This untouched treasure is an absolutely delicious, outstanding value that comes to us from one of the Mediterranean's many buzzing islands: Mallorca, located in the Balearic Sea about 100 miles south of Barcelona. The wild excitement and stimulating energy experienced in this wine can only be rivaled by the thriving nightlife on the island. 

One would think that millions of flocking tourists per annum would open the floodgates to Mallorcan wines, but despite being the ultimate getaway destination, the island’s ancient winemaking history has only witnessed a couple decades of revitalization and refinement. Small producers like Ca’n Verdura are among the few leading the charge. And it is breathtaking to witness. Essentially working out of an old garage in the town center of  Binissalem, Tomeu Llabrés of Ca’n Verdura has a simple mission: to revive indigenous grapes and handcraft clean, terroir-focused, minimal-intervention wines. The native varieties being used on the island (Mantonegro and Callet are paramount) are delivering some of the most exciting reds outside of classic regions, but you’ll still also find international varieties planted here like Merlot, Cabernet, and Syrah. 

Each of Ca’n Verdura’s organic parcels, some dating back 60 years, are hand-picked separately and transported to their winery/garage in the center of Binissalem. After a light maceration, a native-yeast fermentation occurs in stainless steel before half of the resulting wine is transferred into used French barrels for six months. Afterward, stainless and oak vessels are married and the wine is bottled. The result is a soulful red that’s juicy and thirst-quenching, but a crushed-rock minerality and the small presence of Cabernet and Monastrell (aka Mourvèdre) introduces ample structure to the wine. For me, it’s the quintessential red for outdoor grilling and/or snacking with its crunchy red-blue fruits, smoky-savory layers, and exotic spice. You’ll want to guzzle this by the case, guaranteed!