4 Kilos 2019/21, 4 Kilos, VdT de Mallorca
Very interesting aromatics, with notes of ripe black and red fruits, aromatic herbs, smoke, clove and hints of violets. It is harmonious on the palate, with well-resolved tannins and a very long finish.
4Kilos was set up in 2006 by former Anima Negra winemaker Francesc Grimalt (known for his efforts in rescuing the local Callet grape) and musician Sergio Caballero (who is also founding partner and director of the Sonar music festival). 4Kilos’ first vintage was vinified in a milk refrigeration unit. Today they use grapes from north and south of Mallorca – some international varieties as well as local ones such as Mantonegro and Fogoneu – and vinify them in a converted sheep farm, using a combination of stainless steel and open top oak fermenters. They are committed not only to native varieties, but also to finding the right combination of strain, soil, and climate for each wine. The name 4Kilos comes from their initial investment of 4 million pesetas, which so far looks like money well spent.
Viticulture is organic with native vegetation cover that boosts the microbiology of
the soil and regulates water retention. After hand-picking and sorting, 50% of the grapes are fermented in stainless steel and another 50% in open top 2500 litres oak vats. Each parcel was fermented and macerated separately at temperatures ranging from 20ºC to 30ºC. The wine is
then aged for 14 months in new Alliers, Vosgues and Nevers 600-litre oak barrels.