Garnacha Blanca

Accolades

2019
94 points - Robert Parker
94 points - Tim Atkin MW

2018
93+ points - Robert Parker

2016
93 points - Robert Parker

Tasting Notes

The nose is elegant and fresh with aromas of white flowers, white fruit, apple, pear, grapefruit and passion fruit. It reflects the character of the vintage without losing the essence of the variety. A hint of balsamic and aniseed notes hark to the aromatic herbs of the Mediterranean. The palate is rich, round and feels opulent, but also fresh thanks to the bright acidity. A long and lingering finish.

Winemaking Notes

Around 1997, Abel and Maite decided to start working with Garnacha Blanca in its individual capacity. They have roughly seven vineyard plots that have a few Garnacha Blanca vines, some of which were owned by their grandparents - the oldest of which is about 100 years old. Abel took some clippings to plant new plots and a few years later ran into issues with Rioja’s Consejo Regulador. They inspected the new vines and instructed Abel and Maite to pull them out.

Their reasoning was that Abel Mendoza’s clone did not match the one the Consejo was familiar with. The Consejo was adamant that only poor wines would result due to the slightly darker grape skins. Abel protested, having been making the wine for a few years now without any complaints from customers.

In the same year this took place, a well-regarded wine publication gave the Abel Mendoza Garnacha Blanca an excellent score and the Consejo quietly retracted their order to have the vines uprooted.

All Abel Mendoza white wines are handled in the same manner. The fruit is sorted and pressed in a pneumatic press. The juice goes into tank for a brief settling period and after one day is racked off into new French oak barrels for fermentation. After fermentation, the wines stay in barrel for 5 - 6 months. Batonnage is done every 2 - 3 days. After barrel maturation, the wines are blended into tank, stabilized and bottled.

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