At a glance

Producer

Bodega Aleanna (El Enemigo)

Region

El Cepillo, Uco Valley, Mendoza, Argentina

Grape variety

Cabernet Franc (Single Vineyard)

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$110-$150 USD per bottle

Tasting profile

Black cherry, graphite, cassis, fresh herbs, violet, and pronounced minerality. Racy acidity and grippy tannins dominant.

Evolution: Will evolve tertiary notes of tobacco, cedar, dried flowers, and leather; tannins will integrate, aromatics will intensify.

At peak: Deep complexity, layered palate with minerality, harmonious acidity and resolved tannins around 2028-2037.

Structure

Acidity

High, driven by cool El Cepillo site

Tannins

Firm and fine-grained, moderate to high

Alcohol

13.5-14%, well-integrated

Aging potential

Excellent; 15-20+ years cellaring possible

Drinking window

Peak drinking

2028 to 2037

Optimal window

2026 to 2042

Current status

Very young but collectible; structured and promising for long-term cellaring

Current condition

Primary fruit, marked tannic structure, high acidity; not yet at full complexity

This wine is from one of Mendoza's coolest, highest-altitude subregions (El Cepillo) and crafted for structure and longevity. It’s best enjoyed after several years’ aging for textural and aromatic development. Primary fruit recedes and complexity increases with time.

Food pairing

Grilled lamb, venison, roast duck, Oaxacan mole, mushroom risotto, aged Manchego, or blue cheeses.

Serving

Decant

Yes (30 minutes) — The wine has firm and fine-grained tannins which can benefit from aeration to soften and enhance its flavors, especially given its medium body and relatively young age.

Sustainability

Sustainability score: 7/10

Hand harvesting, responsible soil management, minimal chemical use, biodiversity conservation, and water management. Some solar energy use in winery operations and light-weight bottles to reduce resource consumption.

Bodega Aleanna (El Enemigo) has a strong sustainability ethos and is a leader in Mendoza for vineyard stewardship and social responsibility. The estate employs sustainable vineyard management and renewable energy where possible, but lacks official organic/biodynamic certification. Export-related transportation increases carbon footprint; however, on site, their water management and biodiversity practices contribute significantly to local environmental health. Overall, they balance high-quality production with an eco-conscious mindset, though further third-party certifications or more advanced carbon mitigation could improve their sustainability standing.