Dawn of Another Day
The church tower glows golden in the slanting morning light against a clear blue sky. I brew coffee and listen to the pigeons cooing on the balcony.
Breakfast is eaten in the garden. Oranges are squeezed and pots of tea and coffee made. The scent of freshly baked bread is in the air. Slices of dry cured ham and Mahon cheese are neatly arranged on a large white platter. Little bowls are filled with fragrant home made jams and Salsa de Tomate with crushed garlic, pungent but delicious. And then there is Ensaimada de Mallorca, the spiral pastry made with strong flour, water, sugar, eggs and reduced port lard and filled with sweet cream.
Wines of Mortitx
The 20 ha. Estate of Mortitx, established in 2001, is in Escorca, 1200 feet up in the wild and rugged Tramuntana Mountains. The modern and well-equipped winery was built in 2005.
A rough, stone strewn dirt track through a forest of ancient olive trees take you to the 10ha vineyard in a valley with its own rocky soil and microclimate and planted with Syrah, Cabernet Sauvignon, Monastrell and Malvasia. There are stonechats among the vines and black vultures circle overhead.
We taste the range of Mortitx wines with Mallorquin tapas under the mimosa trees on the terrace adjoining the winery. The 2011 Malvasia is light, dry and fresh and could do with some residual sugar. Flares Rose 2011 from Monastrell, Syrah and Tempranillo is aromatic but too dry. Selection Rose 2011 is barrel aged and only 800 bottles are made in any vintage. Lerguil Blanc is rich but is made in an oxidative style. Rodal Pla Tinto 2009 is a blend of Syrah, Cabernet Sauvignon, Merlot and Tempranillo. Syrah 2008 was made to celebrate the tenth anniversary of Vinyes Mortitx. L’u Tinto 2009, a rich rounded and balanced wine from Syrah, Cabernet Sauvignon, Merlot aged in French oak for twenty months, is easily the best wine of the tasting. Dolce de Gel from late harvest Riesling and Muscadelle grapes frozen for 24 hours is flabby and uninteresting.
A Short Walk In Palma
The Romans first established a military post here and called it Palmaria but it was the Moors who made Medina Mayurka a major seaport protected with three concentric walls. Jaume 1 of Aragon started work on the cathedral, which took nearly 500 years to complete, when he took Palma from the Moors in 1229. Today, this massive sandstone beauty, together with the adjoining Palau de l’Almudaina, seen from the waterfront, is one of Europe’s most stunning sights.
Street artist and subject
The Royal Palace next to the cathedral
Garden similar to the one in the Alhambra in Granada
Apple pie with ice cream, scones and coffee
Dinner at Miceli
Mahon gin introduced to Menorca by the British, served in a large glass with ice, tonic and strawberry at Hotel Sa Bisbal
Restaurant Miceli in Selva
Chef & her workplace
View from the terrace
Miceli is a small but stylish restaurant in Selva run by a husband and wife team in their family home. It is only a short walk from Sa Bisbal, our base in Selva. The husband greets you at the door and leads you through a courtyard to the dinning room at one end of which is the neat and well-equipped kitchen. The terrace overlooks the valley and is a lovely spot to watch the sun set sipping a Mahon gin & tonic. We drink Mortitx wines with the six course tasting menu and don’t feel the late evening chill as we walk home.