Es Fangar Vins, N'Amarat 2011
Es Fangar is an organic estate in southeast Mallorca, where the indigenous Callet, together with Merlot and Cabernet Sauvignon, produces a Mallorcan interpretation of Bordeaux. This magnum (1.5 liters) is from the 2011 vintage and spent 32 months in French oak. A wine that, more than ten years after harvest, is now at its drinking window.
What you smell
Ripe red berries, toasted nuts from the barrel, Mediterranean herbs (rosemary, thyme), and a balsamic note.
What you taste
Firmly built and intense, with tannins that are fully integrated into the wine: they provide structure without drying out your mouth. The barrel is seamlessly interwoven with the fruit core. Long, persistent finish.
How it's made
Blend of 34% Merlot, 33% Callet, and 33% Cabernet Sauvignon from organically certified vineyards (ES-ECO-013). Aged for 32 months in French oak barrels. Vegan vinification.
Serving
16-18°C. Decant half an hour to an hour before serving, especially for a magnum of this age. Large Burgundy or Bordeaux glass.
Pairs well with
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Roast leg of lamb with rosemary: the spicy, balsamic note in the wine picks up the rosemary, the fat of the lamb tames the structure.
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Grilled sirloin steak: the toasted barrel notes align with the grilled flavors, the tannins cut through the fat.
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Aged Mahón cheese: regional match, the salty cheese lifts the ripe fruit.
