Wine averages 14% alcohol by volume. When cut 5 to 1 with water that comes to about 2.4% by volume. Which makes Mikes about 3 times as alcoholic as bible wine. Or, as the bible says, and JonC above, it would qualify as "strong drink."
Many years ago, a professor for a class I was taking stated that 14% is the point at which ethanol becomes toxic to the fermentation yeast, thus setting the upper limit for its content in non-fortified wines. 20% wines like sherry and port have distilled spirits added, usually brandy IIRC. A lot of wines I noted back when I used to drink had alcohol at 9-10%. The cheapo bottles like Richard's Wild Irish Rose were the 14-percenters. (However, I'm about as far from being an expert as is possible.)