El Enemigo Bonarda 750ml

El Enemigo Bonarda

Overview

Crafted by Alejandro Vigil (Chief Winemaker at Catena Zapata) alongside Adrianna Catena, El Enemigo Bonarda redefines Argentina’s lesser-known grape variety into a world-class, complex red wine. Sourced primarily from old vines in eastern Mendoza (such as Rivadavia) and thoughtfully blended with a touch of Cabernet Franc, this expression showcases deep character, texture, and freshness, moving far beyond simple fruit profiles.

Winemaking & Terroir

• Old-Vine Concentration: Sourced from low-yielding, deeply rooted vines (often over a century old) that impart intense concentration and structure.

• The Cabernet Franc Touch: Typically blended with a 15% component of Cabernet Franc, which adds structural backbone, a leafy graphite complexity, and lifted aromatics.

• Traditional Maturation: Aged thoughtfully in a combination of traditional large oak foudres, barrels, and tanks to preserve primary fruit purity while adding smooth, seamless depth.

Tasting Profile

• Nose: Expressive and aromatic, bursting with layers of ripe black and red fruits—such as blackberries, raspberries, and dark cherries—interwoven with hints of fresh violets, licorice, subtle sweet spice, and earthy graphite undertones.

• Palate: Full-bodied yet remarkably energetic and fresh. Features a lush, fruit-forward core balanced by vibrant natural acidity, fine-grained structural tannins, and nuanced touches of vanilla and dark chocolate.

• Finish: Long, persistent, and clean, leaving a lingering impression of dark fruit, spice, and mineral grip.

Key Highlights

• Maverick Winemaking: A masterclass in elevating Argentina’s “other” great red grape through precision blending and old-world techniques.

• Critically Acclaimed: Consistently praised by top international critics (including high scores from James Suckling, Tim Atkin, and Vinous).

• Gourmet Food Pairing: Exceptional alongside robust meat dishes such as roasted lamb, prime ribeye steaks, chorizo empanadas, or rich slow-braised stews.