At a glance

Producer

El Enemigo

Region

Gualtallary, Tupungato, Uco Valley, Mendoza, Argentina

Grape variety

Cabernet Franc

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$50-$70

Tasting profile

Dark berry fruits, graphite, herbaceous and floral notes typical of Cabernet Franc with peppery spice. Tannins still assertive.

Evolution: Develops secondary aromas of leather, tobacco, and earthiness with time. Tannins soften and mouthfeel becomes silkier after 6-8 years.

At peak: Complex layers of ripe fruit, savory spices, and smoky minerality with velvety tannins and long persistent finish.

Structure

Acidity

Medium-high acidity providing freshness and structure

Tannins

Firm, grippy tannins with good refinement

Alcohol

Approximately 14.5%

Aging potential

10-15+ years from vintage due to balanced tannins, acidity, and concentration

Drinking window

Peak drinking

2028 to 2054

Optimal window

2025 to 2057

Current status

Approaching early maturity

Current condition

The wine is currently developing its complexity but still benefits from additional bottle age to soften tannins and integrate flavors.

Given its origin in high-altitude Gualtallary, Mendoza, and its Cabernet Franc varietal character, the wine’s firm tannins and bright acidity support extended aging beyond typical New World wines. The 2017 vintage was good quality in Mendoza, adding 2-3 years to aging potential compared to average. The producer El Enemigo is known for artisan, low-intervention styles, enhancing complexity with age.

Food pairing

Pairs excellently with grilled lamb chops, roasted game birds, mushroom risotto, aged hard cheeses like Manchego or Pecorino, and dishes with herbaceous sauces (thyme, rosemary).

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1 hour) — To aerate the wine and soften the firm tannins allowing more aromatic expression

Sustainability

Sustainability score: 7/10

El Enemigo employs dry farming techniques minimizing water use, reduced chemical inputs, and manual harvesting. Focus on natural yeast fermentations and minimal intervention winemaking.

While not formally certified organic or biodynamic, El Enemigo adopts several sustainable practices focused on low environmental impact and quality. The vineyard's location in Gualtallary allows dry farming, reducing water usage substantially. Though international distribution increases carbon footprint, the producer’s focus on natural viticulture is a positive sustainability factor.