaune with a crisp, peppery, mineral-rich finish. It should age extremely well and is an impressive execution of the variety. Drink now 2020+.
Pairing: Aged Cheese, Game Animals, Grilled Red Meats, Legume, Roasts, Stews.
The Castell d'Encus vineyards are in the Pallars Jussà Pyrennes, a mountainous area, at an altitude ranging from 800 to 1000 metres.
The origin of Castell d'Encus is really a love story - Raül Bobet became enamoured with the spot when in 2001 he was traveling in the region looking for... land that would not be as affected by climate change.
23 hectares have been planted to a high density with 5500 to 7700 vine per hectare. In addition to the Pinot Noir and Riesling varieties, Castell d'Encus vineyards are growing Albariño, Sauvignon Blanc, Syrah, Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot varietiess.
The do not use any herbicides, insecticides or fungicides, except those used in organic viticulture.
Alcohol abuse can be dangerous.
