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   ###

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Cellar Ca’n Pico Visit

“Preserving a rich history and deep passion in a bottle”

logo Can Picowww.cellercanpico.com
Banyalbufar, Mallorca, Spain

As we started the day’s adventure – driving to the gorgeous stone-terraced northwest coast of the island and the small town of Banyalbufar – Tawnee described the road we were on as “Literally breathtaking!” A nice double-entendre because it was so narrow and steep that she was actually on edge. There are three wineries in this gorgeous, cliffy coastal village, which seemed odd — but it’s not: Here is where the rare  Malvasia grape is grown to perfection.

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A bit about Malvasia: It grows well with coastal climate and mountain temperatures, and has been planted for centuries in Banyalbufar. A rare variety, it is also grown in Sardinia, Tenerife, and outside Barcelona in Sitges. Dry, it pairs well with fish, and white meats, and if allowed its sugars, makes a nice aperitif. This grape itself is high in sugar and they call it the generous grape, “La Generosa,” because it’s sugars allow a higher level of alcohol than most whites.  It is thought by some have been brought by the Phoenicians centuries BC, and to be the first grape on the island. It is certainly considered one of the few “natives.” Another name for the Malvasia grape variety is Malmsey.

In the mid to late 1800s a nobleman, the Marqués de la Cenia, grew Malvasia grapes and made his wine here in Banyalbufar, and took it to Madrid where it was prized among the wealthy.  He was a contemporary of the Archduke Ludwig Salvator of Austria who is famous for buying up and preserving wild areas of this terraced northern coast.  No coincidence, Malvasia is also planted miles away in S’Estaca, outside of Valldemossa, one of the Archduke’s notable properties and recently owned by actor Michael Douglas.

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So, our first stop in Banyalbufar was the Cellar Ca’n Pico winery. This is possibly the most beautiful vineyard in all Mallorca, perched on broad terraces overlooking the sea. It is necessary to make a reservation for two reasons: 1) to schedule a visit (not set up for drop-ins) and 2) to make sure the gates are open so turning around on the narrow road is less stressful!

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It seemed like we were pulling up to a private home, a grand old Mallorcan Estate (Finca). Well we were, and it turns out that all the wine production for Cellar Ca’n Pico takes place there at Finca Ca’n Pico, in a smallish Bodega that might otherwise be a large garage under the house. Our wine guide, the wonderful Juan Tomàs, met us as we parked, and opened the “garage door” to reveal a large stainless grape press and familiar steel tanks in the first room, then a tasting counter, bottles and barrels in the next. Tall and lanky with big brown eyes, Juan has been the “Bodeguero” at Ca’n Pico for 28 years since the current planting. They grow 80% of their Malvasia grapes right there at the terraced estate, buying a small amount more from other local vineyards.

We spent a long time talking with Juan, and we learned so much! Like most others, this tour and tasting were done entirely in Spanish, no challenge for Tawnee!

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First Juan Tomas showed us ‘la prensa,’ a well-crafted Austrian press to carefully break the grape skins amongst whatever stems are present after a hand-picked harvest. Next they move the mash to temperature controlled steel tanks, cool so no fermenting takes place as the sediments and particulates fall. At that temperature yeasts are inactive, and in one month the grape juice is stable and clarified, ready for further production.  The whole process from growing to bottle is done here at the Ca’n Pico estate, “Aqui nos hacemos todo.” Some goes straight from fermenting tank to bottle, a small amount goes to Oak first.

Bodega Ca'n Pico bottles

1988 is the oldest bottle of Malvasia from Cellar Ca’n Pico post phylloxera blight. 150 years ago they had more vineyards. Then for the 30 years of phylloxera they had no vineyards, and sold almonds, olives, carob, and tomatoes. Juan told the story that during phylloxera, one man in the pueblo of Banyalbufar guarded and tended his few failing Malvasia vines and made his family table wine. After phylloxera a friend took a cutting and planted, as did another.  But the product wouldn’t get above 12% alcohol, so it was making low quality wine. They added sulfites to stabilize the wine, and at the same time took cuttings of the vines to the local University of Baleares Islands (UIB)  biology department and learned the vines had 5 viruses. The University worked on them for 10 years and created a strong and resistant strain they could replant, and those are today’s Malvasia vines of Banyalbufar. Ca’n Pico held out and kept some of those vines up until the 1950s when they took them all out.  However, in 1980’s, Mr. Gabriel Canaves Picornell bought the farm and decided that with the help of our Juan Tomàs they would recover the Malvasia wine of the past. Through the advancements of science and passion they succeeded! They only produce about 5000 liters of wine every year, or 5000 bottles, and it is crafted to perfection.

Making only one label and with one grape, 100% Malvasia, they might be the only true mono-grape winery on the island, making them doubly special – the most beautiful and the most specialized.

Can Pico bottlesClick here for details: Wines Tasted

We tasted the Malvasia at the cool summer room-temperature of the Bodega. We’d had the bottle perfectly chilled earlier that day in the local restaurant where we’d had lunch. Better served properly chilled I thought, but excellent at both temperatures. Tawnee loved this bottle enough to buy one there, and has it on her favorites list.

Then Juan Tomas walked over to a far barrel, and lowering a length of hollow cane into a hole in the top of the barrel, he then sealed the top with his thumb to remove a serving of wine and released it into our glasses. It was the Malvasia Crianza Oxidativa, also known as Malvasia Generosa, which is made by the old method of the Marqués: It must be 16 % alcohol or more to bottle, because it is aged with air (allowing a % of air in barrel), and 15% alcohol or less becomes vinegar. It is much like Spanish Jerez, Sherry and Port in method and flavors. It is a sweeter wine. They do not produce it for sale at this time: Much work and little demand, so it is now for family and friends, a labor of love. Ca’n Pico began making it again in 1990 and producing a few in-house bottles in 2000.

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Juan told us that only a few decades ago, most Mallorcan wines were mediocre because they didn’t have the current technology of temperature control. Merie remembers that time!!!   Especially with white, which must be around 10 degrees for first days of particulate separation, then ferment at controlled temperatures of 14-18 degrees. Of course Ca’n Pico used the traditional methods before Phylloxera, then replanted “recently” and instituted modern technology and methods, producing today’s tasty Malvasia label wine.

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After thoroughly enjoying our tasting and talk, Juan Tomas walked us around to see the closest vineyard terraces, and we basked in the beauty of this property, it’s breathtaking terraced seaside terrain and views.

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How to get there: WheMap Can Picon you leave Banyabufar going in directions Estellencs you will see a sign for the Parking on the right. You take the turn directly before that. There is a little sign that says: Ca’n Pico on the stone wall. Yes, the road is narrow and no there are no barriers. It is an adventure worth taking to try their wine.

See Wines Tasted at Can Pico: Click here

###   Cellar Ca’n Pico   ###

Bodega Son Bordils Visit

“Wine with character, consistently good and modestly priced”

Finca Son Bordils was the first Winery we visited, and we both hold it as one of our all time favorite wine tasting experiences because of how much fun we had, how much we learned, and the door that it opened to a change in our lives.

Note: This blog entry is actually a fusion of two visits, one in April of 2014 when the magic first happened, the other in the summer of 2015 when we were on our personal Mallorcan Wine Trail and we had to go back with our new knowledge and further questions!

logo son bordilswww.sonbordils.com
Inca, Mallorca, Spain

Son Bordils Vinyard

April 2014: The winery Finca Son Bordils, perched in the rolling mid-island plains outside of Inca, might be the oldest winery on the island – there is some debate. Founded in 1433 by D. Joan Bordils i Pont, the current owners are Ramón and Pedro Coll, and the Vineyard has been in their family for over 100 years. After the grape phylloxera plague, the family completely replanted 34 hectares of land with Chardonnay, Muscat, Prensal Blanc, Merlot, Cabernet, Syrah, Callet, and Manto Negro grapes, and built this beautiful and modern winery in the center, where we arrived for our tasting. They currently produce 150,000-200,000 liters/bottles per year, and are members of the Island organization Vi de la Terra Mallorca. These wines have character, and are consistently good and modestly priced.

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When we arrived there, the marvelous owner Ramón Coll told us that unfortunately, the person who normally pours the tastings was out dealing with a personal matter. But as it happened, Jaume was there. He takes the Bordils wines to restaurants and pours for potential clients, and he kindly agreed to give us a tasting. It was the beginning of the serendipity and island hospitality that has been characteristic of our entire tasting experience and is part of what makes this wine region so marvelous to visit.

Mostly in Spanish we all got talking, and Jaume got pouring, and soon Jaume was telling us all about the history of wine on the islands, of trains from the interior island loaded with wine or grapes, going to the Cellars on the cooler coasts, and then out for export to mainland Spain and nearby France. He taught us about the phylloxera blight era in Europe and how Mallorca had almost 30 halcyon years when Mainland had the blight and Mallorca did not, and Mallorcan wines were in high demand and very lucrative. Sadly, phylloxera arrived in Mallorca in 1891 and devastated the island’s vineyards. He told us about the history of commerce in the Mediterranean, from when the Phoenicians were thought to have brought the first vines to the island in early BC, and wine cultivation began in earnest in Mallorca around 120 BC when Rome conquered Mallorca. We talked and tasted for what seemed like hours, enjoying unique wines from the back that are normally reserved for special clients: It was a Friday late afternoon, bottles were open which would be bad by Monday’s work day, so we enjoyed a generosity and friendship that might otherwise not have been available.

T at son bordils

So you know, Phylloxera are sap-sucking insects, originally native to North America and related to aphids. They infect the grape roots and leaves, ultimately restricting nutrients and water to the vines. At this time there is no cure, but the rootstock that came from North America when Europe was replanted is resistant. American vintners had been given clippings of the famous European grapes, and grafted them onto American grape rootstock, with the great success of American wine industry today. In a graced turn of events, after the European Phylloxera plague, the American vintners brought back clippings from those same grapes, and resistant rootstock, and Europe was able to replant it’s own varietals. Jaume told us that there were 33,000 hectors of grapes planted on the island before the phylloxera blight, and that there are around 1,500 now.

Basic timeline:

  • 1862 Phylloxera blight in France, spreading across Europe.
  • 1865 Wineries and vineyards in Mallorca in peak production.
  • 1891 The blight arrived in Mallorca and virtually all grapevines were killed.
  • 1990 Island wide replanting of grapes began.

Before we knew it, we had missed the opportunity to make Merie’s train! But, as kind fate would have it, Jaume was from the same town on the other side of the island, and he was headed home from work as soon as we were done! So off they went chatting happily in Spanish all the long drive home (fabulously challenging for Merie who is still learning!).


After that experience we were hooked, and the glorious idea of further self-educating and tasting at Mallorcan wineries was born.

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July 2015: We went back to Son Bordils in order to taste their wines again with our newfound interest in self-education. It was late on a Friday afternoon like last time, an odd coincidence. This time owner Ramón Coll poured for us so his normal Tasting Staff could go home on time. He remembered us, and that he and Tawnee are Friends on Facebook after our last visit!

Wine Son Bordils

Ramón is an amazing teacher and wanting to help us learn. When we told him that we are on a mission to understand wines, the first thing he said is that temperature is critical when tasting. A wine does not taste the same from one temperature to another, and tasting is for understanding the true character of the wine; different from enjoying a glass of wine where it inevitably warms in the glass and opens like petals of flavors. Every time he took out a bottle from the cooler, or had one out on the table from a previous pour, he checked the temperature of the bottle with his hand to ensure that his wines were at their best! Pouring our first white, the Blanc de Raim Blanc of 100% Prensal Blanc grapes — see tasting notes, below — he told us that Bordils is the family name of the founder who came to Mallorca from Girona in Mainland Cataluña in the 1200s with Jaume 1st (James 1 the Conqueror, in Catalan: Jaume el Congueridor). This family brought vines with them and started their production of wine in the middle of the island.

26.07.15 087Click Here for details of: Wines Tasted

After only the first glass of white, Ramón said “You must see how it happens if you want to understand what is going on.” So, even though the bodega was at closing time on a Friday afternoon – he whisked us into working area to show us how it is all done. As we walked around the fermentation room, filled with shining steel tanks, he told us about the process. It has all to do with the yeast and sugar! There are two fermentation processes.  The first is called Primary Fermentation, which is the conversion of sugar to alcohol by the yeasts.  Secondary Fermentation (also known as malolactic fermentation) is when naturally tart malic acid is converted to lactic acid which is more mellow.  The yeasts come from the skin on outside of the grape. How much and the quality all depend on the land around it, the climate that year, and what you decide to put on your grapes. The yeast adds flavor to the wine and convert the sugars into alcohol, for every 17g of sugar= 1% alcohol. When all the sugar has been consumed you have a dry wine, not all consumed leaves what is known as residual sugars. He commented that this is one of the most difficult parts of the process, and sometimes the bodegas have to add yeast in the end to ensure that the whole process is finished to taste. Red wines generally ferment with seeds and skins to ensure color and tannins, generally whites are pressed then separated from the mash before fermentation.

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They close at 6:00pm, and again it was after that – but the front doors were still unlocked and suddenly a family group of 15 German tourists filled the tasting area. We told Ramón that he should attend to them because we are only two, and we have many more questions! So back we went to the tasting room!

As we tasted, we talked about how the wines were made. One of the important things that we learned was about the labeling laws in the area. For instance, to put the name of a grape varietal on the bottle, say Merlot, it only needs to have 85% of the grape inside! We found this extremely Interesting as now we are going to try and find out who produces 100% Merlot, and who makes a “blend,” and how that might contribute to why sometimes we can’t identify a Merlot wine right off. Possibly this is more specifically important to the native grapes on Mallorca, as some are difficult to create strong mono-varietal wines from, and hence many Mallorcan winemakers create blends to get the colors and flavors they want. Looking forward to trying some Prensal Blanc, Manto Negro, and Callet mono varietals =).

The group of German tourists bought two cases. We were thankful because we are all about education right now and not bulk purchasing. We did buy two bottles before we left, but we felt like that serendipity group paid for Ramón’s staying late with us on a Friday night, AGAIN.

And we look forward to coming back and finishing that production facility tour someday!

map son bordilsHow to get there:
Leaving Inca direction Sineu it is 4.1 km on your right. It is also easily located as it is across the Inca-Sineu road from the train station Enllaç.

### Finca Son Bordils ###

See Wines Tasted at Son Bordils: Click here

### Bodega Son Bordils ###