This Spanish island has its own wine history that’s still waiting to be discovered.
Wines of Mallorca
Mallorca (sometimes spelled Majorca in English) is one of the Balearic Islands off the coast of Northeastern Spain in the Mediterranean along with other islands like Ibiza and Menorca. All the wines from these islands are labeled VT (Vino de la Tierra), the most generic category for wines from Spain. Hence, a wine from Ibiza is Ibiza VT and from Mallorca is labeled Mallorca VT. However, since Mallorca is the biggest island, there are smaller DO’s within the Mallorca VT: Serra de Tramuntana-Costa Nord covering the North Mountainous Coast, Pla i Llevant in the flatter Eastern Coast, and Binissalem-Mallorca, the main winemaking town of the island.
Winemaking here dates back at least to the Romans over 2000 years ago. Like much of Europe, it lost a lot of vines due to phylloxera and other plagues. Then, almonds started to replace vines. However, the wine industry started to have its renaissance in the 90’s.
Currently, a mix of Spanish, international and indigenous varieties are allowed. Two local whites are Moll and Giro Ros, which almost went extinct. For the reds, the two local grapes exclusive to Mallorca are Callet and Manto Negro while Fogoneu is exclusive to the Balearic Islands. Given the warm Mediterranean climate, the reds tend to be rich and alcoholic while the whites are fresh and fruity.
Of course, I’m most interested in the indigenous grapes, so I found a highly rated one to review for the blog.
Tasting Notes
2021 Vinicola 4 Kilos ‘4 Kilos’ VT Mallorca
This is only my second time trying a wine from Mallorca and my first time with this producer and variety. With the goal of showcasing the island’s terroir and varieties, the producers are two friends who started working with local farmers to produce their first wine in 2007. I had heard good things about them, and the Wine Advocate gave this wine 97 points.
100% Callet, a rescued native variety to Mallorca. 20-45 year old vines. 50/50 Stainless steel and wooden vat fermentation. Aged in medium sized toasted French oak for 12 months. This has a bright fruity nose of plum, red and black berry fruits. Mild oak notes of spice, so don’t think there was a lot of or any new oak. Seems like native yeasts. Medium-Light bodied. Soft but present tannins. Similar notes on the palate with some minerally, chalky like notes. Medium acid. Low alcohol. Easy to drink, but I drank it a bit cold and straight after opening, so I think it can open up a lot more, especially given all the praise from critics. Unfortunately, I wasn’t able to sit down with it longer and see how it evolved. 90+