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Chardonnay 2017 - El Enemigo
El Enemigo


  Argentina / Mendoza
ADD TO CART At your doorstep in 1 - 3 days

98/100 from James Suckling & 95/100 from Tim Atkin MW!


Why do we love it?

El Enemigo Chardonnay 2017 is a MUST-TASTE wine. You will probably say “what’s the big deal, it’s just another Chardonnay”. And we'll answer that it’s not just another chardonnay. It's the one that last year James Suckling rated with 98/100 points and characterized it as "World's Best Wine Under 30$". This year? It came back even better, with another 98 rating from James Suckling whereas the more tough Tim Atkin MW, gave it 95/100 in the competition for the Best Chardonnays of the Year!

And now that we have your attention, we'll tell you a bit more. Adrianna Catena, daughter of Nicolas Catena along with Alejandro Vigil, the former chief winemaker in Winery Catena Zapata, decided to create their own winery in Argentina, El Enemigo.

Their Chardonnay is a very special wine as it matures for 13 months in French oak barrels (35% new) under flor. Flor, in case you are wondering, is a thin layer of yeasts found on the surface of the wine, which protects it from oxidation. This technique is widely used in Spanish Sherry! Flor gives a special aromatic character to the wine that is reminiscent of mushrooms and dough. Combining this with the complexity of the barrel and the sharp finesse of a Chardonnay from an altitude of 1400 meters you now completely understand what happened to Suckling right after he tasted it.

Do you get it now?









Tastes Like

It has medium lemon color.

Complex nose with tropical fruit aromas such as lime, pineapple, and mango, apricot and peach notes and hints of nuts, dough, and butter. Gradually unfolds a spicy character reminiscent of curry and turmeric.

On the palate it has medium to full body, crisp acidity, and intense buttery mouthfeel. Juicy fruits such as mango, peach, bergamot, and lime covered in toffee meet brioche, hazelnut, toast, sourdough, and butter. Mineral and smoky notes add extra complexity points. Enjoyable spicy aftertaste that lasts.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 13,5%
Origin Mendoza, Argentina
Variety Chardonnay
Aromas mango, peach, bergamot, lime, toffee, brioche, hazelnut, toast, sourdough, butter, Mineral, smoky notes
Bottle Size 750 ml
Barrique 13 months
Serving temperature 13°C
Aging 7 years
Closure Cork
Organic No



with mushroom risotto, large grilled fish or slow-roasted lamp with potatoes and rosemary.

Chicken Piccata

  • 2 chicken fillets (breast or thigh)
  • 3 tbsps. of butter
  • 3 juicy lemons
  • 150 ml. white wine (preferably Sauvignon blanc or Assyrtiko)
  • 150 ml. chicken broth, hot
  • 1 bunch of parsley
  • Olive oil
  • Flour for all purposes
  • Capers
  • Salt
  • Freshly ground pepper

First mush up, in a mortar, a pinch of salt, a few peppercorns, some lemon zest and 1 1/ tablespoon of olive oil.

Cut the fillets along with a sharp knife, creating 2 slices of each breast.

Brush the fillets with the mortar mixture by lightly massage the chicken and then flour the fillets.

In a large pan add 2 tablespoons of butter and 2 tablespoons of olive oil. When they heat up, we sauté the chicken until it gets a nice golden color and we remove it from the pan.

In the same pan add the broth and the wine. Allow to boil and then put the fillets back into the pan.

Leave it to high heat until the sauce begins to thicken slightly.  As long as the sauce cools, it will thicken even more, so do not let the whole sauce evaporate.

Add 1 tablespoon of butter, the lemon juice from the two lemons and a few slices of lemon, shake the pan and add the capers.

Remove it from the fire, add chopped parsley and serve with thin pasta, rice or boiled potatoes!



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