El Enemigo Wines (Limited Seating) High End Tasting Dinner
|Course||Pairing / Description||Wine|
Chilled Snow Crab Claw (Roasted White Peach and Pommery Mustard Sauce)
Crispy Breaded Jumbo Shrimp (Toasted Brioche and Boursin Crostini)
Sweet Corn & Littleneck Clam Chowder (Sourdough Bread Boule with Lime and Chili Grilled Fresh Corn Niblets)
The Pierre Moncuit NV Brut Blanc de Blancs Hugues de Coulmet is sourced entirely from the estate’s roughly dozen acres in the Cote de Sezanne. Scents of fresh apple and lemon that set the tone for this bottling’s juicy, tart-edged and delicate palate impression are alluringly garlanded with honeysuckle and jasmine. An umami-rich and mouthwatering evocation of salted, sauteed shitake mushrooms along with piquancy of toasted hickory nuts make for a long finish that renders the next sip irresistible; and eight grams of residual sugar are well-suited to this cuvee’s efficacious acidity.
|Pierre Moncuit Brut Blanc de Blancs Hugues de Coulmet 2010
Braised Wild Mushrooms & Charred Asparagus “Benedict” (Crispy four cheese and chive grit cake, poached cage free egg, chardonnay-basil cream and Regiannito cheese)
The El Enemigo Chardonnay is sourced exclusively from one vineyard in Gualtallary on very chalky soils at 1,400 meters altitude. The grapes were harvested over three passes with almost one month between the first and last harvest. The full clusters were pressed and fermented in well-seasoned 500-liter oak barrels where the wine matured in contact with the lees for nine months. After that, all the lots were blended and kept in two large oak vats with more lees working for a couple of months before bottling. Only 20% of the wine went through malolactic fermentation and some barrels developed a thin layer of yeasts similar to what you see in Jerez and the Jura, which provides for a subtle, spicy twang in the nose. That could be why the wine seems to have an extra dimension of complexity with hints of curry and spicy notes. The fruit is a mixture of white and yellow, and there are plenty of flowers, aromatic herbs and something reminiscent of talcum powder too. The palate is very lively, sharp even, with depth, penetrating flavors and very good length. The 2013 El Enemigo Chardonnay received a 93 point score from The Wine Advocate.
|El Enemigo Chardonnay 2013
Braised Crispy Fried Pork Belly Tostada (Roasted Plum BBQ Sauce, Cayenne Pepper Scented Chicharones, Avocado and Piquillo Pepper Salsa)
The El Enemigo Cabernet Franc is 92% Cabernet Franc and 8% Malbec from Gualtallary in Tupungato in the Uco Valley. This wine is sourced from plots planted with approximately 5,000 plants per acre on schist soils. Very little sulphur dixide was used in the production of this wine. This Cabernet Franc is ruby red in color with soft violet tones. The nose has intense aromas and concentrated notes of cassis, ripe currants, and sweet spices including black pepper and cloves. Its tenure provides integrated oak notes of cedar and vanilla. It has fresh impact and excellent structure on the palate, reminiscent of ripe red fruits with hints of eucalyptus and tagged black pepper. This wine has an excellent balance and elegance with a well-structured, persistent finish. The 2011 El Enemigo Cabernet Franc received a 92 point score from The Wine Advocate.
|El Enemigo Cabernet Franc 2011
|Cheese and Chocolate Course||
Argentinean Cheese and Dark Chocolate Truffles (Artisan Edam Cheese and Herb Rolled Goat Cheese with Lavosh Crackers, Dark Chocolate And Cocoa Nib Truffles and Blackberry Brochette with Vanilla Bean Infused Raw Honey and Dark Chocolate Dipped Lady Finger)
The El Enemigo Bonarda is sourced from almost 10 acres of old parral vines (over 80 years old) on clay-rich soils in El Mirador in Rivadavia, to the east of Mendoza. It is blended with some Cabernet Franc from the same zone. The whole clusters are fermented in large, 4,000-liter vats, which is the tradition for the Bonarda varietal. The wine also matured in the same oak vats and was bottled 16-17 months after the vintage. This wine shows a deep violet color with bluish reflections. Its nose is intense and complex. It has intense aromas of ripe black fruit, blackberries, raspberries, black cherries, chocolate and liquor, with some spicy notes of fresh herbs provided by the Cabernet Franc which appear. Its taste has a sweet impact with silky tannins and aromas of ripe black and red fruits with notes of licorice and vanilla. Its natural acidity is refreshing. By its concentration and complexity, the finish is long and persistent. The 2011 El Enemigo Bonarda received a 90 point score from The Wine Advocate.
|El Enemigo Bonarda 2011
Roasted Beef Lomo & Patagonian Yellow Potatoes (Roasted Sweet Pepper and Parsley Chimmichuri, Charred Brussels Sprouts Brochette with Bacon-Onion Jam)
The Gran Enemigo Gualtallary Single Vineyard is mostly Cabernet Franc from a very chalky vineyard in Gualtallary at 1,430 meters altitude that fermented together with a small percentage of Malbec. 50% of the volume was fermented with de-stemmed Cabernet Franc and full-cluster Malbec. The grapes from the most calcareous soils underwent a carbonic maceration in small bins and after one week they are pressed and the juice finishes fermenting as if it were a white wine. This wine shows a deep purple color with red highlights. Its aromas are intense and elegant. The Cabernet Franc brings sweet spices, black pepper and light notes of eucalyptus and thyme. The Malbec brings notes of ripe black fruits, blackberries and black cherries. The oak aging gives a touch of chocolate and vanilla to blend. Its taste is complex with sweet impact, structured tannins and a very long and persistent finish. This wine was made in honor of the old Pomerol style where Cabernet Franc was blended with the other Bordeaux varieties. This wine is drinkable now, but it should have a long life in the bottle. Unfortunately, only 3,400 bottles were produced. The 2011 Gran Enemigo Gualtallary received a 98 point score from The Wine Advocate.
|El Enemigo Gran Enemigo Gualtallary 2011