Bodega Son Mayol

A Swiss entrepreneur falls in love with Mallorca – and decides to build the perfect winery there. This isn't a romance, it's the true story of Bodega Son Mayol . Gregory Hirschmann bought the estate and brought on board Patrick Léon (who spent 20 years at Château Mouton Rothschild), a true star oenologist.

The result? A high-tech, three-level winery , built for the gentlest possible processing: The grapes fall by gravity from top to bottom – no pump to crush them. Bordeaux grape varieties such as Cabernet Sauvignon and Merlot grow on 25 hectares across 35 different terroirs . The wines are powerful, spicy, and elegant – with aromas of plum, licorice, and fine tannins. A true piece of Bordeaux on Mallorca.

Bodega Son Mayol —
Bordeaux style on Mallorcan terroir

Bodega Son Mayol was born from an unusual decision: Swiss entrepreneur Gregory Hirschmann bought a finca in Mallorca and built a winery there, conceived from the ground up. He brought Patrick Léon on board as a consultant—for two decades he was responsible for the cellars of Château Mouton Rothschild. The result is a three-story bodega where the grapes move from level to level solely by gravity, without pumps or mechanical pressure.

The 25 hectares of vineyards are spread across 35 different terroirs surrounding the estate. Planted with Bordeaux varieties such as Cabernet Sauvignon and Merlot, these grapes develop a unique character in this Mediterranean climate: dark plum, licorice, a spicy core, and tannins that provide structure without being overpowering. This is not an attempt to copy Bordeaux—but rather a distinctive style rooted in the island.

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