93 Points Robert Parker's Wine Advocate
"A straight Riesling with a pinch of Albariño, the 2013 Ekam was fermented in small stainless vats with indigenous yeasts in a cold vintage when the grapes developed some botrytis. The wine was kept in contact with the lees in stainless steel vats for nine months. This one is clearly suffering from the bottling and still has plenty of notes derived from the sulfur, under which seems to be the telltale aromas of lime, white flowers and a subdued minerality. The palate feels very young with plenty of baby fat to be burned in bottle, but precise and fresh, with the acidity lifting the finish and leaving a clean, fresh sensation in the palate. It has more complexity than the 2013 Taleia. 4,631bottles produced."
92 points Vinous
(90% riesling and 10% albarino; fermented in a combination of ancient stone lagars and stainless steel tanks, then aged in steel): Pale yellow. Vibrant aromas of lemon pith, white flowers and minerals, with a bright mineral topnote gaining strength in the glass. Dry and nervy on the palate, offering taut citrus and orchard fruit flavors and a hint of ginger. Closes dry and stony, with excellent clarity and cling.
Vinous Reverie Notes
It seems that we have a cult wine that no one knows about, well at least no one outside of Spain that is. In 2001 Raul Bobet headed up into the Catalan Pyrenees in search for land that would be protected from the increasing temperatures common in the more established DOs in Catalunya. While exploring this alpine terrain he discovered evidence of ancient winemaking in the form of stone lagars carved into the very bedrock. Taking this as a sign, he chose this spot to be the location of what would become Castell d’Encus. At 1000 meters in altitude, farming at Castell d’Encus is an interesting proposition. Surrounded by mountains, the site is prone to snow, frost, and attacks by ravenous birds so extensive steps are taken to protect the vines and fruit from the depredations of nature. As is the case with other regions where the vines suffer to thrive, the finished wines benefit from the suffering. Despite the youthfulness of the vineyards, the finished wines are remarkably complex and nuanced, and show the potential of moving back to places long abandoned. Riesling in Spain? In the hands of anyone other than Raül Bobet we might be skeptical but his vineyard in the Costers del Segre, at a dizzying height of 1000m above sea level, is just the setting for cool-climate varieties in Spain. The clay limestone soils are favorable to the variety, and even thought the vines are young, only about 10 years old, they make for a wonderfully mineral and expressive version of Riesling. A small amount of Albariño is added to the cuvée which is fermented in small 25HL tanks with indigenous yeasts.