Gran Enemigo Gualtallary

Gran Enemigo Gualtallary

Wine Description

Winemaking is spread between the Catena family winery in the Uco Valley and Alejandro's own barrel room in his garden of Chachingo - The Republic - where his young son rides a horse among olive trees and where dogs and chickens share the grounds with the Vigil family and the winery.

Alejandro Vigil
Adrianna
Aleanna Winery
Alejandro Vigil
Chacayes
Concrete Egg with Soil Map
Enemigo Vineyard
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Acclaim
Is it possible to create a wine with structure but without weight? The 2021 Cabernet Franc Gran Enemigo Gualtallary offers a remarkable answer to that apparent paradox, finding the solution in a balanced combination of terroir and careful cellar work. It’s almost utopian – a mountain wine with the structure and character of high-alititude vineyards, yet with the agility and freshness of an oceanic red. Purple in hue, it opens with blackberry and plum, layered with mountain herbs, a hint of sour cherry, cassis and floral tones of violet and lavender. Dry and juicy, with a slightly compact feel, the wine glides across the palate with weightless grace, supported by fine, chalky tannins. This wine is a triumph. — Vinous, Nov 2024
“Fermented with 100% whole bunches, this blend of cabernet Franc and 15% Malbec hails from vineyards in Gualtallary at 1,470 meters. Curated in foudres and concrete vats, it has classic garrigue and jarilla top notes, impressive structure and acidity, savoury tannins, blackberry and green herb flavours and a chalky finish.” — Tim Atkin, MW, Jun 2024
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Vineyard & Production Info
Production area/appellation:
Uco Valley
Soil composition
Deep-Calcareous and Rocky
Training method
Guyot
Elevation:
4,800 feet
Vines/acre:
2,500
Bottles produced of this wine:
2,500
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Winemaking & Aging
Maceration length:
5
Varietal composition:
85% Cabernet Franc, 15% Malbec
Fermentation container:
Barriques
Fermentation temperature:
72 °F
Maceration technique:
Cold Soak Maceration
Type of aging container:
Barrels
Type of oak:
French
Length of aging before bottling:
7 months
Total SO2
93
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Analytical Data
pH level:
3.04
Acidity:
7.1 g/L
Alcohol:
13.5 %
Dry extract:
31.3 g/L
Total SO2
93
Residual sugar:
2.96 g/L