Enrique Mendoza Estrecho

Mourvedre/Mataro/Monastrell & Monastrell-based Blends
Estrecho bottle image
Estrecho bottle image

POS Materials

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Enrique Mendoza Estrecho

Mourvedre/Mataro/Monastrell & Monastrell-based Blends

This flavorful red is named after "El Estrecho de Pipa", which translates as “the Strait of Pipe," the area where the vineyards are situated, which has a reputation for creating red wines with a streak of slatey minerality. Made entirely from mature, hand-harvested Monastrell, fermented in wooden vats and aged for 12 months in French oak.

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Tasting Notes

Bright ruby-red in color, Estrecho shows attractive aromas of red cherry, plum and wet slate. On the palate, the wine has refreshing acidity and bright fruit flavors.

Food Pairing

Great match for spicy cured meats, seafood stews, or fritto misto.

This flavorful red is named after "El Estrecho de Pipa", which translates as “the Strait of Pipe," the area where the vineyards are situated, which has a reputation for creating red wines with a streak of slatey minerality. Made entirely from mature, hand-harvested Monastrell, fermented in wooden vats and aged for 12 months in French oak.

All Products →

Tasting Notes

Bright ruby-red in color, Estrecho shows attractive aromas of red cherry, plum and wet slate. On the palate, the wine has refreshing acidity and bright fruit flavors.

Food Pairing

Great match for spicy cured meats, seafood stews, or fritto misto.

Brand Materials

Tech Sheet Download Bottle Shot Download Acclaim Linkout
Biodynamic Practices
92
POINTS
“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.”
Wine Advocate
91
POINTS
“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.”
Wine Enthusiast
“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

Vineyard & Production Info

Vineyard name:
The Estrecho de Pipa vineyard
Vineyard size:
70 acres
Soil composition:
Sandy-Loam
Training method:
Gobelet
Elevation:
2,310 feet
Vines/acre:
440
Yield/acre:
0.2 tons
Exposure:
Northern / Southern
Year vineyard planted:
1947
Harvest time:
October
First vintage of this wine:
2003
Bottles produced of this wine:
10,000

Winemaking & Aging

Maceration length:
25
Varietal composition:
100% Monastrell
Fermentation container:
Wooden vats
Length of alcoholic fermentation:
8 days
Fermentation temperature:
81-84 °F
Maceration technique:
Punchdown
Malolactic fermentation:
Yes
Type of aging container:
Barrels
Size of aging container:
500 L
Type of oak:
French: Allier
Length of aging before bottling:
12 months
Age of Aging Container:
One-Three years
Length of bottle aging:
12 months

Analytical Data

pH level:
3.6
Acidity:
6.3 g/L
Alcohol:
14 %
Dry extract:
29 g/L
Residual sugar:
0.5 g/L