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.


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Thank you Andreu!

Please see Ca’n Novell Visit: Click Here

### Vins Ca’n Novell ###

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Ribas Wine Tasting

Ribas logo

Wines Tasted

◊   1 White   ◊

Ribas Blanc 2014

◊   2 Reds   ◊

Sio 2013
Ribas Negre 2012

Ribas tasting

Wine tasting at Bodega Ribas is really like going over to a good family friends’ place. It is a loving and welcoming environment. Even though it is one of the oldest wineries on the island, you feel their desire to evolve with the times and keep current. It is a wonderful juxtaposition. They are driven to perfection and dedicated to the Mallorcan authentic grapes. A must on the Mallorcan Wine Trail!


#1
Ribas Blanc 2014
Grapes: Prensal Blanc 87%
Viognier 13%

Ribas Blanc

Comment:
Tawnee: This is a beautiful colored white-fresh, delicate and clean. It is summer sunshine in a glass. It is a great combination of sweetness and citrus flavors, perfect for sipping on the patio while watching the kids or for combining with a great summer lunch of rice and fish.

Merie: The Ribas 2014 is a fresh, light, clean and crisp young white wine. The grapes are harvested by hand, and then again hand culled for perfect quality. They are gently pressed at low pressure before a long fermentation in Stainless Steel tanks at low temperatures to retain the subtle aromas of these unique grapes. The wine is 12.5% alcohol in strength. Enologist Araceli helped us understand the aromas: Prensal Blanc gives a delicious white fruit and citrus nose. The taste was crisp, and white-fruit, like pear and citrus, with a slight desirable-bitterness. Our guide Sylvia told us the Viognier gives characteristic complexity and smoothness as a balance and complement to the bright Prensal Blanc.


#2
Sio Negre 2013
Grapes: Manto Negro 50%
Syrah 25%
Cabernet Sauvignon 15%
Merlot 10%

Ribas Sio

Comment:
Tawnee: There is something beautiful knowing that a bodega honors their heritage, and this line of wines is named after the grandmother of the family Ribas – Concepsio thus Sio! This was my favorite wine we tasted. A very bold wine, it fills the mouth as a deep rich smooth velvety carpet unrolls for royalty. There is a hint of sweetness that mixes with some spice that makes it a perfect compliment. This wine is a great combination for grilled meats either on the BBQ or on the open fire.

Merie: Next Sylvia poured the Sio Nerge 2013. What a marvelous wine! Sio is aged 12 months in Oak barrel: 50% in new French oak, and 50% in second year French oak after it has aged their Ribas de Cabrerra wine! These vintners really know how to delicately weave their magic! Sylvia opened a new bottle for us and it needed to breathe; but then as the tannins softened, a great, complex flavor developed. The aromas were of ripe black fruit and spices, and the flavors almost tobacco and later to chocolate; Stunning!  Araceli told us that in her view the 2013 was not quite ready – that the 2012 would be better now.


#3
Ribas Negre 2012
Grapes: Manto Negro 50%
Merlot 25%
Syrah 20%
Cabernet Sauvignon 5%

Ribas Negre

Comment:
Tawnee: The Ribas Negre 2012 has a beautiful deep red cherry color. The aromas match the color being full of red and black berries. This is an excellent stable wine that has just the right amount of tannins.  A great compliment to a long lunch. Great for combining with lamb chops or rabbit in the autumn or winter.

Merie: Last, Sylvia poured the Ribas Negre 2012. It is aged 12 months in oak barrel: 75% French oak and 25% American oak for the different flavors they provide. It has 14.5% alcohol strength. Again, these grapes are all hand picked and then further hand selected. The fermentation is at a moderate temperature to preserve the desired aromas of red fruit from the Manto Negro, and the smooth tannins of the other grapes. The aromas are rich but light, almost chocolate, oh I was stretching to figure this out! I DID know that the flavor of this wine is so good, robust but not forceful. A true gem. Aracelli tried a taste and quieted: as today is unbelievably hot, she felt it had over-opened in our glasses – but I thought it was perfect.


Note: Because it was sold out we didn’t get to taste their signature red: Ribas de Cabrera 2012 which is 55% Manto Negro, 40% Syrah, 5% Cabernet Sauvignon, and aged 12 mo in 100% new French oak.


Desconfio de la gente

As we paid for the bottles of wine and T-shirts we had decided to buy, we noticed a special edition wine they made this year called: “Desconfio de la Gente que No Bebe.”   The English translation: “I Don’t Trust Anyone Who Doesn’t Drink.”   It has a unique label with a skeleton sitting in a chair and takes its inspiration from Humphrey Bogart.  We couldn’t resist. We splurged and decided to buy it. It is a first year vintage and is Ribas’ tribute to the Manto Negro grape:  95% Manto Negro and 5% other grapes. There has been a lot of controversy over the Manto Negro grape as it can be a difficult grape and some think it cannot stand alone.  Well, Ribas took the challenge and has created this rare wine. We look forward to uncorking it on a special occasion that will do honor to the passion and dedication to making this wine.


Ribas thank you
Thank You Sylvia and Araceli!

See Bodega Ribas Visit: Click Here

###   BODEGA RIBAS   ###

Macia Batle Wine Tasting

Macia batle logo

Wines Tasted:

◊   1 White   ◊

Blanc de Blancs Dolç 2010

◊   2 Rosé   ◊

Rosado 2014
Margalida Llompart Rosé 2014

◊   3 Red   ◊

 Crianza 2012
Crianza 2010
Margalida Llompart Negre 2012

Macia batle bottles

Macia Batle knows how to do a tasting! Isabel was extremely informative and knew her wines and their production. It was wonderful to learn so much about the wines while enjoying them. As we went along, each wine was paired with a specific cracker and topping. It was delicious to follow Isabel’s suggestions, and then to try our own pairing ideas as well. It is striking how much a pairing accents the wine! We suggest always tasting the wine alone before pairing, both to know the wine, but also to see how it develops. We were asked at the beginning if we preferred whites or reds and we, of course, said REDS!  That is why we didn’t try a dry white first – and only tasted the sweet white after the reds.  Live and learn.


#1
Rosado 2014
Grapes: Manto Negro
Cabernet Sauvignon
Syrah
Merlot

Macia batle Rosado

Comment:
Tawnee:  Rosado – the Spanish translation of Rosé. The blend of these four grapes creates a traditional rosé color and a slight sweetness to the wine. I noted soft aromas of apple. I would drink this wine chilled in the early afternoon on the terrace while reading a good book. It is very fresh.

Merie: We started with the Rosado 2014, a blend of Manto Negro, Cabernet, Syrah, and Merlot. Legs of sugar and alcohol glistened down the glass. 13.5% alcohol, tart, clear and young, with a fruity scent. We tried it with both black and green olive oils and spreads with great effect. A super rosé at a good price.


#2
Margalida Llompart Rosé 2014
Grapes: Manto Negro 100%

Macia Batle Margalida Llompart Rose

Comment:
Tawnee: I love to see tradition honored, and using the grandmother’s name for a bottle is beautiful. Normally in Mallorca you name your children after their grandmothers. This is why there are so many names repeated in families here on the island. This Rosé has aromas of cherries and contains 13.5% alcohol. Its delicate flavor matches the subtle rose color created from the Manto Negro grape. It is a wonderful appetizer drink on a summer’s day.

Merie: The Rosé Margalida Llompart has a photo of the grandmother as the label — somewhere we learned there is a tradition of honoring the mothers by naming a good wine after them! This wine is 100% Manto Negro so is lighter in color than the Rosado blend. I found it slightly more acid or tart, very fresh and lightly dry.


#3
Crianza 2012
Grapes: Manto Negro
Cabernet Sauvignon
Syrah
Merlot

Macia Batle Crianza 2012

Comment:
Tawnee: This is a smooth bottle of red. It is has lots of ripe berry flavor and good body. I enjoyed it.

Merie: Next we tasted the Crianza 2012 red which is 50% Manto Negro and 20/20/10 Cabernet/Syrah/Merlot, with 10 months in Barrel, and then 14 in bottle. It is 14% alcohol, showed more legs. Interestingly, it is the same blend of grapes as the Rosé Llompart – but it sits with its skins longer for the deep red color and tannins they give. It is smooth, elegant, and soft. And we were told the longer it ages in bottle the better it gets for special occasions.


#4
Crianza 2010
Grapes: Manto Negro
Cabernet Sauvignon
Syrah
Merlot

Macia batle Crianza 2010

Comment:
Tawnee: What a difference just two years can make! I really loved the body in this red. It had solid tannins and a great finish. I would say it is worth it to buy a more recent bottle, and keep it to open a few years down the line.

Merie: The Crianza 2010 is the kind of red I want at my table!  A very balanced red which would go well with any meal.


#5
Margalida Llompart Negre 2012
Grapes: Manto Negro
Cabernet
Syrah
Merlot

Macia Batle Margalida Llompart

Comment:
Tawnee: With aromas of bacon, this red wine has 14% alcohol, strong tannins, deep color, and great body. I love that we were able to try almost the whole line of Margalida Llompart wines.

Merie: This is a stellar red, strong and rich, but never heavy. The high alcohol content suggests there were a lot of sugars in the grapes, but no unwanted residual sugars here! It is nicely dry and perfect for hors d’oeuvres or a great meal.


#6
Blanc de Blanc Dolç 2010
Grapes: Prensal Blanc

Macia Batle Dolc

Comment:
Tawnee: A lovely sweet white wine. It would be a lovely drink on a cold winter day, served ever so slightly chilled after a meal. Delicious.

Merie: The last tasting was the Blanc de Blanc Dolç 2010.  This lightly sweet wine is a Prensal Blanc. Interestingly, it doesn’t taste like the aroma. The scent is almost white-raisin sweet, while the flavor is more tropical and fresh.


Note: We were not able to taste the Red Reserva because there were only 10 bottles left in the winery stock. Good wines move fast! It is a Crianza with 2+ years in oak and 2+/- years in bottle. They carefully reserve the best grapes for this signature wine, the same blend of 4 red grapes as in the other reds we tasted.

While pouring the last tasting, Isabel said that at Macia Batle there is innovation and constant growth mixed with a love of the local grapes and a huge respect for wine and art.   That says it all!


Macia Batle Isabel

Thank you Isabel!

See Bodega Macia Batle visit: Click here

### Bodega Macià Batle ###

Ca’n Pico Wine Tasting

logo Can Pico

Wine Tasted

◊  2 Whites  ◊

Malvasia 2013
Malvasia Generosa

can pico bottle

Cellar Ca’n Pico loves Malvasia grape. It is the grape they use and have grown on their property since the 1800’s. They only commercially produce one bottle of white wine and have created a sherry wine that only bodega visitors get to try. Ca’n Pico lovingly recovered the Malvasia grape it in the late 1980’s after it completely died out from the phylloxera and have been perfecting this mono- varietal wine ever since. Their wine is delicate and refreshing.


#1
Malvasia 2013
Grapes: 100% Malvasia

Can Pico frontCan Pico Back

Comment:
Tawnee: A delicious white wine! I am not a white wine drinker and I loved this one. It has a subtle sweet beginning and a dry finish. The aromas are floral, perhaps like honeysuckle. Perfect for sipping chilled in the summer on a balcony looking out onto the sea. Their passion for their Malvasia grape can be tasted in the bottle.

Merie: Juan uncorked a bottle of their Malvasia at the cool room temperature of the Bodega. It was gorgeous, so different from the Chardonnay and Pinot Griegio I am used to! It was strong but subtle, dry yet dimensional, a memory of the sugars without actual sweetness. We’d had the same bottle perfectly chilled earlier that day in the local restaurant to complement a mixed Pa amb Oli lunch (a local favorite: open faced rustic bread slices drizzled with olive oil and tomato crushed across it, then topped with meats or cheeses). Malvasia is best served properly chilled I thought, but excellent at both temperatures. Tawnee loved this bottle enough to buy a bottle there, and has it on her favorites list.

#2
Malvasia Generosa
Grape: 100% Malvasia

Malvasia Gernerosa

Comment:
Tawnee: We got to try a special ‘aired’ wine similar to a Jerez wine or Sherry. It’s a sweet wine with 15.5% alcohol. They don’t fill the barrels up to the top so they can oxidize. It was sweet and golden. It would be ideal after a big meal and coffee. Sadly, I don’t think they sell this commercially yet. However, our experience was perfect, he even used a cane to delicately remove the wine from the oak barrels and pour into our glasses. Memorable!

Merie: Then Juan walked over to a far oak barrel. Lowering a length of hollow cane into a hole in the top of the barrel, he sealed the top with his thumb to remove a serving of wine, and released it into our glasses. What a slice of life! It is made by the old method of the Marqués: It must be 16 % alcohol or more to bottle Juan told us, because when aged with air (= allowing a % of air in barrel), 15% alcohol or less becomes vinegar. They do not produce it for sale at this time: “Much work and little demand,” so it is now just for family and friends, a labor of love. This wine was sweet and viscous, bright and luxurious; a super aperitif or after dinner treat. The Malvasia grape really IS generous!


Bodega Ca'n Pico Juan Tomas

Thank you Juan Tomás!

See Ca’n Pico visit: 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 ###

Son Bordils Wine Tasting

logo son bordils

Wines Tasted:

◊   3 Whites   ◊      

Blanc de Raim Blanc 2014
Chardonnay 2014
Muscat 2014

      ◊   1 Rose   ◊  

Rosat 2014

◊   4 Reds   ◊

Merlot 2007
Cabernet 2007
Bisbals 2008
Negre 2010

Son Bordils wine tasted

We learned that all Finca Son Bordils whites and rosés are young, with no time in oak barrels, and that they mainly produce mono-varietal wines and only 2 blends.  Again, Ramón was meticulous on the temperature of the pour and firsts sips.


#1
Blanc de Raim Blancs 2014

Grapes: Premsal

Son Bordils Blanc de Blancs

Comment:
Tawnee: This is the best white from the bodega. My absolute favorite! I don’t know what it is going on with me, but this summer I am loving whites! This is a very common name and today for the first time, I find out why it is called Blanc de Blancs – it is a white wine made from a white grape! Of course, but if nobody ever told me, I never would have guessed it!

Merie: First Ramón poured the Blanc de Raim Blanc of 100% Prensal Blanc grapes.  Prensal Blanc is believed to have been on island since the Phoenicians in BC so it is considered “naitive.”  It has a pleasing light tropical and citrus aroma, with good fruit taste.  Ramón called it “fresco.”  Unexpectedly, this was our favorite of everything we tasted today and we each went home with a bottle.


#2

Chardonnay 2014

Grapes: Chardonnay 88%
Reisling 8%
Viognier 4%

Son Bordils ChardonnaySon Bordils Chardonnay Back

Comment:
Tawnee: I am in search of a Chardonnay that I like, this one was good, but not exquisite for my taste. Here is an example of how the bodega can put the name Chardonnay on the bottle, but not have 100% single grape.

Merie: The Chardonnay came next.  It is titled Chardonnay on the label because it meets the DO requirement of 85% Chardonnay grapes, but in fact this bottle was 88% Chardonnay, and 12% Riesling and Viognier to bolster the Chardonnay to their taste.  It is lovely and full-bodied with bright ripe fruit – no oak!  A good friend of mine who lives in London phone-orders several cases of this wine each year before summer starts, and it’s delivered to their Mallorcan mountain casa when they first arrive!


#3
Moscat 2014
100% Moscat,
(but different varieties)
Moscatel de Grano Menudo
Moscatel de Frontignan,
Muscat d’Alsace or Moscato d’Asti.

Son Bordils Moscat

Comment:
Tawnee: I like that this wine is with the name Muscat, but that it has many different types of Muscat grape. I like the originality of the name and the flavor.

Merie: The Muscat is nicely dry, not a sweet desert wine, with the unmistakable flavor and aroma of this famous grape.  I loved this!


#4
Rosat 2014
Monastrell 52%
Merlot 48%

Son Bordils RosatSon Bordils Rosat back

Comment:
Tawnee: This is my second favorite wine from Son Bordils. An excellent rose to accompany summer lunches.

Merie: This Rossat rosé is made from two red grapes, 52% Monastrell and 48% Merlot grapes and has a classic dark pinky-orange appearance.  The aroma was fine, but the taste was better!  Normally they make two Rosés, one 100% Monastrell and one 100% Merlot, but this year the yield was low so they made a blend of the two to good effect.


#5
Merlot
Merlot 100%

Bordils Merlot26.07.15 081

Comment:
Tawnee: As the bottle breathed, the flavors opened up. A very good red wine, full of flavor and body.

Merie: Next Ramón poured the 100% Merlot and I really wanted some cheese and crackers to go with this lovely wine.  The aromas were nice, the flavors better.

#6
Cabernet Sauvingon
Grapes: 100% Cabernet Sauvingon

Cab Sav frontSon Bordils Cabernet

Comment:
Tawnee: I am beginning to see I like Cabernet Sauvingon. A solid, bold experience.

Merie: The Cabernet had a gorgeously balanced aroma and body, and the finish very clean, a really nice staple wine.


#7
Bisbals
Grapes: Merlot
Manto Negro
Cabernet Sauvingon

Bordils Bisbal frontBordils Bisbal back

Comment:
Tawnee: I like it! It has a very unique flavor- spicy and meaty. The name comes from the special name of the pine forest on Son Bordils- Ses Bisbals- which is like a bishop, and is fitting because it is where the little church is on the land.

Merie: Next Ramón poured us Bisbals, named after the old island Finca/farm house estate.  It is a blend of Merlot, Manto Negro (another “native grape”), and Cabernet, with 14.5% vol. and a nice tannin structure.  The aftertaste lingers and makes you want another sip.

#8
Negre
Grapes: Manto Negro
Cabernet Sauvignon
Callet

Bordils NegreBordils Negre Back

Comment:
Tawnee: Full of ripe red fruits and fennel. This is a great dinner wine at a great price!

Merie: On to their Negre (which means black in Mallorcan but is used to mean red in wines).  14.5% vol., 18 months in American, French, and Hungarian Oak barrels.  It is a blend of Manto Negro, Cabernet Sauvignon, and Callet (again, native).  They recommend it is best served at a cool 17-18° Celsius (62-64° F).  Dryer than the Bisbals, Ramón told us that the Callet grape has balsamic flavors when the vines are young.  He tasted with us and perceived flavors of red fruits, licorice/fennel, and toasty cocoa.  Yum.


Son Bordils Ramon

Thank you Ramon!

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