Ekam 2018

I ordered a bottle of the 2018 Ekam for lunch and found it too sweet to go with food. Mostly Riesling (with some botrytis) and just a touch of Albariño, it fermented in small stainless steel tanks and spent six months with the lees (without touching any oak) before it was bottled with 11.7% alcohol, a pH of 2.92, some 9.2 grams of acidity and 6.5 grams of residual sugar. The acidity is not noticeable, and the wine comes through as quite sweet. Bobet reckons this wine should be kept to develop in bottle, but most bottles will be opened since it's in the market. A bit of a question mark today. Maybe with time? Sip without food? 33,000 bottles and 200 magnums were filled in April 2019.

Mouthwatering blend of Riesling with a little Albariño, grown at 800m-1,000m in the Pyrenean section of the Costers del Segre DO. Both may seem surprising intruders in Spain, but the site explains it all. Taut and penetrating today, this will flourish with time in the cellar. Taleia, the Sauvignon-Semillon blend from the same stable, is another keeper, which needs time to flesh out. Ekam means ‘unity’ in Sanskrit. Drinking Window 2020 - 2026