Bodegas Mendoza. Wines.

YOUNG WHITE CHARDONNAY

Technical Aspects:

Variety: This is a100% Chardonnay wine made from grapes from our vineyards in Villena situated in a location named “Cabezo de la Virgen”.
Harvest: The 2nd week in September
Process: The grapes were macerated for 3 hours and then fermented at a low temperature (13ºC). The wine remained in contact with its yeasts and lees until its bottling.

Sensorial Aspects

Straw yellow colour wine with golden and green shades.

The aroma in this wine bring back memories of aromas like hay, dried fruits like hazelnuts and mature tropical fruits such as bananas and pineapples, we also find soft aromas of bread crust and buns.

It is a persistent wine in the mouth, greasy, mature and well balanced.

FERMENTED CHARDONNAY

Technical aspects:

Variety: It is a 100% Chardonnay wine made from grapes from our vineyards in Villena situated in a location named “Cabezo de la Virgen”.
Harvest: The 2nd week in September
Process and Ageing: The grapes were macerated for 3 hours and the fermented at a low temperature (16ºC) in new French Oak Allier barrels, remaining with its lees and yeasts until April.

Sensorial Aspects

Straw yellow colour wine with golden shades.
Typical aromas from the Chardonnay variety with touches of the smoking acquired while fermenting in the barrel.

Enrique Mendoza Pinot Noir Crianza

Technical Aspects:

Variety: It is a 100% Pinot Noir wine made from grapes from our vineyards situated in Villena in a location named “Cabezo de la Virgen”.
Harvest: 2nd fortnight in September.
Process: The grapes were destalked softly allowing the whole of the grape to go into the fermentation in small stainless steel deposits at a temperature of 25ºC.
Ageing: This wine aged for 10 months in new and one year old Allier French Oak barrels. Because of its natural process it is possible to find light sediments with age.

Sensorial Aspects:

This wine has an intense ruby red colour with burgundy and orange shades typical of the ageing in the barrel.

The aroma is of mature fruits, red berries like redcurrants and blueberries, mixed with mineral tints like red stones and graphite. It also reminds us of white flowers and violets; all accompanied by subtle touches of toasted and smoked mixed with vanilla acquired in the ageing.

Enrique Mendoza Merlot Crianza

Technical Aspects:

Variety: It is a 100% Merlot wine made from grapes from our vineyards situated in Villena in a location named “Cabezo de la Virgen”.
Viticulture: The soil where it is grown is limestone and sandy soil where thanks to a good drainage the plants are directed in a double- guyot pruning, which is ideal to distribute and control the quantity of grapes per plant and delay their ripening.
Process and Ageing: This wine has been fermented in small stainless steel deposits at a 26ºC temperature for 20 days. The malolactic fermentation was done in the barrel and the ageing was done for 13 months in French Oak Allier barrels and American Oak barrels from Oregon. As the wine has not gone through clarification processes or micro- filtration it is possible to find light sediments in the wine throughout time.

Sensorial Aspects:

This wine has a medium- high intense ruby red colour with burgundy shades.
It is a mature and serene wine with subtle and elegant tannin.
Aromas like rosemary, lavender and thyme together with red berries and floral aromas are very typical in this variety.

Enrique Mendoza Shiraz Crianza

Technical aspects:
Variety: 100% Shiraz from our vineyards situated in Villena in a location named “Cabezo de la Virgen”.
Date of Harvest: 2nd fortnight in September.
Process: The fermentation is done in small stainless steel deposits at 27ºC temperature, with soft and short overpumpings for 15 days. The malolactic fermentation is done the barrel.
Ageing: This wine has aged in new French Oak barrels for 13 months.

Sensorial Aspects:

The wine has a medium- high intense ruby red colour wine with violet shades.
The aroma is of a mature, relaxed and serene wine that reminds us of many mineral aromas like black stones and graphite mixed with balsamic and spicy aromas.
It is a subtle and dense wine with elegant tannins, avoiding concentration and shrillness.
As the wine has not gone through a clarification processes or micro- filtration it is possible to find light sediments in the wine through the passing of time for which we recommend decanting.

Enrique Mendoza Petit Verdot

Technical aspects:
Variety: 100% Petit Verdot from our vineyards situated in Villena in a location named “Cabezo de la Virgen”.
Harvest: End of October
Process: The fermentation is done in stainless steel deposits for 24 days at a 27ºC. The malolactic fermentation is done in the in the barrel.
Ageing: This wine has aged for 14 months in the barrel (9 months in new American Oregon oak barrels and 5 months in one year old French Oak Allier barrels).

Sensorial Aspects:

It is a full bodied wine with an intense cherry red colour and tints of violet.
The aromas remind us of fruits of the forest such as blackberries, blueberries and strawberries mixed with aromas of black stones, graphite, wet soil, smoke, etc…
It is a powerful and serious wine, with abundant tannins that help it to last trough time.
As the wine has not gone through clarification processes or micro- filtration it is possible to find light sediments in the wine throughout time for which we recommend decanting.

Enrique Mendoza Cabernet-Shiraz Reserva

Technical Aspects:
Varieties: It is a mixture of Shiraz and Cabernet Sauvignon grapes (30% Shiraz and 70% Cabernet) from our vineyards situated in Villena in a location named “Cabezo de la Virgen”.
Harvest: The Cabernet Sauvignon is harvested in the first week of October and the Shiraz is harvested in the 3rd week in September.
Process: The fermentation is done in stainless steel deposits at 27ºC with its autochthonous yeasts from our vineyard. After the fermentation a maceration process is done for 20 days.
Ageing: This wine is aged for 16 months in new French Oak Allier barrels.

Sensorial Aspects:

It is an intense ruby red coloured wine with orange shades.
It is a very mineral and subtle wine with excellent aromas of graphite, black stones, soil, mixed with balsamic aromas like eucalyptus and menthol.
It also has a mature character with abundant sweet tannins and a perfect balance in acidity, alcoholic concentration, fruit and oak.
The after taste is long and harmonious bringing back aromas given by the barrels. As the wine has not gone through clarification processes or micro- filtration it is possible to find light sediments in the wine throughout time for which we recommend decanting.

Enrique Mendoza Peñón de Ifach Reserva

Technical Aspects:

This cuvee is made out of 50% Cabernet Sauvignon, 25% Merlot y 25% de Petit Verdot, from our vineyards situated in Villena in a location named “Cabezo de la Virgen”.

Each variety was harvested and made separately, as they have different ripening levels and it is in this way that each variety can express its maximum fullness.

This wine had a controlled fermentation at 26ºC with autochthonous yeasts from our vineyard, and it aged for 18 months in French Oak Allier barrels and first year American Oak Ohio barrels.

Sensorial Aspects:
This wine has a medium intensity red ruby colour.
It is a mature wine, subtle and serene with aromas that remind us of red fruits from the woods mixed with balsamic and toasted aromas given by the barrels.
Once we have it in the mouth we feel it to be a serious, profound, long and fresh wine with and excellent concentration in tannins. As the wine has not gone through clarification processes or micro- filtration it is possible to find light sediments in the wine throughout time for which we recommend decanting.

Enrique Mendoza Reserva Santa Rosa

Technical Aspects:

This cuveé (70% Cabernet, 15% Merlot and 15% Shiraz) has been made with grapes that were selected from our vineyards in Villena. We selected the bunches that had the smallest diameter in their grapes. The wine fermented at 28ºC with frequent and daily overpumpings. A maceration process followed the fermentation for 14 days.
This wine was aged in our barrel room in Alfaz del Pi for 17 months in new French Oak Allier barrels.

Sensorial Aspects:

This wine has an intense ruby red colour with orange shades acquired in its ageing.
It is a mineral wine with aromas such as graphite, black stones, soil mixed with spicy, herbal and floral aromas.

Once in the mouth it gives the feeling of being a very balanced wine, combining strength and elegance, with abundant unaggressive tannins.
The after taste is long and harmonious bringing back the smoked and toasted aromas from the ageing in the barrels.

Estrecho Monastrell

Technical Aspects:

Estrecho is a 100% Monastrell wine made from a single vineyard located in what we call “Estrecho de Pipa” in Villena, situated at 700 meters above the level of the sea with some special characteristics in the soil that make it unique.
The vineyard grows in thin sandy soil with limited organic matter; nevertheless it allows the plant to achieve polifenolic richness without exhaustion o stress.
It is a traditional vineyard with 1500 plants per hectare in a traditional pruning with no irrigation; the fertilizer is compost from ecological sheep fermented by ourselves.

The vine growing is based on a zero residual concept, which means that is has never been treated with either herbicides or insecticides; we only treat it with sulphur and copper powder, we also use techcniques such as “bacillus turugensis” against moths.

This wine has aged for 14 months in new French Oak 500 litres barrels.

Sensorial Aspects:

It is a ruby red colour wine with tints of burgundy, clean and shiny.

We find a lot of fruitful aromas that combine perfectly with the aromas given by the ageing in the barrel without these being predominant.

We can clearly distinguish 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.

MOSCATEL DE LA MARINA

Technical Aspects:

This wine has been made from Alexandria muscatel grapes, which is the variety that has taken more roots in “La Marina” area.

This variety has been growing in this area for over 2000 years and it is totally adapted to the dry climate of this area (intense summers with high quantities of humidity and salt). It is the only variety capable of growing 10 metres away from the sea.

Our “Moscatel de la Marina”, has been made following the traditional method, based on the making of grape juice, and using the best technology in order to make the most of the variety’s potential.

The harvest is done when a perfect balance between sugar and acidity has been achieved. The bunches are destocked and the juice is macerated with the skins at a low temperature so as to extract as much aroma from the skins as possible, then the deposits are emptied and without pressing alcohol is added until 15% concentration is achieved, this wine is filtrated and bottled within the minimum time possible to maintain the maximum expression in the fruit.

Sensorial Aspects:

The wine has a yellowish- greenish colour, clean and transparent with golden shades.

The fresh aromas are typical of the muscatel variety, such as honey, orange peel, fresh mandarins, with touches of balsamic aromas and grass.

Once in the mouth it is an easy to drink wine with a high citric acidity and a delicate and profound aftertaste.

MOSCATEL DE MENDOZA

Technical aspects:

The “ Moscatel de Mendoza” wine is made from the variety of muscatel from Alexandria, which is the most typical variety in the Mediterranean. This variety is grown in the traditional way in small terraces, with calcareous clay soil with a traditional pruning in a goblet and a very low density, 1300 plants per hectare.

This wine has been aged for 10 months in new French Oak Allier barrels.

Sensorial Aspects:

In the visual aspects is looks like a clean, transparent and slightly dense wine with golden sparkles.

In the nose we find predominantly aromas such as honey, orange marmalade, jasmine and toasted aromas.

Once in the mouth it is a balanced wine in sugar, acidity and alcoholic percentage. It has and easy, soft and elegant entrance in the mouth with the right amount of sugar. It is in the aftertaste that we get the aromas of vanilla and new oak.

DOLÇ DE MENDOZA

Technical Aspects:

This wine is a natural sweet wine made from the grapes harvested in our vineyards situated in Villena in a location named “Cabezo de la Virgen”.
It is only in special years that we can make this wine, because very good quality and healthy grapes are needed for them to resist the over ripening of the plant until they are harvested in the first week of December.

Once the bunches of grapes have been harvested they are squashed and destalked in the winery and they go into stainless steel deposits where they do the fermentation.
The yeasts transform the sugar concentrated in the grapes into alcohol, achieving a 14% concentration in alcohol in the wine. Due to this alcoholic concentration many of the yeasts die, leaving a lot of residual sugar providing the wine with a fair amount of alcohol concentration and sugar.

After the fermentation the wine goes into new American Oak barrels in order to soften up the tannins and provide the wine with toasted and smoked aromas that will appear in the aftertaste.

The wine is bottled without applying cold temperatures or being clarified which may cause the apparition of natural sediments.

Sensorial Aspects:

It is an intense cherry red wine with violet shades, with a high density in the glass.
In the nose we can distinguish the abundant primary aromas of berries such as blackberries, blueberries and strawberries, these being quite impressive, also smoked aromas and spices like cinnamon and clove.
In the mouth its high concentration in glycerine and residual sugars stroke the palate, leaving us in the end with soft tannins and acidity that cleanse it. In the aftertaste we find subtle touches of smoked aromas and toasted bread that persist in the mouth for a long time.

ACEITE BARRANCO DE TAGARINA

At the base of “Sierra de Aitana” (Alicante), you can find our old olive trees planted in terraces and grown with an environmental friendly agriculture. It is from the olives of these trees that we have extracted this extra virgin olive oil of premium quality only helped by mechanical procedures.

Production:

The olives are recollected, being 80% of them unripe and 20% in the first stage of the ripening process, in the first week in November.

We work in order to get low fat returns, maintaining the vitamin E (“Tocoferol”) and not allowing it to oxidize, and achieving an incredible aroma and taste. An all around healthy product.

We give great importance to the technical aspects; this is why in the extraction process we work with new generation centrifuges which allow us to control the chopping measurements of the olive but most importantly the temperature of the extraction at 20ºC. It is this way that we manage to make an extra virgin olive oil, with a very low acidity and a big concentration in Vitamin E.

Sensorial Aspects:

Our Olive oil brings back memories of aromas such as freshly cut hay, apples, and tomato plants.
In the mouth it is very pleasant, fluid and persistent, with a soft touch of spiciness.
This olive oil has been made from the varieties: “Blanqueta”, “Fafarenca”, “Changlot Real”, “Arberquina” and “Seerana de Espadán”, using agricultural techniques that are environmental friendly.