93 points Robert Parker's Wine Advocate
"The 2014 Ekam, from a cool vintage, is mostly Rieling with a touch of Albariño from vines planted at high density in 2003 on limestone soils. It has a low pH of 2.9, high acidity (8.8 grams of tartaric acid per liter) and some 8.9 grams of residual sugar to balance it in the style of a Mosel. It was cold fermented in 25- and 50-hectoliter stainless steel vats, always with indigenous yeasts with a small portion of botrytized grapes which add complexity and certain glycerin to the wine. The wine matured in vat with lees before being bottled. The nose is fresh, precise, chiseled with laser-like sharpness, very subtle and whispering, incredibly young and insinuating. The palate shows similar precision, with sharp acidity and pungent flavors, ending very tasty and dry. You don't notice any sugar in these whites, because of the very high acidity."
92 Points Vinous
"Pale straw. Potent aromas of pink grapefruit, lime zest, white flowers and ginger show excellent lift and clarity. Lively and sharply focused on the palate, offering concentrated, mineral-driven citrus and orchard fruit flavors and a late note of honeysuckle. The finish echoes the floral and citrus fruit notes strongly and clings with outstanding tenacity. This vibrant, minerally wine was fermented in vats called lagars that were literally carved into the granite on the estate some time in the 12th century, most likely not by the owner or anybody in his family. 2018-2023”
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.