Man do I love this wine! I got to visit El Enemigo last year and the energy and excitement there is palpable. This crew is on the far progressive end of Mendoza winemaking. Their chardonnay is funky, concentrated and powerful. James Suckling, the renowned wine critic, considers this one of the best white wines in the world and I couldn’t agree more. – Ben, Mofo Wine Buyer.
An almost unique style of chardy - this is absolutely one to try. There’s no shortage of classic flavours. You’ll get all the fresh citrus, green and yellow apples and white peach you could wish for. But this also sees flor ageing in barrel, not unlike sherry. And that’s where the magic happens. The fruit is enhanced with complex yeasty notes, vanillin-sweet oak and nutty-savoury undertones. It’s richly flavoured, but perfectly balanced at the same time. Wonderfully made wine!
“A tight and beautiful white with a dense palate of beautiful, ripe lemons and apples. Layered and refined with phenolic tension. Complex yeast and hints of oak and flor. Full body. Great length. 80 per cent flor-growth in barrel.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
Mendoza is a beautiful region within Argentina that is known for their powerful Malbecs, although the region has begun to branch out to prove that they're not a one grape wonder. Being responsible for nearly 80% of the total production, the region produces Malbec, Cabernet Sauvignon, Chardonnay, Syrah, Tempranillo, Chenin and various other grapes. Food focused wines that will satisfy any curious wine drinker.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Potato roesti with smoked salmon
- 800g royal blue potatoes, peeled
- 1/3 cup (80ml) olive oil
- 1/2-1 tsp horseradish cream, or to taste
- 100g spreadable cream cheese
- 1 bunch rocket, leaves torn
- 200g sliced smoked salmon
- 1 tbs finely chopped chives
- Coarsely grate potatoes into a sieve placed over a bowl.
- Season potatoes to taste with salt and pepper. Using your hands, squeeze out any excess moisture from grated potatoes.
- Heat 1 tbs oil in a heavy-based frying pan over medium heat. Working in batches and adding more oil when needed, add heaped tablespoonfuls of potato mixture to pan, flattening to form 8cm rounds. Cook roesti for 1 1/2 minutes each side or until crisp and golden.
- Drain roesti on paper towels. Place horseradish cream and cream cheese in a bowl and stir until smooth. Divide roesti among plates. Top with rocket, smoked salmon and a spoonful of cream cheese mixture. Scatter with chives then season to taste. Serve immediately.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...