Toni Gelabert Wine Tasting

Toni Gelabert Logo

Wines Tasted

◊   White   ◊

Son Fangos Blanc 2014
Chardonnay 2014

◊   Rosé   ◊

Son Fangos Rosat 2014

◊   Red   ◊

Son Fangos Negre
Negre de Sa Colònia 2013
Ses Hereves 2007

VinsToniGelabert_7-29-15_#38c

Vins Toni Gelabert pays attention to detail. The winery building was designed and built down to every detail according to Feng Shui. They farm and harvest according to not only Organic, but also Biodynamic techniques. Biodynamic farming follows the cycles of the moon and has specific hours and days for planting, trimming, harvesting… etc. It is a lot of extra work, but the results can be recognized in the taste of their wines! Their dedication and values set them apart from the other wineries in actions, and in flavor as well. Overall excellence.


Tasting note:
We shared this tasting with a group of German women on holiday here. It cost €20, and included not only expensive bottles from Toni Vins, but also homemade Sobrasada and Mahonese cheese. We tasted in a room that felt like we had been invited into Toni’s house and kitchen, like visiting old friends around the kitchen table and talking about our favorite topic – good wine!


 

#1
Son Fangos Blanc 2014
Grapes: Prensal (12%), Moscatel

Vinya Son Fangos Blanc

Comment:

Tawnee: The smell is fabulous! The wine is a pale yellow with a lovely feeling in the mouth and had a nice finish. It is well balanced and yummy. It left me wanting to drink more. A great wine to drink with a good book.

Merie: This white wine is 12% alcohol by volume. A blend of Prensal Blanc and Muscatel. It has a lovely aroma of Muscatel with citrus, light and fresh. When freshly opened, it starts nicely, and finishes slightly tart; then but as it opened the flavors fused, and the chilled, balanced flavors were delicious.


 

#2
Chardonnay 2014
Grapes: Chardonnay 100%

Cardonnay de Toni Gelabert

Comment:

Tawnee: This is my favorite Chardonnay! We have a winner in the Mallorca Wine Trail! It is a beautiful golden color and has a nose to match full of golden apples and ripe bananas. It has 5 months in French oak barrel where they batonage it. Batonage is moving of the sediments with a stick. Toni even brought out the stick to show us! This bottle can last for up to 10 years in the bottle. Highly recommended.

Merie: This wine is 14.5% alcohol by volume. It is has 4-5 months fermentation in oak, and I love an oaky Chardonnay! It seems to be a thing of the past, as newer oenologists prefer the brighter flavors of Chardonnays that go direct from stainless tanks to bottle. But not me!


 

#3
Son Fangos Rosat
Grapes: Callet 50%
Syrah 25%
Merlot 25%

VinsToniGelabert_Vinya Son Fangos rosat

Comment:

Tawnee: This is a rosé made with all red grapes. The nose is of watermelon. He puts the grapes in full and lets it ferment for a few hours, and then removes the skins etc, before letting it ferment for around a month in stainless steel. The flavor is very subtle, light and enjoyable. This was the German ladies favorite!

Merie: This rosé has a fresh, tart aroma that is mouth watering! It goes straight from stainless tank to bottle, never to oak, and is nicely dry.


 

#4
Son Fangos Negre
Grapes: Callet 50%
Merlot 25%
Cabernet 25%

Fangos negre

Comment:

Tawnee: A good red wine. A deep ruby red with a nose of wet earth. I enjoyed the full flavor and body that it had. It is their best seller, and I can see why. It would be great with pork chops.

Merie: This wine is made from 50% Callet grapes, with the other 50% being a blend of Merlot, Cabernet Sauvignon, and Shiraz. It has a very unique aroma of light leather, and fresh fruit with no sweetness. The flavor is classic and balanced with a nice tannin structure.


 

#5
Negre de Sa Colònia 1013
Grapes: Callet 100%

Negre de sa Colónia

Comment:

Tawnee: I like this wine! I think it has originality and when you know that Toni has chosen these Callet grapes especially because they are from Sa Colònia to make the 100% Callet wine it makes it even better. He says that the Callet grape can only be grown in that area of Mallorca… and he has proof behind his comment. He also has Callet growing around his bodega and says that it isn’t as good… so he mixes it in his blends. Love the honesty and the experimental truth!

Merie: This red is made from 100% Callet grapes from their vineyard in Colònia San Pedro (Colònia Sant Pere in Mallorquin). It is aged 12 months in French oak barrels. Interestingly, the tannins in this wine were green and we were reminded that ripe seeds produce ripe tannins, and green grapes produce green tannins – so I am guessing these grapes were pressed youngish.


 

 #6
Ses Hereves 2007
Grapes: Cabernet 33%
Merlot 33%
Syrah 33%

VinsToniGelabert_Ses Hereves

Comment:

Tawnee: This is a classic wine. The nose is of pepper and musk. It has full flavor and body. You can taste the essence of the Mediterranean in it. It is one of Señor Toni’s favorite wines he makes. Perfect to drink with a freshly grilled steak and vegetables.

Merie: This rich red wine is a Reserva, spending 12 months in new French Oak barrels. Vins Toni Gelabert is known for this bottle. The blend is equal parts Cabernet Sauvignon, Merlot and Syrah and has a wonderful and distinct aroma of rich ripe northern grapes.

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Thank you Toni!

Please See Our Vins Toni Gelabert Visit: Click Here

### Vins Toni Gelabert ###

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Miquel Oliver Wines Tasting

Miquel Oliver logo

Wines Tasted:

◊   2 Whites   ◊

Son Caló Blanc 2014
Muscat 2014

◊   2 Rosé   ◊

Alegria 2014
Son Caló Rosat 2014

◊   3 Reds   ◊

Mont Ferrutx Crianza 2010
Ses Ferritges’11 2011
Syrah 2012

Miquel Oliver_Tasting Wines

 

Miquel Oliver winery blends the past and the present. The bodega owner and wine maker are the same person, Pilar who is a descendant of the founder. She is dedicated to preserving the local wine flavors while incorporating new methods of perfecting taste. All bottles have a special meaning for either the bodega or for the land on which the grapes are grown. We love the connection that it creates when you drink their wine.


#1
Son Caló Blanc 2014
Grapes: Prensal 100%

Son Caló Blanc 2014

Comment:

Tawnee: A very original wine. It has a straw color and is 23 days in fermentation – no oak. A little sour or like bright lemons. Son Caló is a cove on the Bay of Alcudia. It is just past Colonia San Pere. The grapes come from a farm there. Son Caló Blanc is a great, fresh white for on the boat…in Son Caló.

Merie: Son Caló Blanc 2014 is a lovely dry white is made from Prensal Blanc grapes and is 12.5% alcohol by volume. With great bright aroma, it is tart with citrus notes, brute like a Cava, and crisp.


#2
Muscat 2014
Grape: Muscatel 100%

Collita Muscat 2014

Comment:

Tawnee: This is probably one of the best wines I have smelled – ever – berry heaven! It is beautiful. It has a good beginning and a dry end. A good different wine, however, I wished it tasted more like it smelled. Lots of character – Miquel Oliver is the first on this island to make a dry muscatel. I love it – A perfect beach wine!

Merie: The Muscat 2014 is a golden white wine, with rich aroma and 13% alcohol by volume. No oak barrel aging. They purposefully use mature, ripe sweet grapes which they ferment until the wine is dry.  By the way, we learned that “collita 2014″ on the bottle means vintage 2014.


#3
Son Caló Rosat 2014
Grapes: Callet
Fogoneu

Son Caló Rosat14 2014

Comment:

Tawnee: A very bright colored rosé. It has strawberry aromas and a fruity flavor. I thought I even tasted banana in it. Both grapes are native to the island and grown in Colonia de San Pere. It is dry and has a solid finish.

Merie: Son Caló Rosat 2014 is a rosé with 13% alcohol by volume, made from local Callet and Fogoneu grapes. This wine has a wonderfully smooth aroma. It is tart and dry, a very refreshing wine with good character.


#4
Alegria 2014
Grapes: Merlot

Collita Alegria 2014

Comment:

Tawnee: Alegria means happiness in English. And this wine is happy! I detected ripe fruits in the nose. I just love the mono varietals – the difference between a 100% rosé here and the 100% merlot white at Son Prim or their 100% red are very different. It helps to discover the essence of the grape. Perfect for a sip beside the pool at sunset.

Merie: The Alegria 2014 rosé has more alcohol than the previous, 13.5% alcohol by volume, and is made from 100% Merlot grapes. With an aroma of pepper, it is smoother than the Son Caló, dry/brute but not tart. It is eight hours in maceration with its skin and seeds, compared to their red wines, which macerate many days.


#5
Mont Ferrutx 2010
Grapes: Callet
Manto Negro
Fogoneu

Mont Ferrutx Crianza 2010

Comment:

Tawnee: Mont Ferrutx signifies the mountain of Ferrutx. This is a mountain out near Colonia San Pere and has a beautiful hike to the top where you can look out onto the Bay of Alcudia. Why not bring a bottle with you and enjoy it from the top. It is not overbearing and has a spicy flavor. A Mallorquin mix of grapes – a great wine.

Merie: The Mont Ferrutx Crianza 2010 has 13.5% alcohol by volume and is made from local varietals Callet, Fogoneu, and Manto Negro; this is the only wine Miguel Oliver makes with Manto Negro. It spends one year in oak yet is light and tart.


#6
Ses Ferritges 2011
Grapes: Callet
Cabernet Sauvignon
Merlot
Syrah

Collita Ses Ferritges’11

Comment:

Tawnee: The name comes from the word iron – and it is because where these grapes are grown there is a lot of Iron. Another interesting thing about this wine is that it is made in 50% new American oak and 50% used (up to 4 years) French oak. One of my more favorite bottles they make. A bold wine, perfect for a sizzling steak right off the grill.

Merie: Ses Ferritges 2011 is made from Callet, Syrah, Merlot, and Cabernet Sauvignon. This red has 14.5% alcohol by volume and ages four years in American and French oak: Half the time in new oak, half older oak. It is darker than the Mont Ferrutx, richer, and with aromas of dark berries.


#7
Syrah 2012
Grapes: Syrah 100%

Collita Syrah 2012

Comment:

Tawnee: This wine they had wanted to call Som- or suenos, which mean dreams, but the name was sadly already taken. This is why there is a moon on the front. In my opinion this is the best wine that I tasted at this bodega! There was no acidic finish. Yum! Yum! It is made with French, American, Russian and Hungarian oak. A great pairing for an oven baked dish or just by itself after a long work day.

Merie: The Syrah 2012 is made from 100% Syrah grapes and is 13.5% alcohol. Ana told us it is aged in French, American, Russian, and Hungarian oak barrels. The aroma is spicy, yet round, with dark fruit notes. The flavor is rich and consistent with aroma, which I always like!


Miquel Oliver_7-29-15_#26

Thank you Ana!

Please See Miquel Oliver Visit: Click Here

### Miquel Oliver ###

Cellar Jaume de Puntiró Wine Tasting

Jaume Puntiro logo

 

Wines Tasted

◊   2 Whites   ◊

Blanc 2014
Moscatell Dolc 2012

◊   3 Reds  

Carmesi 2013
Buc 2011
Porprat 2012

Jaume Puntiro Wine.jpg

Jaume de Puntirò is the oldest certified organic wine maker in Mallorca. Their wines are bursting with character and values. They have 2 different lines of wine: their normal selection and a Crianza line with artistic labels, plus a special red and sweet white. Most of the wines are named after colors in the Mallorcan language, and they each have their own symbol that represents that wine and is known as the Alphabet Puntirò; a beautiful blend of creativity and wine.


#1
Jaume Puntiro Blanc
Blanc 2014
Grapes: Prensal Blanc 100%

Jaume de Puntiró_Blanc 2014

Comment:

Tawnee: A very vibrant wine! It is a pale color of yellow. There are notes of fruit, and it has a delicate finish. A young white wine made from white grapes – named appropriately – Blanc is white in Mallorcan.  Perfect for a fruit salad or a salad with nuts.

Merie: Blanc 2014 is a blanc de blanc (white wine made from white grapes) made from 100% Prensal Blanc. This tasty wine has a beautiful, sweet aroma, with bold flavors consistent of a young wine. It is refreshing, dry and tart like a green apple, very even and fresh.


#2
Jaume Puntiro Dolc Moscatell
Moscatell Dolç 2012
Grapes: Muscatel 100%

Jaume de Puntiró_Moscatell Dolc 2012

Comment:

Tawnee: A delicious sweet wine – I bought a bottle immediately! There are floral aromas. It is very balanced and has a wonderful honey finish. An excellent end to a summer meal!

Merie: The Muscatel Dolç 2012 is a lightly sweet wine aged in oak. The aroma is not sweet, but full and interesting! The taste is lovely! There is some sweetness but it is not sugary. It is a very light, refreshing wine and perhaps my favorite here.


#3
Jaume Puntiro Carmesi
Carmesi 2013
Grapes: Manto Negro
Callet
Cabernet Sauvignon

Jaume de Puntiró_Carmesi 2013
Comment:

Tawnee: A good blend of traditional Mallorcan grapes and a solid Cabernet. Crimson in color, just like the name states. The Mallorcan earth tones are definitely notable. This is a good organic table red to have around the house.

Merie: Next Pere poured us the Carmesi. Like the name, it is crimson red in color. The flavor is oaky, as well as lightly tart. I was told that winemakers like a bit of acid in the right proportion, as it promotes salivation = mouth-watering!  This wine is a blend of Manto Negro, Callet and Cabernet Sauvignon varietals, and aged 12 months in American oak barrels.


#4
Jaume Puntiro Buc
Buc 2013
Grapes: Manto Negro
Cabernet Sauvignon

Jaume de Puntiró_Buc 2011

Comment:

Tawnee: A spicy wine! This comes from the Crianza artistic line. I personally did not enjoy the nose on this wine very much, but the flavor was dynamic and enjoyable! It was earthy and spicy. Good with a rack of lamb or grilled goat.

Merie: The Buc 2011 is made from a blend of Manto Negro and Cabernet Sauvignon grapes from older vines. The name Buc comes from the region the grapes are grown: Es Plà de Buc. It is a 12 month Crianza, aged in American oak barrels. Pere described it as “fuerte y duro.” Strong and intense, it has aromas of pepper and cinnamon. This wine has personality!


 #5
Jaume Puntiro Porprat
Porprat 2012
Grapes: Manto Negro
Prensal Blanc
Giro Ros
Callet

Jaume de Puntiró_Porprat 2012

Comment:

Tawnee: A bold wine! The nose is full of spice and earth. Drinking it is very easy as it is well balanced. It would be great with braised beef or a shoulder of lamb. It is from the Artistic line of Crianza wines.

Merie: The last wine we tried was the Porprat 2012. Porprat means purple in Mallorquin, and is named for the deep color of this blend of Manto Negro, Prensal Blanc, Giro Ros, and Callet Grapes. Note there is a white grape in this red wine!  That might be a first for us!  This is a rich, hearty red with strong aromas and flavors, and a good tannin structure.


 

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Thank you Pere!

Please see Jaume de Puntiró Visit: Click Here

### Jaume de Puntiró ###

Vins Ca’n Novell Tasting

Vins Can Novell logo

Wines Tasted:

◊   2 Whites   ◊

Xardone 2014
Es Vermadors

   ◊   1 Rosé   ◊

Es Vermadors

◊   1 Red   ◊

É Roure

Vins Ca'n Novell

Vins Ca’n Novell is Mallorca Profunda – authentic Mallorca! They have stuck to tradition and kept prices down. Their wines are excellent for their prices. You can fill up the bottles from your house, or come and buy a bottle from them. Both options are economical and delightful to drink. In keeping with their love of tradition, the majority of their wines are made with local grapes. How lovely to see enthusiasm for tradition. Vins Ca’n Novell and Andreu are bubbling with enjoyment for Mallorca and Mallorcan wine.


#1
Xardoné
Grapes: Chardonnay

Vins Ca'n Novell_Xardoné

Comments:
Tawnee: This Chardonnay is one of the better ones on the island! It didn’t have the unpleasant finish that I do not like in a Chardonnay. Perhaps my search has found a winner! Additionally, it is unbeatable at Ca’n Novell prices! Happy taste buds and happy wallet = happy Tawnee. Enjoyable anywhere, it is fresh and pleasant for a hot summer day.

Merie: The first splash from the Xardoné (Mallorcan for Chardonnay of course) was tasty!  Using 100% Chardonnay grapes it is a “vino jovenes” a young wine, so no Oak and going straight form stainless to bottle; fresh and appetizing with just the right amount of tartness to make the mouth water on a hot day.


#2
Es Vermadors Blanc
Grapes: Prensal Blanc

Vins Ca'n Novell_Es Vermadors Blanc
Comments:
Tawnee: I am beginning to appreciate this grape. It is fresh and delightful in the mouth. A delicious addition to summer salad, or paired with zesty chicken.

Merie: Es Vermadors’ Prensal Blanc grapes are also known as Moll grapes in Mallorcan. This is a nice light and refreshing wine. It has slightly more white-fruit notes than Chardonnay, but is not sweet.


#3
Es Vermadors Rosé
Grapes: Manto Negro
Callet

Vins Ca'n Novell_Es Vermadors Rosé

Comments:
Tawnee: An authentic Mallorcan wine with Manto Negro and Callet grapes. This is a very distinct rosé. Perhaps my love of the Chardonnay made me not enjoy it as much as I could have. The name from this line from Ca’n Novell is Es Vermadors – in Mallorcan, a Vermador is a person who picks the grapes during harvest season; a fitting name for an authentic Mallorcan wine!

Merie: Es Vermadors Rosé is a blend from two local red grapes, Manto Negro and Callet. This wine is a testament to the quality of these grapes, which are often supported by foreign varietals! Very refreshing and appetizing!


#4
É Roure
Grapes: Merlot
Syrah

Vins Ca'n Novell_é Roure

Comments:
Tawnee: An instant buy to try at home. This was written in the Mallorcan ABC magazine as Vins Ca’n Novell’s best wine, and I had to try it, it being their best and most expensive yet so reasonably priced – it was a no-brainer. I served it on my terrace one late afternoon. It held its own and was very enjoyable.

Merie: Andreu apologized that he didn’t have enough bottles left in stock to open one that late in the day for two people, so we didn’t try it in the tasting. He showed us a review in a magazine featuring the best of Mallorca, and it called this wine worth five times the price! So, untasted we each bought a bottle!  Andreu said not to let it get too warm, to “drink it a little fresh.” Oops, I opened it at an outdoor lunch in a heat wave after a bottle of chilled Son Vives Juxta Mar — and I loved it! My husband didn’t. However he had it again that evening with steak and said that after breathing, and with red meat, it was wonderful. It is the kind of hearty, rich red I live for.


29.08.15 244 copy
Thank you Andreu!

Please see Ca’n Novell Visit: Click Here

### Vins Ca’n Novell ###

ANA Vins Wine Tasting

Ana Vins
Wines Tasted:

◊   1 White   ◊

Blanc 2012

◊   1 Rose   ◊

Rosat 2014

◊   2 Reds   ◊

Negre
Selecció

Ana wine Mallorca

We love the simplicity of ANA Vins – four wines. A White, Rosé, Red and special red, all called by their Mallorcan color names; Blanc, Rosat, Negre and Selecció. The normal red and special red are made with the same grapes, but with different percentages and different aging time in French Oak. The bodega is relatively new, and they are working hard to preserve the work they have done. The tasting room is in a beautiful country room with a wooden round table. Perfect for a lengthy conversation over a good wine.


#1
Blanc 2012

Grapes: Prensal Blanc
Chardonnay
Muscatel

Ana Vins_7-18-15_#08c

Comments:
Tawnee: The color is a delicate yellow, like dry straw. This is a fruity wine. Fresh and clean. Incredibly, it smells just like it tastes – A first on our Mallorcan Wine Trail! I can see why it was sold out. It would be great with fresh oysters.

Merie: Next Francisco opened a new, chilled bottle of the Blanc 2012 for us, made from Prensal Blanc, Chardonnay, and Muscatel grapes. Interestingly, it had very subtle aroma and then bold flavor! I have not encountered that yet!


#2
Rosat 2014

Grapes: Manto Negro 50%
Callet
Merlot
Syrah

Ana Vins #06 c

Comment:
Tawnee: The color is a very soft red. It matches the delicacy of the taste. Made similar to the wine I really liked in Ca’n Pico where the grapes were pressed and then put inside at a cool temperature and they then removed the grapes and seeds fairly quickly allowing for a very clean crisp wine. This process is called Baja Magracion. This wine is very floral and is wonderful because it tastes just as good as it smells. It would be excellent chilled on the patio in the early afternoon.

Merie: We started with the Rosé, a first for us as every other tasting experience has started with their dry white and moved through rosé to reds. This wine is 50% Monte Negro, then a mix of Callet, Merlot, and Syrah. It has extremely inviting color and aroma, light fruit notes, and is satisfyingly dry. A very good rosé!


#3
Negre

Grapes: Manto Negro 35%
Syrah 10%
Callet
Cabernet Sauvignon
Tempranillo

Negre

Comments:
Tawnee:
This coupage is beautiful – both in color and in taste. It is a mix of native Mallorcan grapes and classic grapes. It is a very easy wine to drink full of red berries and a small hint of spice. Perfect for pork chops with a light gravy or turkey.

Merie: Next came the red/Negre. Aged in French oak, the aroma tempted with chocolate and raisin scents. Xisco called it joven = young, because it only had one year in oak barrel – but in our experience most people call a no-barrel wine young. The grapes are 35% Manto Negro, 10% Syrah, then a mix of Callet, Cabernet, and Tempranillo. There was also light raisin in the flavor, in a surprisingly nice, dry way!


#4
Selecci
ó
Grapes: Manto Negro 42%
Cabernet Sauvignon
Syrah
Tempranillo

Seleccio Negre

Comments:
Tawnee: I love that this winery is using Tempranillo that I have tasted a wine made with Tempranillo. I have not come across it here on the island very much. A beautiful bold red. It is incredible to see what the difference a few subtle differences in proportions of grapes and time in oak can make to a wine. This would be great beside the roaring fire with some cheese, cold cuts and crackers.

Merie: Our last taste was the Selecció. Made from the same grapes as the Negre, in different proportions, and aged longer. With 42% Manto Negro it is aged 2 years in French oak barrels. The aroma was great, and the wine flavors very parallel to the aroma once it opened a bit in glass. The color is deep ruby. Xisco called the taste “suave,” and said “Tiene cuerpo.” Have your dictionary? Suave means soft, and tiene cuerpo means full bodied.


Ana Vins Xisco

Thank You Xisco!

Please see ANA Vins Visit: Click Here

### BODEGA ANA VINS ###

Pere Seda Wine Tasting

Pere Seda Logo

Wines Tasted

◊   1 White   ◊

Chardonnay 2014

◊   2 Reds   ◊

Crianza 2010
Molson Alcover 2011

Pere Seda wine

Pere Seda is no small-scale production. There is wine, wine and more wine. Everything at the winery is big and industrious. It is incredible to see the contrast between the other bodegas that we have visited and this one, as it is one of the few Mallorcan wineries on this level. Pere Seda has a longstanding reputation, and is a reasonably priced, quality controlled wine; and that is an important product! Their wine is a good choice when you want to bring more than one bottle to a picnic or casual dinner and want it to be local.

Tasting Choices: We did not try anything from L’Arxiduc line, which are Semi-Crianza white, rosé, and red; aged 4-6 months in barrel, and made of local and foreign varietals, nor the Novell line which are new, this year vintages.  Tofol had offered us a tasting choice of three wines, and as we already had a solid understanding of Novell wines from different summer events (very pleasant and fresh) we skipped them now, but recommend you try them when looking for a people’s price local wine.


#1
Chardonnay 2014
Grapes: Chardonnay 100%

 Pere Sede_7-13-15_#13

Comments:
Tawnee: I am not a Chardonnay drinker…I am hoping that my Mallorca Wine Trail will lead me to a new understanding and appreciation for them, but I still have not found one that I like. This Chardonnay has a very light yellowing color and subtle fruit aromas. It is lightly acidic and crisp. It would be good served as a before-dinner wine in either summer or winter.

Merie: First Tofol poured the 100% Chardonnay young white wine. This wine goes from fermenting tank to bottle, so it is crisp, not an “oaky Chardonnay.” It is a straightforward table white, the kind you can cook with and sip at the same meal to keep the flavours congruous.


 #2
Crianza 2010
Grapes:
Cabernet Sauvignon
Merlot
Syrah
Callet

Pere Sede_7-13-15_#14
Comments:
Tawnee: This is a real ruby-red color and the aromas are sweet. It fills the mouth well and ends with a distinct finish. It would be a great accompaniment to a cheese plate or white meats – chicken, turkey, or pheasant.

Merie: Then we tried the Crianza red. 12 months in 80% American and 20% French Oak barrels. This is a complex red and the many components support the overall depth. As we go to more and more wineries, I begin to see the parallels in grape choice blends and fermenting choices, and it is interesting to see how different the products are!


 #3
Molson Alcover 2011

Grapes:
Cabernet Sauvignon
Callet

Pere Sede_7-13-15_#15 

Comments:
Tawnee: This is a new combination of grapes – we have not tried Cabernet Sauvignon and Callet – it is normally Monte Negro. Surprisingly enough (for me) it is noticeable! Callet is another local Mallorcan grape. This is an intense wine with a distinct finish. It is definitely the most bold of the three we tried. I would suggest eating it with Mallorcan wild goat or lamb.

Merie: We finished with the limited release Mossèn Alcover red made from Cabernet Sauvignon and Callet grapes from old vines, and aged in oak. Clearly one that Pere Seda is carefully blending, celebrating the strengths of the local grape with the support of tried-and-true Cabernet.


Heres the rub: Interestingly, both of these reds today reminded us of Jose Ferrer wines, and we wish we could be more articulate about the similarities. There is an existing flavor or quality – perhaps residual sugars or less bold tannins – that results in a similar finish.  Let us know what you think!!!


Pere Sede_7-13-15_#16

Thank you Tofol!

Please see Pere Seda Visit: Click Here

###   Pere Seda  ###

Miquel Gelabert Winery Visit

“Artisanal techniques and ingenuity create a spectrum for the palate.”

miquel gelebert logo
(+34) 971 821 444
www.vinsmiquelgelabert.com
Manacor, Mallorca, Spain

Miquel Galabert Location

Open sesame – hidden away on a tiny residential street of Manacor, an anonymous door opened, and suddenly we are in a miniature but full-production bodega: Vins Miquel Gelabert. The family story goes that in 1984 Miquel cooked in his own restaurant in Manacor. His father owned land, and they were selling grapes to other wineries for so little money that they decided to try their own hand at wine making. At first, Miquel sold the bottles at his restaurant, but soon the demand was high enough to change careers and create Vins Miquel Gelabert. Today, though still small-scale and family run, Miquel and his team work with more than 30 varieties of grapes, creating blends unparalleled on the island. He is a champion of the local varietals! For the record, Manacor, and Miquel Gelabert wines, are in the Denominació D’Origen of Pla i Llevant, on the southern plains of Mallorca.

Miquel Gelabert Person

For a small island, we drove a long way to get to the old and almost industrial city of Manacor. That day we were searching for the two family-run wineries of brothers Toni and Miquel Gelabert [note that Miquel is spelled with a q, not a g, which is the Mallorcan spelling and pronunciation]. They had both been recommended previously by a favorite winery when we confessed our self-education project, and we were anxious to taste their work and see their bodegas.

Miquel Galabert_7-13-15_#10

We GPS mapped Vins Miquel Gelabert first, and somehow ended up on some tiny street in a small residential area, so of course we were sure our GPS was wrong. But no, looking closer we found telltale stucco grapes over a wide entrance, and when daughter Maria opened the door she revealed the remarkable antique urban bodega within! Built in 1909, it was originally designed as a winery on the rural outskirts of town, and now lies hidden in its center. We only know it was owned by someone else and was purchased by Miquel in the mid 1980s, when he began to make his own wines in earnest.

Miquel Galabert fermenting tanks

Stepping into the entry, two tall stainless tanks towered to our right and Maria told us that the wine in both was already sold in advance. The small room was wallpapered in a patchwork of awards. Maria told us that 50% of their wines are for Mallorca, and 50% for export to Europe.

Miquel Galabert Awards

She led us down a long and steep spiral staircase to the small room where their wine ages in barrels and bottles. Apparently without exception, all Miquel Gelabert reds are aged 12 months in barrel. She told us that though almost all Mallorcan wineries stick to the Spanish rule of Crianza being 6 months in barrel, in fact in the Mallorca D.O.s there is no specific time or system – it can be months in oak barrel or stainless steel. That’s important if you expect an oaky flavor when you buy your Crianza, and then don’t get it!

Bottles Miquel Gelabert

She led us into the old concrete fermenting tanks, repurposed now as cool storage areas for bottles that are gaining their age, and told us that Vins Miquel Gelabert has three locations right now: Their country vineyard with 9 hectares planted, their small city processing bodega with tasting room, and their distribution hub where the 50,000 bottles are picked up annually for distribution. They make over 25 different labels/types/blends of wine, which is truly astonishing for such a tiny family operation, for ANY operation!

Miquel Galabert bodega

Maria told us her brother is just finishing his Enology degree on the mainland, and will be “training in residence” in New Zealand before coming back and working with their father. Maria was in training as well, but for now she is back home and focusing on family priorities. Mother stopped by briefly, and cheerfully helped us make a reservation at Toni Gelabert’s winery.  A family affair!

Miquel Galabert momma

We were told that Miquel Gelabert works mostly at the vineyard, and when the grapes are crushed and the young wines are ready for aging, they transfer it all to portable stainless tanks, and bring it in multiple trips in their personal vehicles to this urban Bodega; exhausting, but a system in place and wistful intentions of consolidating at some point. At Vins Miquel Gelabert, they hand pick all their grapes for the different quality blends; and also because some, like the Callet grape, mature unevenly and must be gone over by hand.

Vins Miquel Galabert

Next we headed to the room where they bottle, label, cork, and seal. All the machines are very small and partly manual. Maria showed us how they work and explained that as recently as two years ago they didn’t even have these machines, and did it all by hand, down to each individual label adhered with a paintbrush and glue! Artisan industry through-and-through!

Miquel Galabert bottle machine

Another vintner had fondly described Miquel as a mad scientist mixing so many blends. Nice to imagine him that way, but we saw him as the cook working on recipes, exploring the local grapes, and thinking outside the box to great effect. All very labor intensive and commendable, and luckily he enjoys the freedom to experiment without any restrictions on grape percentage requirements by D.O. Pla I Llevant (a luxury his D.O. Binissalem counterparts do not enjoy).

Vins Miquel Gelebert tasting room

Helping make sense of the plethora, Maria told us that the wines all fall into three lines as follows:

  • CAULES – everyday table wines
  • GOLÓS – medium range quality
  • SELECCION PRIVADO – top quality

and then a few Special Releases…

Miquel Galabert artistic labels

For a long time Vins Miquel Gelabert used artists to create different labels every year… (part of his mad scientist thing?)… but recently they have decided to try for bottle/brand recognition and have picked a few labels to stick with! This is another winery combing art and wine  – We are beginning to see a trend!

Finally Maria led us to the small and much awaited tasting room – and suddenly the array of wines astounded us further! Here their wines are all displayed with prices, organized across shelves spanning from white to red. Maria asked us where we would like to begin, so headily we started with the whites as we have learned to do; and goodness, are they good! She explained that their Chardonnay is unique because they have this Northern varietal in a special valley where the grapes get less sun in order to allow them to mature closer to their natural habitat. Otherwise, in Mallorca the land of sun, they often burn. Maria was very generous with her time, kind, since we had not made any reservation or given forewarning other than that last minute call of “Um… we are looking for your bodega… and we think we are on the right street, but…” She gave us a glorious tasting – please see our Vins Miquel Gelabert Tasting Notes.

Vins Miquel Galabert Manacor

Before we knew it, it was lunchtime and we had earned a good meal! Maria gave us a recommendation for cafe in the town (we wished it was at Miquel’s long-gone restaurant!) and we popped back onto the street to meet the grape-friendly sun with smiles on our face!

Directions:Miquel Gelebert Winery Map
Hidden in the city of Manacor…I hope these directins help. Coming from the highway Palma-Manacor when you enter to the town of Manacor at the first round about- continue on the highway that takes you on a loop road around the town, a left or three-quarter turn. On the following round about head into town and pass the hospital, this is a right or one-quarter turn. Go straight through the following round about and at the next, with the road, Passeig del Ferrocarril, go left or three-quarter turn. It is a street with a meridian in the middle. From here you have to keep your eye out for the little sign on the right hand side and/or the street name: Carrer de la Veroninca. It is a one way street. Then it is your fourth street on the right- also a one way street. Carrer d’en Salas. It is difficult and the outside of the building is very discrete, but it is worth the hunt to find it.

See Wines Tasted at Miquel Gelabert: Click Here

###   Vins Miquel Gelabert   ###

Miquel Gelabert Wine Tasting

miquel gelebert logo

Wines Tasted

◊   4 Whites   ◊

Golós Blanc 2013
Vinya Son Caules Blanc 2013
Sa Vall 2011
Chardonnay Roure 2013

◊   4 Reds   ◊

Autonom 2011
Torrent Negre 2009
Seleccio Privada
Gran Vinya Son Caules

Miquel Gelebert Wines

Going to a wine tasting at Vins Miquel Gelabert is a memorable experience! There is no shortage of wines to choose from!  Miquel has 10 vineyards on the island and produces wine from 30 different grapes. This is no small feat for a family run business and is why there are a variety of wines and lines to choose from! They take the time to share with you their knowledge and make you feel at home. Every wine we tasted here was full of life and passion – exquisite!


#1
Golós Blanc 2013
Grapes: Riesling
Moscatel
Viognier
Giró blanc

Golos Miquel Galabert

Comment:
Tawnee: Golós is a wonderful fresh and crisp wine! ‘Golós’ means someone that tries something, and wants more; gluttonous. It is a unique white in that it is a mix of young wine and wine that has been fermented, around 40% of the grapes (Reisling and Moscatel) have been French oak for around six months. It would be excellent on a warm summer day by itself or paired with a fresh chilled salad or white fish. Delicious.

Merie: First we tried the lovely Golós 2013. It is 30% Crianza with Viognier and Giró Blanc grapes 4-6 months in oak barrel, blended with 70% Muscatel, Riesling, which did not go to oak barrel — so it still a young wine. It is a fresh, bright wine with just a hint of oak. The name Golós comes from the word “Goloso” meaning someone who loves to eat and drink, someone who “wants more,” understandably!


#2
Vinya Son Caules Blanc 2013
Grapes: Macabeo
Moscatel
Prensal Blanc

Vinyes Son Caules Blanc Wine

Comment:
Tawnee: The beautiful straw color is what I first noticed about this wine. It is a semi-crianza in the sense that it is only in French oak barrels for 3 months. This is different to begin with, white in oak and for such a short time. It adds complexity to the wine and I like it. It would be perfect to combine with any vegetarian dish as it is light, but won’t get lost in contrast to the vegetables.

Merie:  These three local grapes blend to make a truly unique white wine.  They are subtle, combine well, and the oak is used carefully to complement.  The color is mouthwatering on a hot day, as are the fresh white-fruit and nectar aromas (I’m trying!)  It is nicely dry but the fruity quality still shines.  I would like to take a bottle to an artisan cheese maker’s tasting!


#3
Sa Vall 2011
Grapes: Giró Blanc
Viognier

Miguel Gelabert Sa Vall

Comment:
Tawnee: Sa Vall means the valley. It is a mix of two grapes that have been both fermented in new French oak for six months. The result is a very distinct white. I am not accustomed to drinking white wines that have gone to oak, but I like it. It is a white with structure and body. I think it would be excellent beside a grilled fish and veggies!

Merie: Next we tried the Sa Vall 2011: It is a White Crianza, 6 months in high-grade French oak and at least 6 months in bottle (3 years in our case!). The Giró Blanc and Viognier grapes are hand selected for this well-balanced blend.


#4
Chardonnay Roure 2013
Grapes:  Chardonnay 100%

Miquel Galabert Chardonnay

Comment:
Tawnee: I am not a fan of Chardonnay. I am trying to find it’s place in my palate, but I have not quite found it. I did enjoy this one. Perhaps the fact that it was 6 months in new French oak. It is a beautiful combination a French grape with French oak. It has around 14% alcohol. It is a very noble wine, golden in color and strong in the mouth with a dry finish. A good accompaniment to chicken or rabbit with gravy.

Merie: Maria poured the Chardonnay Roure 2013 next. It is a 100% Chardonnay Crianza, spending 6-10 months in top quality French oak. The grapes are selected very carefully by hand. It is smooth and crisp, with a dry finish. The grapes are purposefully grown in a small valley where there is less sun and they don’t over-sugar or burn. Many northern grapes are used to less sun, and they can over-mature in the sunny Mallorcan plain. Since aromas are in the skin, the Gelaberts are very careful with this. With less sun, the taste and aroma of this white are more in the French style Maria tells us.

#5
Autonom 2011
Grapes: Callet 50%
Manto Negro 20%
Fogoneu 15% (old vines)
Gorgollassa 15%

Miquel Galabert Autonom wine

Comment:
Tawnee: This is a special wine because it started out as a joint production between two bodegas- Bodega Ribas and Vins Miquel Gelebert. The name is Autonom, which is short autonomo, which means authentic to the place it is from, so Mallorcan grapes only. This is a delightful idea to combine two Mallorcan wineries, using only Mallorcan grapes to create a truly Mallorcan special wine. Recently, Miquel Gelebert has decided to take on full production of the wine. A dominant wine with notes of red ripe berries and wild herbs. I think it would be great with Mallorcan caracoles (snails) or stew.

Merie: Next we tasted the Autócton, which was designed in tandem with Bodegues Ribas in 2011. It is a very savory, smooth, Crianza red made with only native grape varieties including Callet, Manto Negro, Fogoneu, Gorgollassa, and Giró Negro grapes, and all from old vines! The grapes were mixed and then fermented together. If you can find a bottle of this it is well worth drinking. The Ribas Winery is in a different D.O. and their Distributer is different, so after collaborating, apparently big Ribas “gave” it to Miquel Gelabert for distribution.  What a partnership!

#6
Torrent Negre 2009
Grapes: Cabernet Sauvignon
Merlot
Syrah

Miquel Galabert Torrent Negre wine

Comment:
Tawnee: This is a common coupage that we are tasting, but I just love how every winery does it different. Miquel Gelebert has decided to age it in French oak and New American oak so there are notes of vanilla, smokiness and spice. It is a solid full body red. Like the name says- Torrent Negre- the Red River – it is a beautiful river that floods your mouth. I like it!

Merie: Maria then poured Torent Negre, 2009. This wine was aged 12 months in new French and American oak barrels, followed by further aging in the bottle.  Maria called it “elegante y redondo.” I was comparing this complex bottle to the Autònom, tasting back and forth trying to get different words to describe them, seeing which I liked best. Maria smiled and said  “Son buenos los dos, y ya esta.” – Get your Spanish dictionary out, you might as well learn some vocabulary too – “They are both good, and that’s that.”


#7
Seleccio Privada
Grapes: Cabernet Sauvignon 100%

Miquel Galabert Seleccio Privada

Comment:
Tawnee: This is a specialty wine that they only produce when there are good enough grapes to make it, and only from the best vines in the vineyard. Hence, the quantity of bottles produced is low. A rare gem – they have named it at the bodega amongst themselves – the wine makers’ ‘capricho’,  the closest translation I can think of being ‘toy’….in the sense of a Ferrari is your toy. We tried it because we love strong, full deep bodied wines and this did not disappoint. Devine.

Merie:  I love a good Cabernet and this 100% was a pleasure.  Knowing these grapes were individually hand picked and then hand selected for this Selecció Privada lends to the joyful experience.  Vins Miquel Gelabert are good at creating a full bodied dry red, where the fruit notes are strong but no residual sugars thicken the flavor.  Give me this wine, dark chocolate, and some dry Spanish cheese and send me home!


#8
Gran Vinya Son Caules

Grapes: Callet 90%
Manto Negro 10%
and other varietals

Miquel Galabert Gran Vinyes Son Caules Wine

Comment:
Tawnee: This wine comes from the oldest grape vines of this bodega – more than 50 years old (the Vinyes Velles). This is a wonderful wine with the local grapes, Callet and Manto Negro. The aromas are of ripe berries and with the mix of French, American and Hungarian oak creates a wonderful blend of spices and chocolate. An elegant coupage.

Merie: Our last taste was Gran Vinya Son Caules, made from a hand picked selection of grapes from the oldest vines. It is 90% Callet grape, the rest is usually Manto Negro and Fogoneu, depending on the year. The other varieties help with color, as apparently Callet oxidizes easily.  Oxidation changes a wine’s hue and taste…as a wine ages it is oxidizing so winemakers keep track of this as they perfect their product.  (Remember the purposefully oxidized wine at Cellar Ca’n Pico?)  Maria said this is her father’s favorite.  It’s the one he is presenting to show that Callet is a good grape, but standing alone it would perhaps not appeal 100% in color and aroma, and that would hurt sales. She said (and I translate and thus paraphrase) “Blends let you create the wine you want, the look, the scent, and the flavor. 100% of one grape can be no more than what that grape can offer.”


Vins Miquel Galabert Maria

Thank you Maria!

See Miquel Gelabert Visit: Click Here

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Ribas Winery Visit

“Passion and dedication in a coupage of creativity and unforgettable wines.”

Ribas logo
www.bodegaribas.com
+34  971 62 26 73
Consell, Mallorca, Spain

Established in 1711, Bodega Ribas is one of the oldest wineries on the island and has been in the same family for 13 generations; thus it is the oldest one-family winery in Mallorca. After the Phylloxera plague, the family went to olive products, almonds, and carob until they replanted local grapes with American rootstock around the turn of the last century. The current generation, a sister and brother in their late thirties, have completed their oenological degree on the mainland and are the new and highly regarded Ribas winemakers.

Ribas Bodega

Designated organic, Ribas has 40 hectares of vineyards (98 acres) with 160,000 vines planted approximately 2 kilometers from the estate, direction Santa María. Ribas produces 130-150,000 bottles per year. That’s almost 1 bottle per plant, which is generally considered a low yield. However, Ribas’ focus is on quality, and the oldest vines produce less volume, but great flavor. Their local grapes include Manto Negro, Callet, Gorgollassa, and Prensal Blanc. All production is done here at this beautiful historic estate winery.

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Experiencing Ribas was like falling in love. Practically in the industrial district of Consell, we followed discreet signs along anonymous inland streets until we turned into the estate, or finca, of Bodega Ribas. We have driven through this town for years, and never realized that there was a bodega here. It is a diamond in the rough. It has been the family home as long as it has been their winery, and it is rare that you get to see one of these inland empires. Clearly, it was once a magnificent country estate – until the town swallowed it up. Our French born tour guide, Sylvia, told us that – incredibly – the family still lived here up until this last decade, and all generations still meet here daily for the family lunch.

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We had booked in advance and paid for the full tour and tasting – exciting! Starting the facility and production tour, Sylvia told us that this winery is certified organic, using only natural copper and sulphur dusts to eliminate fungus and pests. August through October they go over every vine by hand as it is less aggressive than machines, includes no branches or snails, allows first selection of early bunches and elimination of weak ones. After that, the grapes are brought in 15kg boxes so no grape is crushed by the weight of others, and then spread onto a table and hand culled before they are put into the de-stemming and maceration machine. It sounded incredibly labor intensive, and yet fantastic that they want to ensure that each wine comes from the best grapes.

They use a pneumatic press, selecting the pressing pressure by grape variety. For red wines they use skin and seed during fermentation/maceration, and then press the grapes after. Rosés are pink (rather than red) because of less time with red-grape skin. Ribas wines are not sold in super markets and are mostly available in restaurants and vinotecas (wine stores). 40% of their product stays here in Mallorca, 10% goes to the mainland, and 50% goes to Switzerland and Germany. Their fermentation area is flanked with stainless tanks, and they add yeast as necessary to complete the processing of sugars in order to achieve the desired flavors and dryness.

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During fermentation, skins and seeds rise, so they use a delicate pump to remix. Otherwise those float, known as “the sombrero,” and can mold and the ingredients aren’t available for fermentation. When ready, they lower the temperature to slow or stop fermentation, extract the wine without pressure, press if not already pressed, and go to oak barrel.

Ribas Wine

Sylvia told us that historically, Mallorcan wineries produced inexpensive wines with no oak barrel aging, no structure, to be ready in three months for the December and January village festivals. Mallorcans in the towns would come to buy “a granel” which is “in bulk,” bringing their own bottles. This is the young wine that towns still provide for the island Saints’ festivals like San Sebastian and San Antoni.

Bodega Ribas

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Then we were taken across the estate to the bodega, where they have all the barrels. This is a beautiful, peaceful place. It is an original building and has the thick 1m walls, which helps with the acclimatization. On to the tank room, Sylvia also showed us the 60-year-old cement tanks lined with red non-toxic sealant, historically lined with tile.

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These tanks are still used for certain wines and kept at 25-27° Celsius, a temperature slightly higher than the steel tanks can handle without their releasing a steel flavor and aroma. She told us that the Ribas routine is to ferment individual grape types first, and then blend wines as desired (coupage), and age in oak barrels. Over time they taste and sometimes mix further, and finally move the desired wine to bottles for final aging.

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Over all, Ribas uses 85% French oak, and 15% American oak barrels, and have them elegantly placed one on top of the other. It is beautiful to see how at Ribas, the modern mixes with the traditional; here the doors are glass and the building centuries old. They are experimenting with different sizes of barrels to see how they affect the wines. We asked Sylvia to explain to us why Ribas and other wineries choose to ferment in oak barrels from multiple countries. She told us that generally speaking, French oak comes from older trees and imparts milder flavors of chocolate and tobacco.  American oak barrels come from younger trees (they are dried artificially for timely use), are more porous, and impart robust flavor of coco and vanilla, and they allow more oxygen transference.  Who knew???? The year of the barrel is listed on its face (not the year of the wine as we had thought), so the vintners know how long it has been in use, and thus what amount of flavor it is imparting. While still in barrel, they sample the wines to check their evolution, and then top up the barrels as needed; wine evaporates (particularly in porous American oak) and a barrel must stay full to avoid oxidation. [Remember the technique used at Ca’n Pico where the oxygenation was purposeful?] A barrel’s use is a maximum of 12 years (often less). They re-use the barrels 3-4 times then sell them as decorations. They also give them to artists who paint or sculpt them in a project called BotArt that Ribas started. They feel that both winemaking and artistry are creative processes, and this is where they bring the two worlds together in a coupage

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Before we went to the tasting room, we were asked if we wanted to see the original house of the familia Ribas.   Oh, you bet.   We were shown through the home’s “entrada” (or entrance salon), which was set with tables for an event that night; and then into the home’s 1776 kitchen, still intact and fully functional. The Grandparents are the last generation to have lived here, and they still eat here every day with the family in that wonderful Mallorcan tradition.  This kitchen is a glimpse back in time to when the island was still largely unchanged for centuries, and we were in awe of its grand and traditional beauty!

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Excitingly, the “Cata,” or Wine Tasting came next. The tasting room is beside a courtyard off the fermenting rooms and offices, and we felt like we’d been taken into a secret garden! Here we saw the old barrels that have been transformed into pieces of art, the BotArt Sylvia was telling us about. We always love to see things recycled and repurposed, and creating art out of unneeded wine making ‘equipment’ is an incredible initiative. Eagerly, we sat down amid modern interiors, beside the antique patio with ArtBarrels, and the tasting began.

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We are starting to understand that many wineries have lines of wine, and within these lines are selections, generally including white, rosé, and red wines (for example the José Ferrer Winery’s organic line Pedra de Binissalem).

At Ribas their lines are:

  • Ribas – 2 whites, 1 red
  • Sio – white, rosé, red

Special releases including

  • Soma — White, 100% Viognier
  • Ribas de Cabrera – Their signature Red Coupage
  • Desconfio de la Gente que No Bebe – Red

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We were in a heat wave and Sylvia politely pointed out that to keep a chilled white wine cool as long as possible, you hold the glass by the stem to keep the heat of your hand away from it; whereas in the winter you might cup your hand around the glass to help warm and open a red.

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As we sipped the marvelous Ribas wines, Sylvia said their red Ribas Negre is very representative of the Mallorcan terroir. School in session: Terroir is the unique flavors and aromas of a wine that come from the growing environment, including soil and climate: In this case from the red Mallorcan earth, rich in salts and limestone. As example, it makes sense that 100% Cabernet Sauvignon wines would present differently (taste and aroma) if produced in the exact same way but with grapes from different terroir.

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On the tasting table were six glasses – one for each wine to taste, and crackers, cheese, and Ribas olive oil. Sylvia started by explaining a little bit about each wine, then poured and left the bottle on the table as we are given time to enjoy the surroundings and talk as she came and went.

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We were very inquisitive that day and asking lots of questions. Our enthusiasm, we guess, was noted so much that we were introduced to one of the family members: daughter enologist Araceli Servera Ribas. The first thing Tawnee noticed was her shirt! It was a Pink Floyd copy, but with a wine glass instead of a prism, and their web address on the back. Ingenious!  Tawnee proceeded to ask her a question that had been bothering her forever: “I always see people sticking their noses in the wine…and I wanted to know what they were really looking for… exactly how does a person smell a wine? ”

Truth be told, as self-educators, so far we have been stabbing wildly to describe aromas. Here we confided in Araceli that there was nothing consistently, logically, obvious to us like “I detect notes of immature lowland moss and gummy bears;” and yet “experts” are confident, direct and concise. Smiling with beautiful wide eyelids like Shelley Duvall, Araceli slowed us down. She said there is a platform to start from, and in enology education they teach the first detections:  Fruity or mineral? If fruity, tropical or forest berries like strawberry, blackberry, or stone fruit like plum? If mineral, which one? Maybe iron, old vine, rain on earth? And do you detect barrel aromas? American vanilla or coconut? French cacao, licorice or tobacco? Many barrel-makers burn the barrels to eliminate resin, the scorch lends sometimes-desirable flavor, so wineries clean and choose according to objective:  Do you detect a hint of smoke = new barrel? The function of the barrel is to mature the flavors – like when pasta sauce is better the next day because the flavors have bloomed and mingled. Did we detect the balsamics of a young vine? Menthols? Etc. It isn’t a free-for-all as it seemed to us, it is a narrowing, a detection, and recognition. Tawnee made a simple aroma chart:

how to smell wine ribas

Soon the conversation took off excitingly on the subjects of grape selection, her winery recommendations, and island wine history. Somewhere in all of this she told us that many red wines in Mallorca are 14% alcohol like a sweet white; because of the amount of sun the island gets, the red grapes get very sweet, and thus it takes a long fermentation period as the yeasts consume the strong sugars before achieving a dry red. We also learned that the Ribas winery is also partly responsible for recovering other indigenous grape varieties of the island, as Gorgollassa and Escursac, which were practically non-existent after Phylloxera. Voracious and exuberant, we moved on to the topic of tannins, which before Araceli had pretty much eluded us as well. Tannins are astringent:  they are color stabilizers in wine just as in the leather industry, and lend structure or balance to flavorful wines. Young grape skins and seeds are more astringent, as is new oak; they have bitter macro tannins. Flabby structure in a wine means no tannins, or overly soft tannins (hmmm, we’ve had those wines…). Old vines, like old wood barrels, impart smoother tannins, mellower perhaps, but not considered weak.

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Everything was coming clearer. Sylvia poured, we breathed in aromas and washed flavors around our mouths… and we continued to converse with Araceli about her family, the bodega, and why she decided to become an enologist. We could see the passion she holds about wine and doing things right – she has been all over the world in her studies learning about how different wineries make their wine. What we enjoyed the most was that she took the time to hang out with us and help us learn. She was willing and positive, offering ideas and answering questions with patience. We didn’t feel stupid asking the silly things we had always wanted to know. To top things off – she then told us that the shirt she was wearing was for sale there! We both bought one!

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A diamond in the rough,
overflowing glasses of good
wine and knowledge.

We sipped on as we talked, so please see our Ribas Tasting Notes for descriptions of the truly gratifying wines we enjoyed here at Bodega Ribas.

Directions:
Bodega Ribas MapOn the Highway Palma-Inca take off the exit for Binisalem, Alaro, Consell and at the round about take the ‘left’ or three quarter around turn. That will bring you into the town of Consell. Here you must  look for the signs for Bodega Ribas. Follow them (curving through the town) until you reach an estate with an entrance with sign Ribas.

See Wines Tasted at Ribas: Click Here

###   BODEGA RIBAS   ###

José Ferrer Wine Tasting

Jose Ferrer Logo

Wines Tasted:

◊   3 Reds   ◊

Pedra de Binissalem Negre 2013
Reserva Veritas 2007
Veritas, Vinyes Velles

Jose Ferrer multiple lines

There is no shortage of wines to choose from for tasting! With five different lines of wines produced at José Ferrer, we wanted to taste them all! However, we must have told Miguel we are red-centric, because we only tasted red wines today. In retrospect, of course we should have tried a white and a rose, because it is hard to understand the full spectrum of the winery when you only taste one type. But, one really can’t taste everything as a drop-in; and we were going with the flow – as one does!

Putting our glasses beside a plate of Quelly biscuits and Mahon cheese (great authentic Mallorcan products for our tasting), Miguel poured, and we dove into a sea of red.


#1
Pedra de Binissalem Negre 2013
Grapes: Mantonegro
Cabernet Sauvignon

Jose Ferrer Pedra de Binissalem

Comment:
Tawnee: I am so happy to see that a major producer on the island is getting into organic wine! We had to try this red! It was delicate, with ripe berry tones and a distinct finish.

Merie: The first wine was the Pedra de Binissalem, Negre 2013. This deep red wine is organic, from their own Vineyard at Finca Sa Pareteta which is registered Ecological. It is a blend of Manto Negro and Cabernet grapes. They cool the bunches of grapes before squeezing, and maceration and fermentation are done in stainless tanks before following with 6 months in new American and French oak barrels. This wine has aromas of berries and ripe fruit, with the chocolate and coffee notes of French oak.


#2
Reserva Veritas 2007
Grapes: Manto Negro
Callet
Cabernet Sauvignon

Jose Ferrer Veritas

Comment:
Tawnee:  I was happy to be able to try a Reserva on the tasting list, as usually they do not open them. This was a solid wine. The name is perfectly chosen – Veritas in English means “the truth.”  It would be good served with a traditional meal of Mallorcan lamb chops, fried garlic and French fries.

Merie: Next we tried The Reserva Veritas 2007 red. Fermented in stainless, aged one year in French and American oak, then aged in bottle over two years before sale. It is made from 60% Manto Negro, then Callet and Cabernet Sauvignon. It is a very rich, almost smoky wine, with aromas and flavor of ripe fruit.


#3
Veritas Vinyes Velles
Grapes: Manto Negro
Cabernet Sauvignon
Syrah
Callet

Jose Ferrer Veritas Vinyes Velles

Comment:
Tawnee: This is my favorite wine of all that we tasted, and I like the label with the big V! V for Veritas (the truth). It is a solid wine with a good rich flavor in mouth. Vinyes Velles means “the old vines” and that is where this wine comes from – José Ferrer’s oldest vines. Knowing this adds to the enjoyment of drinking it, it is deep rooted and full of heritage and wisdom.

Merie: Finally we tried the Veritas red. All the Manto Negro, Cabernet Sauvignon, Syrah and Callet grapes in this wine are hand chosen from old vines. Held in French and American oak for one year. It is rich, with smoky almost roasted, aromas and flavor.


Here is the rub: There is some quality about these reds that wasn’t to our taste. We are wondering if the grapes are pressed too ripe, or if a short fermentation period leaves some residual sugars, or maybe the tannins are too smooth… we really don’t know. These wines are rich and robust and have a ripe fruit quality; however, there was something different about them that was consistent in all. Further education is needed!


Jose Ferrer Miguel

Thank you Miguel!

See José Ferrer visit: Click here

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