Son Mayol
This new bodega lies not far away from the lively city of Palma, and has set new standards on Majorca.
The ingeniously simple building fits harmoniously into the gently hilly landscape. In the distance, you can see the capital, and with a clear view, even the world-famous gothic cathedral, built from vibrant golden sandstone. The equipment has been selected according to the state of the art, and leaves nothing to be desired. The required power is acquired using solar cells, and all the water used is purified under strict monitoring before being fed back into circulation. This is all the more important, as for years now, Majorca has been suffering from a water shortage.
Red wines from Son Mayol
from Son Mayol
The first vines were planted in 2007/2008. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot – the classic Bordeaux varieties – are distributed across 35 different plots, occupying around 20 hectares in total. In Majorca’s warm Mediterranean climate, the slightly elevated position and differing alignment of the individual vineyards represent an advantage when it comes to pressing elegant, long-lasting wines. Cultivation is by biological and biodynamic methods, always under the utmost care.
The first commercial vintage under its own name appeared in 2014. The winemaker is no less than Patrick Léon, former oenologist at Château Mouton-Rothschild for 20 years, and adviser to the world’s most prestigious vineyards, such as Opus One or Almaviva. Sadly, he passed away at the end of 2018. His legacy was carried on for a few years by Marie Barbé, who had worked alongside him, and his son Patrick. Today, Leo Borsi is responsible for the undisputed top wines.
The grapes from the various plots are vinified separately. Depending on the young wines’ characteristics, they are assembled into either Grand Vin or Premier Vin, and aged in barriques for different lengths of time. The Grand Vin is the classic, characterised by its imposing structure, complexity and long storage potential. The Premier Vin appeals thanks to its pronounced fruitiness and its lighter tannin and body structure.
Son Mayol’s logo depicts the head of an Angus cow. It all started with cattle farming. The production of the very highest quality meat, based on ecological considerations, is still an active part of Son Mayol’s business. Upon entering the bodega, every visitor is eyed up by the animals in minute detail. The cattle are not fussy eaters either, and here and there manage to feast themselves upon the sweet grapes. Another ‘important’ role at Son Mayol is fulfilled by four-legged friends. They appear on the bottles’ labels as upholders of the bottling process: The dogs Luna, Lena and Linda, for example, were responsible for the 2016 vintage. How refreshingly likeable for a bodega that is one of Spain's top wineries!
Producer
Wilhelm Marx
The small, family-owned fruit eau-de-vie distillery Wilhelm Marx is located in the idyllic Bavarian Forest between Regensburg and Bodenmais, near the Great Arber, not far from the Czech border. To be precise, the distillery is located in the picturesque climatic health resort of Neukirchen at the typically Bavarian Gut Bärenhof. A natural oasis of unparalleled beauty.
Pievalta
The Pievalta estate is located in the municipality of Maiolati Spontini, in the Marche region, in the heart of the Castelli di Jesi. This area is famous for its small fortified medieval villages as well as for the production of wines made from the Verdicchio grape.
Bodega El Regajal
The unique El Regajal estate with its modern bodega is located to the south of the province of Madrid, in Aranjuez, and was founded by the García-Pita family in 1998. In addition to the Madrid winery, a project called “Galia” was launched in collaboration with Jérôme Bougnaud.