Bodegas Miquel Oliver Visit

“4th generation winemaking brings contemporary standards to a fine tradition!”

Miquel Oliver logo
www.miqueloliver.com
+34 971 56 11 17
Petra, Mallorca, Spain

Miquel Oliver_7-29-15_#6

Bodegas Miquel Oliver was founded in 1912 by Melchor Oliver, who began by planting his grapes after the Phylloxera blight.  In 2012, his grandson Miquel and great granddaughter Pilar celebrated their winery’s 100th anniversary in their beautiful old 1868 Petra facility.

Miquel Oliver_7-29-15_#4

A member of D.O. Pla i Llevant, Bodegas Miquel Oliver currently produces around 220,000 bottles of wine per year. 85% of their wine is sold locally, and the rest is exported to northern countries. 95% of the visitors that come through this winery for sales and tastings are German tourists.  Here on island, their distributor delivers to restaurants, markets, and shops with different bottles going to different markets like Corté Ingles, Eroski, and Al Campo. At the time of this writing they are just finishing a new facility which will bring all production under one roof and they will only keep this historic bodega for special events.

Miquel Oliver_7-29-15_#5

Señor Miquel Oliver is in his eighties now and mostly retired. The current owner is Pilar, the great-granddaughter of the original Melchor. Sadly for us, Pilar wasn’t there that day to meet; she sounds like an incredible woman. She is the bloodline owner, winemaker, and now innovator. She studied winemaking in Tarragona and then traveled around before perfecting her education and returning home to make wine.The opening summary of their wine tasting booklet sums up the bodega very well:

“By blending the traditional values of a one-hundred year old family cellar with a love of innovation, we’ve succeeded in making wine a form of self-expression.”

Road to Petra

We drove in to Petra via the old road from Sineu, which was lined with lovely rolling fields spotted with hay bales: definitely a suggested drive!  Petra is a historically rich inland town, and the birthplace of recently Sainted Father Junipero Serra, the Franciscan Friar who colonized/converted California through the famous Missions in the mid 1700’s.

Miquel Oliver_7-29-15_#3

Parking on the tiny urban street, we made our way to the big delivery doors of Bodega Miquel Oliver. We were met by Ana, our tasting host, and she walked us from the office and display rooms, across the tiny street to the beautiful 1868 tasting area and former barrel rooms.

Miquel Oliver_7-29-15_#17

Taking in the gorgeous vaulted ceilings and barrels lining traditional plaster walls, Ana told us that 2015 is the last year that most of their production will have been done over in Manacor, their barrel aging and bottling done here, and their storage kept elsewhere in Petra. That reminded us of Vins Miquel Gilabert which is also stretched across multiple locations! But in this case, within two weeks of our tasting, a new Bodegas Miquel Oliver facility on the Manacor-Petra road will open and house it all!

Miquel Oliver_7-29-15_#11

We asked Ana for the deluxe tasting, and she poured us seven wines! Please see our Miquel Oliver Tasting Notes for details.

Miquel Oliver_Wine Selection

As she poured, Ana told us that the varietals they work with are Prensal Blanc, Muscatel, Merlot, Syrah, Callet, Fogoneu, Cabernet Sauvignon, and Manto Negro (which they use only for the Mont Ferrutx Crianza). She told us they put a lot of energy, love, and sweat into raising these grapes and making these wines!

Miquel Oliver_7-29-15_#27

We learned that currently they are experimenting with new French oak barrels, but the barrels in this tasting room turn out only to be for decoration now. Ana told us they only use their barrels for four years, and then retire them for décor or sale. We asked about a huge old wooden tank standing regally in the corner. Ana told us it was a storage tank, made of Chestnut wood, and she was not sure of its age.

Miquel Oliver_7-29-15_#15

Further discussing oak barrels, Ana told us that new French oak is intense and in time smooths and matures to the traditional “chocolate- or coffee-like” notes. American oak barrels start with strong tannins, and later impart a softer almost vanilla flavor. Russian oak is more neutral, and Romanian and Hungarian oaks are like milder versions of French. She also told us they use only natural cork from Portugal and Spain.

Miquel Oliver_7-29-15_#28

Ana told us Bodegas Miquel Oliver is the first bodega to bring stainless steel tanks to the island back in 1986, and that Pilar was the first to make dry Muscatel wine on the island (having learned of it in France when she was apprenticing). As you surely know, the Muscat grape is very sweet and aromatic when ripe, and is usually used to make a sweet aperitif or dessert wine.

Miquel Oliver_Son Caló

We learned that the wines in their Son Caló line are their house-wines for easy drinking with meals. It is named after a beautiful cove on the north of the island, where Tawnee has been by boat, so the Son Caló line resonates with her!

Son Calo Wine at Son Calo Beach
It turns out that this bodega has the majority of its older vines in that area. This is very common as historically, the inland farms were the most valuable for food and feed crops and the coastal properties were for luxury and the summer. Each inland town had a coastal area that the inhabitants visited every summer. Colonia Sant Pere and Son Calo, where Mont Ferrutx is located, is in the summer coastal land of the Petra people. Bodegas Miquel Oliver only just recently started planting in Petra at the new facility.

Miquel Oliver_7-29-15_#37

For the last few years, making 200,000 liters each year has been quite a big job for a team of only seven people (that number will change in the new facility!) — and they make a large variety of wines too, eleven in total. One of the things we really like about these wines is their character, not only in the flavors, but also in the naming. For example, the names Mont Ferrutx and Ses Ferritges come from the land where the grapes are planted. Another bottle that is unique is named 1912, a Cabernet Sauvignon and Merlot blend made in 2012 as a celebration of their 100 year anniversary. It has a really cool label and we’ve added it to our list of wines to try. They also make a bottle called Xperiment, which is a new experiment every year. They only make 700 bottles, two barrels, so it is always a limited edition!

Miquel Oliver_7-29-15_#36

Probably the best wine that comes from the bodega is called Aia (which we were not able to taste), and it is named after Pilar’s mother; we love that tradition and ode! All the barrels used for this bottle are new French, American, Russian, Romanian and Hungarian oaks, and we look forward to being able to try it at the new facility! We love all the traditions that this bodega has! Like how the great grandfather Francisco started putting a bottle from each new year under the big Chestnut storage barrel, and they still continue doing it to this day!

Miquel Oliver_7-29-15_#7

We understand that they were in the process of moving, yet of course we were disappointed not to see and discuss more of the traditional processes of barrel aging and bottling. However Ana was very knowledgeable about the wines! We feel very lucky to have experienced the original bodega as we did; and now look forward to coming back and starting all over again with a tour and tasting at the new Miquel Oliver Winery. One bodega with two stops on our Mallorca Wine Trail!

Miquel Oliver_7-29-15_#38

Miquel Oliver Map


Directions:

Driving in direction from Inca to Manacor or visa-versa, you will see the Miquel Oliver bodega on the main road just outside of Petra. You can not miss it!

See Wines Tasted at Miquel Oliver: Click here

### Miquel Oliver ###

Advertisements

Bodega Castell Miquel Visit

“Where science meets wine – a Stairway to Heaven”

Castell Miquel Logo

www.castellmiquel.com
+34 971 510 698
Alaró, Mallorca, Spain

Castell Miquel_7-24-15_#2

The Castell Miquel winery is owned and run by German pharmacist Professor Popp who comes once a month to oversee the winery. Founded in 1998, he started Castell Miquel as an inspired hobby, financing it through the success of his internationally known Bionorica Company, which produces high quality medicinal plant extracts here in Mallorca and in Germany. His first name is Michael which is Miquel in Mallorquin, and the primary structure on the former chicken farm is a castle-style home built by General Franco in the 1960s for his in-laws: hence the winery name Castell Miquel.

They currently produce 280,000 liters/bottles per year. There is clearly room for expansion, and plans to turn the old chicken factory buildings into Agrotourism accommodations. The winemaker is Tomas Wambsganss, and together he and Professor Popp produce wines with a focus on the strengths of each varietal. They grow grapes on site, and also have vineyards in Binissalem and Porreres.

Castell Miquel_7-24-15_#5

The undivided rural road to Castell Miquel leads gently up from the flat wine country, through old stonewalled farmland, to the southern foothills of the Tramuntana mountain range, and is one of the loveliest drives we’ve done so far. As we got out of the car in the hot Spanish morning, cicadas shrilled continuously. The place is enormous, ready for tour buses, the layout very Napa Valley while still using the traditional stone Mallorcan architectural design and terracing.

Castell Miquel_7-24-15_#6

Castell Miquel_7-24-15_#12

Most impressive is the outdoor tasting area with a spectacular view of the two picturesque mountain peaks of Castell Alaró. There are informative signs about their grapes and their process of wine making which are placed strategically for a tour or self-tour.

Castell Miquel_7-24-15_#14c

Arriving at the tasting room, we were greeted by Marta who cheerfully told us that they don’t give tours to groups under 10, that tastings are €5.00 per person, and that the first bottle bought after the tasting will be discounted that amount. We could tell that this winery is owned by a businessman, as their branding and marketing are fabulous. They have wine, olive oil, marmalades and colognes under the same brand.   Marta was just finishing another tasting, so to pass the time until our turn, she sent us on a lovely stroll through the vineyards and up to a vista point with a large piece by British sculptor Tony Cragg.  Art and wine paired again!

Castell Miquel_7-24-15_#10

Savouring the view, and debating where to have our tasting, we chose the inside where we could talk more with Marta. Once there, she served us Miquel Castell black olive spread with Mallorcan Quely crackers, marmalade, olive oil, and fresh water to help our palates.  She then began to pour, saying that apples and olive oil help clear and neutralize the palate when tasting. Gesturing to their display, she told us that at Castell Miguel they currently produce 2 whites, 1 rosé, 3 reds and a Cava (sparkling white). Four of their wines are mono varietal, and two are blends. The Monte Sion line uses grapes from the Porreres Vineyard. The Stairway to Heaven line uses grapes from here at the Alaro Vineyard. The Cava grapes are from mainland Cataluña. This winery has a great website to consult for descriptions of each wine, and it’s fun to read their categories including “the origins of delight” and “what guides us.”

Castell Miquel_7-24-15_#7

We asked Marta why the line is called Stairway to Heaven. She told us that Professor Popp sees the terraced mountainsides of the Tramuntana as stairs rising to the heavens – a lovely image! There is a story associated with the property – better described on the website – that an angel appeared on the land centuries ago and told the owner to plant grapes there. These terraces are the grateful stairway up. And of course Popp likes the song by Led Zeppelin!

Castell Miquel_7-24-15_#8

We chatted with Marta as she poured for us. She told us they use the standard copper, sulfur, and bicarbonate against fungi and mildew. She also spoke about oak fermentation, and told us that French oak barrels generally come from older trees, and have tight grain and pores, so the maturing process is slower. Hungarian oak is in the middle. American oak has bigger pores exposing the wine to more oxygen, which accelerates maturation. Here they use French and Hungarian oak barrels, often preferring Hungarian because of its tannins and flavors as well as the rate of oxidation. And they like the smaller, 225 liter barrels because of the ratio of wood to wine. They carefully filter their wine before bottling, and after corking they allow their bottle aging from six months to three years, depending on the wine. Their wines are sold at fine retail stores including the exclusive Corte Inglés, with 60% of their product exported to Germany.

castell miguel wine

We learned that Professor Popp is a pharmacist who works with all organic botanicals with his company Bionorica, and that their products are sold in over 50 countries around the world!  So it is only natural that in wine making Professor Popp pays special attention to the grapes and wine’s health benefits.  Wine as medicine, historically accepted as fact, has now been scientifically proven. Castell Miguel ensures that their wine has the highest quality ingredients and process to maximize this important fact.

An interesting first for us is this winery’s use of glass corks or the Vino Lok system. It helps to preserve the freshness after the bottle has been opened, and slows the aging process in bottle because it isn’t porous like cork. Fascinating!

Castell Miquel_7-24-15_#15

These are good, clean wines, and we are convinced that when paired correctly they are a complement to any table. That being said, we must say that overall we found them highly produced, consistently un-adventurous, and almost neutral and scientifically in the middle of the palate. We would not describe them as having outstanding character, nor greatness. They are unusually consistent wines that do not overpower.  So, it is a MUST that you come here and decide for yourself; the experience is a joy, and the wines are clean and good and unlike any other on our island.

Directions:Castell Miquel Map
When you get to the town of Alaró, follow the main road into the center of town. On the right hand side you will see a yellow sign for Castell Miquel. Turn right here and follow the signs weaving through the mountains on the back road to Ínca and Lloseta. You can not miss the Castell on your right!

See Wines Tasted at Castell Miquel: Click Here

### Castell Miquel ###

Bodegas Angel Winery Visit

Where passion and expertise meet – consistently dry wines to the owner’s taste.”

Angel Bodega logo
+ 34 971 621 638
www.vinosangel.com
Santa Maria del Cami, Mallorca Spain

Bodegas Angel_7-18-15_#4c

Owner Andreas Gelabert told us from the beginning that he had very specific ideas about how he wanted to make his wine.  He  looked a long time to find the perfect location to build Bodegas Ángel. Having found it here in the island’s most competitive wine region, he boldly decided not to join the local Binissalem Denomination of Origin because of the restrictive guidelines.  Instead, he elected simply to be a member of the island-wide organization Vi de la Terra Mallorca [wines from the soil/terroir of Mallorca], which allows for more freedom of grape choice. All of the wines he produces are dry, to his personal taste. The winery owns 17.5 hectares of vineyards, and the oldest vines were planted in 1960 on land Andreas bought. He planted new vines in 2006 and 2007, and Bodegas Ángel opened in 2008, which is also the year of their 1st vintage. This year they produced almost 200,000 bottles, including two whites, one rosé, and six reds. The lines are: Angel, Sa Bassetta (which is the name of the vineyard with the oldest vines), and Specialty releases.

Bodegas Angel_7-18-15_#3

Tawnee was working the hands-free phone in the car to find which wineries in our area were open and accepting tasters. She had wanted to go to Ángel for a long time and luckily, they were open. However, when we got there, owner Andreas Gelabert (not related to the Manacor Gelaberts) was exhausted. He had endured a morning of tour buses and there were empty wine glasses all over the counter and tasting room. He said he couldn’t give us the tour, but if we wanted to hang out with him while he loaded the dishwasher, he’d give us a tasting. We love the individuality of all our tasting experiences!

Bodegas Angel_7-18-15_#5

The winery name ÁNGEL comes from his names ANdreas GELabert, and he said he came up with it in one of the thousands of hours he spent on his tractor preparing the vineyard. Ingenious! And nicely translatable in both English and Spanish: An angel spirit in both languages, as well as a common first name in Spanish. It is a perfect blend of who he is and what he stands for. Tall and solidly built, Andreas is Mallorcan, yet speaks English fluently. We started the tasting in Spanish and when he heard we were conversing in English – he said “Want to do this in English?” in a startlingly perfect American accent! It turns out he went to school in Texas and California and loved it! In California, a distributor friend dropped off a few cases of different wines at his house one weekend, and with an inquisitive mind he started tasting, and comparing; and the rest is history: He began his understanding of wine by self-educating – like us!

Bodegas Angel_7-18-15_#2

Andreas started the bodega from personal interest and has a lot to show for it; his intent and interest are palpable from architecture to aroma. His passion is for dry wine, so Andreas is very careful with full yeast fermentation, allowing no residual sugars in the finish. He is refining his wine selection to make only what he considers to be very good wine; so whereas in 2014 he had three whites, this year he produced only two. He pays attention to detail and is willing to sacrifice for perfection… and one feels the nice mix of old world and new world in his character and this bodega. About returning here to start his winery, Andreas said simply “Mallorcan’s always come back. There is nowhere better.” Living in California with the wine hype probably added to his passion for wine at a young age, because it was there that he decided to make a real go at wine making; not everyone can do it and be successful! He received his BA degree in Business, not Oncology, which we are sure helps in his business model and the success of Ángel. There are definitely American notes to all that he has done!

Bodegas Angel_7-18-15_#6

While pouring, Andreas shared a lot. He told us that Manto Negro grapes give raspberry notes. The local red earth, “Call Vermell” is rich in iron oxide, which contributes to the earthy notes. French Oak is used for notes of chocolate and coffee, while American Oak lends vanilla. This year American Oak was harder to get because the bourbon industry changed their regulations and bought all new barrels, thus reducing supplies drastically.  At Ángel they use 50% American Oak and 50% French Oak. However, Andres said he loves American Oak and purposefully uses it for the vanilla flavors it brings. We are guessing his palate was formed on California wines – and we love that he purposefully brings a little American taste to the island! Finishing up his dishes, and pouring our last tasting, he told us that that most of his local clients are German, English, and Swedish expatriates, and most of the tourists are Scandinavian and German. As evidenced by the large, elegant facility, he clearly has a great business mind as well as a very good palate!

Friday afternoon, sun beating down.
Should be going to the beach, but the Wine Trail is calling
A true Friday arrives in the face of the owner
Dry wines on the humid island
Divine.

Leaving with bottles in hand to take home, we noticed a single outdoor table set for lunch – and realized sorrowfully that as late as it was, we had been keeping him from his mid-day meal! What a fine gentleman and vintner. And of course, we are already planning to go back again and get a full tour of the beautiful facilities… and looking forward to another great day on our Mallorcan Wine Trail!

Mallorca Wine Trail

Directions:Bodega Angel Map
When you come off the highway- Palma-Alcudia. Take the Exit for Santa Maria/Santa Eugenia. Go in direction of Santa Eugenia. It is on this main road the right hand side coming from Palma and going in direction Santa Eugenia. You can not miss the sign or the beautiful building.

See Wines Tasted at Bodega Angel: Click Here

###   Bodegas Ángel Visit  ###

ANA Vins Winery Visit

“Simplicity, four excellent wines give this charming young winery a stable foundation.”

Ana Vins
+34 605.28.36.85
www.ana-vins.com
[In German only at the time of this writing]
Binissalem, Mallorca Spain

Ana Vins Winery

Celebrating the Mallorcan soil and unique local wine culture, Bodega ANA Vins specializes in native grapes, with northern varieties used in lesser percentages for structure and color. ANA is a young winery, started in 2010 with established, twenty year old vines. They now produce 55,000 to 57,000 bottles each year, mainly reds, and place great emphasis on giving the local varietals priority to capture the character of this island. They sell all they produce to their clientele on island, not aiming for an export market.  ANA Vins is not part of the local D.O. Binissalem, but is part of the local organization Vi de la Terra. German owned and financed, they started this winery because of a love for the local wines and island! Surely over many good bottles of local wine, the owners brainstormed with Mallorcan Francisco Pol Arrom who is experienced in the local Hospitality industry, and a young oenologist Tomeo Llabres; and ANA Vins was born.

Ana Vins

Why is it always the end of the day on Friday in this Blog??? It must be when we do our best work! We were driving around in the area late Friday afternoon, on a lovely lane in the middle of the countryside just outside of Binissalem, and we came across the yellow marker of ANA Vins. So we called to see if we could visit, and the answer was SURE!!; and an appointment made for 45 minutes from then. We drove through the vineyards as we approached newly constructed buildings set beautifully against their backing of vineyards and the Southern face of the Tramuntana mountains. Out popped a man’s head! Hello – we are here! It was the affable, knowledgeable, and multilingual Francisco Pol Arrom. He introduced himself as Xisco, and so it was!

Ana Vins tasting room

The three of us were sweating in the relentless heat, so we went straight to the cool tasting room for refreshment. Please see our tasting notes for facts, but of course we chatted while we tasted! Pouring their gorgeous, chilled Rosé, Xisco commented that at ANA Vins they are very particular with their maceration of each wine in order to get the exact color they desire. The display must be as appetizing as the aromas and flavors. Of course Rosé wines have a much shorter time in maceration than reds = sitting with their skins and seeds less time to catch only a flush of pink, and to avoid the level of tannins associated with good red structure. That, combined with the terroir of the limestone soil mixed with the local red earth (Call Vermell), make the unique attributes of a good Mallorcan wine.

Ana Vins Seleccio

We found that their red Selecció wine improved as it opened in our glasses, so we did a little research on why wines like to breathe. Most reds improve with a little aeration, because as the oxygen reaches the freshly opened bottle, the wine naturally settles into its true flavors and the tannins mellow. The wine comes into its own, and shouldn’t be judged until it has breathed sufficiently. Some people just open the bottle and let it sit awhile, others use a wide mouth decanter to speed up the process, or wide mouth glasses and swirling the wine to aerate it quickly.

Talking about their reds, Xisco said knowingly “Manto Negro is the grape of the land and loves cheese.” Warms the heart. Unlike many other wineries, both of the reds at ANA Vins included noticeable percentages of the Tempranillo grape. This is only the second winery we’ve visited on island where they have mentioned Tempranillo. It is such a staple Spanish variety, a signature grape on the mainland, but it seems almost rare on island so far…

Ana Vins thinking

We talked a bit about aroma vs taste consistencies. The ANA Vins Blanc barely had aroma, then tasted full and delicious. The Negre aromas were amazing, and it tasted really good, yet totally different from the scent. When we breathe in a wine and enjoy the aromas, we instinctively want the flavor to match it. It seems we must learn to enjoy the aromas for what they are, then on a separate subject, assess the flavors. Do vintners ever strive for homogeneous scent and flavor as an asset?

Ana Vins Barrels

As he poured, Xisco told us that ANA Vins prefers French oak. They find it rounder and fuller, and he said the American oak affects the tannins too much because the wood is younger – young oak is full of young tannins like young grape seeds. He also told us that they cut their first grapes in August, carefully looking for what is ready before September, the normal harvest season.

Ana Vins

After a very satisfying tasting, Xisco gave us the tour of the Winery. It was a ghost town at that hour on an early Friday evening, and fun to explore in the quiet. All was clean, new, and well organized. All production is done there on premise.

Ana Vins_7-18-15_#13

It is beautifully laid out, from pressing to storage to barrel, bottling and labeling. The interesting thing that we noticed is that they efficiently store their bottles already packaged and boxed for the time that they age. The majority of the other bodegas we’ve seen store their bottles without label, and then clean and label before boxing and selling.

Ana Vins

We learned that Xisco is a man of many hats. He is the legs and heart of the bodega physically. We love to see such happiness in work. He told us the name ANA was chosen by one of the owners who has a daughter or a granddaughter named Ana; love the tradition of naming after the women! Xisco told us they also work with a Swiss chocolatier who combines chocolate with their wines – an experience we would like to try.

Ana Vins

We drove away happy and so enjoying this continued adventure. ANA Vins is a lovely winery with very good wines, and we do recommend it as a tasting destination on our MallorcaWine Trail!

Ana Vins Winery

Directions:Ana Vins Map
From Binissalem you take the road going towards Binali. There is a stop light at this intersection, so it is easier to notice. When you reach the Cami de Muro there will be a small white sign for this- it is the cross street. You will also see a yellow sign for ANA Vins. Take a right and follow for about 300m and there will be the bodega entrance on your right.

### BODEGA ANA VINS ###
See Wines Tasted at Ana Vins: Click Here

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 ###