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Bonarda 2016 - El Enemigo
El Enemigo

BONARDA 2016 - EL ENEMIGO

  Argentina / Mendoza
€26.60
22.80
€22.80
QTY
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One of Argentina's most rare varieties!

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Why do we love it?

El Enemigo Bonarda is a deeply emotional wine inspired by art and the wines of Adrianna Catena and Alejandro Vigil's ancestors. A wine that once you try it you will want to drink only this for the rest of your life.

One night, a romantic winery was created on a stroll on the banks of Thames. Adrianna Catena, daughter of Nicolas Catena, met the chief winemaker of the Catena Zapata Winery, Alejandro Vigil, on a night dedicated to her father. While they were walking, they discovered that they love the same writers, old books, and old stories (she also had a Ph.D. in History). So they decided to make wines together that tell stories and look like art because wine is a form of art after all.
El Enemigo Bonarda is that kind of wine. An old, forgotten, 100 years old, vineyard from the rare variety Bonarda was (fortunately) rescued by Alejandro at the last minute. The grapes gave the base and maestro Alejandro did his magic to create a complex fruit bomb. A 10-month maturation in old, oak foudres ensures the ultimate expression of the variety.

Argentina's unsung hero, Bonarda, in the hands of Alejandro, has begun to win over very important people, such as Robert Parker and Tim Atkin, and makes you wonder why they had not discovered its greatness earlier.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has medium purple color and impressive aromas of cherry, ripe sour cherry, raspberry, and fresh plum that blend harmoniously with hints of bay leaves, vanilla, chocolate, cedar, licorice, and star anise. Juicy in the mouth with medium body, refreshing acidity, and moderate, refined tannins.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 13,5 %
Origin Mendoza, Argentina
Variety Bonarda
Aromas cherry, ripe sour cherry, raspberry, fresh plum, bay leaves, vanilla, chocolate, cedar, licorice, star anise
Bottle Size 750 ml
Barrique 10 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic No

BONARDA 2016 - EL ENEMIGO

PAIR IT

with pork stew with plums, slow-roasted lamb with herbs, fillet mignon with red wine sauce.

Rooster Pastitsada (spicy tomato sauce)

1 kg of rooster, cut into portions

500 gr. spaghetti (ideally no. 2)

1 clove of garlic

2 large onions

2 tbsps. white wine vinegar

200 ml. red wine

1 tbsp. of sugar

1 tbsp. of butter

2 tbsps. of tomato paste

150 gr. tomato sauce

2 bay leaves

1 cinnamon stick

3-4 all spices

Olive oil

Freshly ground black pepper

Salt

Wash the rooster and dry it with absorbent paper. Heat up the olive oil in a frying pan, brown the pieces of the rooster well on all sides and transfer them to a wide, deep pot.

In the pan (with the olive oil) we used before, add the butter, garlic and onions after chopping them. We saute them until they soften, and then add the vinegar. Then return the meat into the pot.

Put the pot in high heat and pour in the wine. Leave for a few minutes to evaporate and then add the spices, sugar, pepper and salt. Finally add the tomato paste dissolved in a cup of hot water.

Lower the heat and let simmer until the meat softens and the sauce is thick.

Check regularly to have enough sauce and add extra hot water if necessary.

When the rooster is tender, boil the spaghetti in another pot.

Remove the meat from the saucepan and place it on a serving platter. Put the spaghetti in the sauce and mix well to absorb the juices.

Serve the spaghetti with the meat and if you want, sprinkle with a little cinnamon and grated cheese.

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