Winery - Anima Negra
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* Expert NoteJanuary 12, 2012
Baked, earthy and leathery, just like all the AN wines. But there’s also a smooth intersection of the old and new worlds here; it’s one part rooty, oaky and rich but also dry, leathery and indigenous to the Balearics (the base grape is Callet). Finishes a little sweet and warm, and thus it’s begging to be drunk now.
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* Expert NoteJanuary 12, 2012
This is an unusual white blend from Mallorca that uses the native Premsal grape along with 15% Muscat. It smells a little funky and sweaty, and while the feel is angular the palate isn’t bad. Tastes sort of fruitless, with a bit of green melon. O.K. for a weird wine, but it’s hollow and short on flavor.
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* Expert NoteJanuary 12, 2012
Heavily oaked and loaded down with butter and resin, this is a wine for those infatuated with the obscure. The blend is 90% Callet and 10% Fogoneu, and don’t ask us to give you the history of these Mallorcan grapes. Suffice it to say that this wine is broad, a bit stewy and very different. It’s not heavy like an anchor but it has its chunky shoulder pads to deal with. Only 25 cases made.
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* Expert NoteJanuary 12, 2012
Overall this Callet-led blend might exceed its more oaked, richer brother known as Son Negre. Àn has a rooty, oak-driven nose with hints of herbs and tobacco, while the palate is dark and tasty, with blackberry, cherry and cured meat flavors. Finishes with pepper and a lash of leftover oak that hopefully will disappear as the wine ages. Drink now through 2012.
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* Expert NoteJanuary 12, 2012
From Mallorca, this is a blend of indigenous, unheard-of grapes aged 12 months in French oak. The result includes aromas of milk chocolate and mocha in front of baked fruit, fudge and licorice. It’s unlike most anything else on the planet, with good but tenuous balance and burnt brown sugar on the finish.
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* Expert NoteJanuary 12, 2012
Interesting and unique blends get bonus points, but in the long run this conglomeration of indigenous grapes from Mallorca is a touch too resiny and bland to really deserve a call out. But for soft melon and pithy flavors, and the fact that it’s made from the obscure Prensal and Muscat, we like it well enough.
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* Expert NoteJanuary 12, 2012
From the party zone of the Balearic Islands (think Mallorca and Ibiza) comes this hedonistic wine. The dry, roasted fruit flavors and powerful cedary quality have sensuous appeal. A pronounced dusty cocoa note adds flavor and textural interest. Medium in weight and length, it closes with licorice notes and some woody tannins. Drink now through 2003. —M.M.
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* Expert NoteJanuary 12, 2012
Roasted and baked on first blush, but then the wine’s complexity and use of unusual Mallorcan grape varieties take over. Along the way there’s flavors and aromas of prune, earth, leather, spice and Mediterranean terroir. It’s also bringing tobacco and leaf notes to the table. A fun, different wine that goes nicely with tapas. Drink now through 2011–12.
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* Expert NoteJanuary 12, 2012
Mature, classy and different than most, with earth, tobacco, warm fruit, baked notes and subtlety to the bouquet. The palate is whole, welcoming and full of baked plum, spice, molasses and leathery, and then it finish long and complex, but a little sweet and rooty. A winner from Mallorca for those seeking something different. Drink now.
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