Poc a Poc.
Poc a Poc is held annually in the beautiful Palma de Mallorca by Lundgren Wines, a family-run wine import and distribution company. The event mainly showcases wines from Mallorca and Spain, particularly from Catalonia. Most of the wines featured are "Zero Zero" wines.
It’s a delightful event hosted in their storage warehouse, which provides a lovely, cool atmosphere.
The entry price was 15 euros, with an additional 5-euro deposit for a glass. I found this a bit odd—who goes to a bar or restaurant and has to pay a deposit for cutlery? I would have preferred if they had just raised the entry fee to 20 euros, rather than adopting a Ryanair-style add-on situation. This was especially strange considering they were handing out two different types of glasses, each with different branding—one for the public and another for event participants. Naturally, I ended up with someone else’s glass, as often happens at these events.
Super Duper Lovely Bitter Orange Aperitivo
A vermouth made from Mallorcan bitter oranges. Not too bitter or too sweet, it's a must for winter cocktails
Mallorca Chorizo ans Black Sausage , really good , unfortunately didn’t get the ^name of there butcher that made these.
Love these guys Toni Carbó and his wife has been dedicated to natural wines and biodynamic viticulture from the start. He cultivates Xarel-lo, Macabeu, and Parellada in biodynamic vineyards, emphasizing ecological farming and promoting biodiversity. Tinc Set Ancestral was a really enjoyable Pet Nat.
The Ibizan Crew taking a sitter , Great guys and Gals from L’hasa Ibiza. www.casalhasa.com
Clos Lentiscus from Catalonia , always good wines , having a hard time with drought last year , although this year is slightly better. Manel and his daughter are based in Stiges area just south west of Barcelona , using biodynamic agriculture , unsuplhated and totally natural.
Wild Fermention , From Valencia, Spain – A top mother-daughter team crafting completely natural wines using the carbonic maceration method from 100-year-old Bobal vines. They are also working to revive forgotten indigenous grape varieties in Valencia.
Barcelona's Cyclic Beer Farm is renowned for its expertise in crafting mixed fermentation beer and fruit fermentations. Among its offerings, the lime beer stands out as a crowd favorite, particularly sought after by Mexican restaurants for its refreshing and zesty characteristics.
Bar La Sang from Palma de Mallorca
Cucumber wines - Ibizan Native importer based in Mallorca. Importing Japanese made wines from Piedmont.
Cati Ribot
Cati’s wines truly stole the spotlight at the show with their vibrant and untamed character.
Cati Ribot, a third-generation winegrower, crafts natural wines under the Ve d'Avior label, meaning "from the past" in Mallorquin. She achieved organic certification in 2012 and began incorporating biodynamic practices in 2014. Her approach includes planting ancient grape varieties such as Escursac, the local Malvasía de Banyalbufar, Girò Ros, and Prensal Blanc, as well as lesser-known varieties like Callet Negrella and Vinater.
Mallorca's hot, sunny summers contribute to the late-ripening and drought-resistant nature of these indigenous varieties, which also feature large berries.
Cati stopped using sulfur in her winemaking, leading to the creation of Ve d’Avior in 2019. Currently, 80% of her finca’s grapes are indigenous varieties.
The Ve d'Avior Cambuix, a field blend of red and white grapes including Escursac, Callet, Callet Negrella, Esperó de Gall, Gorgollassa, and Mantonegro, was particularly impressive.
The Ve d'Avior Son Llebre Negre, made from Escursac, Callet, and Callet Negrella sourced from the namesake vineyard on Cal Vermell soils, underwent fermentation in a combination of steel vats and amphorae, with whole berries and a maceration period of 30-40 days.
Overall, these wines were outstanding—by far the best at the show for me. They were herbaceous, expressive, and delightfully wild.
There is now a cohort of Mallorca Natural wine makers using Cate’s cellar for Vinification.
Barnag wines from Hungary feature the work of Bence Szilágyi, who manages approximately 5 hectares of vines. He cultivates half of these vineyards himself, while the other half consists of grapes sourced from a local négociant.
Hits of the day is Cabernet Franc and Cabernet Sauvignon from Vörösmál-Aszófő, harvested between September 10th and 17th. These wines undergo whole cluster fermentation in open vats for over two weeks, with some of the juice added from the bottom. This is followed by a brief pressing and a gradual fermentation in several 225-liter oak barrels.
Panduro Wines from Mallorca , vinified in Cali’s ribots cellar , Henrik Falk and Ibon Apezteguia, who began making wines in Mallorca and Jumilla by collaborating with local producers. They work as negotiants and now also have there own plots: a small vineyard of Callet and Mantonegro in Felanitx, Mallorca, and the Panduro vineyard—10 hectares of 60-year-old Monastrell vines in Yecla.
quite nice wine , you can taste Catis influences in there winemaking , not a million miles away.
The separate eating area , in the white washed Baleriac style warehouse , had a Basque cheesecake with figs which was really nice.
Not to bad Tacos al Pastor ..C’est la mode , Complete with Gauc and pineapple .. Nice.
Using Recycled bottles for their own Cuvees , L’hasa Ibiza producing great wine from picked indigenous grapes from the white isle. tasted the 2022 in a magnum which surprisingly was one of the hits of the day.
Matthew showcasing his wine after exhibiting at RAW in Copenhagen. http://www.pickrosehillfarm.com
Jugo Vins
Charlie Prymaka , after working around the globe in vine yards from US to Australia , Charlie finally decided to settle down in Mallorca . Charlie also had some cider in which ha makes for fun in Autumn in Cambridgeshire , UK
we tatted Pillow talk which was a standout , 00% Mantonegro from Santa Margalida , Destemmed with 5 days skin contact .
Really nice wine s, limited and ever changing so try and get your hands on some.
