Wildlife & Wine at Es Fangar in Felanitx

Our visit was hosted by the General Manager, Jasemin Sevgi Romero, and the winemaker, Daniel Morales. Daniel is originally from Priorat and has been the winemaker at Es Fangar for 10 years. Privately owned, the estate dates back to the 14th Century and covers approximately 1000 hectares; 600 of which is forest. The Stud accounts for 480 hectares and 54 hectares are under vine.  

The Stud was created as a place where horses could live in freedom and enjoy the natural environment. The estate has custom built stables, each with its own paddock, together with an onsite clinic, pharmacy, riding hall and 6 kilometres of trails for training.  

In addition to the Hanoverians, the owners have their own horses and have relocated some former Circus horses. At the time of our visit, there were about 60 Hanoverians and 30 private horses on the estate.

Es Fangar will host the Balearen Tour in 2016, a dressage tournament at which they also plan to compete. Earlier this year, Es Fangar participated for the first time in the Westfalian Regional Championships in Germany and one of their mares, Dark Rose de Fangar, was a joint winner of the Bundeschampionale qualification classes.

In addition to the Stud, there are 4 villas on the estate which can be rented out. The largest, Villa Son Primavera, can accommodate up to 14 guests. Villa Arabica is located close to the Arabic stables, Villa Mallorquina has a beautiful garden and Villa Porto Colom has been designed in a traditional mallorquine style.   

Es Fangar has produced wines on a commercial basis since 2010. Grapes are predominantly indigenous varietals, such as Manto Negro, Callet, Premsal Blanc and Giró Blanc. Daniel does not use any chemicals and has spent time experimenting with biodynamic viticulture. This practice considers the position of the sun, moon, planets and stars before undertaking certain vineyard tasks. Soils are gravel and chalk which provide excellent drainage and good air circulation. The Pla I Llevant region generally has lower levels of humidity than other areas of Mallorca, so less problems with rot. Es Fangar is also home to a large population of bees which not only produce honey, but when grape skins become damaged, the bees drain the grape fully of its juice so that fungal diseases do not develop.  

All production is done by hand and Daniel picks grapes when they are ripe, irrespective of the date or the position of the moon or stars! He tastes the grapes regularly to assess tannin levels and at the time of our visit, he was expecting a good harvest for 2015.

The Bodega is located approximately 15 minutes’ drive from the estate. The current facility produces around 60,000 – 70,000 bottles of wine per annum. They are building a new bodega behind the existing one which will be capable of producing 300,000 bottles per annum. This will be ready for next year’s harvest. Daniel also produces his own fertiliser; a combination of waste from the bodega, straw and horse manure. It is mixed regularly and kept covered to allow it to breathe and retain moisture. After a year, it will provide slow releasing nutrients for use in the vineyard.

In addition to wine, the estate produces a number of natural products, including 3 types of olive oil, almond oil and smoked almonds. Other products include more than 50 varieties of fig, chilli peppers, honey, marmalade, herbs and pure lemon juice. All are ecologically certified and Bconnected in Santa Catalina currently stock a number of their items.

The Tasting:
Sa Fita 2014 Blanc 14%
70% Chardonnay blended with 30% Muscat and Premsal Blanc. 
A very elegant, full bodied white with aromas and flavours of white flowers, jasmine, ripe fresh peaches, apricots and citrus, with refreshing acidity and a long finish.

Lo Cortinel-Lo 2014 Blanc 15%
Giró Blanc, Viognier & Chardonnay
This wine spent 5 months in French oak and 6 months in bottle. Rich butterscotch, vanilla, honey and ripe banana on the nose followed by ripe citrus, stone fruits and tropical fruits on the palate, relatively high levels of alcohol and a long finish with hints of almond and marzipan.

Fangar Elements 2011 14.5%
Manto Negro, Cabernet Sauvignon, Callet, Merlot and Syrah
This wine undergoes malolactic fermentation in stainless steel tanks. Once blended, it spends between 12-18 months in a large tank before being bottled.  It is unfiltered and aged for a further year in the bottle before being released for sale. Jam-packed with blackcurrants, black plums and black pepper, soft silky supporting tannins, herbal notes and a hint of garrigue and a long smooth finish

N’Amarat 2010 14.5%
40% Callet, 20% Manto Negro and 40% Cabernet Sauvignon
Grapes for this wine were hand-selected grapes from an average of 5 year old vines. Only the best grapes are used for N’Amarat and this is aged in bottle for a minimum of 2 years. A very full bodied red full of ripe blackcurrants, ripe black plums, black pepper, tobacco, ash and smoke all supported by silky smooth fine-grained tannins with a very long finish and hints of liquorice and dark chocolate.

How much does it cost?
The price quoted per head for a tour and tasting at the Finca is €50. (Please note that this does not include a visit to the Bodega.)

Opening Hours
All visits need to be pre-arranged. Find their details in their listing.