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The tasting |
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Ruby red, intense and brilliant. |
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A dark, discreet nose that gradually opens up, revealing herbaceous and floral complexity. |
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A rich, silky, and refined palate that blossoms into a graceful and dense finish, carried by sparkling acidity and extremely refined tannins. |
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The sommelier's advice |
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Serve at 14 to 16°C. |
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Roast pork with reduced gravy, pepper steak, grilled duck breast with dried herbs. |
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From now until 2036 |
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The estate and the wine |
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The new face of Argentina, El Enemigo has quickly earned its place among the country’s greatest wines, with an aura that extends far beyond South America. Today, its bottles stand shoulder to shoulder with Bordeaux’s most celebrated grands crus.
Praised by critics and adored by the Parker Guide, the estate has carved out a spot among the world’s most exciting names in record time. Located south of Luján de Cuyo in Mendoza, the vineyard is led by Alejandro Vigil and his partner Adrianna Catena, who founded the project together.
This is Cabernet Franc from the heights of the Andes, with the grace of Bordeaux and the power of Argentina. The ultimate revelation from Mendoza, rated 99/100 by Parker! |
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The 2021 Gran Enemigo Gualtallary is a rare and captivating wine, from a high-density parcel planted in 1995 on stony limestone soils at altitude. After partial whole-cluster fermentation, it was aged for 15 months in century-old foudres, developing a deep, beguiling aromatic profile.
This high-altitude Cabernet Franc unfolds a complex spectrum of dried flowers, fresh herbs and gentle spices, carried by a silky, vibrant and finely sculpted texture. Both vertical and expansive, it charms with its mineral tension, perfectly contained intensity and masterful balance. Sparkling acidity and ultra-fine tannins give it a persistence that is truly exceptional.
A wine of great class, signed by one of the New World’s most renowned winemakers. Drink now or cellar for 10 to 15 years. Rated 99/100 by Parker. |
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Vines located at an altitude of 1,470 meters. The harvest is divided into five stages in order to pick grapes at perfect ripeness, with a month and a half between the first and last harvests. Traditional vinification. Aged for 15 months in old casks dating back over 100 years. |
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AWARDS |
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Robert Parker: 99/100 |
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