Mesquida Mora is a young and vibrant winery on the small island of Mallorca by 4th-generation winemaker Bàrbara Mesquida Mora. Now, their family has been making wine on the island for around 50 years, and in 2007, with her brother Jaume, she decided to branch out with a new line of wines, while committing to an entirely bio-dynamic production. Made from their estate fruit that is dotted throughout the central and eastern portion of the island within the Pla i Llevant DO, the wines are proving to be an incredible representation of what the island wines are capable of. Focused on happy and healthy grapes that will be passed on to generations to come, Mesquida Mora is a winery to keep an eye on.
mesquida mora 'sincronia' blanc
premsal, giró, parrellada, chardonnay
Sincronia Blanc takes its name from the simple pieces of life that take opportunity from other pieces, the magic of life. When the younger vines of Mesquida Mora vineyards were born, they came in synchrony with their older siblings (Acrollam & Trispol) to create a second tier for the estate’s exceptional production. The Blanc is made of Premsal, Parellada, Giró and Chardonnay, having seen a hand harvest, separate fermentations, and a combination for a 4-month aging in stainless steel on the lees. The Premsal is a fairly light bodied varietal, so it saw a couple days of extruded skin contact to add more depth to the final wine. Very little sulfur was used throughout the winemaking process so that the final wine is soft yet has incredible texture and freshness with loads of life, with a grip of tasty fruit, and displays the style and personality of the island.
mesquida mora 'sincronia' rosat
callet, merlot, monastrell, cab sauv
Sincronia Rosat takes its name from the simple pieces of life that take opportunity from other pieces, the magic of life. When the younger vines of Mesquida Mora vineyards were born, they came in synchrony with their older siblings (Acrollam & Trispol) to create a second tier for the estate’s exceptional production. The Rosat is made of the local Callet grape, Merlot, Monastrell, and Cabernet Sauvignon, which are hand-harvested and after 18-24 hours on the skins, the free-run juice is taken aside for natural fermentation. Once complete, a blend is made and the wine ages with its lees for about 4 months in stainless steel until bottled. A gorgeous salmon pink hue shimmers in the glass, leading to an incredible bouquet of summer fruits like watermelon and nectarine. The palate showcases a fresh vibrancy that rings with red fruits, stone fruits, and a crisp minerality from the limestone soils.
mesquida mora 'trispol'
callet, manto negro, cabernet sauvignon, sirá
Trispol is an incredible red blend from Mallorca that means ‘tile floor.’ In the Mesquida Mora’s dedication to creating incredible bio-dynamic wines, the ‘floor’ is a necessary piece of the mandatory elements for undertaking a new life project. The Trispol stands for the earth, body, or firm structure, acting as a foundation for which the winery can stand. The local varieties Callet and Mantonegro are blended with more international grapes to create a wine that truly lives up to its name. Pre-fermentation maceration is practiced, and after separate fermentation, the Cabernet sees French and American oak for 1 year, while the other grapes rest in 5000L used barrels. The resulting juice is rich and fantastic and showcases Mallorca wine justly. Dark, earthy, spicy, and with great length, the Trispol is an incredible red that will age for years to come.
mesquida mora 'sincronia' negre
callet, merlot, cabernet sauvignon, sirá
Sincronia Negre takes its name from the simple pieces of life that take opportunity from other pieces, the magic of life. When the younger vines of Mesquida Mora vineyards were born, they came in synchrony with their older siblings (Acrollam & Trispol) to create a second tier for the estate’s exceptional production. The Negre is made with a couple local varieties called Callet and Gorgollasa, as well as blended with more international varietals (Merlot, Syrah, and Cabernet), and the Mediterranean Monastrell (bringing more synchrony to the wine with a combination of all three important locations). After a hand harvest, separate fermentations (all in stainless), and assemblage into 2nd and 3rd use American and French oak barrels for 6 months, the wine is bottled with freshness as well as some power. Rich dark fruits and spice show brightly in this red, with ample tannins and very balanced acidity. A long and graceful finish follows the robust mouth-feel, assisting with the great versatility for this wine on the dinner table.