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SOME MAY SEE THE GLASS HALF FULL.
ONE THING IS FOR SURE. YOUR CART IS DEFINITELY EMPTY!
WHY DON'T YOU PUT SOME GREAT WINES IN HERE?

Gran Enemigo "Gualtallary" 2013 - El Enemigo
El Enemigo

GRAN ENEMIGO "GUALTALLARY" 2013 - EL ENEMIGO

  Argentina / Mendoza
SORRY GUYS, WE RAN OUT OF THIS ONE

100 POINTS FROM ROBERT PARKER AND 99 POINTS FROM JAMES SUCKLING!

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Why do we love it?

100 POINTS FROM ROBERT PARKER AND 99 FROM JAMES SUCKLING! And now that we've got your attention, we're introducing El Enemigo Gran Enemigo Single Vineyard Gualtallary 2013, the first Argentinean wine to get 100 points.

First of all, we are talking about a unicorn wine since the winery sold out and after it was critically acclaimed, there are only a few bottles left in collectors’ cellars. Luckily, we've managed to locate and reserve a small number of bottles for you. The joined forces of Adrianna Catena, daughter of Nicolas Catena and Alejandro Vigil, former chief winemaker of the Catena Zapata Winery, created a wine miracle! A fine wine from Cabernet Franc made for great things and the long run. In order to achieve perfect maturity and the desired complexity, harvest takes place in 4 different phases. Cabernet Franc, is enriched with 15% Malbec, and ferments in French oak barrels of 2nd and 3rd use and then matures in foudres (large oak casks) for 12 months. This wine was created as a tribute to the old style of Pomerol, where Cabernet Franc was often blended with other Bordeaux varieties.

The result is simply breathtaking. Unbelievable concentration, sharp acidity, fine grained tannins and unconcievable balanced!

And a bonus... Two more astronomical scores (if you were not convinced by the 100pts): Decanter 95pts and Wine Enthusiast 94pts!

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

It has opaque purple, almost black, color.

Complex and riveting nose. You do not know what to smell first. Flowers (lavender and violet), eucalyptus, cherry, blueberry, blackberry, sour cherry, vanilla, cedar, white pepper, licorice, all spice, nutmeg, tea, mushroom, cocoa give complexity recitals.

Although the nose impresses, it's the mouth that gives the best of it. Rich, with velvety feel, sharp acidity and intense, but so well-polished tannins. Black dense fruit that you almost chew, sweet and spicy spices, herbs and earthy notes flood the palate. Chocolate aftertaste that lasts.

Technical stuff
Color Red
Type Dry
Year 2013
Alcohol 14%
Origin Mendoza, Argentina
Variety Cabernet Franc, Malbec
Aromas Flowers (lavender and violet), eucalyptus, cherry, blueberry, blackberry, sour cherry, vanilla, cedar, white pepper, licorice, all spice, nutmeg, tea, mushroom, cocoa
Bottle Size 750ml
Barrique 12 months
Serving temperature 17ºC
Aging 10 years
Closure Cork
Organic No

GRAN ENEMIGO "GUALTALLARY" 2013 - EL ENEMIGO

PAIR IT

with a juicy rib-eye, slow roasted beef with vegetables or with a wild boar ragout with cinnamon & cloves.

Roast beef with sweet potato puree and gravy

For the Roast Beef
-1200 g Beef fillet
-1 clove of garlic
-10 g dried mushrooms
-30 g butter
-20 g olive oil
-1 tablespoon peppercorns
-1 sprig of rosemary
-2-3 thyme sprigs
-Sea salt

For the sweet potato puree
-1000 g red sweet potatoes
-100 ml. milk cream
-50 ml. milk
-40 g butter
-3-4 sage leaves
-½ teaspoon white pepper
-Sea salt

For the gravy
-300 ml. beef stock
-10 g dried mushrooms
-1 teaspoon flour
-20 g brown sugar
-2 tablespoons of Worcestershire sauce
-25 g butter
-1 large orange
-Freshly ground pepper

For the sweet potato puree
Bake sweet potatoes by wrapping them in baking sheet and baking them at 200 ° C for as long as needed (about 1 hour).

Pierce them with a fork to see if they are cooked, then peel them, mush them up and keep them warm.

Boil the milk and cream along with the leaves of sage over low heat, remove the leaves and add the sweet potatoes. Then season well, taste it and correct the seasoning.

Mix and after you remove it from the fire, add the butter.


For the Roast Beef
Band the fillet with a string or ask the butcher to do it.

Grind in the multi the dried mushrooms, peppercorns, herbs and some salt. Preheat the oven to 200 ° C and in a hot saucepan sauté the fillet on a very high heat.

When it gets a nice color from all sides put it on a roasting grill and below it put a baking pan.
Brush the fillet with butter and spread the mushroom-herb mixture evenly.

Bake the fillet in the lower shelf of the oven for about 50 minutes at 200 ° C, for a medium baking. If you want your fillet well done, continue for about 15 minutes. For rare, cook it for only 35 minutes.

Once you remove the fillet from the oven, wrap it well with foil, leaving it to rest for at least 40 minutes before serving.


For the gravy sauce
Soak the mushrooms in the stock for as long as possible.

In a thick bottom pot, place the butter and once it is melted, add the flour, by stirring continuously until it gets an amber color, then lower the heat to the minimum.

Add the broth after removing the mushrooms and all other ingredients.
Stir continuously until the sauce thickens, taste it and, if necessary, add more salt.

Serve the sliced roast beef, with sweet potato puree and gravy on top.

Eva Monochari

food Blogger

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