Bodega Son Mayol is brilliant proof that the beautiful island of Mallorca is on the rise with its outstanding wines. And also that a visit to the island does not necessarily have to end in the pubs of the well-known towns, but can also lead to sophisticated, sensual pleasures. In the first decade of the new century, the Swiss Gregory Hirschmann fell in love with an area around 20 minutes by car from the island's capital Palma because he recognised the enormous ageing potential of the very different terroirs that prevail there. He planted the first vines in 2006 with Cabernet Sauvignon, Merlot and Petit Verdot, a reference to his close relationship with the wines of Bordeaux. His aim was to produce one of the best and greatest wines in Mallorca. In 2008, he founded his winery under the name Son Mayol. The team he was able to gather around him is really something special. It includes Marie Barbé, an oenologist who worked at Chateau Mouton-Rothschild for five years and has a wealth of experience with top-class wines. Patrick Léon even worked for Mouton-Rothschild for 20 years and was recruited as a consultant for Son Mayol. In 2016, an ultra-modern winery was opened, developed and realised by Spanish star architect Javier Campos. A key feature of his architecture is that it not only adapts to the landscape, but the must and wine in the cellar are only moved with the help of gravity. The layout of the winery is reminiscent of the joint project "Almaviva" by Chateau Mouton-Rothschild and Concha y Toro in Chile. The vines grow on 25 hectares, spread over 35 parcels, and are cultivated according to biodynamic principles. Sustainability, the environment and climate protection play a very important role at the winery. These parcels reflect the diverse terroir of this corner of the island and, due to their different exposures to the south, east or west, for example, with the resulting different microclimates, they offer an immense variety of very different wines that can be worked with creatively. Each grape variety and each parcel is vinified separately and only at the end are they combined into two red wines according to the Bordelais "chateau principle". The "Grand Vin" as a long-lasting first wine and the "Premier Vin" as an earlier accessible second wine. The wines are certainly not available for little money, but their quality is worth every penny. In terms of their characteristics, they also have the best ageing potential to grow into the first great cult wines of the island.
