Simply the most difficult and stressful time to choose wines for! The great feast that is ‘Christmas’ demands so much attention to the menus and consequently the best ‘wines to match’ from us!
So here for your perusal are my personal recommendations & suggestions…….along with the winemakers notes to help you with an informed selection.
Bodegas Bordoy – Sa Rota Añada
– Cabernet Sauvignon 60%; Syrah: 30%; Callet: 10% – Finca S’Aujub Vermell
Manual Harvest: fermentation and maceration in stainless steel tanks at controlled temperature for 10 days then pressed gently and 50% aged in French oak barrels and 50% in American & Eastern European oak for two months.
Showing great fruity character – perfect with white meats and poultry; also paellas & rice dishes
Bodegas Bordoy – Sa Rota Crianza
– Merlot: 40% Cabernet Sauvignon 35%; Syrah: 25%; – Finca S’Aujub Vermell
Manual Harvest: fermentation and maceration in stainless steel tanks at controlled temperature for 20 days then pressed gently and 80% aged in French oak barrels and 20% in American & Eastern European oak for twelve months. Left to further mature in bottle for one year.
More structure and tannins to complement local lamb & also beef
Antonio Nadal – Fresc de Son Roig
– This wine is made with 100% Macabeo grapes from the old vineyards of Son Roig, fermented in stainless steel tanks with temperature control. A unique wine here in Mallorca from this great European variety.
Very rich & oily character – perfect with rice or local pork; especially lechona
Finca Biniagual Veran Tinto
– 40% Manto Negro (autochthonous), 35% Syrah and 25% Cabernet Sauvignon.
Manually harvested in small boxes of 10-12kg., the grapes are then selected by hand and fermented in temperature controlled stainless steel tanks of 4600 or 8850 litres. After 20-25 days of maceration, the malolactic fermentation of one part takes place in cement tanks, the other in wooden barrels. Ageing is 14 months in medium-toasted oak barrels – 90% of French origin and 10% American; 75% of which are new and 25% second year.
Just perfect balance for drinking throughout the festive meal!
Blanc Verán, Binigual
– 55% of our indigenous grape Premsal Blanc, 20% Muscat of Alexandria and 25% Chardonnay. Harvested in small boxes of 10-12 kg. The grapes are selected by hand and macerated cold in a carbonic atmosphere. Next they are gently pressed with carbonic protection at low temperature before they are fermented at a controlled temperature of 17 degrees and aged on their lees during 4 months in 4.600 litre stainless steel tanks before final stabilisation.
Fresh with a rich character – if you want to enjoy only white wine with your traditional lunch then this is the one!
Finca Biniagual Dolç
– 100% Muscat of Alexandria variety
Production process: The overripe grapes are harvested in small boxes (of 10-12 kg). Again the grapes are selected by hand then macerated cold in a carbonic atmosphere. Next they are gently pressed, with carbonic protection, and ‘debourbaged’ at low temperature for 48 hours. The fermentation in stainless steel tanks at a controlled temperature of 17 degrees is interrupted at the middle of the process in order to preserve the sweetness of the wine.
Fresh, clean – sweet yes but not sticky or cloying – citrusy with refreshing acidity. Great with foie, manchego or postres de frutas fresca
– made with organically grown experimental indigenous variety Escurcac (but I am not allowed to tell you that – which is consequently not allowed to be mentioned on the label! Neither is Mallorca!!! It’s the rules -therefore the wine is classified simply as Spanish Table Wine!!). Harvesting is carried out by hand and the grapes selected as they arrive into the winery. Very low temperature maceration and fermentation for 15 days; then once the grapes have been pressed, we carry out the second, malolactic fermentation in 3-year-old wooden barrels. Before it is bottled, the wine is lightly filtered.
Petjades de Galmés i Ribot Gorgollassa
– also a native grape; this time recently authorized once again so that the wine can show its varietal footprint,
true identity and carry the denomination of Vi de la Tierra Mallorca – it’s them rules again!
Both of the ‘footprint’ wines above are light in both style & body; consequently can be served cool, around 12C, making them great accompaniments for so many dishes…..Fans of the Pinot Noir and Gamay may like them; this style is hard to find here!
Galmés i Ribot Som Tinto
– Vi de la Terra Mallorca: Varieties: Callet, Fogoneu, Merlot
The complexity and elegance of the native Callet and Fogoneu native varieties mark the character of this wine. The wine goes into oak barrels in January, where it remains for 12 months.
Som Selecció Catalina
– This wine is intended to be a tribute to the women with the name of Catalina from this small, family winery. So says Catalina Ribot!! The wine is made only in years when the weather allows, and is of very high quality. The most suitable variety for each year is used – currently it is Merlot. Aged in new French oak for a period of 12 months.
These two wines above are both rich with good ‘cuerpo’; if you choose game for the main course, then this pair of wines will be perfect! Try both to compare!
Santa Margalida Rosé
– 50% Cabernet Sauvignon & 50% Merlot varieties. Made from the youngest vines on the Galmes I Ribot estate, which are organically grown. Harvesting is again by hand and the grapes kept in a cold storage for 24 hours at a controlled temperature of 5ºC. Once the grapes come into the winery in a perfect state of health cold maceration is carried out at a very low temperature to get the most from the grapes. The must is transferred and settled. Once the must (juice) is clean, it is fermented in stainless steel tanks at a temperature of not more than 16ºC. After 3 months in a vat, the wine is lightly clarified and filtered before bottling.
If there is still some of this around in December – a lovely fresh rose for the alfresco dining.
Son Bordils Negre
– 45% Merlot, 37% Cabernet Sauvignon 16% Mantonegro (native) + 2% Syrah from our vineyards with an average age of 13 years old, planted on clay calcareous soil. Traditional temperature controlled fermentation, aged for 14 months in American oak, French and Hungarian origin.
A hearty, full-bodied & robust structured wine; not for the faint-hearted!
We would be very interested to hear from you after Christmas if you have tried any (or all) of these wines and of course your views on them! Feliz Navidad!!
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