On the nose this wine shows expressive notes of fresh black cherries and red berries layered with hints of sweet spice, toast and cocoa. It is medium in body with medium acidity and a long finish.

WINE INFORMATION

Enrique Mendoza founded his winery in 1989, which is today run by his sons Pepe and Julián. Pepe is responsible for vineyard management and winemaking, while Julián looks after the commercial side of the company.

Natural farming is a priority at Enrique Mendoza.  Indigenous yeasts are used, and insecticides, herbicides and fertilizers are avoided in favor of biodynamic practices. Pepe also emphasizes placing his vines under the optimal level of hydric stress to produce small, concentrated grapes; he uses computerized sensors to monitor moisture levels in the vineyard and adjusts irrigation accordingly.  The winery is located about 45 miles from the city of Alicante. 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 wine is named “La Tremenda” after its vineyard of origin, an 88-acre plot comprised of sandy-limestone soil at an altitude of 1980 feet. Planted in 1985, these Monastrell grapes were hand-harvested and fermented with indigenous yeasts in stainless steel at 81 F over 6 days, with a 9 day maceration on the skins.  The finished wine is aged 6 months in 2-3year old 225L American oak cask. It is allowed 12 months' bottle aging before release.

Grilled preparations, Lamb, Red Meat, Roasted Root Vegetables, Slow-smoked Barbeque/BBQ Sauce