A complex, restrained and deliciously austere cabernet franc with damp earth, oyster shells, blueberries, thyme, rosemary and mushrooms. Super serious and chalky on the palate with lots of dissolved, minerally-textured tannins. Very long and uncompromising!
100 POINTS ROBERT PARKER
100 POINTS JAMES SUCKLING
An incredible cabernet franc from Gualtallary by Alejandro Vigil. Extremely pure, mineral and seductive. A fabulous cabernet franc that grows on the palate with remarkable tension and texture. I’d want to drink a bottle now even it can hold extremely well. The tannins are firm and sharp, but in no case aggressive, and the acidity is juicy and ready for a barbecue.
This comes from vineyards planted around 1997 at an altitude of about 1,400 meters, on calcium-rich soils in the north of the Uco Valley, and includes 15% malbec in the blend.
It was during the year 2009 that historian Adrianna Catena and soils engineer Alejandro Vigil decided to create a wine brand that would represent the true culture, tradition and history of Argentina. That’s how the El Enemigo Wine Brand was formed. Located in the wine-rich area of Mendoza in Argentina, the El Enemigo wines are made from the grapes cultivated in the region of Piedemonte al Sur, situated at the base of the Lujan de Cuyo. The unique soil and climate of this region have made this one of the best wine growing places in Argentina.
True to its nature and culture, this brand doesn’t use any artificial substances for fermentation for any of its wines. Only natural, wild yeast is used for fermentation in this wine as well. The vinification process involves 30 days of maceration. This wine is quite loved by all wine lovers because it is not heavy at all. It has a high acidity level and comes with 13.9% alcohol. All the varietals of grapes used for making this wine are cultivated in deep calcareous and rocky soil. This soil ensures that the fruits grow on it are full-bodied and highly acidic.
Maturation: The harvesting process involved five passes over a span of one and a half months to ensure the selection of the finest grapes. The fermentation took place in barrels with 40% whole bunch. Following these meticulous processes, the wine was aged for 15 months in century-old foudres.
