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The tasting |
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Intense, brilliant ruby red. |
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Magnificent, intense red and black fruit aromas accented by a hint of spice and toast. |
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Velvety, rich in powerful, silky tannins, with a pure, concentrated structure and a long, delicately spicy finish. |
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The sommelier's advice |
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Serve between 14 and 16°C. |
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Roast pork with reduced jus, beef pavé with pepper, grilled duck breast with dried herbs. |
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From now until 2035 and beyond for enthusiasts. |
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The estate and the wine |
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The new face of Argentina, El Enemigo has established itself as one of the country's finest wines, but its aura extends far beyond the South American continent, and its wines now rival those of Bordeaux's finest crus.
Praised by critics and adulated by Robert Parker, the estate has quickly established itself as one of the world's most exciting addresses. Located south of Luján de Cuyo, in Mendoza, the vineyard is overseen by Alejandro Vigil and his partner Adrianna Catena, its founders.
Acknowledged as his country's finest oenologist, Alejandro Vigil crafts exceptional cuvées of finesse and elegance with incredible Cabernet Franc, Malbec and Petit Verdot grapes, on the magical terroirs of Gualtallary. |
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Incredibly subtle, elegant and austere, the 2019 red Mendoza Gran Enemigo Gualtallary Single Vineyard outclasses its pedigree and achieves a 100/100 Parker's rating. Bordeaux-inspired, with 85% Cabernet Franc and 15% Malbec planted on limestone at an altitude of nearly 1500 meters, this wine of great stature evokes the finest French crus and is reminiscent, in its finesse and complexity, of Lafleur's great vintages! Everything here is delicate, fine and silky, with unrivalled refinement and freshness. Floral fragrances, fresh herbs, fresh fruit, suave tannins, a velvety texture and a superb finish with saline accents make up this Argentine monument. Among the finest Gran Enemigo ever produced. |
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Vines located at an altitude of 1470 meters. The grapes are harvested in 5 batches to ensure perfect ripeness, with a month and a half elapsing between the first and last harvests. Traditional vinification. Aged for 15 months in foudres over 100 years old. |
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AWARDS |
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Robert Parker: 100/100 |
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