# Thalarn Syrah (2017)

- **Producer:** Castell D'Encus
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah
- **Region:** Catalonia, Spain
- **Style:** Natural
- **Alcohol:** 13.5%
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 14–18 °C
- **Aromas & flavours:** black fruit, spice, blossom, cloves, vanilla, chocolate, bacon, smoke, tar, earth

## About this wine

The Thalarn Syrah is a 100% Syrah wine from the Costers del Segre DO in Catalonia, Spain, produced by Castell d'Encus. The grapes are cultivated at exceptionally high altitudes, ranging from 850 to 1,250 meters in the Pyrenean foothills. This unique terroir contributes to the wine's character. Castell d'Encus is the personal project of winemaker Raül Bobet, who emphasizes meticulous vineyard care and minimal intervention. The estate incorporates historical winemaking techniques, including the use of 12th-century stone fermentation vats carved into the bedrock, alongside a commitment to sustainability and environmental stewardship through practices like geothermal energy use.

## Interesting facts

- Vineyards are planted between 850 and 1,250 meters above sea level.
- Fermentation occurs in 12th-century stone vats carved into bedrock.
- The winery utilizes geothermal energy and gravity-fed systems.
- Grapes are farmed using organic practices.

## Food pairing

The wine's medium-plus body and supple tannins are well-suited to richer protein dishes, where they can complement the meat's texture and flavor. The wine's inherent freshness and potential mineral undertones can cut through richness and balance savory elements. Specific aromatic notes like spice and subtle smoky hints can echo or contrast with well-chosen herbs and earthy ingredients.

## Wine making process

The Thalarn Syrah is produced from 100% Syrah grapes. Key winemaking techniques include fermentation in a combination of materials: ancient stone lagares (12th-century vats carved into bedrock), oak vats, and stainless steel tanks. This multi-vessel fermentation is designed to build complexity. Following fermentation, the wine undergoes aging in French oak barrels for around 12 months. The grapes are hand-harvested and transported in small boxes. The producer, Castell d'Encus, emphasizes minimal intervention and sustainable practices, including the use of geothermal energy and gravity-fed systems in its operations.