Bodegas Enrique Mendoza

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Bodegas Enrique Mendoza is a family-owned winery in Alicante that has become a benchmark for quality winemaking in southeastern Spain. Founded in the late 1980s by Enrique Mendoza, the estate began as a small-scale project driven by personal passion and has since grown into a respected producer with more than 80 hectares of vineyards, crafting wines that reflect the unique character of Mediterranean soils and climate. Today, the winery is managed by Enrique youngest son, Julián, who continues to guide the estate with the same dedication to authenticity and excellence that inspired its beginnings.

So well respected is Bodegas Enrique Mendoza that it was inducted into the prestigious Grandes Pagos de España. This group’s mission is to defend and propagate the culture of “pago” wine, meaning wine produced in a specific terroir that reflects the distinct personality of the soil and climate. To become a member, a vineyard must surpass strict quality standards and also exhibit a degree of uniqueness in terms of soil, climate or grape variety that sets it apart from the surrounding area. The association’s membership includes 25 estate wineries throughout Spain.

Location of Vineyard

Bodegas Enrique Mendoza is located near the town of Alfàs Del Pi, about 45 miles from the city of Alicante, and is surrounded by breathtakingly landscaped gardens. Most of the vineyards are located near Villena at an average of 1200 feet elevation, with some parcels as high as 2100 feet. Traditional plantings include Monastrell and Moscatel, although recently Pepe has experimented with international varieties such as Cabernet Sauvignon, Merlot and Syrah. The resulting wines are typically fermented in stainless steel and aged in French oak, with long maceration (up to 28 days).

Winemaking and Viticulture Philosophy

Natural farming is prioritized at Enrique Mendoza. Indigenous yeasts are used, and insecticides, herbicides and fertilizers are avoided in favor of biodynamic practices. The winery emphasizes placing their vines under the optimal level of hydric stress to produce small, concentrated grapes; they use computerized sensors to monitors moisture levels in the vineyard, adjusting irrigation accordingly.

José (Pepe) Enrique Mendoza Gracia has been participating in wine production from a young age, helping with harvest and grape pressing (using a 300-year-old, Roman-style wine press) at Bodegas Enrique Mendoza. After declaring his vocation of oenology in secondary school, Pepe continued his studies at the Félix Jiménez de Requena School of Viticulture and Enology, and carried out his practicum with the Raimat and Masia Bach group. He was the first Spanish winemaker to work in New Zealand, where he worked Grove Mill in Marlborough Valley. He later worked in Argentina with Altavista and Achaval-Ferrer. In 1990, Pepe returned to Spain to manage Bodegas Enrique Mendoza with the help of his brother, Julián. Now a part of a new generation of winegrowers, Pepe’s fundamental objective at Enrique Mendoza is to attain grapes of the highest quality. All of the plants are nurtured using compost fertilizer and environmentally friendly practices, without insecticides or herbicides. Pepe’s belief is that great wine comes from a great vineyard.

ESG Practices

Biodynamic Practices

Sustainable Practices

Organic Practices

Native Yeasts

Woman-Led

Vegan Practices

Brand Materials

POS Materials Bodegas Enrique Mendoza's website Acclaim

Winery Profile

Owner: Julián Mendoza Gracia

Winemaker: Sonia Llorente Márquez

Total acreage under vine: 200

Founded: 1989

Production: 250000

Location of Vineyard

Winemaking and Viticulture Philosophy

ESG Practices

Biodynamic Practices

Sustainable Practices

Organic Practices

Native Yeasts

Woman-Led

Vegan Practices

Brand Materials

POS Materials Bodegas Enrique Mendoza's website Acclaim

Vintage

2024

Varietal

Mourvedre/Mataro/Monastrell & Monastrell-based Blends

Location

DO Alicante, Spain

More from Bodegas Enrique Mendoza

95+

Enrique Mendoza Las Quebradas 2017

“I tasted two vintages, 2016 and 2017, two very different years, of their top single-vineyard Monastrell bottlings, including the 2017 Las Quebradas from a vineyard covered in limestone boulders (caliche). This is a pure Monastrell from very poor soils, and it fermented with indigenous yeasts in square oak vats with manual punch-down of the cap. This showcases the power of the elegance, austerity and dry texture of the rocky limestone soils, the warmth of the Mediterranean and an elegant rusticity that makes it very attractive. The decision between this and the Estrecho is more a matter of taste, but the quality level is pretty similar, and very high! I'll give this the edge in 2017.”

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Enrique Mendoza Estrecho 2015

“The 2015 Estrecho, their flagship single vineyard Monastrell from a place called Estrecho de Pipa in the village of Villena at 700 meters above sea level where the soils are rich in sand. The vines are dry-farmed, organic and head pruned. The wine matured in French barriques for 15 months. It was harvested when the grapes still keep the freshness. The year can be a little austere, not as ripe as 2014, perhaps similar to 2010. It’s not an immediate wine, it’s a little closed, but has incredible inner power and depth. It has the Mediterranean herbs, hints of tree bark and fine-grained tannins with a long, mineral finish. I believe this is going to age magnificently and for a very long time.”

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Enrique Mendoza Estrecho 2017

“As with the Las Quebradas, I also had two vintages to taste of the other single-vineyard Monastrell, the 2017 Estrecho, from vines planted on sandy soils and fermented with indigenous yeasts. It matured in French oak barrels and foudre for 15 months. This is subtler and more elegant than the 2016 I tasted next to it. The wine has character, the chalky texture of the limestone soils and some austerity within the generous Mediterranean style of the year, which has resulted in fresher and more precise wines.”

94+

Enrique Mendoza Las Quebradas 2015

“I also tasted the 2015 Las Quebradas, where they have never used herbicides or insecticides and it's organically farmed. It was a very good year, with very healthy grapes. It is a little more austere, a little closed, but will be a beautiful wine. It’s a slightly cooler year, and it produced a wine for the long haul. The tannins are fine-grained, a little chalky, with some rusticity showing the character of the Monastrell grape as well as the Mediterranean character, and especially the limestone-rich soils where the grapes are grown. Mediterranean finesse.”

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Enrique Mendoza Estrecho 2019

“The Monastrell 2019 Estrecho was produced with grapes from vines planted on sandy soils that matured in 2,000-liter French oak foudres for 16 months. The oak feels quite integrated, and the wine comes through as varietal with notes of esparto grass and tree bark with ripe berries and Mediterranean herbs. It's juicy, round and full-bodied with fine tannins and a long, dry and tasty finish. It should develop nicely in bottle.”

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Enrique Mendoza Las Quebradas 2016

“The 2016 Las Quebradas was cropped from a very different yearn than the 2017, and the two vintages compared together show very different profiles, which was also the case with the other single-vineyard Monastrell, Estrecho. It fermented in a combination of square oak vats and open-top barriques in a kind of infusion, avoiding too much extraction, and it matured in French oak barrels. There is a little more rusticity in the 2016s, and even the oak seems a little more evident here. There is a little more tannin and concentration, but the wines are not aggressive —here is power with control. The vinification has been fine-tuned in the last few years; it's a lot softer and respects the character of the grape, vintage and soil more.”

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Enrique Mendoza Estrecho 2016

“The 2016 Estrecho was cropped from a more unusual, cooler and wetter year. It's produced with a very soft vinification in 2,000-liter oak vats and new barriques. It was bottled after 15 months in oak. This is a powerful vintage; the wine has clout, power and concentration and a little more rusticity (the textbook tree bark!) than the 2017 that I tasted together with this one. There are some dusty tannins and an earthy, chalky sensation on the palate. The 2017 feels more precise than this, but the only problem with this is showing it next to the 2017.”

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Enrique Mendoza Estrecho 2014

“Vintages have gone very fast and the 2014 Estrecho will be released at the end of 2016. I visited this sandy, tremendously dry Monastrell vineyard, "Estrecho de Pipa" with Pepe Mendoza and could see how the plants struggle to live in such poor soils and with the shortage of rain they've had in the region in the last few years. It's possible because the roots of the old vines must have gone very deep and are able to sustain the plant even in such conditions. Mendoza designed some square oak vats where this wine fermented quite softly, with some manual punching down of the cap. There was a post-fermentative maceration of some 15-18 days. The wine matured in used 500-liter French oak barrels for some 15 months. This is so insultingly young and undeveloped, with all the baby fat still to be rendered that it feels like an infanticide to drink it any time soon. It has a transparent ruby color and a transparency towards the fine sandy soils with an aristocratic, elegant twist. It feels terribly balanced and harmonious, even if the oak is a little too obvious at the moment and I think the oaking could be fine tuned. But having seen the vineyard and how the older vintages have developed in bottle I have no doubt this will make a superb bottle of Mediterranean Monastrell, even better if you have the patience to wait a year or two. This could very well be the finest Estrecho to date, very much in line with the superb 2010.”

93+

Enrique Mendoza Las Quebradas 2014

“The 2014 Las Quebradas is pure Monastrell is named after the vineyard it comes from—a chalk-rich, stony vineyard with very poor soils, located at 500 meters altitude and planted with 1,500 vines per hectare, all dry-farmed and head-pruned. It matured in French oak barrels for 15 months. It has the calcaire character, very much about the soil. 2014 is a ripe year, but they work in the vineyard to be able to harvest the grapes earlier, and the wine has beautiful balance. It has already developed some aromas, and even if it’s still young and should develop further in bottle, it is already very pleasant and shows complexity.”

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Enrique Mendoza Las Quebradas 2019

“I am surprised, because the nose of the 2019 Las Quebradas is still a bit oaky, smoky, spicy and creamy. It has 14.5% alcohol and a full body with abundant, fine and chalky tannins, very supple but still a bit young.”

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Enrique Mendoza Las Quebradas 2018

“Limpid ruby. Intense, mineral-accented red and blue fruit, violet and baking spice scents, along with hints of black tea and vanilla. Juicy and penetrating on the palate, offering concentrated raspberry, boysenberry, cherry cola and spicecake flavors that show fine clarity and spicy back-end lift. A suave floral nuance emerges with aeration and carries through the impressively long, gently tannic finish, which leaves candied blue fruit and floral notes behind.”

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Enrique Mendoza Las Quebradas 2014

“Redolent of blackberry fruit and a little prune, the wine indicates great power on the nose, but in the mouth it becomes delicate, smooth, with a subtle slow finish. Amazing Monastrell. I preferred the 2011, even rounder, with a delicious finish.”

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Enrique Mendoza Santa Rosa Reserva 2016

“The 2016 Santa Rosa is a blend of 35% Monastrell, 35% Cabernet Sauvignon, 15% Merlot and 15% Shiraz from grapes grown at their Chaconero estate in Villena in inland Alicante. It fermented with uncrushed grapes and indigenous yeasts and matured in brand new French barrique for 16 months. The oak is very nicely integrated, and the increased amount of Monastrell seems to contribute to a more moderate nose with some minty and balsamic notes coupled with Mediterranean herbs and very good freshness. The palate reveals abundant tannins that might require some more time in bottle and/or powerful food. It's a more elegant version of Santa Rosa, one of the best in recent times.”

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Enrique Mendoza Santa Rosa Reserva 2006

EDITOR'S CHOICE: “This smells exotic and smooth, like sandalwood, baked berries and brandied plums. On the palate, it feels firm and secure, with deep flavors of cassis and black cherry.”

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Enrique Mendoza Las Quebradas 2011

“Only in its second vintage, the single vineyard 2011 Las Quebradas is pure Monastrell from a chalk-rich, stony vineyard with very poor soils planted with 1,500 vines per hectare that are dry farmed and head pruned. The grapes were fermented in small lots in square vats with indigenous yeasts and a gentle hand treading. The wine matured for 15 months in French oak barrel and it shows more finesse and poise than the Estrecho, though still marked by the élevage with aromas of toasted sesame seeds and smoke with the tree bark-like aromas taking a surprising herbal tone (fennel, aniseed?) in a way that made me think of a left bank Bordeaux. This feels quite different from the initial 2010 that was all finesse and elegance. In this vintage it is getting closer to Estrecho, though perhaps a little more subtle, combining power with rusticity and elegance. In any case, this is a great expression of Monastrell. It will surely grow in bottle, as it also grows in the glass.”

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Enrique Mendoza Estrecho 2015

“Deep magenta color. A highly complex bouquet evokes red/blue fruit preserves, lavender pastille, licorice and exotic spices that show outstanding delineation and lift. Juicy and expansive in the mouth, offering energetic raspberry, bitter cherry, spicecake and dark chocolate flavors that are sharpened by a zesty mineral accent. Ample but elegant as well, delivering strong finishing thrust, mounting tannins and repeating florality.”

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Enrique Mendoza Estrecho 2012

“The 2012 vintage was extremely dry and the head-pruned, dry-farmed vineyards really suffered, they had no more than 250 liters of rain in the whole growing season. In such dry conditions the Estrecho de la Pipa vineyards at 700 meters altitude behaved better than the Las Quebradas, because of the cooler sandy soils in the former. That allowed them to produce a 2012 Estrecho, selecting the bunches, as any overripe fruit is destined for the production of (a yet to be released) Fondillón. Pepe Mendoza thinks 2012 is riper and warmer, but I feel better freshness here than in 2011; perhaps it’s that they have been simplifying things throughout the years, and they are slowly getting to the essence of the grapes and the places. The wine has a lot less impact from the oak and a lighter structure, fruit of a softer vinification. For comparison's sake I also tasted 2009, a balanced vintage, less ripe than 2012, that is aging nicely in bottle, developing nuances and complexity and more notes from the landscape, rockrose, pine needle, a little minty, aromatic and balsamic with a long life ahead. The next vintage will be 2014 (which I also finally tasted for this article), because in 2013 they had a bad hailstorm and they lost all the grapes from Estrecho; in fact they lost 200,000 kilos of grapes during that vintage!”

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Enrique Mendoza Las Quebradas 2020

“The 2020 Monastrell Las Quebradas hails from Alicante and spent 16 months in French oak barrels. This garnet-purple wine offers aromas of blackberry, sour cherry, tar and herbs, with a touch of dried fruit. Rich and compact, it boasts fine-grained tannins and intense flavors, leading to a lingering red fruit finish—a delicious expression of Monastrell.”

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Enrique Mendoza Estrecho 2020

“The 2020 Estrecho is unusually light and low in alcohol (13.5%), pale and delicate with mellow acidity, lacking concentration and punch. It's fresh and easy to drink but quite straightforward.”

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Enrique Mendoza Las Quebradas 2020

“The 2020 Las Quebradas has notes of red and black berry fruit, subtle spices and smoke, some herbs and integrated oak. The palate is medium-bodied, with simple flavors, round tannins and integrated acidity, finishing with a chalky twist.”

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Enrique Mendoza Santa Rosa Reserva 2019

“The 2019 Santa Rosa was produced with a blend of Monastrell, Cabernet Sauvignon and Merlot with 14.5% alcohol and a creamy and heady profile after maturing in 500-liter French oak barrels for 16 months. There are some smoky and toasty notes, hints of graphite and ripe black fruit with an herbal twist. The palate reveals some grainy tannins and a spark of acidity interwoven with the juicy fruit.”

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Enrique Mendoza La Tremenda 2018

“The incredible value 2018 La Tremenda is pure Monastrell from 26-year-old vines on sandy and silt soils covered with rolling stones. It fermented in stainless steel and aged in French oak barrels for six months. It's a more delicate expression of Monastrell, with good balance, quite transparent; it was easy, and the wines have very good freshness, with less concentration but terrific balance and definition, quite fruit-driven but with complexity and depth. It's approachable, really good for an entry level and amazing for the price. This is really impressive. An honest Monastrell. 90,000 bottles produced. It was bottled in February 2020.”

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Enrique Mendoza Estrecho 2016

“Limpid ruby-red. Spice-accented red and blue fruit and licorice aromas are complemented by hints of lavender and exotic spices. Seamless and energetic on the palate, offering juicy cherry, boysenberry and spicecake flavors that flesh out slowly on the back half. Polished tannins lend shape to the very long, spicy finish, which leaves a suave floral note behind.”

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Enrique Mendoza Santa Rosa Reserva 2014

“The blend of the 2014 Reserva Santa Rosa has changed to include Monastrell, and in this vintage, it's 35% each Monastrell and Cabernet Sauvignon with 15% each of Merlot and Shiraz. This is the first time they have changed this wine in 25 years. The grapes are grown at their Chaconero estate vineyards in the village of Villena. The wine fermented at 28 degrees Celsius with short daily pump overs and a post fermentative maceration of 12 days. It matured in their cellars in Alfaz del Pi in new French oak barrels for 16 months. It felt more Mediterranean, very balsamic and super tasty in the palate, without any herbal aromas, round and juicy, with round tannins and balsamic flavors of thyme and rosemary. They hope to keep this new blend for the next 25 years!”

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Enrique Mendoza Santa Rosa Reserva 2008

“The bouquet on this blend of Cabernet, Merlot and Syrah is toasty and elevated, a clear invitation to dig in. In the mouth, the flow is silky smooth and just snappy enough, with finely etched acidity pushing raspberry, plum, herb and cocoa flavors. This is excellent in every way.”

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Enrique Mendoza Santa Rosa Reserva 2006

“The 2006 Santa Rosa Reserva is a blend of 70% Cabernet Sauvignon, 15% Syrah, and 15% Merlot aged for 18 months in French and American oak. It offers up an already complex nose of cigar box, incense, black cherry, espresso, and earth notes. Layered and long on the palate, this full-bodied wine has the stuffing to evolve for 2-3 years and will deliver a drinking window extending from 2014 to 2021.”

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Enrique Mendoza Las Quebradas 2014

“Deep, lurid ruby. Displays highly perfumed, mineral-tinged aromas of ripe red berries, cherry liqueur, incense and exotic spices. Juicy, focused and energetic on the palate, offering gently sweet raspberry and cherry-cola flavors accompanied by white pepper and licorice flourishes. A floral quality emerges on an impressively long, penetrating finish, that's framed by gentle, even tannins.”

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Enrique Mendoza Las Quebradas 2010

“Licorice aromas are matched by herbal, horsey notes on this earthy, muscular Monastrell. A bold, high-volume palate is home to plum, currant and blackened flavors, while an integrated, lightly herbal finish is fresh and powerful, with a firm structure that will ensure at least several additional years of life.”

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Enrique Mendoza La Tremenda 2014

“There is no Quebradas in 2012 (too dry) or in 2013 (hail) and the next one will be the 2014 but it won't be released until late into 2017. So I only tasted two Monastrell bottlings, starting with the 2014 La Tremenda, the entry-level cuvée from different vineyards in the surroundings of their estate El Chaconero in the village of Villena. In 2010 they started producing Fondillón, the sweet Monastrell from the zone, so the riper bunches from these vineyards are kept for the Fondillón, which has had an effect on the dry Monastrell wines: more freshness and less overripe notes. This wine has six months in used 500-liter barrels and a variable time in vat, between six months and one year. The 2014 feels very tender, it has the esparto grass austerity of the stony vineyards with the chalky soils and a myriad of Mediterranean herbs. They used some stems for the fermentation, which added a fine thread and makes it subtly textured. It has the dusty tannins and the saline tastiness of the limestone soils. It represents a superb value and a great introduction to the Monastrell from Alicante; the price is hard to believe.”

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Enrique Mendoza La Tremenda 2016

“Their entry-level Monastrell is already the 2016 La Tremenda is sourced from the vineyard that names the wine, from their estate El Chaconero in the village of Villena, a plot at 600 meters altitude planted some 25 years ago. It fermented in stainless steel and matured in French barriques for six months. 2016 is a cooler year than 2014 or 2015, and the wines reflect it. It was not an easy year; they had to do a strict selection of grapes, and it paid off. It has the character of the variety, with its elegant rusticity with a fresh, herbal twist and a palate with fine-grained tannins, nicely textured and with a supple, very tasty finish. This is a superb introduction to Monastrell from Alicante at an incredible price.”

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Enrique Mendoza La Tremenda 2017

“The pure Monastrell 2017 La Tremenda always represents great value and showcases the behavior of the grape in the Mediterranean climate and soil from Alicante. The grapes from 25-year-old vines fermented in small stainless steel vats, and the wine matured in French oak barrels for six months. There are notes of fresh fruit, rosemary and thyme, with clean aromas, open and expressive. The palate is juicy and round, and this is an entry-level red that represents the higher volume in the winery. This wine reflects the changes over the last seven or eight years: they do three tries of the harvest, and the first bunches tend to go to this wine. The well-seasoned barrels also go to this wine, and the vinification is much softer. The result is fruit-driven, with just a spicy twist. 2017 seems a lot cooler in the Mediterranean part of Spain than in most of the inland regions like Rioja, Ribera del Duero and so on. This is a bargain Monastrell.”

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Enrique Mendoza Estrecho 2012

“Bright ruby-red. Potent cherry and black raspberry liqueur aromas are complemented by suggestions of licorice, lavender and exotic spices. Sappy and energetic on the palate, offering alluringly sweet red and dark berry flavors that are energized by a spicy suggestion of white pepper. Shows impressive depth, velvety texture and finishes impressively long and spicy, with harmonious tannins and strong, floral-tinged persistence.”

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Enrique Mendoza Estrecho 2010

“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.”

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Enrique Mendoza Estrecho 2011

“The 100% old-vine Monastrell 2011 Estrecho is produced with grapes from a single vineyard, from the Estrecho de Pipa zone in Villena at 700 meters altitude on sandy soils. These grapes from this dry-farmed, head-pruned vineyard had a gentle fermentation with indigenous yeasts and the wine matured for 15 months in French oak. It has classic notes of tree bark and blackberries, quite Monastrell, with grainy tannins and good fruit weight. This is always the more telluric, perhaps slightly rustic, but full of character of Mendoza's Monastrells. Very different from Las Quebradas, well done! Approachable and with potential to grow.”

91+

Enrique Mendoza La Tremenda 2012

“The first of three reds produced exclusively from Monastrell grapes, the 2012 La Tremenda comes from a single vineyard planted 16 years ago at 600 meters altitude with lime and sand soils with plenty of stones. It was fermented in stainless steel and aged in 500-liter oak barrels for six months. The nose is open and expressive, with mostly red fruit that provides freshness, pomegranate, raspberries and red cherries along with red licorice and Mediterranean herbs. The palate is medium-bodied, with tremendous (pun intended) freshness and great persistence. Juicy and accessible, it is a real pleasure wine and true to its birthplace and variety. For an entry-level this has superb quality and an incredible price tag. To buy by the case.”

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Enrique Mendoza Santa Rosa Reserva 2021

“The balsamic 2021 Santa Rosa was produced with a blend of Monastrell, Merlot and Cabernet Sauvignon with subtle aromas of herbs and berries, light and easy to drink, with mellow acidity and polished tannins. It was vinified with uncrushed grapes and had a very short maceration.”

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Enrique Mendoza La Tremenda 2020

“The pure Monastrell 2020 La Tremenda feels harmonious, balanced and ready, with Mediterranean aromas and flavors of aromatic herbs, wild berries and flowers and a medium-bodied palate with fine tannins and a long, dry finish. It's varietal, serious but easy to drink and understand.”

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Enrique Mendoza La Tremenda 2017

“Youthful, glossy, ripe mixed berries here with a very plush and gently grippy feel to the palate.”

James Suckling

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Enrique Mendoza Santa Rosa Reserva 2012

“Vivid ruby. Displays expansive, smoke-tinged aromas of dried cherry, blackcurrant and licorice, with vanilla and floral nuance emerging with aeration. Smooth and open-knit, showing very good depth to its gently sweet dark fruit, floral pastille and spicecake flavors. Finishes long and spicy, with gentle tannins adding shape to lingering dark berry and mocha notes.”

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Enrique Mendoza Santa Rosa Reserva 2012

“The 2012 Reserva Santa Rosa is a Cabernet Sauvignon-based blend with around 15% of Merlot and Shiraz from 28-year-old vineyards in their estate El Chaconero in Villena, which matured in new French barriques for some 17 months. The Cabernet Sauvignon has to be one of the oldest in Spain, the plants are nicely balanced and the wine shows it. This Bordeaux blend has a clear Mediterranean accent with its aromas of rockrose and thyme, a little earthy with a core of red and black fruit and some balsamic aromas of cigar ash and incense. The palate shows nicely balanced, with integrated oak (still a little too present for me) and a very tasty finish. This is a very balanced vintage of Santa Rosa. I also tasted an incredibly tasty 2001, all full of cold bonfire, singed leather, raw meat, pencil shavings and tea leaf aromas, and also a velvety and complex 1996 with great complexity, freshness and tantalizing aromas of decayed flowers. These wines age incredibly.”

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Enrique Mendoza Santa Rosa Reserva 2011

“Dark, spicy scents run side by side with licorice root and black cherry notes. This juicy, layered blend of 70% Cabernet Sauvignon and 15% each of Merlot and Syrah is a potent number with black-and-red plum flavors backed by a lasting, bold, angular finish.”

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Enrique Mendoza Santa Rosa Reserva 2011

“Quite an unusual blend for the Mediterranean region, the 2011 Reserva Santa Rosa is mainly Cabernet Sauvignon with 15% each of Merlot and Shiraz from the first family vineyards in Villena planted 28 years ago. They selected the bunches with the smallest grapes then fermented them destemmed but not crushed using indigenous yeasts. The wine matured in new French oak barrels for 16 months, a treatment that shows in the nose with plenty of toast, smoke, vanilla and cinnamon notes that hide the core of ripe red and black fruit underneath. The palate shows ripe flavors and the sophisticated, sleek tannins from the French grapes along with plenty of oak-related flavors that will need time to get better integrated. There is good fruit underneath, but today it's hidden by a thick slab of oak.”

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Enrique Mendoza Santa Rosa Reserva 2010

“The dense texture carries dark flavors of coffee, tobacco and game in this solid red. Muscular tannins support a core of plum and cassis. Austere but balanced. Cabernet Sauvignon, Merlot and Shiraz.”

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Enrique Mendoza Las Quebradas 2011

“Restrained and delicate with a peppery, herbal note, adding complexity. It opens up on the palate to soft tannins and a suave expression. Seems like a Monastrell from highlands; long and subtle.”

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Enrique Mendoza La Tremenda 2011

“A gorgeous, breezy, uplifting Monastrell that spends six month in barrel. It’s wonderfully pure with an abundance of fruits such as red cherries and damsons, a subtly spice frame to the palate and just a touch of grip at the end of the long finish.”

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Enrique Mendoza La Tremenda 2011

“A gorgeous, breezy, uplifting Monastrell that spends six months in barrel. It’s wonderfully pure with an abundance of fruits such as red cherries and damsons, a subtly spicy frame to the palate and just a touch of grip at the end of the long finish.”

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Enrique Mendoza Estrecho 2007

“This plush red is still fresh, offering juicy acidity behind the ripe flavors of blackberry, current and plum. Features enough tannins for grip, with notes of smoke, licorice and tarragon adding interest to the finish.”

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Enrique Mendoza Estrecho 2010

“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 La Tremenda 2021

“A pure expression of green fruit and chalk with hints of green herbs and green mango. Dry and crisp with an elegant, medium-bodied palate and a pithy finish.”

James Suckling

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Enrique Mendoza La Tremenda 2018

“Glistening red. Cherry and raspberry scents are complemented by spice and floral accents. Juicy and focused on the palate, offering bitter cherry and red berry flavors that turn sweeter through the midpalate. Fine-grained tannins shape a long, spicy finish that shows fine definition and features a repeating red fruit note.”

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Enrique Mendoza Santa Rosa Reserva 2010

“This Cabernet Sauvignon-led blend opens with gritty black fruit aromas accented by licorice, olive and old leather. A racy red fruit palate has plenty of acidic fuel, while flavors of raspberry, red plum and spicy oak eventually turn chocolaty. Fig, herb and tomato flavors add complexity to the finish.”

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Enrique Mendoza Santa Rosa Reserva 2004

The 2003 Santa Rosa Reserva is a blend of 70% Cabernet Sauvignon, 15% Shiraz, and 15% Merlot aged for 18 months in French oak. It offers up an expressive bouquet of cedar, toast, tobacco, blueberry, and black currant. This is followed by a layered wine with spicy, ripe fruit, excellent depth and concentration, floral notes, and licorice, and a balanced, medium-long finish. Give it 2-3 years in the cellar and drink it through 2020.

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Enrique Mendoza Santa Rosa Reserva 2008

“The single vineyard 2008 Santa Rosa Reserva is a blend of Cabernet, Shiraz and Merlot aged for 18 months in French Allier oak (new and one-year-old barrels.)…The palate is medium-bodied with crisp tannins on the entry. It has good depth: a rather muscular Alicante red with the oak nicely playing a supporting rather than dominant role towards the finish.”

POINTS

Enrique Mendoza Santa Rosa Reserva 2010

“The 2010 Reserva Santa Rosa, which was once their flagship wine, is a blend of 70% Cabernet Sauvignon, 15% Merlot and 15% Shiraz. It feels extremely young and marked by its elevage of 16 months in new oak barrels. Minty notes, medium-bodied.”

POINTS

Enrique Mendoza La Tremenda 2014

“Old-vine Monastrell from the high vineyards of Alto Vinalopó. Full of suppressed energy, this is a joyous wine full of ripe fruit softened by six months in French oak. Enrique Mendoza is a cheerleader for the great wines and traditions of Alicante.”

POINTS

Enrique Mendoza La Tremenda 2012

“A mixed bag of appealing aromas include crushed stone, leather, black cherry and cough drop. The palate on this Monastrell is narrow and pinchy but packs power. Flavors of toasty oak, mint, black plum and cherry charge across the finish due to popping acidity.”

POINTS

Enrique Mendoza La Tremenda 2012

“A mixed bag of appealing aromas include crushed stone, leather, black cherry and cough drop. The palate on this Monastrell is narrow and pinchy, but packs power. Flavors of toasty oak, mint, black plum and cherry charge across the finish due to popping acidity.”

POINTS

Enrique Mendoza La Tremenda 2012

“Aromas include crushed stone, leather, black cherry and cough drop. The palate on this Monastrell is narrow, but it packs power. Flavors of toasty oak, black plum and cherry charge across the finish.” - Best Buy

POINTS

Enrique Mendoza Estrecho 2006

“The 2006 Estrecho is also 100% Monastrell that spent 12 months in seasoned French oak. Asian spices, incense, wild blueberry, and balsamic notes inform the nose of this supple, elegant offering. Savory, smooth-textured, and layered, this tasty wine can be approached now but will continue to drink well through 2018.”

POINTS

Enrique Mendoza Estrecho 2011

“Estrecho means narrow in Spanish, and this varietal Monastrell is just that. After a compact, pure nose sets the stage, this feels sharp and pucker, with cheek-scouring acidity. The result is tart, bright cherry, currant and plum flavors followed by a high-toned, critic finish.”

POINTS

Enrique Mendoza Estrecho 2005

The 2005 Estrecho is 100% Monastrell sourced from a single vineyard planted in 1960. The wine was aged for 14 months in 500-liter French oak. Inky purple-colored, it delivers a toasty, spice box, violet, and blueberry-scented perfume followed by an intense, concentrated, layered wine with 3-5 years of aging potential. It will drink well through 2025.

POINTS

Enrique Mendoza La Tremenda 2009

“Aromas of prune and plum come with earthy accents and rubbery notes. The palate on this Monastrell is drawing, with rubbery tannins. Flavors lean towards blackberry, dark plum and cassis, while the finish is solid but short and clipped.

POINTS

Enrique Mendoza La Tremenda 2016

“Inky ruby. Ripe black/blue fruits, dark chocolate and a hint of espresso on the deeply perfumed nose and in the mouth. In a lush, weighty style with solid closing punch, round tannins and a repeating dark fruit note that shows a touch of jamminess.”

POINTS

Enrique Mendoza La Tremenda 2009

“The 2009 La Tremenda is a pure Monastrell from the namesake vineyard planted in 1984, raised for 10 to 14 months in second year oak. It has a very ripe nose of wild strawberry, baked red cherry and dark chocolate, cloaked in some warm alcohol. The palate is medium-bodied with supple tannins, light acidity and a caressing, clean, heart-warming finish of black cherries and cassis fruit that do not overwhelm. This is a finely crafted red from Alicante.”

POINTS

Enrique Mendoza Santa Rosa Reserva 2003

[W]e admire and are intrigued by this Alicante blend of 70% Cabernet Sauvignon and 15% each of Syrah and Merlot....

POINTS

Enrique Mendoza La Tremenda 2008

“Enrique-Mendoza’s 2008 La Tremenda is 100% Monastrell aged for 6 months in American oak. Made in a racy style with lively acidity, it displays Asian spices, underbrush, blackberry, and blueberry in its inviting bouquet. Sweetly fruited, nicely proportioned, and medium-long, it will provide enjoyment over the next 5 years.”

POINTS

Enrique Mendoza Estrecho 2007

“The 2007 Monastrell Estrecho has a lifted, extroverted chocolate-scented bouquet that is missing some definition and expression of terroir. The palate is medium-bodied with a sweet ripe dark cherry and allspice entry. The tannins are supple and lithe….”

POINTS

Enrique Mendoza Estrecho 2004

A varietal of Monastrell (MourvÃ¨dre) that starts with a whole lot of spice, coffee and mint, but not a ton of fruit. The palate is more zesty and sharp than you might expect, with a grab and some sharpness to the meaty Monastrell fruit.

3 Stars

Enrique Mendoza La Tremenda 2009

RANKED #1 & BEST VALUE: “Complex and well structured with long-lasting, savory flavors of dark, plummy fruit and minerals.”

New York Times

Enrique Mendoza Las Quebradas 2017

“It is a style with a marked wood aroma and some evolution. Huge. Stuffed with sweet spices. There is definitely extraction and wood. Such a big wine! Sweetness paired with sweet tannins and sweetness paired with maturity. Voluminous with the impression of toast, oak, dark fruit and small wild berries. Plenty of concentration and well made. Potential ageing guaranteed.”  (17 points)

Jancis Robinson

Enrique Mendoza Santa Rosa Reserva 2010

“Very modern, contained, spicy, dense black fruit and evolving meaty character. On the ripe side without any green hints. Intense and concentrated black fruit on the palate. Very well-managed soft granulose tannins. Long finish. The style has evolved in a very good direction the last few years.” (17 out of 20 points)

Jancis Robinson

Enrique Mendoza Santa Rosa Reserva 2011

“If you were looking for a wine to make a case for either the producer or the region, this wine will do just that. With stunning structure, elegance and depth, this is a wine that makes you understand why people fuss over this fermented grape juice. Harvested and selected in the vineyard by hand, only the finest bunches are destined for this special blend of cabernet, merlot and syrah that’s named for the grandmother of Enrique Mendoza, Rosa Cortes Devesa. It is aromatically elegant with notes of dried violets, fennel, stone and blackberry. The palate is structured, layered with black fruit and clove, pepper and tobacco.”

Peloton

Enrique Mendoza Santa Rosa Reserva 2011

“If you were looking for a wine to make a case for either the producer or the region, this wine will do just that. With stunning structure, elegance and depth, this is a wine that makes you understand why people fuss over this fermented grape juice. Harvested and selected in the vineyard by hand, only the finest bunches are destined for this special blend of Cabernet, Merlot and Syrah that’s named for the grandmother of Enrique Mendoza, Rosa Cortes Devesa. It is aromatically elegant with notes of dried violets, fennel, stone and blackberry. The palate is structured, layered with black fruit and clove, pepper and tobacco.”

Peloton

Enrique Mendoza Las Quebradas 2010

“BODEGAS ENRIQUE MENDOZA Las Quebradas Monastrell 2010 comes from the Alicante region of Spain. With umami, smoke, dark stone fruits, warm winter spices, and vanilla, it’s a velvety, conversation-friendly red wine that gets along with anything from stir-fried vegetables to whatever’s on the grill. Natural farming is the rule here, as is the use of indigenous yeasts. Insecticides, herbicides like Roundup, and fertilizers are avoided; biodynamic methods keep the land and the vines at their best. ‘Monastrell, to me, is black raspberries,’ says Adam Seger, an advanced sommelier in Chicago. ‘Those organic Monastrells are just stunning.’

Rodale’s Organic Life

Enrique Mendoza Las Quebradas 2011

“The 2011 Las Quebradas displayed a leafy nose of olive, iron, black cherry, black pepper, and leather. In the mouth, it was restrained and bright, with a pop of acidity and ripe but clinging tannins tickling the finish.”

Guild Somm

Enrique Mendoza La Tremenda 2012

“The Enrique Mendoza label represents a fresh face in the Alicante province, getting its start in 1989, and has quickly made a name for itself. The Mendoza family has balanced a dedication to place and tradition with the use of modern technology in an effort to create the best wines from Alicante to date. They’re using a three hundred year-old Roman style wine press hand in hand with computerized sensors in the vineyard to monitor moisture levels and control irrigation. In addition to Monastrell they’re experimenting with Cabernet Sauvignon, Merlot and Syrah. The results speak for themselves. At Bodegas Mendoza, they believe that the expression of both Monastrell and the terroir of Alicante is a result of the grapes suffering in the arid, harsh stony landscape. Suffering builds character, and character builds fantastic wines. Mendoza’s entry level Monastrell, offers a high bang for the buck and emphasis on bright fresh fruit flavors and aromas. The wine comes from thirty-year-old vines at an elevation of two thousand feet. The wine spent six months in neutral American oak barrels (used two to three times) and the resulting wine offers aromas of cola, baking spice and dusty ripe raspberry. The palate is lively, fresh and loaded with red fruit, tobacco and cocoa nibs.”

Best Wines Under $20

Enrique Mendoza La Tremenda 2014

In “20 Wines under $17 for 2017:” BODEGAS ENRIQUE MENDOZA La Tremenda 2014 “If there’s a fitting example at just how much wine you can get for your dollar from Spain, this is it. Mendoza’s entry level Monastrell, offers a high bang for the buck and emphasis on bright fresh fruit flavors and aromas. The wine comes from thirty year old vines at an elevation of two thousand feet. The wine spent six months in neutral American oak barrels (used two to three times) and the resulting wine offers aromas of cola, baking spice and dusty ripe raspberry. The palate is lively, fresh and loaded with red fruit, tobacco and cocoa nibs. What an incredible bargain.”

Best Wines Under $20

Enrique Mendoza La Tremenda 2012

“Has pleasing spice and herbal accents to the cherry/blackberry fruit; it’s the easy kind of Spanish wine you’d order by the glass at your favorite tapas bar.”

Fortune

Enrique Mendoza La Tremenda 2016

“Pretty much everything that comes from the winery, which is run by Enrique’s son Pepe, is exceptionally good. The wine is clean, fresh, and super vibrant (and tastes way more expensive than it is). It’s basically a delicious fruit salad, with plums, cherry, raspberry, and other red fruits, plus a little chocolate on the end. It’s great for picnics or with anything grilled (I want to try it with lamb).”

Marie Claire

Enrique Mendoza La Tremenda 2016

In “Reds Made for Winter Drinking,” Lettie Teague writes that winter, despite feeling endless with the holidays far in the past, is “an opportune time for some diversionary drinking, and there is nothing more appealing right now than a delicious, substantial red.” Teague recommends wine regions to look out for, including Alicante where notable wines are being produced. She writes: “One winery that does good work with the Monastrell (aka Mourvedre) grape is BODEGAS ENRIQUE MENDOZA, whose entry-level 2016 Enrique Mendoza La Tremenda Monastrell ($11) was a pleasant surprise. This old-vine Monastrell was a bit rustic but savory, with bright red fruit -- a great match to a simple roast chicken.”

The Wall Street Journal

Enrique Mendoza La Tremenda 2010

“A name which refers to ‘the tremendous’ vineyard found in Alicante, Spain, this juicy Mourvedre (Monastrell) wine is perfect for these cooler, longer nights, says Mandy Oser, owner of Ardesia Wine Bar in New York City. Pour yourself a glass with a rich, lively flavor of fruit (notably black cherries and red berries), a silky texture, and long length. You’ll feel the fall in the hints of sweet spice, toast, and cocoa undertones.”

Men's Health

Enrique Mendoza La Tremenda 2016

“I’ve always been a fan of Enrique Mendoza's wines. His wines really speak to the region and are a true expression of Monastrell. La Tremenda is medium in weight with the prefect amount of dark fruit and spice. This is undoubtedly one of the best values in the wine world and definitely has a place on the table.”

Refinery 29

Enrique Mendoza La Tremenda All

“A blend of dark fruit with a mellow finish that will pair well with the more savory items on your table like a meaty stuffing. (Bonus point: this is an excellent value at $12-14 a bottle.)”

Palate Press

Enrique Mendoza La Tremenda 2014

In “Spain’s Greatest Hits,” Anya von Bremzen pens a feature on where to find the best paella, gazpacho, empanadas, and tortillas in Spain. For paella, she recommends venturing to Chef María’s José San Román’s Michelin-starred Monastrell in Alicante. Alongside the chef’s Chicken and Pork Paella recipe, Bremzen suggests pairing it with BODEGAS ENRIQUE MENDOZA La Tremenda 2014.

Food & Wine

Enrique Mendoza La Tremenda 2016

“This spicy, mocha-scented red comes from Spain’s sunny Alicante region—its warm, red-fruit flavors make it an ideal accompaniment to winter stews and hearty soups.”

Food & Wine

Enrique Mendoza La Tremenda 2014

Included in Nick Passmore’s “10 Best European Red Wines Under $20:”

Forbes

Enrique Mendoza La Tremenda 2010

“Made from a single vineyard of Monastrell grapes planted nearly 30 years ago, this Alicante, Spain-born beauty is rich and deeply structured with notes of dark fruits and subtle minerality and spice.”

imbibe

Enrique Mendoza La Tremenda 2012

“Alicante Mendoza’s entry-level monastrell offers a high bang for the buck and emphasis on bright, fresh fruit flavors and aromas. The wine comes from 30-year-old vines at an elevation of 2,000 feet. The wine spends six months in neutral American oak barrels (used two to three times) and the resulting wine offers aromas of cola, baking spice and dusty-ripe raspberry. The palate is lively, fresh and loaded with red fruit, tobacco and coca nibs.”

Peloton

Enrique Mendoza La Tremenda 2012

“Alicante Mendoza’s entry-level Monastrell offers a high bang for the buck and emphasis on bright, fresh fruit flavors and aromas. The wine comes from 30-year-old vines at an elevation of 2,000 feet. The wine spends six months in neutral American oak barrels (used two to three times) and the resulting wine offers aromas of cola, baking spice and dusty-ripe raspberry. The palate is lively, fresh and loaded with red fruit, tobacco and cocoa nibs. “

Peloton

Enrique Mendoza La Tremenda 2009

“From a cheerleader ion the revival of Spain’s powerful old-vine Monastrells.”

Enrique Mendoza Estrecho 2011

“One-hundred-percent monastrell from the El Estrecho de Pipa vineyard, this wine balances fruit intensity with wet-stone minerality. Sixty-year-old vines, ample elevation and a sandy soil lend character and complexity as well as outstanding structure. Aromas of white pepper, wet stone and late-season raspberry. The palate is loaded with depth and a core of black fruit.”

Peloton

Enrique Mendoza Estrecho 2011

Peloton

Enrique Mendoza Estrecho 2011

“From 65-year-old, very low-yielding vines. Thyme and rosemary on the nose, nervy acidity and mouthwatering freshness with ripe plum and damson, tobacco and leather. A beautiful wine.”

Wine Searcher

Enrique Mendoza Estrecho 2012

The 2012 Estrecho was even better, with a lightly floral nose of cigar ash, dried tarragon, chocolate, and fresh raspberries. The acidity led the tannins, and the palate was taut. The result is a stripped-down wine of purity, despite its abundant big red fruit.

Guild Somm

Enrique Mendoza Estrecho 2010

“Very pure, clean, ripe version of Monastrell. Well-managed aromas showing plump, pungent spices and red cherry. Smart nose. Despite its potential alcohol the wine has freshness and balance. Surprising bright fruit lingering on the palate. It is a very persuasive style of Monastrell.” (17 out of 20 points)

Jancis Robinson

Vinepair wrote "“Aged in neutral oak for 15 months, it tasted wildly herbaceous —rosemary,..." on 26-Apr-2018

“Aged in neutral oak for 15 months, it tasted wildly herbaceous —rosemary, lavender, pine needles — with an umami streak of balsamic and truffles. But its exuberance was hemmed in elegantly — narrowed, like the site itself — by its tannic structure and the minerality of the vineyard’s caliche soil. It so expressed the character of this particular vineyard that I remarked that it seemed to prove the case his association tries to make: There is a place for terroir in Spanish wine.”

Vinepair

Organic Wine Journal wrote "In “The Bonsai Vines of Pepe Mendoza,” writer Paul Howard recounts a recent..." on 06-Jan-2017

In “The Bonsai Vines of Pepe Mendoza,” writer Paul Howard recounts a recent trip to Alicante where he met with Pepe Mendoza of BODEGAS ENRIQUE MENDOZA to discuss the winery’s history, vineyard practices and winemaking style.

Organic Wine Journal