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
Tarlant
The Tarlant family can look back on a long family history, one that can be traced back to 1687. For almost three and a half centuries they have devoted themselves to viticulture in the Marne Valley in the Champagne region. But it was only after World War I that the first hugely successful Champagne Tarlant was created. Today, brothers Jean-Mary and Benoît operate the family-owned company.
Castello del Terriccio
Castello del Terriccio is one of the largest agricultural estates in Tuscany (Province of Pisa) with its own microclimate. The approximately 1700 hectares extend from the northern end of the Maremma to the Tyrrhenian Sea. The vineyards enjoy a south-southwest exposure with the warming and luminous effect of the sea. The Mediterranean maquis and the eucalyptus trees growing all around it not only protect the grapes from the wind, but also imbue them with the scents and aromas that give the wines of the Terriccio their distinctive flavour.
Domaine de Cabasse
This winery is situated amidst vines between the towns of Séguret and Sablet, a half-hour drive from Orange, or Châteauneuf-du-Pape. The origins of the Domaine de Cabasse date back to when the Papal seat was in Avignon. Over time, the original Italian name Casa Bassa (the house below the village) became Cabasse.