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Flat front label of wine

Enrique Mendoza Estrecho Monastrell 2010

Mourvedre from Spain
  • RP92
  • WE91
0% ABV
  • RP93
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0% ABV

Winemaker Notes

This wine is a ruby red color wine with tints of burgundy, clean and shiny. You will find a lot of fruitful aromas that combine perfectly with the aromas given by the ageing in the barrel without these being predominant. Clearly distinguished balsamic aromas such as pine, wet soil and rosemary. Also ripped red berries, prickly pear bread, accompanied by subtle toasted touches and cedar given mainly by the ageing in the barrel.

This wine is easy to drink with grainy and soft tannins. The wine is fresh and acid, which helps it live for a long time, the alcoholic percentage is long and oily.

Critical Acclaim

All Vintages
RP 92
Robert Parker's Wine Advocate
Moving to the Monastrell wines, the 2010 Estrecho, from dry-farmed, old-vine Monastrell planted on sandy soils, is one of my favorite wines of the region, displaying what Monastrell is capable of. It ages in 500-liter oak barrels, as Monastrell does not need any additional tannins from the wood. It has notes of tree bark, blackberries and smoke and overall feels very fresh; 2010 is a cooler vintage which produced fine wines. Medium-bodied, with fresh acidity, persistent and long. It should age well. Only 2,000 bottles produced. Drink 2014-2021.
WE 91
Wine Enthusiast
Broad black fruit aromas show toasty oak and graphite notes in front of a fresh, fruity, juicy palate. Wild raspberry and boysenberry flavors come with lemony oak and toast accents, while the finish is full in fruit yet crisp and precise.
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Enrique Mendoza

Enrique Mendoza

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Enrique Mendoza, Spain
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This winery was born thanks to the passion for wine. And this passion has never stopped growing.

The project was forged at the end of the 70's, when Enrique Mendoza became extremely interested in the world of wine and decided to continue the tradition in "La Marina Baixa" of making wine for family consumption.

Today the first plants have transformed into two wineries, one for the aging and bottling of wine in Alfaz del Pi, from which our wines are positioned in the national and international markets. The second is in Villena ("Finca El Chaconero"), close to the "Virgen de las Virtudes" sanctuary.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

Mourvedre

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Never lacking in color, tannin, or bold, mouth-filling texture, Mourvèdre is most commonly deployed to provide substance in blends with Grenache and Syrah/Shiraz. Despite being better known by its French name, Mourvèdre is actually of Spanish provenance, originally known as Monastrell. In Spain, it is one of the most commonly planted red grapes, serving as the principal variety in regions such as Alicante, Jumilla, and Yecla. It truly thrives, however, in Provence’s Bandol region, where it produces singular red and rosé wines along with Grenache and [Cinsault]. It is also of great importance in the Southern Rhône alongside Grenache and Syrah—and in California and Australia, where those blends are frequently mimicked.

In the Glass

Mourvèdre/Monastrell is responsible for robust, heady wines with dark berry fruit and a somewhat gamey quality. At its finest, it takes on brambly red and black fruit flavors and hints of herbs, leather, dark chocolate, and licorice. It can be prohibitively tannic in its youth, but well-aged examples can show an impressive degree of elegance and an attractive perfume. In blends with Grenache and Syrah, Mourvèdre provides fleshy texture, tannic structure, and deep color.

Perfect Pairings

This earthy Mediterranean variety loves rustic food—think cassoulet, wild boar ragu, or smoky ribs. Mourvèdre’s tannins are bold but not bitter, lending the wine the weight and texture it needs to pair with such hearty fare.

Sommelier Secret

Mourvèdre used to have significant plantings in California, but it was unfashionable and its presence was quickly declining in the late 20th century. In the 1980s, a group of California winemakers inspired by the wines of the Rhône Valley (aptly named the Rhône Rangers) brought the variety back into the spotlight. Plantings have since increased and “GSM” blends are now a highly-regarded specialty of the Central Coast.

STC658992_2010 Item# 200279