This is a predominantly Round & Fleshy wine, but it shares structural nuances of Tone & Backbone as described in the tasting note below.
Tasting Notes
Medium plus bodied, with sweet plum and sour cherry fruit that hit you first, before the slightly elevated tannin and acidity, and are followed by more subtle violet, leather, mineral, and spice notes.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
TANNIN
Low
Subtle
Balanced
Pronounced
High
Tannin can range greatly in wine, but it is necessary to some degree, and a necessary constituent for red wines to age well. In high amounts, it can cause a drying affect, which is sensed mostly on the gums and tongue. Tannin is a natural preservative extracted from grape skins, otherwise known as polyphenols that are micronutrients and antioxidants with potential health benefits.
ACIDITY
Soft
Subtle
Balanced
Pronounced
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
13.5%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Juicy, but with just enough freshness and structure.
GRAPE VARIETAL(S)
Malbec
90%Mal-BECK
Malbec is native to southwest France, and still makes up 70% of Cahors, and makes high quality varietal wines in Argentina. The wines are Powerful & Extracted with intense flavors and aromas with black fruits, earth, mineral, often with notes of violets.
Cabernet Franc
8%Ca-ber-NAY FRANK
Cabernet Franc is grown all over the world, but the best expressions are generally found in France, specifically in the Loire, South West, and Bordeaux as a key part of many blends. Medium bodied and more aromatic than Cabernet Sauvignon, Cabernet Franc’s aromas can have an herbaceous tinge depending on the ripeness level.
Petit Verdot
2%Pe-TEET Ver-DO
Petit Verdot is a late-ripening variety grown around the world, but most famously in Bordeaux variety as a blending agent. When ripe, it can add concentration, color, tannin and flavor, particularly spice to blends along with good acidity.
El Enemigo, or The Enemy, founded by winemaker Alejandro Vigil and historian Adrianna Catena, is located in the Vista Flores district in Tunuyán, in the Uco valley, a high altitude location known for winemaking in Mendoza. The majority of vineyards are situated along the eastern edge of the Andes Mountains, with the Tunuyan River located just below.
The terroir is defined by extremes. The high-altitude averages 3,300 feet above sea level, there is plentiful sun during the day, but cool nights, given the exposure. The intense sun and the desert-like dry conditions help ripen grapes, while the colder nights and Alpine winds extend the growing season.
The diurnal temperature swings help make intense red wines like Malbec, with a level of elegance, complexity, and acidity that speaks to the terroir.
Plum
Tobacco
Black Pepper
