From the high-altitude limestone soils of Gualtallary, El Enemigo Cabernet Franc 2020 is vibrant, silky, and seriously impressive. With a touch of Malbec blended in, it’s plush yet structured, showing dark fruit, spice, and minerality. Aged 15 months in century-old foudres, it’s seamless and fresh—Wine Advocate gave it 93 points, and it’s already a Vivino favorite.

The Wine Advocate | RP 93
Published: Nov 30, 2022

Against all odds, the 2020 Cabernet Franc, from a warm and dry year, feels fresher and more harmonious than the two other vintages I tasted next to it, the cooler 2019 and 2021. It contains some 10% Malbec that fermented together with the Cabernet Franc, which feels very integrated and softened the tannins that feel velvety but without losing grip. It spent 15 months in ancient oak foudres, and the oak feels very integrated. 23,500 bottles produced. It was bottled in June 2022.

There are some new wines at El Enemigo, a project from Alejandro Vigil and Adrianna Catena that does not stop growing. They produce an impressive 1.2 million bottles between all the ranges. They are also going to plant some more vineyards with Chardonnay. Drink Date: 2022-2028

Vivino | Vivino 4.3

The grapes are sourced from Gualtallary, limestone soils, round rocks and extreme high altitude The gentleness of this wood, brings out the true character of cool climate cabernet franc.

Enemigowines.com

Vineyard
Gualtallary, Tupungato. Altitude: 4,822 ft (1470 m) elevation.

Type of Soil
Deep-calcareous, rocky soil.

Vinification
Wild yeast, max. temperature 28°C / 82°F for 22 days, with 28 days of maceration. 5 different harvest times (5 weeks between the first and the last one).

Aging
15 months in 100-year-old foudre.

Alcohol: 13.5% vol
Acidity / pH: 6.1 / 3.03
Partner and Winemaker: Alejandro Vigil

Harvest Report 2019
The summer of 2019 started with warmer than usual temperatures and then cooled off in February. Decreased snow in the winter months resulted in water shortages which led to overall yields being down 20-30%. The lack of summer rains resulted in perfectly healthy grapes. Winemakers can’t remember an earlier harvest vear. The cool climate areas at extreme high altitude in the Uco Valley are yielding beautifully concentrated wines with intense aromatics, optimal texture and structure, and high acidity (healthy levels of malic acid). Head winemaker Alejandro Vigil calls it one of the best vintages of the last 10 years.