Pere Seda Winery Visit

“Industrious winery emphasizes local grapes at peoples’ prices.”

Pere Seda Logo
+34 971 55.02.19
http://www.pereseda.com

Manacor, Mallorca Spain

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Over a century ago, Señor Pere Seda (Pedro Reus Morro 1886-1942) had vineyards in the Manacor area of Mallorca. This winery was founded by, and named after him. The Winery Pere Seda is a family run business (the same family since the beginning), and now produces 600,000 bottles per year. Yes, that’s right, a huge enterprise. And all production is done at their site in Manacor – from grape crates to shipping boxes. With over 100 hectares of local vineyards, they are in the D.O. Pla i Llevant, and are the biggest winery there. They use all natural cork, and sell young white, rosé and reds, Crianza and Reserva reds, and Cava (sparkling wine). Their grapes are Callet, Manto Negro and Prensal, Tempranillo, Merlot, Cabernet Sauvignon, Parellada, Macabeo, Muscatel and Chardonnay.

A little about the name: Pere is Mallorcan for Peter, and Seda means silk. Seda was perhaps his ‘mal nombre’ or ‘apodo’,  something similar to a family nickname. These ‘nicknames’ are very common here, and often a person is only known by that. The tradition here is to name children after the grandparents’ first names (and wines too we’ve learned!), so a big family could have many Peres, which gets confusing. Hence the “mal nombre.”

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Massive steel tanks greeted us as we entered the gate, and instantly it was like we were in an Industrial Revolution era bottling plant.  Big time operations call for big-time production. With no sign of tourism or classic Mallorcan architectural detail, this winery was all business. Hearing and seeing activity, we walked into the bottling area and watched the production line of gorgeously backlit rosé being bottled and boxed. The workers looked at us, but nobody approached us… Not their job. We wandered around alone for a while, and finally stopped a man on a loader who went and found our man Tofol (short for Christobal, or Christopher in English). Greeting us quizzically, it felt like we caught him off guard, and we guessed they don’t have many drop-ins! He was very gracious and thorough during our tour and tasting, yet we kept feeling like he needed to be somewhere else, and didn’t quite understand why we were there… Self-education!

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Getting the tour, everything was vast and well organized for maximum production value. The bottling, sealing, and labeling machines were gigantic and loud, the fermenting tanks towering and many: Row upon row, steel and wooden…but enormous wooden like from the past…and still in use. We haven’t seen anything like these at other wineries, big or small. Writing this, we are curious how long these permanent tanks have been in use, and what the wine tastes like that is fermented in these instead of steel… must go back and ask!

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Tofol explained that the Pere Seda Winery has become so big that they don’t fit into the buildings any longer; with newer and multi-story tanks outside and behind the place just to keep up with demand. This was by far the most industrial bodega that we have been to, and it was fascinating to see such industry all for our delicate friend – wine! Funny how you see a bottle of wine on the shelf at a store, and never wonder what its childhood was like.  Now we know!

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Then Tofol took us downstairs to the aging area and suddenly we were in another world. The wonderfully cool barrel rooms, long halls and endless dim tunnels, felt like vast catacombs. Room after cistern-like room of old fermentation chambers now housed bottles resting and coming to age. We had seen this before at Ribas and even Miquel Gelabert, but not on this scale!

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It was incredible that hidden under the loud, big industry above, lay this labyrinth of small cellars and secret passages. Walking through these Tofol described their lines of wine:

  • L’Arxiduc – Blends from local and foreign grapes.
  • Mossèn Alcover and GVIVM – 2 variety blends from old growth vines and oak fermented
  • Crianza and Reserva – American oak fermented
  • Novell – That year’s vintage
  • Chardonnay – 100%: one label aged in French oak and one straight to bottle.
  • Sparkling – Cava with 2nd fermentation in the bottle

Pere Seda is one of the few Mallorcan wineries to make a Cava, Jose Ferrer being another.  We look forward to trying it!

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Ending the tour we were rewarded with a tasting in their reception salon. Standing in the baking summer sun, Tofol opened the anonymous door – and we were greeted by cool air and a beautiful ambiance of high ceilings, oak barrels, and glass tabletops. Here was the Mallorcan style we’d been missing! A small group with a distributor were there in a meeting, but we were granted a tasting anyways – lucky us!

Bottles clanking in line
Serene catacombs below
Ambiance-rich tasting room
Industrious, yet local

We’re sure a reservation was a courtesy we owed Tofol, but he rose to the occasion and gave us a great tasting. Please see our Pere Seda Tasting Notes for wines tasted.

Directions:Pere Seda Map
When you arrive to Manacor on the highway from Palma- you go straight through the round-about and follow the signs to Felanitx/Cales de Mallorca and when you get to the next round-about take the left (or first exit) direction Felanitx/Cales de Mallorca. Go through the next roundabout and under the tunnel and at the following round about- go all the way around and head back in, but to the right of the tunnel- there is a Yellow sign that says- Bodega Pere Seda. From there follow the yellow signs to the entrance!

See Wines Tasted at Pere Seda: Click Here

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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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