Alejandro Vigil is a master of Chardonnay, as well as a man who likes to push boundaries, which is why this impressive white was made with a little flor, just like a Fino Sherry. Toasty, spicy and salty, this is briney and refreshing with some honeyed notes.
If you recognize the name, then you know this is also the winemaker for Catena Zapata, one of the preeminent wineries in Argentina. This project was launched with Adrianna Catena in 2007. The Cabernet Franc has vaulted from obscurity to one of the finest in the world, on par with Right Bank chateau that sell for 3-5 times as much (inquire and we will advise if available)
None of this is any surprise to Greg Martellotto, Bighammerwines.com owner and founder. Read his insights from Mendoza and the importance of Uco Valley as the epicenter for the best wines from the region here.
Aging: In french oak barrels of 500 lt. 35% new, 9 months. Wild yeast.
This is another rock-star chardonnay from here with dried-apple, pear-skin, crushed-stone and peach-pit character. Full body. Creamy texture. Phenolic form and a long, flavorful finish. Drink or hold.~97 JS #2 Top Value Wine of 2020
The textbook 2018 El Enemigo Chardonnay had varietal aromas and notes from the barrel, giving it a very attractive profile. But there is a secret: the barrels develop some flor yeasts in the style of Jerez (or Jura) and this gives the wine a spicy twist, hints of curry and white pepper. The wine is silky and the very high acidity is not noticeable. This is a great commercial success, and at the price, it offers great value. 16,000 bottles produced.
The El Enemigo Chardonnay is 100% grapes from Gualtallary. It's from a single vineyard with sandy soils, with boulders and limestone 50 centimeters down, from 5.2 hectares of vines planted in 1998 in the Adrianna vineyard, in the Mirador plot. After the full clusters were pressed, the juice fermented in barrel and was kept there under a thin layer of flor yeasts, similar to wines kept in a solera. The effect of the flor is quite mild, as it's very thin and is only in contact with the wine for around nine months, so it only adds a spicy/yeasty twist. ~93WA
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