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Gran Enemigo "Gualtallary" 2019 - El Enemigo
El Enemigo


  Argentina / Mendoza

100 points from Robert Parker and James Suckling!


Why do we love it?

100 points from Robert Parker and James Suckling! And now that we've got your attention, it's time to introduce Gran Enemigo Single Vineyard Gualtallary Bodega Aleanna.

First of all, we are talking about a premium and iconic wine that every collector that respects himself, has already bought and stored in his cellar. We have managed to secure a few bottles for you.

The union of the forces of Adrianna Catena, daughter of Nicolas Catena and Alejandro Vigil, former chief winemaker of the Catena Zapata Winery, created a small wine miracle, a great wine of grand emotions from Cabernet Franc, with a small percentage of Malbec. In order to achieve the perfect maturity and the desired complexity for the Gran Enemigo Single Vineyard Gualtallary Bodega Aleanna, the harvest takes place in 4 different phases. Cabernet Franc ferments in French oak barrels of 2nd and 3rd use and then matures in foudres (large oak casks) for 7 months. This wine was created as a tribute to the old style of Pomerol, where Cabernet Franc was often blended with other Bordeaux varieties and the result is simply breathtaking. Unbelievable concentration, sharp acidity, exuberant tannins, and all in perfect balance (oh yes so good!).

Finally, we have to tell you that Gran Enemigo Single Vineyard Gualtallary Bodega Aleanna is simply... the best!









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 2019
Alcohol 13,5%
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 7 months
Serving temperature 17ºC
Aging 10 years
Closure Cork
Organic No



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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