Winemaker Notes
The nose presents sweet aromas of black ripen fruits with hints of vanilla and chocolate, which appear after the oak ageing. The mouthfeel is sweet with structured, persistent tannins due to the natural acidity of this wine, leading into an excellent long finish.
Professional Ratings
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Robert Parker's Wine Advocate
The varietal blend of the 2016 Gran Enemigo is slightly different from the 2015 I tasted next to it; here, there's a bit more Cabernet Franc and less Cabernet Sauvignon, so 20% Cabernet Franc, 15% Cabernet Sauvignon, 50% Malbec, 10% Merlot and 5% Petit Verdot; but the wine was produced exactly the same: vinification (wild fermentation, shortish maceration) and élevage (in large used French oak vats), so what we see here are the differences provided by the year. 2016 was a very unusual vintage, when they saw more rain than ever (they didn't irrigate the vineyards), and the average temperature was much lower. It was not an easy year, especially in the classical zone of Mendoza, but in Gualtallary, where these grapes come from, it was a truly excellent harvest, one of the best in recent times (until 2018 came).
The wine is fresher and more nuanced than the 2015, and there is clout and power but also a lot of finesse and elegance. The palate revealed superb harmony and very fine tannins, the acidity is very integrated and the wine is seamless, with fine chalky minerality and a bitterness in the finish that is salty rather than sweet. There is no room for sweetness in any of these wines; these are savory wines, powerful wines with superb balance and all the ingredients to develop slowly and for a very long time in bottle and destined for the dining table. It fills your mouth, but it's not heavy; it's powerful but feels ethereal. This is probably the finest vintage for this bottling so far.
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James Suckling
This is very floral and has such an impressive layering of aromas, flavors and textures. Summer berries and plums with lightly chalky, pastry notes on the nose, leading to a palate with such smooth, caressing texture. So astutely blended and seamlessly elegant. Medium body. Deep flavor.
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Wine Enthusiast
Hints of rosemary and mint lend freshness to rich flavors of ripe black cherry and plum in this elegant blend. It is loaded with raspberry, black cherry, green bell pepper and perfectly integrated toasted oak flavors. The structured palate offers fresh acidity and fine-grained tannins. It has a lingering delicious finish.
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Wine Spectator
Well-structured and full of a zesty mix of concentrated dark fruit, hot spice and forest floor flavors. Chocolate torte notes on the powerful finish, with hints of fresh ground coffee bean. Malbec, Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
By far the largest and best-known winemaking province in Argentina, Mendoza is responsible for over 70% of the country’s enological output. Set in the eastern foothills of the Andes Mountains, the climate is dry and continental, presenting relatively few challenges for viticulturists during the growing season. Mendoza, divided into several distinctive sub-regions, including Luján de Cuyo and the Uco Valley, is the source of some of the country’s finest wines.
For many wine lovers, Mendoza is practically synonymous with Malbec. Originally a Bordelaise variety brought to Argentina by the French in the mid-1800s, here it found success and renown that it never knew in its homeland where a finicky climate gives mixed results. Cabernet Sauvignon, Syrah, Merlot and Pinot Noir are all widely planted here as well (and sometimes even blended with each other or Malbec). Mendoza's main white varieties include Chardonnay, Torrontés, Sauvignon Blanc and Sémillon.