4 Kilos, 12 Volts Vino de la Tierra 2019


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  • Grape Blend:

    Callet & Fogoneu (60%) , Syrah 20%, Cabernet Sauvignon 10%, Merlot 10%

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  • Winemaker:

    Francesc Grimalt & Sergio Caballero

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In Stock


Made from a blend of local varieties Callet and Fogoneu, along with Syrah, Cabernet Sauvignon, and Merlot, sourced from vineyards in the north and south of the island. Intensely drinkable and vibrant, this is a wine that provides a figurative, as well as literal, jolt of energy.

  • Production Notes
  • Producer
  • Critics Reviews

Fermented in stainless steel. 9 months in mix of foudre and first and second use French oak barrels

4Kilos was set up in 2006 by former Anima Negra winemaker Francesc Grimalt (known for his efforts in rescuing the Callet variety) and musician Sergio Caballero (who is also founding partner and director of the Sonar music festival), 4Kilos' first vintage was vinified in a milk refrigeration unit. Today they use grapes from north and south of Mallorca - some international varieties as well as local ones such as Mantonegro and Fogoneu - and vinify them in a converted sheep farm, using a combination of stainless steel and open top oak fermenters. They are committed not only to native varieties, but also to finding the right combination of strain, soil, and climate for each wine. The name 4Kilos comes from their initial investment of 4 million pesetas, which so far looks like money well spent.

Wine Advocate 91pts (2016) - The 2016 12 Volts is a blend of 60% Callet and Fogoneu with 20% Syrah and 10% each Cabernet Sauvignon and Merlot, partly fermented with carbonic maceration and aged in 3,000-liter foudre and used 225-liter barriques. 2016 was a year without winter and lots of rain in the spring, an unusual year, but not "tropical" like 2017, a year with humidity and heat! The grapes ripened quite well. They did more carbonic maceration to get better freshness in the palate, but it does not compare with the 2013, which for them is one of the best vintages ever despite the fact that in the island overall it was considered a "bad" vintage. This is a fresh Mediterranean climate, with humidity and sea breeze that refreshes the temperatures, and there is even snow in the winter. The palate showed better, and I believe the nose might be a bit fuzzy because it was only bottled three months ago, but it should evolve nicely.

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