When William Stanley talks about wine, he talks about life — its cycles, lessons, and unpredictability. The American co-founder of Los Dos Caballeros, a boutique winery in central Mallorca, built his dream not out of business ambition but from a desire to connect with the land and create something lasting. With his business partner, Walter, he turned a few experimental vines into a thriving vineyard known for its craftsmanship and soul. Along the way came challenges — from bureaucracy and bad harvests to a global pandemic — but also a deep sense of belonging to the island he now calls home.

Tell us about your beginnings — where you grew up and what shaped you.
I was born in Virginia, in the U.S., and spent most of my early years there before moving to New York City and later to Europe. Those moves taught me adaptability — a skill that’s essential in winemaking, where no two seasons are ever the same. As a child, I wanted to be a performer. Singing and dancing have always been part of who I am — and still are. I occasionally sing professionally here in Mallorca when time allows. Anyway, I studied at a private international business school in Barcelona. It gave me the foundation to connect creativity with business, but the winery has been a completely different kind of education — one rooted in patience, problem-solving, and respect for nature.

What first brought you to Mallorca?
I wanted to live somewhere I could build a community and put down roots. Mallorca offered a slower pace, a culture that values food, wine, and conversation. It was both a lifestyle decision and an opportunity to create something meaningful.

How did the idea for the winery begin?
It started as a shared dream between my business partner, Walter, and me — to work directly with the land and make something that brings people joy. We began with a small plot of vines, more for personal fulfillment than profit. When we realised how costly maintenance was, we had two options: sell or commit. We chose to dive in fully, and that decision changed everything.

And the name — Los Dos Caballeros?
It means “The Two Gentlemen.” It represents Walter and me, but also a philosophy of respect, partnership, and shared passion. Wine, after all, is best when shared.

What’s it like running a winery? Is it more art or business?
Both. Winemaking is craftsmanship and patience — an art guided by science. But it’s also an investment that requires time and capital. It’s romantic, yes, but it’s a long game. For us, it’s a passion project that slowly matures, just like the wine itself.

What do you find most rewarding about the work?
The rhythm of the vineyard. Everything changes with the seasons — you’re constantly learning from nature. No two years are alike, and that unpredictability keeps you humble. Each season brings its own challenges and satisfactions.

What does a typical day look like?
It starts with coffee, of course. Then come client requests, stocking the tasting room, and managing daily operations. I try to fit in a gym session before lunch, then return to the winery to check on production. In the afternoon we have guest check-ins for the accommodations. And in the evenings, we welcome guests to our farm-to-table dinners led by Chef Andy and his team (@farmtotablemallorca). These special tastings end around 22:00 when we clean up and get ready to go to bed so we can do it all again the next day!

What was your first big success?
The first time I saw someone order our wine at a restaurant. They didn’t know us — they just liked the label. That moment was huge.

And the hardest times?
Bureaucracy, unpredictable harvests, financial risks — all of it. But the toughest was the pandemic. We had just begun to grow, and suddenly everything stopped. Like many small businesses, we weren’t sure if we’d make it. But we got through it with resilience and support. Leaning on my partner, friends, and a bit of stubbornness. Persistence and creativity really are the best tools for survival.

What did those experiences teach you?
That life is unpredictable, but you can rebuild — often stronger than before. The process may hurt, but it produces something beautiful. The winery itself is proof of that.

What are you most proud of today?
That we’ve created something from the ground up — a place where people feel calm, welcomed, and connected. We focus on quality over quantity and on human connection above all else.

How does Mallorca compare to other places you’ve lived?
Mallorca has a way of grounding you. The climate, the sea, the food culture, the balance between tradition and modern life — it all creates a quality of life that’s hard to find elsewhere. Coming from NYC, the shift was dramatic, but the quality of life here on this island is hard to beat.

Would you recommend moving to Mallorca?
Yes, but only if you’re ready for change. Mallorca offers peace and beauty, but it also demands patience — with bureaucracy, language, and cultural adaptation. The island has a lot to give, but for that reason, we also need to give back.

What’s next for Los Dos Caballeros?
We’re expanding production by 2.5 hectares, but keeping it boutique. Every grape bunch is touched at least twice before fermentation — that’s how close we are to the process. We want to grow sustainably, keeping the same hands-on quality that defines us.

And your personal goal?
To create beauty and share it — whether through wine, food, or art. I want to leave behind something lasting that connects people and makes life richer. A product that brings joy, cares for the earth, and brings people together — that’s the goal.