Balearic Islands · Spain
Bodega Son Mayol
Read more Read less
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.
Filters
1 product
Falstaff 2017
Awarded by Falstaff
Bodega Son Mayol —
Bordeaux style on Mallorcan terroir
When the Swiss entrepreneur Gregory Hirschmann bought the Finca Son Mayol on Mallorca, he had a clear vision: a winery that combines artisanal precision with the potential of the island. As a consultant, he brought Patrick Léon on board — responsible for the cellars of Château Mouton Rothschild for two decades. The result is a bodega that works on three levels according to the gravity principle: grapes, must, and wine flow from top to bottom, without pumps, without mechanical stress.
On 25 hectares, 35 different terroirs are distributed, planted with Bordeaux grape varieties such as Cabernet Sauvignon and Merlot. The wines carry the warmth of the Balearic Islands within them — plum, licorice, a spicy core — and are kept in shape by fine, ripe tannins. Not a heavyweight that overwhelms, but a red wine with structure and length.
Anyone who appreciates the Bordeaux style but is looking for a southern signature will find their own answer to this question at Son Mayol — grown on Mallorcan limestone, aged with Burgundian care.