A blend of equal parts of Malvasia Volcanica and Listán Negro from ancient vines trained in three traditional ways planted over different terroirs on the volcanic island of Lanzarote. The two fermented as whole bunches for ten days, before being pressed to old barrels for six months of rest. A gleaming ruby in the glass, this is compact and elegant, offering complex notes of red berries, smoke, and wildflowers. Wonderful now, it will no doubt evolve beautifully over the coming years.

Sistema Vinari

Eloi Cedó Perelló named his wine Chateau Paquita after his mother, who will probably never own a chateau but, like many other mothers in the world, most definitely deserves one. Sistema Vinari is Eloi’s side project away from his involvement with 4 Kilos Vinícola. These guys are very much responsible for putting Mallorca on the wine map and recovering the island’s native grape varietals like Callet, Mantonegro, and Fogoneu. Eloi himself, a native of Montsant, has worked with Oriol Castells of Alvaro Palacios in the Priorat and Luis Antoine Luyt in Chile before settling in Felantix, where he’s put two vintages under his belt now. When we tasted Chateau Paquita 2012, it was already sold out, so we patiently waited for the release of 2013. How does the saying go, “Good things come to those who wait”? This has never been more true!

Tucked away in the Mediterranean, the island of Mallorca has a warm yet fresh climate protected from the mistral winds by the mountains in the northwest. The vineyards are located in different areas ranging from 100 to 200 meters of altitude and are planted for the most part on Call Vermell, the predominant soil type of the island composed of a calcareous red clay rich in iron oxide, perfect for the Callet grape. His 40 to 50-year-old bush pruned vines are surrounded by a vegetative ground cover, a product of organic farming and biodynamic treatments.

Eloi is making Mediterranean Spanish reds, weighing in at around 12.5% alcohol. By many means, a vin de soif, the term should not take away from its complexity. The Callet and Mantonegro give the wine spice and structure, and because it was done carbonically, it adds freshness, fruit, and drinkability. In the cellar, Eloi works as naturally as possible. During the aging process in oak, he tried not to open barrels to preserve freshness and avoid having to correct oxidation. The wine is unsulfured, unfined, unfiltered, and clean as a whistle. Only 5,000 bottles were made, of which we wish we had more. Drink up while it lasts!

- Selections de la Vina