First released in 2006, 4 Kilos features a steadily declining French varietal content – by 2012 it’s solely Mallorcan autochthons. All fruit is from the village of Felanitx, from old vines grown on Call Vermell. Hand-selected berries are fermented in large wood, inox Tiñas and open-ended 500 litre French oak, depending on plot size – each plot being a separate fermentation. Aged 14 months in 600 litre French oak.
Persimmon, a fat quince, ripe apples; the smoky post-tea tang of a steel billy; fine sweet tannins, tea leaf. Delicate and haunting mouthfeel. Extremely light on its feet. A well-organised wine of line without strictness, nor overt glycerol. It has a buzz and sense of life without any tension or urgency.