Wines Valle de Uco El Enemigo - Cabernet Franc Gran Enemigo - 2017

Viniou Reviews

El Enemigo Gran Enemigo Cabernet Franc 2017 from Argentina’s Uco Valley is a distinguished red blend that primarily showcases the Cabernet Franc grape, complemented by small additions of Malbec and perhaps other varieties, depending on the vintage. The grapes are hand-harvested from high-altitude vineyards, often situated above 1,200 metres, benefiting from dramatic diurnal temperature variations that bring both power and poised freshness to the wine. Vinification typically involves traditional methods, with long maceration and both concrete and French oak ageing, imparting depth and subtle spice. The 2017 vintage in Mendoza was marked by a warm, dry season, producing ripe, concentrated fruit with vibrant acidity. In the glass, this wine presents a deep garnet hue, exuding intense aromas of blackcurrant, dark cherry, graphite, and subtle notes of tobacco, cedar, and wild herbs. The palate is both powerful and elegant, layered with dark fruits, fresh violet, fine-grained tannins, and a mineral-driven finish.

The Uco Valley, part of the broader Mendoza wine region at the base of the Andes, is renowned for its exceptional terroir: stony, alluvial soils offer excellent drainage, while the altitude ensures lower temperatures and increased sunlight. This encourages slow, balanced ripening of the grapes, aiding in the development of complex aromas and maintaining vivacious acidity. Historically, Mendoza has been the heart of Argentinian winemaking since the 19th century, evolving from large-scale production to focus on quality and site expression, with the Uco Valley now seen as one of the country’s flagship regions for world-class reds.

This Cabernet Franc blend is a superb companion to grilled meats such as Argentinean bife de chorizo or lamb chops with rosemary. It also excels alongside slow-cooked beef stews, rich mushroom risotto, or hard cheeses like mature Manchego. For a more local experience, pair it with an empanada mendocina or provoleta, a grilled cheese dish typical of the region.

For the best tasting experience, decant for at least an hour and serve at 16-18°C. This will allow the complex bouquet and tannic structure to unfold gracefully. The wine has great ageing potential, but drinks beautifully now with the right food and preparation.